Description

This Cannoli Icebox Cake is a no-bake, creamy dessert inspired by traditional Italian cannoli flavors. Layers of sweetened ricotta blended with whipped cream, orange zest, vanilla, cinnamon, and crunchy pistachios alternate with graham crackers to create a delightful, chilled treat that requires minimal effort and delivers maximum flavor.

Ingredients

Scale

Filling

1 cup heavy cream
1 pound whole-milk ricotta
1 cup (113 g) confectioners’ sugar
1/2 orange, zested
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup finely chopped roasted pistachios, divided
1/3 cup mini chocolate chips, divided

Assembly

12 graham crackers

Instructions

Whip the Cream and Ricotta: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream until stiff peaks form. In another large bowl, beat the ricotta, confectioners’ sugar, orange zest, vanilla extract, ground cinnamon, and kosher salt together on medium-high speed until well combined. Gently fold the whipped cream into the ricotta mixture until just combined.
Combine Pistachios and Chocolate Chips: In a small bowl, mix together the finely chopped roasted pistachios and mini chocolate chips. Add about half a cup of this mixture into the ricotta mixture and fold gently to incorporate evenly. Reserve the remaining pistachio-chocolate mixture to use as a topping later.
Layer the Cake: Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 2-inch overhang on two opposite long sides. Spread about one-quarter of the ricotta mixture evenly on the bottom of the pan. Top this layer with graham crackers, breaking them if necessary to fit snugly. Repeat layering three more times, finishing with a layer of graham crackers on top.
Chill the Cake: Wrap the plastic wrap over the top of the loaf pan and refrigerate the cake for at least 4 hours, preferably overnight, to allow the layers to set and the flavors to meld.
Serve: When ready to serve, unwrap the top plastic wrap and place a platter or cutting board over the pan. Carefully invert the pan to release the cake, then remove the remaining plastic wrap. Sprinkle the reserved pistachio and chocolate mixture evenly over the top as a garnish before slicing and serving.

Notes

For best texture, ensure the heavy cream is very cold before whipping to achieve stiff peaks.
Using whole-milk ricotta provides a richer and creamier filling but can be substituted with part-skim ricotta for a lighter version.
Allowing the cake to chill overnight helps soften the graham crackers, creating a cake-like texture.
Graham crackers can be replaced with similar crisp cookies if desired.
This dessert should be stored covered in the refrigerator and consumed within 2-3 days for optimal freshness.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: Italian-American

Keywords: Cannoli Icebox Cake, no-bake dessert, ricotta dessert, pistachio dessert, Italian dessert, easy no bake cake, graham cracker cake