Cannoli Dip Recipe

If you love cannoli but don’t feel like fussing with frying shells, this creamy, no-bake Cannoli Dip Recipe gives you all that classic Italian dessert flavor in one easy bowl.

This cannoli dip is a rich, creamy ricotta mascarpone dip speckled with mini chocolate chips and a hint of orange and vanilla—basically cannoli filling in scoopable form. It’s the kind of Italian dessert dip that feels fancy enough for the holidays, but easy enough for a Tuesday night “we need something sweet” situation. I make this for game days, bridal showers, and Christmas Eve, and there’s never a spoonful left.

You can keep it classic and serve it with broken cannoli shells, or turn it into a fun chocolate chip dip with graham crackers, waffle cones, or fresh fruit. However you scoop it, this sweet cheese dip tastes like cheesecake and cannoli had a very delicious baby—no oven, no rolling pins, no stress.

Why You’ll Love This Cannoli Dip Recipe

No-bake and no-fuss – This is a true no bake dessert dip. No heating, no baking, no worrying about cracked cheesecakes.
Ready in about 10 minutes – A quick mix and a short chill, and your party dessert dip is done.
Tastes like real cannoli filling – Using ricotta and mascarpone gives that authentic Italian pastry-shop flavor.

Perfect for parties and potlucks – This cannoli filling dip travels well and disappears fast on dessert boards.
Easy to customize – Turn it into a cannoli cheesecake dip, add citrus, nuts, or even a splash of espresso.
Kid-friendly and grown-up approved – Sweet, creamy, and fun to dip—everyone finds something they like.

Make-ahead friendly – The flavor actually improves after a little chill time in the fridge.
Naturally egg-free – No raw eggs, so it’s a safer twist on classic cannoli cream.

Ingredients for This Cannoli Dip Recipe

Here’s what you’ll need to make this easy cannoli dip. Simple ingredients, big flavor.

1 cup whole-milk ricotta cheese
- Look for a thick, good-quality ricotta (Galbani, Sorrento, or your favorite Italian brand). If it looks watery, we’ll strain it.
1 cup mascarpone cheese, softened
- This is that classic Italian cream cheese that makes the mascarpone dessert dip silky and rich. Let it sit at room temp for about 20–30 minutes.
1 cup powdered sugar
- Also called confectioners’ sugar. It dissolves easily and keeps the dip smooth.

1 teaspoon pure vanilla extract
- Use real vanilla, not imitation, for the best flavor.
1/2 teaspoon almond extract (optional but lovely)
- Just a little makes the cannoli dip taste like it came from a bakery.

1 teaspoon finely grated orange zest
- Traditional in many Italian cannoli recipes. You can swap with lemon zest if that’s what you have.
1/4 teaspoon ground cinnamon (optional)
- Adds a gentle warmth and depth to the sweet cheese dip.
1/8 teaspoon fine sea salt
- Just a pinch to balance the sweetness and bring out the flavors.

3/4 cup mini semisweet chocolate chips, plus extra for garnish
- Mini chips distribute better than full-size and give you that classic cannoli look.

Serving dippers (mix and match):
- Broken cannoli shells
- Waffle cone pieces
- Graham crackers (plain or chocolate)
- Vanilla wafers
- Biscotti or Italian cookies
- Fresh strawberries or sliced apples

A quick ricotta tip: If you’ve ever made a ricotta cheese dessert that turned out runny, it’s usually because of excess moisture. If your ricotta looks loose or watery, line a fine-mesh strainer with a coffee filter or paper towel, add the ricotta, and let it drain over a bowl in the fridge for 30–60 minutes.

How to Make Cannoli Dip (Step-by-Step Directions)

This easy cannoli dip recipe comes together in just a few simple steps. Let me walk you through it.

