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Ricotta Cannoli Squares stacked on a white plate, filled with creamy ricotta and mini chocolate chips, dusted generously with powdered sugar.

Ricotta Cannoli Squares

5 from 1 vote
Creamy, no-bake Ricotta Cannoli Squares with silky ricotta–mascarpone filling and crisp pizzelle cookie layers. All the authentic flavor of classic cannoli without frying shells—beautiful, sliceable, and perfect for parties.
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Prep Time 30 minutes
Cook Time 0 minutes
Chill Time 5 hours
Total Time 5 hours 30 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American, Italian
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Creamy Filling
  • 2 pounds Whole milk ricotta cheese - Drain 4–12 hours
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond extract - Optional
  • 1 cup Heavy whipping cream - Whipped to stiff peaks
  • 8 ounces Mascarpone cheese - Softened
  • 1 cup Mini chocolate chips
  • 2 tablespoons Orange zest - Optional but traditional
Crunchy Layers
  • 2 packages Pizzelle cookies - Vanilla or chocolate
  • ¼ cup Melted butter - For brushing
  • 2 tablespoons Granulated sugar - Mixed with cinnamon
  • Cinnamon - To taste
Finishing Touches
  • Powdered sugar - For dusting
  • Mini chocolate chips - Garnish
  • Chopped pistachios - Optional
  • Candied orange peel - Optional

Equipment

  • 1 9x13 inch baking dish (Glass preferred)
  • 1 Fine-mesh strainer (For draining ricotta)
  • 1 Cheesecloth or paper towels (To line strainer)
  • 1 Stand mixer or hand mixer (For whipping and mixing)
  • 1 Offset spatula (For smooth layering)
  • 1 Sharp knife (For clean slicing)
  • 1 Mixing bowls (Multiple)

Method
 

  1. Line a strainer with cheesecloth or paper towels. Add ricotta and place over a bowl. Refrigerate and drain for at least 4 hours or overnight until excess liquid is removed.
  2. Beat drained ricotta with powdered sugar until smooth. Add mascarpone, vanilla, and almond extract. In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the ricotta mixture. Fold in mini chocolate chips and orange zest.
  3. Line a 9×13 pan with parchment and arrange a single layer of pizzelle cookies. Brush lightly with melted butter and sprinkle with cinnamon sugar.
  4. Spread half of the ricotta filling over the cookies. Add a second cookie layer, brush with butter, sprinkle cinnamon sugar, and top with remaining filling. Smooth the surface.
  5. Cover tightly with plastic wrap and refrigerate 6 hours or overnight. Lift out using parchment, dust with powdered sugar, and garnish with chocolate chips or pistachios. Slice into squares with a clean sharp knife.

Nutrition

Serving: 110gCalories: 345kcalCarbohydrates: 29gProtein: 8gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 120mgPotassium: 170mgFiber: 1gSugar: 20gVitamin A: 620IUVitamin C: 1mgCalcium: 170mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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