No Bake Cannoli Delight

No Bake Cannoli Delight is a rich, creamy dessert that layers velvety chocolate pudding, whipped cream, cream cheese, and ricotta over a buttery graham cracker crust. Perfect for days when you want something impressive without turning on the oven, this dessert brings all the flavor of cannoli in a fuss‑free form. Whether you’re serving it after dinner or bringing it to a potluck, this recipe delivers decadent texture and dessert satisfaction with minimal effort.

Why You’ll Love This No Bake Cannoli Delight

You’ll fall in love with No‑Bake Cannoli Delight because it meshes the best of Italian‑inspired flavors—ricotta, chocolate, a hint of orange—with creamy dessert textures that feel indulgent yet light. The graham cracker crust gives a buttery crunch, the chocolate pudding provides that silky chocolate hit, and the cream cheese‑ricotta‑whipped cream layer offers richness without heaviness. It’s dessert elegance without baking, which means less time, less heat, and more moments enjoying rather than slaving in the kitchen.

Ingredients

Here are the ingredients you’ll need to make No‑Bake Cannoli Delight:

• 8 ounces cream cheese, room temperature

• 1 (3.9‑ounce) package instant chocolate pudding mix

• 1½ cups cold whole milk or 2% milk

• 12 whole graham cracker sheets (≈ 6½ ounces), or 1½ cups graham cracker crumbs

• 2 tablespoons granulated sugar

• ½ teaspoon kosher salt, divided

• 1 stick (8 tablespoons) unsalted butter, melted

• 1½ cups cold heavy cream

• ½ cup powdered sugar, divided

• 1 cup whole‑milk ricotta cheese

• 1 tablespoon finely grated orange zest (optional, from 1 medium orange)

• 1 teaspoon vanilla extract

• ¾ cup miniature chocolate chips, divided

Step‑by‑Step: How to Make No Bake Cannoli Delight

1. Prep the pan. Line an 8×8‑inch baking pan (about 2‑inch high) with two parchment sheets, laid perpendicular so the parchment overhangs all four sides—this forms a sling for easy removal.

2. Make the chocolate pudding layer. In a large bowl, whisk the instant chocolate pudding mix with 1½ cups cold milk until dissolved. The mixture will thicken slightly in about 2 minutes. Set aside to continue thickening while you make the crust and fillings.

3. Make the crust.

   • If using whole graham cracker sheets: break them into rough pieces and pulse in a food processor with 2 tablespoons granulated sugar and ¼ teaspoon kosher salt until the texture is like sand (≈ 15 seconds). Then add melted butter and pulse 6‑8 times (1‑second pulses) to combine.

   • If using graham cracker crumbs, simply stir together crumbs, sugar, salt, and melted butter in a bowl.
     Press the mixture firmly into the bottom and up into the edges/corners of the prepared pan. Chill in the refrigerator while you prepare the fillings.

4. Whip the cream. In a stand mixer (whisk attachment), beat 1½ cups cold heavy cream with ¼ cup powdered sugar on high speed until stiff peaks form (≈ 2‑4 minutes). Transfer whipped cream to another bowl.

5. Make the ricotta‑cream cheese filling. Using the same mixer (you can leave as is), beat together the cream cheese (at room temperature), ricotta cheese, remaining ¼ cup powdered sugar, vanilla extract, optional orange zest, and remaining ¼ teaspoon salt on medium speed. Scrape down sides of the bowl once. Beat until light and fluffy (≈ 3 minutes).

6. Combine filling with whipped cream & chocolate chips. Gently fold in 1 cup of the whipped cream and ½ cup miniature chocolate chips into the cream cheese/ricotta mixture until just combined.

7. Assemble layers. Dollop this filling over the chilled graham cracker crust and spread evenly. Then spread the thickened chocolate pudding over the cream layer. On top of the pudding, spread the remaining whipped cream in an even layer. Cover and refrigerate for at least 4 hours, or overnight for best texture.

