Cannoli squares are like cannoli in cheesecake form, and honestly, they're one of my favorite Italian-inspired desserts to make. You get all those classic cannoli flavors (creamy ricotta filling, mini chocolate chips, a hint of cinnamon) but without the hassle of frying shells or piping filling into delicate tubes. These no-bake cannoli bars sit on a buttery graham cracker crust and come together in about 20 minutes of actual work. They're rich, they're dreamy, and they taste like you spent all day in the kitchen (but between you and me, you didn't).
I first made these for a potluck at Olivia's school, and they disappeared so fast I barely snagged one for myself. Now they're my go-to whenever I need a dessert that feels fancy but doesn't require me to turn on the oven. They're perfect for summer gatherings, Italian-themed dinners, cannoli bar weddings where you want an elegant make-ahead dessert, or honestly any time you're craving something sweet and a little indulgent.
Jump to:
- Why You'll Love This Cannoli Squares Recipe
- Ingredients for Cannoli Squares
- How to Make Cannoli Squares
- My Top Tips for Cannoli Squares
- Little Moments in the Kitchen
- Substitutions for Cannoli Squares
- Variations on Cannoli Squares
- Equipment for Cannoli Squares
- Storage Tips for Cannoli Squares
- Olivia's Tip for Cannoli Squares
- FAQ about Cannoli Squares
- Conclusion
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Cannoli Squares Recipe
- No baking required - Just press, spread, chill, and serve. Perfect for hot summer days when you don't want to heat up the kitchen.
- Make-ahead friendly - These cannoli dessert bars actually taste better after sitting in the fridge overnight, so you can prep them a day early.
- Crowd-pleaser - Even people who've never had a traditional cannoli fall in love with these creamy, chocolate-studded squares.
Ingredients for Cannoli Squares
This Cannoli Squares uses simple, everyday ingredients you can find at any grocery store. The star of the show is whole milk ricotta, which gives you that authentic cannoli flavor and creamy texture. I always strain my ricotta first to avoid any sogginess, and trust me, that extra step makes all the difference.
What You'll Need
- Graham cracker crumbs
- Melted butter
- Whole milk ricotta cheese
- Powdered sugar
- Vanilla extract
- Ground cinnamon
- Mini chocolate chips
- Orange zest
- Whipped cream
- Chopped pistachios
Why These Ingredients Matter
- Strained whole milk ricotta - This is the base of your filling. Straining it removes excess moisture so your bars stay firm and sliceable, not soupy.
- Graham cracker crumbs - They create a buttery, slightly sweet crust that holds together beautifully without baking. Plus, it tastes amazing with the ricotta filling.
- Mini chocolate chips and orange zest - These are classic cannoli add-ins. The chocolate adds little bursts of sweetness, and the orange zest brings a bright, citrusy note that balances the richness.
How to Make Cannoli Squares
Step-by-Step Directions
- Line an 8x8 or 9x9 inch baking dish with parchment paper, leaving some overhang on the sides so you can lift the bars out easily later.
- Mix your graham cracker crumbs with melted butter until the mixture looks like wet sand.
- Press the graham cracker mixture firmly into the bottom of your prepared pan to form an even crust layer.
- In a large bowl, combine your strained ricotta, powdered sugar, vanilla extract, and ground cinnamon. Mix until smooth and creamy.
- Fold in the mini chocolate chips and orange zest gently with a spatula.
- Spread the ricotta mixture evenly over the graham cracker crust.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait that long.
- Before serving, top with whipped cream and sprinkle with chopped pistachios for that authentic cannoli look.
- Use the parchment overhang to lift the bars out of the pan, then slice into squares with a sharp knife.
Hint: For the cleanest cuts, wipe your knife with a damp cloth between each slice. It keeps the edges sharp and pretty!
Chef's Tip: Before adding the orange zest to your filling, rub it directly into the powdered sugar with your fingertips. This releases the essential oils and distributes that bright citrus flavor throughout every bite. It's a simple trick that makes a huge difference in the final taste.
My Top Tips for Cannoli Squares
The biggest mistake people make with ricotta desserts is skipping the straining step. If your ricotta is too wet, your cannoli bars will be soft and hard to slice. I line a fine-mesh strainer with cheesecloth, dump in the ricotta, and let it sit over a bowl in the fridge for at least an hour (or overnight). You'll be shocked at how much liquid drains out.
Gold tip: Use full-fat whole milk ricotta, not part-skim. The extra fat makes the filling so much creamier and gives you that authentic Italian pastry shop taste.
Little Moments in the Kitchen
Last time I made these, Olivia was helping me fold in the chocolate chips. I turned around for two seconds to grab the orange zester, and when I looked back, she had her finger in the bowl. "Just quality testing, Mom," she said with chocolate on her lips. I couldn't even be mad because she was right, the filling is dangerously good on its own.
When we finally sliced into the finished bars the next day, she took one bite and announced, "These are better than the ones at the bakery." That's high praise from an 11-year-old with very strong dessert opinions. She did say they needed "more chocolate chips next time," which honestly, fair point.
Substitutions for Cannoli Squares
Graham crackers - Swap with crushed vanilla wafers or digestive biscuits for a slightly different crust flavor.
Whole milk ricotta - Use mascarpone cheese for an even richer, creamier filling, though it will be a bit softer.
Dairy-free - Try a dairy-free ricotta alternative, but make sure to strain it well. Pair with dairy-free whipped topping and coconut oil in the graham cracker crust instead of butter.
Variations on Cannoli Squares
Chocolate lovers - Mix cocoa powder into the graham cracker crust for a chocolate base, or drizzle melted dark chocolate over the top before chilling. You might also love these tiramisu brownies for another chocolatey Italian twist. If you're a fan of cannoli brownies, these squares have a similar fudgy-meets-creamy texture.
