Description
These no bake cannoli cups are the perfect make-ahead dessert for holidays, parties, showers, and year-round entertaining. With creamy ricotta filling, cannoli chip layers, and mini chocolate chips, they solve the soggy or crumbly cannoli problem in the prettiest way.
Ingredients
Units
Scale
For the filling
- 16 ounces ricotta cheese, strained for at least 30 minutes
- 1/3 cup heavy cream, chilled
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- zest of 1 lemon, optional
For the cups
- 1 package cannoli chips, crumbled into large crumbs
- 8 whole cannoli chips, for topping
- 8 tablespoons mini chocolate chips, divided
- confectioners’ sugar, for dusting
Instructions
- Strain the ricotta for at least 30 minutes to remove excess moisture.
- In a chilled bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form, about 2 to 3 minutes.
- Add the confectioners’ sugar and mix until combined.
- In a separate bowl, stir together the strained ricotta, vanilla, cinnamon, and lemon zest, if using, until smooth.
- Gently fold the whipped cream into the ricotta mixture until combined. Refrigerate for 30 minutes.
- Transfer the filling to a piping bag, piping tool, or zip-top bag with the corner snipped off.
- Add about 1 1/2 tablespoons of crushed cannoli chips to the bottom of each of 8 dessert cups.
- Pipe the filling into each cup until halfway full.
- Sprinkle each cup with another 1 1/2 tablespoons of crushed cannoli chips and 1 tablespoon mini chocolate chips.
- Top with more filling, then finish with the remaining mini chocolate chips, a dusting of confectioners’ sugar, and one whole cannoli chip.
- Cover with lids and refrigerate until ready to serve.
Notes
- Straining the ricotta helps keep the filling thick and creamy.
- A piping tool makes these look extra pretty, but a zip-top bag works too.
- These dessert cups with lids are perfect for making ahead and transporting to parties.
- Store covered in the refrigerator for up to 3 to 4 days.
- For the best texture, enjoy within 1 to 2 days so the cannoli chips stay crispest.