Imagine the cool, creamy luxury of cannoli filling layered—no baking required—between crisp graham crackers and topped with a flurry of chocolate and pistachios. That’s the irresistible magic of Mascarpone Ricotta Cannoli Icebox Cake. It’s a delightfully chilled, fuss-free dessert that brings together the essence of classic Italian pastries with the ease of an icebox cake. Whether you’re prepping for a summer soirée, a cozy family dinner, or just want to treat yourself, this cake is pure indulgence in every dreamy bite.

Mascarpone Ricotta Cannoli Icebox Cake Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how this handful of simple ingredients transforms into something so showstopping! Each element plays a vital role, either adding creamy richness, a touch of sweetness, or irresistible flavor and crunch. Here’s what you’ll need to create your own Mascarpone Ricotta Cannoli Icebox Cake.

Mascarpone cheese: Delivers that signature rich, velvety backbone—make sure it’s at room temperature for easy mixing!
Ricotta cheese: Brings lightness and the iconic cannoli tang; drain it if watery for a thicker filling.
Powdered sugar: Melts smoothly into the cheeses for creamy, sweet perfection without any grittiness.
Vanilla extract: Adds warmth and a bakery-fresh aroma that ties all the flavors together.
Cinnamon: Just a dash enhances the Italian dessert vibe and gives subtle spice.
Heavy whipping cream: Whipped to fluffy peaks, it transforms the filling into cloud-like decadence.
Graham crackers: The unsung hero—layers up to create a cake-like texture as they soften in the fridge.
Mini chocolate chips: Sprinkle them for chocolate in every bite, just like a true cannoli.
Chopped pistachios (optional): Dress things up with crunch and that signature Sicilian twist.
Extra powdered sugar, for dusting: The final snowfall makes every slice look (and taste!) irresistible.

How to Make Mascarpone Ricotta Cannoli Icebox Cake

Step 1: Mix the Creamy Filling

Start by combining the mascarpone, ricotta, powdered sugar, vanilla, and cinnamon in a mixing bowl. You want everything beautifully smooth, so don’t be afraid to take a few extra seconds here—this mix is the beating heart of your Mascarpone Ricotta Cannoli Icebox Cake. If your ricotta looks a little watery, drain it first to keep the filling thick and luscious.

Step 2: Whip and Fold the Cream

In a separate bowl, whisk the heavy whipping cream until you see those gorgeous stiff peaks. Gently fold the whipped cream into your cheese mixture—a spatula and a light hand work best. You’ll see the filling turn airy and almost mousse-like, which gives the icebox cake its signature silky bite.

Step 3: Layer with Graham Crackers

Grab your trusty 9×13-inch baking dish and make a single, even layer of graham crackers on the bottom. Don’t stress about cracks or perfect alignment! The crackers will soften as the cake chills, creating a wonderfully cake-like texture that’s melt-in-your-mouth good.

Step 4: Add Filling and Chocolate

Spread a generous layer of your mascarpone-ricotta filling over the crackers, smoothing it out to the edges. Shower mini chocolate chips evenly over the creamy layer for those signature speckles of chocolate you find in classic cannoli.

Step 5: Repeat the Layers

Continue with more layers of graham crackers, the fluffy cheese filling, and chocolate chips. Repeat until everything’s used up, finishing with a final flourish of the filling on top. If you love pistachios, scatter them across the top for a pop of color and nutty crunch.

Step 6: Chill to Set

Cover the pan with plastic wrap and refrigerate for at least 4 hours, but overnight is even better. This lets the graham crackers soften into a wonderful cake-like consistency and allows the flavors in your Mascarpone Ricotta Cannoli Icebox Cake to mingle into absolute perfection.

Step 7: Finishing Touches and Serve

Right before serving, dust a cloud of powdered sugar across the top. Slice into generous portions and enjoy that first creamy, cool, chocolate-studded bite!

How to Serve Mascarpone Ricotta Cannoli Icebox Cake

Garnishes

The classic look calls for a snowy veil of powdered sugar, but get creative! Add extra mini chocolate chips, a scattering of pistachios, or even a curl of orange zest for brightness. A drizzle of chocolate sauce or even a few candied cherries transform your Mascarpone Ricotta Cannoli Icebox Cake into a bakeshop-worthy showpiece.

Side Dishes

Pair this cake with a simple espresso, cappuccino, or a sweet dessert wine like Vin Santo for the ultimate Italian-inspired experience. If you want something refreshing, serve with fresh berries or a citrusy fruit salad—the tartness is a perfect flavor counterpoint.

Creative Ways to Present

Take dessert to the next level by assembling individual portions in glasses for a parfait-style presentation. Or, use a biscuit cutter to stamp out rounds for a fancy plated dessert. For parties, cut the cake into bars and serve in cupcake liners for easy, hand-held treats!

Make Ahead and Storage

Storing Leftovers

Wrap the baking dish tightly with plastic wrap or transfer extra slices to an airtight container. Your Mascarpone Ricotta Cannoli Icebox Cake will happily keep in the fridge for 3 to 4 days—just be sure to dust with fresh powdered sugar before serving again.

Freezing

This icebox cake actually freezes beautifully! Slice individual portions, wrap them well in plastic wrap, and store in a freezer-safe container. When you’re ready for a treat, thaw a slice in the refrigerator overnight and enjoy—all the creamy magic stays intact.

Reheating

No reheating required for this blissfully chilled dessert! Simply let it rest at room temperature for 10 minutes if it’s straight from the fridge or slightly longer when thawing from the freezer. The flavors shine brightest when the cake is just cool, not icy.

FAQs

Can I use just ricotta and skip mascarpone?

You’ll get a lighter texture but lose some of that creamy, rich depth. The mascarpone really makes Mascarpone Ricotta Cannoli Icebox Cake shine, but in a pinch, you can substitute with additional ricotta—just be sure to drain it well for firmness.

Which brand of graham crackers works best?

Any classic honey or plain graham cracker does the trick—just pick one you like to snack on! If you want to get extra authentic, try using thin vanilla wafers or ladyfingers for a slightly different but equally delicious effect.

How do I prevent a watery filling?

Drain your ricotta well before mixing. If the filling seems a little loose, let it chill for an extra hour or so—the crackers and the cold will help everything firm up nicely in your Mascarpone Ricotta Cannoli Icebox Cake.

Can I add other flavors or mix-ins?

Absolutely! Fold in chopped candied orange, swap in toasted almonds or hazelnuts, or add a splash of orange liqueur for elegance. Just keep wet ingredients minimal so your layers stay set.

How far ahead can I make it?

Your Mascarpone Ricotta Cannoli Icebox Cake is the ultimate make-ahead star—prepare it up to two days in advance. If waiting longer, freeze individual slices for the freshest flavor.

Final Thoughts

If there’s ever a dessert worth sharing, it’s the Mascarpone Ricotta Cannoli Icebox Cake. It’s simple enough for a weekday treat yet elegant enough for a celebration. Give it a try, and I guarantee it’ll become your new go-to for every sweet occasion!