Fruit version - Fold in chopped maraschino cherries or fresh strawberries with the chocolate chips for a fruity surprise.
Nutty upgrade - Replace half the graham crackers with ground pistachios or almonds in the crust for extra Italian flair.
Equipment for Cannoli Squares
8x8 or 9x9 inch baking pan - I use a square metal pan, but glass works too. Just make sure to line it with parchment paper so you can lift the bars out cleanly.
Fine-mesh strainer and cheesecloth - Essential for straining the ricotta. If you don't have cheesecloth, a clean coffee filter or paper towel works in a pinch.
Offset spatula - Not required, but it makes spreading the ricotta filling smooth and even so much easier.
Storage Tips for Cannoli Squares
Refrigerator - Store covered in the fridge for up to 4 days. The graham cracker crust stays firm and the filling holds its shape beautifully.
Freezer - These freeze well for up to 1 month. Wrap individual squares in plastic wrap, then place in a freezer-safe container. Thaw in the fridge for a few hours before serving. Add the whipped cream and pistachios fresh after thawing.
Make-ahead - These are actually better the next day after the flavors have had time to meld, so don't hesitate to make them a full day before you need them.
Olivia's Tip for Cannoli Squares
"Don't forget the pistachios on top! They make it look fancy, plus they're crunchy and delicious with the creamy filling."
FAQ about Cannoli Squares
What to use instead of a cannoli tube?
You don't need cannoli tubes for this recipe since these are bars, not filled shells. But if you're making traditional cannoli, you can use metal tubes, wooden dowels, or even rolled aluminum foil in a pinch.
Does Costco have the cannoli kit?
Costco sometimes carries cannoli kits seasonally, usually around the holidays. Availability varies by location, so call ahead if you're specifically looking for one.
Can you buy cannoli shells at Walmart?
Yes, many Walmart stores carry pre-made cannoli shells in the bakery or Italian foods section. You can also find them at Italian specialty stores or order them online.
What is inside a cannoli filling made of?
Traditional cannoli filling is made from ricotta cheese (or sometimes mascarpone), powdered sugar, vanilla, and often includes mini chocolate chips, candied citrus peel, or chopped pistachios.
What's the difference between using ricotta vs. mascarpone in cannoli squares?
Ricotta gives you that authentic, slightly grainy cannoli texture and lighter taste, while mascarpone creates an ultra-rich, creamy filling that's more like cheesecake. Ricotta is traditional and has fewer calories, but mascarpone makes the bars feel more indulgent. I prefer ricotta for the classic cannoli flavor, but if you want something extra decadent, mascarpone is amazing.
Conclusion
These cannoli squares bring all the joy of classic Italian cannoli without any of the fuss. They're creamy, indulgent, and so easy that you'll find yourself making them again and again. If you love easy no-bake desserts like these, you'll also want to try these cocoa fudge brownies or my chocolate chip banana bread for your next sweet craving.
Whether you're serving these at a party, bringing them to a potluck, or just treating yourself on a random Tuesday, they never disappoint. For more classic dessert inspiration, check out this recipe for Gramma's Date Squares that reminds me of the timeless treats our grandmothers used to make.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cannoli Squares:
📖 Recipe
Easy Cannoli Squares (No-Bake Ricotta Dessert Bars)
Ingredients
Equipment
Method
- First things first, sweet girl! We need to line our pan with [parchment paper]. Leave a little bit hanging over the sides, Olivia calls these the 'handles' because they help us lift the whole block of [Cannoli Squares] out later without any sticking.
- In a medium bowl, stir together your [graham cracker crumbs] and [melted butter] until it looks like wet sand. Olivia loves to help press this firmly into the bottom of our pan. Use the bottom of a flat glass to get it really even and tight!
- Here is a little trick for you, Olivia. Put your [powdered sugar] and [orange zest] in a bowl. Use your clean fingertips to rub them together until the sugar smells like a citrus grove. This releases the oils and makes our filling taste bakery-quality!
- Now, gently whisk your [strained ricotta cheese], the citrus sugar, [vanilla extract], and [ground cinnamon] until the mixture is smooth and dreamy. It should look like a soft cloud.
- Gently fold in those [mini chocolate chips]. This is Olivia's favorite part because she usually manages to 'accidentally' drop a few into her mouth while she helps me stir!
- Spread that creamy mixture over our crust using your [offset spatula]. Cover it tightly and tuck it into the fridge for at least 4 hours. Patience is the hardest ingredient, but it's what makes the bars sliceable!
- Just before serving, dollop on your [whipped cream] and a generous sprinkle of [chopped pistachios]. The green against the white looks so elegant, perfect for a special tea party or just a Tuesday treat!
Nutrition
Notes
- The Ricotta Rule: "The most important tip I can give you, Olivia, is to never skip straining the ricotta! If it's too wet, our squares will be soggy. An hour is good, but overnight is best."
- Make it a Wedding Favorite: "These are so elegant they would be perfect for a cannoli bar wedding! You can even make the filling ahead of time and assemble them the morning of."
- Substitution: "If you're out of graham crackers, you can use crushed vanilla wafers for a lighter, sweeter crust."
- Storage: "Keep these in an airtight container in the fridge for up to 4 days. They actually taste even better on day two once the cinnamon and orange have really mingled!"
lorraine says
Looks wonderful, but what is the chocolate layer under the whipped cream layer made from?
Jasmine says
Hi Lorraine! 😊
Good eye , that chocolate layer under the whipped cream is a simple chocolate ganache. It’s made from melted chocolate mixed with cream, then spread over the ricotta filling before adding the whipped cream on top. It sets in the fridge and gives the bars that rich chocolate bite.
Hope that helps, and I’d love to hear if you make them!