Prep the ricotta (if needed).
If your ricotta is very wet, strain it as mentioned above. Thick ricotta makes a creamier, more stable cannoli dip that won’t get soupy as it sits.
Beat the mascarpone.
In a medium mixing bowl, add the softened mascarpone cheese. Using a hand mixer on medium speed, beat it for 30–60 seconds until creamy and smooth. This step helps avoid lumps and gives that dreamy, creamy ricotta dip texture.
Add ricotta and flavorings.
Add the ricotta to the bowl with the mascarpone. Mix on low speed until just combined. Then blend in the vanilla extract, almond extract (if using), orange zest, cinnamon, and salt. Taste it here—this is your flavor base.

Slowly add powdered sugar.
With the mixer on low, add the powdered sugar about 1/3 cup at a time. Mix until smooth after each addition. Scrape down the sides of the bowl with a spatula so everything gets well incorporated. The mixture should look thick, fluffy, and silky—almost like cannoli cheesecake dip.
Fold in the mini chocolate chips.
Switch to a spatula and gently fold in 3/4 cup mini chocolate chips. Folding instead of mixing keeps the dip light and prevents the chips from breaking up too much.
Chill the dip.
Transfer the cannoli dip to a serving bowl, cover, and refrigerate for at least 30 minutes and up to 24 hours. Chilling helps the flavors blend and lets the dip firm up a bit, which makes it easier to scoop.

Garnish and serve.
Right before serving, sprinkle extra mini chocolate chips on top. You can also add a little more orange zest, a dusting of powdered sugar, or a few crushed cannoli shells for that “wow” factor. Arrange your dippers around the bowl and serve cold.

Texture check: If, after chilling, the cannoli dip feels thicker than you like, stir in a tablespoon or two of heavy cream or milk until it reaches your preferred consistency. If it feels a bit loose, a longer chill usually helps.

Servings & Timing

Yield: About 8–10 servings (perfect for a small gathering; double it for parties)
Prep Time: 10–15 minutes
Chill Time: At least 30 minutes (up to 24 hours for make-ahead)
Total Time: About 45 minutes, including chill time

You can absolutely whip this up the morning of your event, tuck it into the fridge, and grab it when guests walk in. That’s my kind of easy Italian dessert dip.

Fun Variations on This Cannoli Dip Recipe

If you’re like me, once you make something once, your brain immediately starts thinking, “Okay, how else can I spin this?” Here are a few ideas:

Chocolate Cannoli Cheesecake Dip – Add 2–3 tablespoons unsweetened cocoa powder and an extra tablespoon of powdered sugar for a chocolatey twist.
Pistachio Cannoli Dip – Fold in 1/3 cup finely chopped roasted pistachios and sprinkle more on top.

Lemon Ricotta Mascarpone Dip – Swap the orange zest for lemon zest and add an extra 1/2 teaspoon for a brighter, tangier flavor.
Espresso Cannoli Dip – Stir in 1–2 teaspoons instant espresso powder for a coffeehouse-style dessert dip.
Lighter Version – Use part-skim ricotta and reduce the mascarpone to 3/4 cup, adding 1/4 cup plain Greek yogurt for a slightly lighter, tangier finish.

Holiday Cannoli Dip – Add 1/4 teaspoon nutmeg and top with crushed peppermint candy or festive sprinkles for Christmas or New Year’s.

Storage & Make-Ahead Tips

One of the reasons I love this easy cannoli dip is that it behaves well in the fridge—very hostess-friendly.

Refrigeration:
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again.
Freezing:
I don’t recommend freezing this ricotta mascarpone dip. The texture can turn grainy and separate once it thaws.

Make-ahead:
You can prepare the full cannoli dip recipe up to 24 hours in advance. Keep it tightly covered in the fridge. Add garnishes (extra chocolate chips, powdered sugar, crushed shells) just before serving so they stay pretty and crisp.
Refreshing leftovers:
If the sweet cheese dip firms up too much in the fridge, stir in a teaspoon or two of milk or cream until smooth again.

No reheating required here—this is meant to be enjoyed cold straight from the fridge, which I personally love on a busy hosting day.

