A creamy ricotta cannoli dip recipe you can make in 10 minutes-simple, sweet, and perfect with pizzelle or fruit.
During the holidays, I'm always looking for simple desserts that still feel special - and this cannoli dip recipe never disappoints.
It has all the creamy, lightly sweet flavors of a classic cannoli filling, without the frying or extra fuss. Just a quick mix, and it's ready to serve.
I like to set it out with pizzelle, air fryer Italian cookies, cannoli chips, or dolloping on Italian fruit salad. It comes together in about 10 minutes, can be made ahead, and always seems to disappear faster than you'd expect.
An easy, no-bake dessert that fits right in on a holiday table.
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Quick Overview
- Prep Time: 10 minutes
- Chill Time: 30 minutes and up to 3 days
- Total Time: 40 minutes
- Yield: About 3 cups
- Equipment Needed: Mixing bowl, whisk or hand mixer
- Serving Suggestions: This creamy cannoli dip is perfect with pizzelle, Italian cookies, or fresh fruit. Serve it chilled as an easy no-bake dessert for the holidays, potlucks, or anytime you want something sweet that comes together quickly.
Ingredients
- Ricotta cheese (whole milk, strained): Creates a thick, creamy base without excess moisture. I like to use my homemade ricotta cheese, but a good-quality store-bought ricotta works just as well when properly strained.
- Mascarpone cheese: Adds richness and a smooth, luxurious texture.
- Icing sugar: Sweetens gently without any graininess.
- Vanilla extract: Rounds out the flavor (clear vanilla keeps the dip bright in color).
- Cinnamon: Just a touch for warmth.
- Salt: Balances the sweetness.
- Chocolate chips: Optional, but classic in cannoli filling. Dark or semi-sweet chocolate chips both work well-use whichever you prefer.
Step-by-Step Instructions
- Place 2 cups (500 g) of well-strained whole-milk ricotta cheese in a medium bowl. Using a handheld mixer, whisk for 4-5 minutes until smooth and light. A stand mixer works just as well.
- Add 1 cup (225 g) mascarpone cheese and continue whisking for a few minutes, until fully incorporated and creamy.
- Slowly whisk in the sifted icing sugar, starting with ¾ cup (90 g). Taste and add more, up to 1 cup (120 g), if you prefer a sweeter filling.
- Add 1 teaspoon (5 ml) clear vanilla extract, ⅛ teaspoon cinnamon, and a pinch of salt. Whisk for a few more seconds, just until combined.
- Gently fold in ⅓ cup (60 g) mini dark chocolate chips. Cover and refrigerate for at least 30 minutes, or until ready to serve.
- Just before serving, garnish with 1 tablespoon mini chocolate chips, if desired.
- Yield: This recipe makes about 3 cups (720 ml) of dip-plenty for a holiday gathering or party.
Tips for the Best Cannoli Dip
- Choose quality ricotta: If purchasing ricotta, use a high-quality whole milk variety to avoid a thin or runny dip. If the ricotta seems watery, strain it in cheesecloth before using.
- Cheese swap: Mascarpone can be replaced with cream cheese if needed, though mascarpone gives the creamiest texture.
- Mixing: Use a stand mixer or handheld mixer with a whisk attachment for the smoothest, lightest results.
- Make ahead: Refrigerate the dip in an airtight container for at least 30 minutes and up to 24 hours.
- Versatile use: This ricotta-mascarpone dip also makes a great filling for cakes or other desserts.
FAQ
Yes! You can try using a dairy-free ricotta or cream cheese alternative and a non-dairy mascarpone substitute. The texture will be slightly different, but it still makes a creamy, delicious dip.
It's best served fresh or refrigerated. Freezing may change the texture of the cheeses, so it's not recommended.
Yes! This ricotta-mascarpone mixture works beautifully as a filling for cakes, cupcakes, or even as a layered dessert.
Keep it covered in an airtight container. It's best enjoyed within 3 days for freshness and flavor.
Fresh fruit, graham crackers, biscotti, or even pretzel sticks all work wonderfully for dipping.
