Mascarpone Ricotta Cannoli Icebox Cake Recipe
Indulge in the flavors of a classic cannoli with this Mascarpone Ricotta Cannoli Icebox Cake. Creamy and sweet, this no-bake dessert features layers of graham crackers, cheese filling, and chocolate chips for a delightful treat.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 portions
- Category: Dessert
- Method: Sans Cuisson
- Cuisine: Italienne
- Diet: Vegetarian
Ingredients
Cheese Filling:
- 1 cup mascarpone cheese
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup heavy whipping cream
Additional Ingredients:
- 1 package graham crackers (about 14–16 sheets)
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios (optional)
- Extra powdered sugar, for dusting
Instructions
- Cheese Filling: In a mixing bowl, combine mascarpone, ricotta, powdered sugar, vanilla, and cinnamon. Mix until smooth.
- Whipped Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold into the cheese mixture.
- Layering: In a 9×13-inch baking dish, place a layer of graham crackers on the bottom. Spread a layer of the cheese mixture over the crackers, then sprinkle with mini chocolate chips. Repeat layers of graham crackers, cheese mixture, and chocolate chips until ingredients are used, finishing with the cheese mixture on top. Sprinkle with pistachios if desired.
- Chill: Cover and refrigerate for at least 4 hours or overnight.
- Serve: Dust with powdered sugar, slice, and enjoy!
Notes
- For best texture, chill overnight to allow the graham crackers to fully soften.
- Drain ricotta if it seems watery for a thicker, creamier filling.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 22g
- Sodium: 140mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
