Ricotta Cannoli Squares are a delightful twist on traditional Italian desserts. These creamy, bakery-style squares are layered on a buttery graham cracker crust, offering a no-fry alternative to classic cannoli. With a luscious ricotta-mascarpone filling, chocolate chips, and optional pistachios, these squares deliver a taste of Italy right in your home. Your family and friends won’t be able to resist this delightful treat!
Why You’ll Love This Ricotta Cannoli Squares
This Ricotta Cannoli Squares recipe is packed with flavor and texture that will leave everyone wanting more. Here are a few reasons why you’ll fall in love with this dessert:
- Easy to prepare, making it perfect for baking novices.
- No-fry method saves time and reduces mess.
- Silky, creamy filling made with ricotta and mascarpone.
- Optional chocolate chips and pistachios for added crunch and flavor.
- Perfect for parties, family gatherings, or a sweet treat any day.
- Can be made ahead of time, making it a convenient dessert option.
Plus, it falls under the Italian dessert category, bringing a bit of that culinary flair to your gatherings.
Ingredients for Ricotta Cannoli Squares
Gather these items:
- 2 cups Graham cracker crumbs
- ½ cup Butter, melted
- ¼ cup Granulated sugar
- ½ tsp Cinnamon
- 2 pounds Whole milk ricotta (drained 2–12 hours)
- 8 ounces Mascarpone cheese (softened)
- 1 cup Powdered sugar
- 2 tsp Vanilla extract
- ½ tsp Ground cinnamon
- ¼ tsp Salt
- 1 cup Mini chocolate chips (reserve some for topping)
- Fresh lemon zest (optional)
- ¼ cup Crushed cannoli shells (optional)
- Powdered sugar (for dusting)
- Chopped pistachios (optional)
How to Make Ricotta Cannoli Squares Step-by-Step
- Step 1: Place ricotta in a cheesecloth-lined strainer over a bowl. Refrigerate for 2 hours to overnight until at least ½ cup liquid drains off. Ricotta should be thick and paste-like.
- Step 2: Mix graham crumbs, butter, sugar, and cinnamon. Press firmly into a parchment-lined 9×13 pan. Bake for 10–12 minutes and cool completely.
- Step 3: Beat drained ricotta and mascarpone until smooth. Add powdered sugar, vanilla, cinnamon, and salt. Beat until fluffy, then fold in mini chocolate chips.
- Step 4: Spread filling evenly over cooled crust. Tap the pan to remove air bubbles. Add remaining chocolate chips, crushed cannoli shells, and optional pistachios. Dust lightly with powdered sugar.
- Step 5: Cover and chill for at least 4 hours. Use parchment to lift out and slice with a hot, clean knife. Dust with powdered sugar before serving.
Pro Tips for the Perfect Ricotta Cannoli Squares
Keep these in mind:
- For extra flavor, add fresh lemon zest as a secret ingredient.
- Chill overnight for the best results.
- When slicing, use a hot, clean knife for neat squares.
Best Ways to Serve Ricotta Cannoli Squares
Here are a few delightful serving ideas:
- Top with additional chocolate chips for a richer flavor.
- Serve with a side of fresh berries for a refreshing contrast.
- Pair with coffee or espresso for the perfect Italian dessert experience.
How to Store and Reheat Ricotta Cannoli Squares
To store, cover the squares tightly with plastic wrap or foil and refrigerate. They can last up to 5 days. For meal prep, prepare them a day in advance for best results.
Frequently Asked Questions About Ricotta Cannoli Squares
What’s the secret to perfect Ricotta Cannoli Squares?
The secret lies in draining the ricotta properly to achieve a thick, creamy filling. This ensures your Ricotta Cannoli Dessert won’t be watery, providing the perfect texture for your squares.
Can I make Ricotta Cannoli Squares ahead of time?
Absolutely! These squares taste even better when made a day ahead. Just refrigerate them overnight, and they’ll be ready to serve when you are.
How do I avoid common mistakes with Ricotta Cannoli Squares?
To avoid mistakes, ensure you drain the ricotta well and chill the squares for at least 4 hours. This will help set the filling perfectly for your Cannoli Squares with Chocolate Chips.
Variations of Ricotta Cannoli Squares You Can Try
Mix things up with these delicious variations:
- Add crushed pistachios for a nutty twist in your Ricotta Cannoli Squares with Pistachios.
- Incorporate different flavored extracts, such as almond or hazelnut, for a unique taste.
- Use a crumb crust made from Oreo cookies for a chocolatey base.
These variations will not only enhance your squares but also cater to different preferences and dietary needs, making them an ideal dessert choice for any occasion.
For more delicious recipes, check out our recipe collection for inspiration!
To learn more about the history of cannoli, visit The Spruce Eats for a detailed overview.
For a unique twist, try our Pumpkin Patch Cookies or Pistachio Cheesecake Delight!
Lastly, if you’re looking for more Italian-inspired desserts, don’t miss our Creamy Parmesan Italian Beef.
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Ricotta Cannoli Squares: 5 Irresistible Layers of Delight
- Total Time: 160 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Creamy, bakery-style Ricotta Cannoli Squares layered on a buttery graham cracker crust. A no-fry twist on classic cannoli with silky ricotta-mascarpone filling and chocolate chips.
Ingredients
- 2 cups Graham cracker crumbs
- ½ cup Butter, melted
- ¼ cup Granulated sugar
- ½ tsp Cinnamon
- 2 pounds Whole milk ricotta (drained 2–12 hours)
- 8 ounces Mascarpone cheese (softened)
- 1 cup Powdered sugar
- 2 tsp Vanilla extract
- ½ tsp Ground cinnamon
- ¼ tsp Salt
- 1 cup Mini chocolate chips (reserve some for topping)
- Fresh lemon zest (optional)
- ¼ cup Crushed cannoli shells (optional)
- Powdered sugar (for dusting)
- Chopped pistachios (optional)
Instructions
- Place ricotta in a cheesecloth-lined strainer over a bowl. Refrigerate 2 hours to overnight until at least ½ cup liquid drains off. Ricotta should be thick and paste-like.
- Mix graham crumbs, butter, sugar, and cinnamon. Press firmly into a parchment-lined 9×13 pan. Bake 10–12 minutes and cool completely.
- Beat drained ricotta and mascarpone until smooth. Add powdered sugar, vanilla, cinnamon, and salt. Beat until fluffy, then fold in mini chocolate chips.
- Spread filling evenly over cooled crust. Tap the pan to remove air bubbles. Add remaining chocolate chips, crushed cannoli shells, and optional pistachios. Dust lightly with powdered sugar.
- Cover and chill at least 4 hours. Use parchment to lift out and slice with a hot, clean knife. Dust with powdered sugar before serving.
Notes
- For extra flavor, add fresh lemon zest as a secret ingredient.
- Chill overnight for best results.
- Prep Time: 120 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 265
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg
