Description

This Cannoli Icebox Cake is a no-bake dessert that’s as impressive as it is easy to make. Layered with creamy ricotta filling, graham crackers, pistachios, and mini chocolate chips, it brings all the flavors of a classic cannoli into a stunning, chilled cake. Perfect for any occasion, this dessert will wow your family and guests with minimal effort.

Ingredients

Scale

For the Filling:

1 cup heavy cream
1 lb. whole milk ricotta
1 cup (115 g) confectioners’ sugar
Zest of ½ orange
1 tsp. pure vanilla extract
¼ tsp. ground cinnamon
¼ tsp. kosher salt

Mix-Ins and Toppings:

⅓ cup finely chopped pistachios
⅓ cup mini chocolate chips

For the Layers:

- 12 graham crackers

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Instructions

Prepare the Ricotta Cream Filling:
- In a large mixing bowl, use a handheld mixer to whip the heavy cream on medium-high speed until stiff peaks form.
- In another large bowl, combine ricotta, confectioners’ sugar, orange zest, vanilla extract, cinnamon, and salt. Beat on medium-high speed until smooth and creamy.
- Gently fold the whipped cream into the ricotta mixture until just combined, being careful not to deflate the whipped cream.
Add Pistachios and Chocolate Chips:
- In a small bowl, mix the chopped pistachios and mini chocolate chips together.
- Fold about half of the pistachio-chocolate mixture into the ricotta filling. Reserve the remaining mixture for garnish.
Assemble the Icebox Cake:
- Line a 9″x5″ loaf pan with plastic wrap, leaving about 2 inches of overhang on the long sides.
- Spread one-quarter of the ricotta mixture evenly on the bottom of the pan.
- Add a layer of graham crackers on top, breaking them as needed to fit snugly.
- Repeat the layers—ricotta mixture, graham crackers—until you have 4 layers, ending with a layer of graham crackers on top.
Chill the Cake:
- Fold the overhanging plastic wrap over the top of the cake to seal it.
- Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set and the graham crackers to soften.
Serve:
- When ready to serve, unwrap the top of the plastic wrap and invert the cake onto a serving platter.
- Remove the plastic wrap and top the cake with the reserved pistachio and chocolate chip mixture. Slice and serve chilled.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing Option: Wrap the entire cake tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Substitutions:
- Use ladyfingers or digestive biscuits instead of graham crackers.
- Substitute cream cheese for ricotta if you prefer a tangier filling.
Pro Tip: Use high-quality ricotta for the creamiest and most authentic flavor.

Prep Time: 20 minutes
Chilling Time: 4-8 hours
Category: Dessert
Method: No-Bake
Cuisine: Italian-American