Classic Italian Sweets
If you love ricotta desserts, you'll enjoy exploring more classic Italian sweets. From soft cookies to luscious cakes, these recipes are perfect for the holidays or any special occasion. Here are some of my favorites:
Recipe Inspiration
I've always loved traditional Italian pastries. When my son was living in Boston, I enjoyed trying cannolis at Mike's Pastry and Modern - what a worthwhile experience!
Closer to home, there are some great Italian bakeries in my neighborhood, so I never felt the need to make cannolis from scratch. But a few years ago, a friend brought a dessert dip to a Christmas potluck, and I immediately fell in love with the idea of a deconstructed cannoli.
It was a hit then, and it's still just as popular today. Adding mascarpone to the ricotta gives the dip a smoother, less runny texture, making it an easy, lighter alternative to traditional cannoli filling.
Such a simple and delicious way to end a meal! If you love ricotta as much as I do, be sure to check out some of my other favorite ricotta cheese recipes.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this recipe for cannoli dip, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Best Cannoli Dip Recipe with Ricotta
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Ingredients
- 2 cups ricotta cheese whole milk, strained, 500 grams
- 1 cup mascarpone cheese 225 grams
- ¾-1 cup icing sugar sifted, to taste, 90-120 grams
- 1 teaspoon vanilla extract clear
- ⅛ teaspoon cinnamon to taste
- pinch salt
- ⅓ cup chocolate chips dark or semi-sweet, 60 grams
- chocolate chips optional for garnishing
Instructions
- Place the ricotta cheese in a medium bowl. Using a handheld beater, whisk the ricotta for 4-5 minutes until smooth and the texture becomes light. You can also use a stand mixer.
- Add the mascarpone cheese and whisk for a couple of minutes until well incorporated.
- Slowly whisk in the sifted icing sugar. Start with ¾ of a cup and taste. If you prefer a sweeter filling, add a little bit more icing sugar.
- Add the vanilla extract, ⅛ teaspoon of cinnamon and a pinch of salt. Whisk this cheese mixture together for a few more seconds.
- Gently fold in the mini chocolate chips, cover and refrigerate until needed.
- Right before serving garnish with a tablespoon of mini chocolate chips.
Notes
- Choose quality ricotta: If purchasing ricotta, use a high-quality whole milk variety to avoid a thin or runny dip. If the ricotta seems watery, strain it in cheesecloth before using.
- Cheese swap: Mascarpone can be replaced with cream cheese if needed, though mascarpone gives the creamiest texture.
- Mixing: Use a stand mixer or handheld mixer with a whisk attachment for the smoothest, lightest results.
- Make ahead: Refrigerate the dip in an airtight container for at least 30 minutes and up to 24 hours.
- Versatile use: This ricotta-mascarpone dip also makes a great filling for cakes or other desserts.
- pizzelle
- air fryer Italian cookies
- cannoli chips
- waffle chips
- fresh fruit
Nutrition
I originally published this post on December 18, 2019 and republished on December 15, 2025 with updated content, and photos. Thanks for sharing!
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Joe DeSorbo
Dear Maria,
Merry Christmas and Very Happy New Year Blessings for you and your Family! Thank you for all the recipes and history of your family traditions, so inspiring. Great recipe site, so well presented. Many, many thanks.
Joe DeSorbo
Maria
Thank you so much for your kind and heartfelt wishes! Merry Christmas and a very Happy New Year to you and your family as well. I’m truly touched that you enjoy the recipes and the stories behind them—it means a lot to me to share our family traditions with others. Your encouragement inspires me to keep creating and sharing. Many thanks again for your lovely message Joe!
Susan Strom
Sounds amazing!! Can’t wait to try this!
Maria
This is definitely a crowd-pleaser, enjoy Susan!
Val
This is such a fantastic recipe! I brought it to a pot luck and everyone loved it! Thanks for a great recipe!
Maria
Thrilled to hear this! Thanks for sharing Val!
Ariel
My family loved it! We had it with pizzelle, but the most popular to dip were Pirouette cookies (rolled wafer with cream filling). I personally like it best with Bordeaux cookies (crisp brown sugar shortbread).
Maria
Thanks so much for sharing Ariel! Such a great idea!