Notes from My Kitchen

A few things I’ve learned after making this cannoli dip more times than I can count:

Ricotta quality matters.
Thicker, higher-quality ricotta gives you that velvety cannoli filling dip texture. If you’ve only ever used super-wet ricotta from a generic tub, try a better brand once—you’ll taste the difference.
Sweetness is personal.
Some people like their ricotta cheese dessert very sweet; others prefer more tang. Start with 3/4 cup powdered sugar, taste, and add up to 1 cup if you like it sweeter.
Don’t skip the salt.
It seems small, but that tiny pinch of salt keeps this from tasting flat and one-note.

Room temperature mascarpone is key.
Cold mascarpone can get clumpy. Give it time to soften before mixing. If it still looks lumpy, beat it a bit longer on its own before you add the ricotta.
Serving for a crowd.
If I’m putting this on a dessert board, I like to serve it in a shallow bowl so there’s more surface area for garnishes. It just looks more festive.
Food safety.
For a party, I aim to keep this no bake dessert dip out at room temperature for no more than 2 hours. After that, pop it back in the fridge.

FAQs About Cannoli Dip

1. Can I make cannoli dip without mascarpone?
Yes. You can replace the mascarpone with full-fat cream cheese, softened. The flavor will lean a little more like cheesecake dip than classic cannoli, but it’s still delicious.

2. Why is my cannoli dip runny?
The usual culprit is ricotta with too much moisture. Strain your ricotta next time, and be sure you’re not adding liquid ingredients like milk unless needed.

3. Can I use part-skim ricotta?
You can, but the texture will be slightly less rich. If you use part-skim, I suggest keeping the mascarpone full-fat to balance things out.

4. How far ahead can I make this for a party?
You can make this cannoli dip recipe up to 24 hours ahead. Just keep it covered and chilled, and garnish right before serving.

5. What should I serve with cannoli dip?
Broken cannoli shells are classic, but graham crackers, vanilla wafers, waffle cones, and fresh fruit all work beautifully. I like a mix of crunchy and fresh.

6. Can I reduce the sugar for a less sweet dip?
Yes. Start with 1/2 cup powdered sugar, taste, and add more gradually. You can also add a bit more orange zest or lemon zest to boost flavor without adding sweetness.

7. Is this safe for kids?
Absolutely. There are no raw eggs or alcohol in this version. It’s a great party dessert dip for families.

8. How can I make this look fancy for a special occasion?
Serve it in a pretty glass bowl, top with extra mini chips, a twist of orange peel, and maybe some chopped pistachios. Surround it with colorful fruit and cookies on a platter—it looks like it came straight from a bakery display.

Conclusion: A Simple, Crowd-Pleasing Italian Dessert Dip

This Cannoli Dip Recipe brings all the cozy, nostalgic flavor of classic cannoli—creamy ricotta, mascarpone, chocolate chips, and citrus—into a quick, no-bake dessert that fits busy weeknights and big celebrations alike. It’s the kind of creamy ricotta dip that always earns recipe requests and makes people hover near the dessert table “just for one more bite.”

Give this easy cannoli dip a try the next time you’re hosting, watching the game, or just craving something sweet after dinner. When you do, I’d love to hear how you served it—leave a comment, share your favorite variation, and then explore more of my Italian-inspired desserts for your next gathering.

Cannoli Dip

This creamy, no-bake Cannoli Dip tastes just like classic Italian cannoli filling—rich ricotta and mascarpone speckled with mini chocolate chips, vanilla, and orange zest. Perfect with cannoli shells, cookies, or fruit for parties and easy desserts.

