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
Scale
- 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