8. Finish and serve. Before serving, sprinkle the remaining ¼ cup miniature chocolate chips over the top. Using the parchment sling, carefully lift the dessert slab out of the pan and place it on a cutting board. Cut into 12 even pieces, wiping the knife clean between each slice to ensure neat, clean edges.

Helpful Tips

• Make sure your cream cheese is truly room temperature to avoid lumps in the filling. Cold cream cheese won’t mix as smoothly.

• Chill the crust long enough so it sets firmly—this helps the slicing later and avoids a soggy bottom.

• When whipping cream, don’t overwhip—stop when stiff peaks form. Overwhipping can make the whipped cream grainy.

• Folding gently preserves airiness—use a spatula and folding motion rather than mixing aggressively.

• For clean slices, chill thoroughly (overnight if possible) and use a sharp knife. Dipping the knife in hot water and wiping between cuts helps a lot.

Substitutions And Variations

• Heavy cream substitution: Use thawed frozen whipped topping (like Cool Whip) in place of the homemade whipped cream. It’s less rich but much quicker.

• Crust alternatives: Substitute graham cracker crust with crushed vanilla wafers, chocolate cookie crumbs, or digestive biscuits for a flavor twist.

• Flavor variations: Add a citrus twist (lemon zest instead of orange), stir in chopped almonds or pistachios, or add a layer of crushed candy or cookie pieces for crunch.

• Chocolate options: Use dark chocolate pudding instead of regular chocolate, or swirl in some caramel or fudge.

• Dairy alternatives: Use mascarpone instead of ricotta for a creamier texture; or use a light cream cheese and low‑fat dairy if you want to cut calories (though texture will differ).

Storage Instructions

• Once fully assembled and chilled, cover the dessert with plastic wrap or foil and store in the refrigerator.

• It will keep well for up to 4 days in an airtight container.

• For best texture, consume within 2–3 days; after that, the crust may begin to soften.

Nutritional Information

Serving Suggestions

• Serve slices chilled, perhaps with a garnish of fresh orange zest or a dusting of cocoa powder to amp up presentation.

• Fresh berries (strawberries, raspberries) or sliced bananas on the side add color and a tart contrast.

• A drizzle of chocolate or caramel sauce can elevate every bite.

• Pair with a cup of coffee, espresso, or dessert wine if desired (if appropriate for your audience).

Frequently Asked Questions About No Bake Cannoli Delight

Can I make No‑Bake Cannoli Delight ahead of time?
Absolutely! One of the beauties of this no‑bake dessert is that it often benefits from making ahead. Prepare it the night before you need it. Chilling overnight allows all the layers to set properly and flavors to meld, which gives you cleaner slices and more defined layers. Just make sure it’s well covered in the fridge so it doesn’t absorb other odors.

Can I freeze this dessert?
Freezing is possible, but texture changes are likely—especially in the creamy layers. The whipped cream may become grainy, and the crust could lose some crispness. If you do freeze, wrap well, thaw in the fridge overnight, and expect it to be more soft than fresh. For best quality, refrigerating is preferred over freezing.

What if I don’t have ricotta?
You can substitute the ricotta with mascarpone, which offers a richer texture, or even more cream cheese (though more cream cheese will make it denser). Another option is to use quark or a thick Greek yogurt (strained) for a slightly tangier flavor and smoother consistency.

Can I reduce sugar?
Yes—adjust to taste. You might reduce the powdered sugar or granulated sugar by 1–2 tablespoons. Be cautious though—since part of the sweetness comes from the pudding mix, cutting too much may change flavor balance. Taste your cream‑ricotta filling before folding in the whipped cream to adjust properly.

How do I get clean slices?
For tidy slices, remember to lift using the parchment sling but also chill fully so the dessert firms up. Use a very sharp knife; running it under hot water, wiping dry, and making one clean slice at a time (wiping between cuts) helps produce clean edges rather than dragging or tearing the layers.

Conclusion

No Bake Cannoli Delight is one of those desserts that brings pure joy with remarkably little effort. It merges creamy chocolate pudding, rich cream cheese and ricotta, airy whipped cream, and that buttery graham cracker crust into every satisfying bite. Thank you for joining me on this dessert journey! I truly hope that as you taste your homemade delight, you feel proud and pleased with how effortlessly beautiful it turns out. Here’s to many happy dessert moments ahead—may your kitchen be filled with sweetness, your table with smiles, and your love for cooking always be rewarded. Enjoy!

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No Bake Cannoli Delight Recipe

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• Author: lisa
• Total Time: 4 hours 25 minutes (includes chill time)
• Yield: 12 servings 1x

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Description

No Bake Cannoli Delight is a creamy layered dessert made with chocolate pudding, ricotta, whipped cream, and graham cracker crust. It’s easy, oven-free, and perfect for any gathering.

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Ingredients

Scale 1x2x3x

8 oz cream cheese, room temperature

1 (3.9 oz) instant chocolate pudding mix

1½ cups cold whole or 2% milk

12 whole graham crackers or 1½ cups crumbs

2 tbsp granulated sugar

½ tsp kosher salt, divided

8 tbsp unsalted butter, melted

1½ cups cold heavy cream

½ cup powdered sugar, divided

1 cup whole-milk ricotta cheese

1 tbsp orange zest (optional)

1 tsp vanilla extract

¾ cup mini chocolate chips, divided

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Instructions

• Prep the pan. Line an 8×8‑inch baking pan (about 2‑inch high) with two parchment sheets, laid perpendicular so the parchment overhangs all four sides—this forms a sling for easy removal.

• Make the chocolate pudding layer. In a large bowl, whisk the instant chocolate pudding mix with 1½ cups cold milk until dissolved. The mixture will thicken slightly in about 2 minutes. Set aside to continue thickening while you make the crust and fillings.

• Make the crust.

  • If using whole graham cracker sheets: break them into rough pieces and pulse in a food processor with 2 tablespoons granulated sugar and ¼ teaspoon kosher salt until the texture is like sand (≈ 15 seconds). Then add melted butter and pulse 6‑8 times (1‑second pulses) to combine.

  • If using graham cracker crumbs, simply stir together crumbs, sugar, salt, and melted butter in a bowl.
    Press the mixture firmly into the bottom and up into the edges/corners of the prepared pan. Chill in the refrigerator while you prepare the fillings.

• Whip the cream. In a stand mixer (whisk attachment), beat 1½ cups cold heavy cream with ¼ cup powdered sugar on high speed until stiff peaks form (≈ 2‑4 minutes). Transfer whipped cream to another bowl.

• Make the ricotta‑cream cheese filling. Using the same mixer (you can leave as is), beat together the cream cheese (at room temperature), ricotta cheese, remaining ¼ cup powdered sugar, vanilla extract, optional orange zest, and remaining ¼ teaspoon salt on medium speed. Scrape down sides of the bowl once. Beat until light and fluffy (≈ 3 minutes).

• Combine filling with whipped cream & chocolate chips. Gently fold in 1 cup of the whipped cream and ½ cup miniature chocolate chips into the cream cheese/ricotta mixture until just combined.

• Assemble layers. Dollop this filling over the chilled graham cracker crust and spread evenly. Then spread the thickened chocolate pudding over the cream layer. On top of the pudding, spread the remaining whipped cream in an even layer. Cover and refrigerate for at least 4 hours, or overnight for best texture.

• Finish and serve. Before serving, sprinkle the remaining ¼ cup miniature chocolate chips over the top. Using the parchment sling, carefully lift the dessert slab out of the pan and place it on a cutting board. Cut into 12 even pieces, wiping the knife clean between each slice to ensure neat, clean edges.

Notes

Use Cool Whip as a shortcut for whipped cream. Chill thoroughly for best slicing. Customize with different crusts or flavor twists.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 slice (1/12 of pan)
• Calories: 330
• Sugar: 20g
• Carbohydrates: 28g
• Protein: 6g