Introduction

Easy Cannoli Cake is a delightful no-bake dessert that layers moist pound cake with a creamy ricotta filling and rich chocolate ganache. This crowd-pleaser combines classic Italian flavors with simple preparation, perfect for any occasion.

A creamy, no-bake cheesecake with three visible layers is shown on a white plate sitting on a white marbled surface. The bottom layer is a thick, golden cookie crust. The middle layer is a smooth, white cheesecake filling mixed evenly with small pieces of chocolate, giving it a speckled look. The top layer is a glossy, creamy caramel topping covered with a generous amount of dark chocolate chips, which vary in size and texture, creating a rich and inviting top. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

16-ounce (454 g) frozen pound cake (family size)
15-ounce (425 g) container of whole milk ricotta cheese
12 ounces (340 g) mini chocolate chips
1 teaspoon vanilla extract
2 cups (473 ml) heavy whipping cream
¾ cup (88 g) powdered sugar

Instructions

Step 1: If not already frozen, place the pound cake in the freezer for about 30 minutes to firm it up for slicing. Use a serrated knife to cut the cake into ¼-inch thick slices, aiming for uniform layers.
Step 2: Heat 1 cup of heavy whipping cream in a microwave-safe bowl for 90 seconds until hot but not boiling. Add 1 cup of mini chocolate chips, let sit for 2 minutes, then stir until smooth. Chill the ganache in the refrigerator to firm up.
Step 3: In a medium bowl, whisk together ricotta, powdered sugar, and vanilla extract until smooth. Fold in ½ cup mini chocolate chips.
Step 4: Whip the remaining 1 cup of heavy cream until stiff peaks form using a hand mixer or immersion blender. Gently fold the whipped cream into the ricotta mixture in two batches to maintain a light texture.
Step 5: In an 8×8 or 9×9-inch square pan, layer the pound cake slices to cover the bottom completely. Press gently to remove air pockets. Spread half of the ricotta filling evenly over the cake layer.
Step 6: Add a second layer of pound cake and press gently, then spread the remaining ricotta filling over it. Top with a final layer of pound cake slices.
Step 7: Stir the chilled ganache to smooth it out, then pour it evenly over the top layer of pound cake. Smooth with a spoon to cover fully.
Step 8: Sprinkle the remaining mini chocolate chips over the ganache as decoration. Refrigerate the cake for at least 3 hours or overnight to allow it to set properly. After 15 minutes in the fridge, cover the cake to prevent plastic wrap from sticking to the ganache.

Tips & Variations

Drain ricotta if watery to avoid a runny filling and improve texture.
Use any store-bought pound cake if Sara Lee is unavailable, or bake your own for freshness.
Add a splash of orange zest to the ricotta filling for a citrusy twist.
Substitute mini chocolate chips with chopped pistachios for a nutty crunch.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To serve, slice with a sharp knife and enjoy chilled. This cake is best eaten cold and should be kept refrigerated to maintain the filling’s texture and ganache firmness.

How to Serve

A round dessert with three layers is shown on a white plate sitting on a white marbled surface. The bottom layer is a golden brown crumb crust, firm and even in thickness. The middle layer is thick, white, fluffy cream mixed with small dark chocolate chips spread throughout. The top layer is covered densely with smooth, dark chocolate chips, creating a rich texture on top. In the background, another similar dessert and a white cup with a light brown drink are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, you can use part-skim ricotta if needed, but whole milk ricotta provides a richer flavor and creamier texture that enhances the filling.

Do I have to freeze the pound cake before slicing?

Freezing the pound cake makes it easier to cut clean, even slices. If you slice it fresh, the cake may crumble or compress, making assembly more difficult.