If you love cannoli but want an easier, no-fry option, these Classic Cannoli Squares are the perfect dessert. With a buttery baked crust and a smooth ricotta filling studded with mini chocolate chips, this recipe delivers authentic cannoli flavor in a simple, sliceable bar—ideal for holidays, parties, or make-ahead treats.
Why You’ll Love These Classic Cannoli Squares
- No frying required: All the flavor of cannoli without the mess
- Creamy and crisp: A tender crust topped with rich ricotta filling
- Make-ahead friendly: Chill, slice, and serve when ready
- Family-safe: No alcohol, no pork—perfect for all ages
- Crowd-pleasing: Elegant enough for gatherings, easy enough for weeknights
Ingredients You’ll Need
For the Crust
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 egg yolk
- 1½ teaspoons vanilla extract
For the Cannoli Filling
- 2 cups ricotta cheese, well-drained
- 1 cup powdered sugar
- 1½ teaspoons vanilla extract
- ½ cup mini chocolate chips
For Topping
- Chopped pistachios
- Chocolate shavings
- Powdered sugar, for dusting
How to Make Classic Cannoli Squares (Step-by-Step)
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. In a bowl, mix melted butter, flour, granulated sugar, salt, egg yolk, and vanilla until a soft dough forms.
Step 2: Bake
Press the dough evenly into the prepared pan. Bake for 18–22 minutes, or until lightly golden. Let the crust cool completely before adding the filling.
Step 3: Make the Ricotta Filling
In a mixing bowl, beat the drained ricotta, powdered sugar, and vanilla until smooth and creamy. Fold in the mini chocolate chips gently.
Step 4: Assemble
Spread the ricotta mixture evenly over the cooled crust. Smooth the top with a spatula.
Step 5: Chill & Garnish
Refrigerate for at least 2 hours, or until set. Before serving, sprinkle with pistachios, chocolate shavings, and a light dusting of powdered sugar.
Step 6: Slice & Serve
Lift from the pan, slice into neat squares, and enjoy!
Tips & Variations
- Drain ricotta well: This ensures a thick, creamy filling without excess moisture.
- Extra creamy option: Replace ½ cup ricotta with mascarpone.
- Nut-free: Skip pistachios or use extra chocolate shavings.
- Citrus twist: Add ½ teaspoon orange or lemon zest to the filling.
- Chocolate lovers: Drizzle melted chocolate over the top before chilling.
Serving Ideas & Storage
Serve these cannoli squares chilled for the best texture. They pair beautifully with coffee or espresso after dinner. Store leftovers in an airtight container in the refrigerator for up to 4 days. For cleaner slices, wipe the knife between cuts.
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Easy Classic Cannoli Squares with Creamy Ricotta
- Total Time: 2 hours 40 minutes
- Yield: 16 squares
- Diet: Vegetarian
Description
Classic Cannoli Squares are an easy no-fry cannoli-inspired dessert bar with a buttery baked crust, creamy vanilla ricotta filling, mini chocolate chips, and a crunchy pistachio-chocolate topping.
Ingredients
CRUST
– 1/2 cup unsalted butter, melted
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 tsp salt
– 1 egg yolk
– 1 1/2 tsp vanilla extract
FILLING
– 2 cups ricotta cheese, well-drained
– 1 cup powdered sugar
– 1 1/2 tsp vanilla extract
– 1/2 cup mini chocolate chips
TOPPING
– 1/4 cup pistachios, chopped
– Chocolate shavings (to taste)
– Powdered sugar, for dusting
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for lifting.
2. In a bowl, mix melted butter, flour, granulated sugar, salt, egg yolk, and vanilla until a soft dough forms.
3. Press dough evenly into the prepared pan. Bake 18–22 minutes, until lightly golden.
4. Cool crust completely in the pan.
5. Drain ricotta well (see notes). In a bowl, beat ricotta, powdered sugar, and vanilla until smooth and creamy.
6. Fold in mini chocolate chips.
7. Spread filling evenly over the cooled crust; smooth the top.
8. Cover and refrigerate at least 2 hours (or until set).
9. Lift out using parchment. Top with pistachios, chocolate shavings, and a light dusting of powdered sugar.
10. Slice into squares and serve chilled.
Notes
Ricotta matters: Drain ricotta in a fine-mesh strainer or cheesecloth 30–60 minutes for a thick, creamy filling.
Make-ahead: Assemble and chill up to 24 hours before serving; add powdered sugar right before serving.
Clean slices: Use a sharp knife and wipe between cuts.
Nut-free: Skip pistachios or replace with extra chocolate shavings.
Flavor boost: Add 1/2 tsp orange zest to the filling for a classic cannoli vibe.
Storage: Refrigerate airtight up to 4 days. Not recommended for freezing (texture may change).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking (No-Fry)
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Protein | 6g |
| Carbohydrates | 28g |
| Fat | 16g |
| Fiber | 1g |
| Sodium | 120mg |
Final Thoughts
These Classic Cannoli Squares capture everything you love about traditional cannoli in an easy, no-fry dessert bar. Creamy, lightly sweet, and finished with chocolate and pistachio crunch, they’re a guaranteed hit for any occasion—and simple enough to make again and again.