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Prep Time 15

Total Time 45

Course Dessert, Dip, Snack

Cuisine Italian

Servings servings

Ingredients

1 cup whole-milk ricotta cheese use thick, good-quality ricotta; strain if watery
1 cup mascarpone cheese softened at room temperature 20–30 minutes
1 cup powdered sugar also called confectioners’ sugar; see notes to adjust sweetness
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract optional but recommended
1 teaspoon orange zest finely grated; can substitute lemon zest
1/4 teaspoon ground cinnamon optional
1/8 teaspoon fine sea salt
3/4 cup mini semisweet chocolate chips plus extra for garnish
broken cannoli shells, waffle cone pieces, graham crackers, vanilla wafers, biscotti, strawberries, or sliced apples for serving, mix and match

1–2 tablespoons heavy cream or milk optional, to loosen dip if too thick after chilling

Instructions

If your ricotta looks loose or watery, line a fine-mesh strainer with a coffee filter or paper towel. Add the ricotta and let it drain over a bowl in the refrigerator for 30–60 minutes until thickened. This helps keep the dip from turning runny.
1 cup whole-milk ricotta cheese
In a medium mixing bowl, add the softened mascarpone cheese. Using a hand mixer on medium speed, beat for 30–60 seconds until creamy and smooth with no lumps.
1 cup mascarpone cheese

Add the ricotta to the bowl with the mascarpone and mix on low speed just until combined. Blend in the vanilla extract, almond extract (if using), orange zest, cinnamon, and salt. Taste and adjust flavors as desired.
1 cup whole-milk ricotta cheese, 1 cup mascarpone cheese, 1 teaspoon pure vanilla extract, 1/2 teaspoon almond extract, 1 teaspoon orange zest, 1/4 teaspoon ground cinnamon, 1/8 teaspoon fine sea salt
With the mixer on low, gradually add the powdered sugar about 1/3 cup at a time, mixing until smooth after each addition. Scrape down the sides of the bowl as needed. The mixture should be thick, fluffy, and silky.
1 cup powdered sugar
Switch to a spatula and gently fold in 3/4 cup mini semisweet chocolate chips until evenly distributed, being careful not to deflate the mixture.
3/4 cup mini semisweet chocolate chips

Transfer the cannoli dip to a serving bowl. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld and the dip to firm up slightly.
After chilling, check the texture. If the dip is thicker than you like, stir in 1–2 tablespoons of heavy cream or milk until it reaches your preferred consistency. If it feels loose, chill a bit longer.
1–2 tablespoons heavy cream or milk
Right before serving, sprinkle extra mini chocolate chips on top and, if desired, a little more orange zest, powdered sugar, or crushed cannoli shells. Arrange broken cannoli shells, waffle cone pieces, graham crackers, cookies, and/or fresh fruit around the bowl and serve cold.
1 teaspoon orange zest, 3/4 cup mini semisweet chocolate chips, broken cannoli shells, waffle cone pieces, graham crackers, vanilla wafers, biscotti, strawberries, or sliced apples

Notes

Ricotta quality and thickness are key for a creamy, stable dip—strain if watery. Sweetness is flexible: start with 3/4 cup powdered sugar and add up to 1 cup to taste. A pinch of salt keeps the flavor from tasting flat. Let mascarpone come fully to room temperature to avoid lumps. For food safety, keep the dip out at room temperature for no more than 2 hours during parties.

STORAGE: Refrigerate in an airtight container for up to 3 days; stir before serving. Do not freeze, as the texture can turn grainy. If the dip firms up in the fridge, loosen with a teaspoon or two of milk or cream.

VARIATIONS:
- Chocolate Cannoli Cheesecake Dip: Add 2–3 tablespoons unsweetened cocoa powder and an extra tablespoon of powdered sugar.
- Pistachio Cannoli Dip: Fold in 1/3 cup finely chopped roasted pistachios and sprinkle more on top.
- Lemon Ricotta Mascarpone Dip: Use lemon zest instead of orange and increase by 1/2 teaspoon.
- Espresso Cannoli Dip: Stir in 1–2 teaspoons instant espresso powder.
- Lighter Version: Use part-skim ricotta and 3/4 cup mascarpone plus 1/4 cup plain Greek yogurt.
- Holiday Cannoli Dip: Add 1/4 teaspoon nutmeg and top with crushed peppermint or festive sprinkles.

Keyword Cannoli Dip, Italian Dessert Dip, No-Bake Dessert, Party Dessert, Ricotta Mascarpone Dip

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