Print

Creamy No-Bake Chocolate Chip Cannoli Pie (Easy Dessert)

no-bake chocolate chip cannoli pie - featured image
Print Recipe

A creamy, no-bake pie with a chocolate wafer crust and a light ricotta-cream cheese filling studded with mini chocolate chips. Perfect for summer or any time you want a fancy dessert without turning on the oven.

Ingredients

Scale
  • 1 ½ cups chocolate wafer cookie crumbs (about 24 cookies, crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 1 cup (8 oz) whole milk ricotta cheese
  • 8 oz cream cheese, softened to room temperature
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¾ cup mini chocolate chips
  • ½ cup heavy cream
  • ¼ cup mini chocolate chips (for topping)
  • 2 tablespoons powdered sugar (for dusting)
  • Whipped cream (optional, for serving)

Instructions

  1. Make the crust: Crush chocolate wafer cookies into fine crumbs. Transfer to a medium bowl, add melted butter, sugar, and salt, and stir until mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 15 minutes.
  2. Drain the ricotta: Place ricotta in a fine-mesh strainer set over a bowl and let sit for about 10 minutes to remove excess water.
  3. Whip the cream: In a medium bowl, beat heavy cream with a hand mixer on medium-high speed until stiff peaks form, about 2-3 minutes. Set aside in the fridge.
  4. Beat the cream cheese and ricotta: In a large bowl, beat softened cream cheese and drained ricotta together until smooth, about 2 minutes on medium speed. Scrape down sides as needed.
  5. Add sweeteners and extracts: Add powdered sugar, vanilla extract, and almond extract. Beat on low speed first, then increase to medium and beat until well combined and fluffy, about 1-2 minutes.
  6. Fold in chocolate chips: Gently fold in ¾ cup mini chocolate chips with a rubber spatula until evenly distributed.
  7. Fold in whipped cream: Add whipped cream to the bowl and gently fold in using a figure-eight motion until no white streaks remain.
  8. Assemble the pie: Spoon filling into the chilled crust and spread evenly. Sprinkle remaining ¼ cup mini chocolate chips over the top.
  9. Chill: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Serve: Dust with powdered sugar right before serving. Slice with a sharp knife, wiping clean between cuts. Add whipped cream if desired.

Notes

Room temperature ingredients are key for a smooth filling. Don’t skip draining the ricotta to avoid a runny pie. For best results, chill overnight. Use mini chocolate chips for even distribution. Can be frozen for up to 2 months.

Nutrition

Keywords: no-bake pie, cannoli pie, chocolate chip, easy dessert, ricotta pie, cream cheese pie, no-bake dessert

Find it online: https://bouncybowl.com/creamy-no-bake-chocolate-chip-cannoli-pie-easy-dessert/