Introduction

This Chocolate Chip Cannoli Pie is a delightful twist on traditional Italian cannoli, combining a crunchy vanilla wafer crust with a creamy mascarpone and ricotta filling studded with mini chocolate chips. It’s an easy no-bake dessert that’s perfect for impressing guests or treating yourself.

A slice of creamy chocolate chip cheesecake sits on a white plate, showing three visible layers: a light brown crumb crust at the bottom, a thick middle layer of white cheesecake mixed with small chocolate chips, and a top layer of white cheesecake covered with a generous amount of small dark chocolate chips. Some chocolate chips have spilled onto the plate around the slice. A silver fork rests on the plate’s right side. In the background, the rest of the cheesecake with the same layers is visible in a white pie dish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups vanilla wafer crumbs (about 60 vanilla wafers; graham cracker crumbs can be used instead)
¼ cup brown sugar
½ cup unsalted butter, melted
1 cup mascarpone cheese (1 8-oz. container)
½ cup confectioner’s sugar
1½ teaspoons vanilla extract
¼ teaspoon ground cinnamon
2–3 teaspoons lemon zest (zest of 1 lemon)
1 cup whole milk ricotta cheese
¾ cup heavy whipping cream
1⅓ cups mini chocolate chips, divided

Instructions

Step 1: Preheat your oven to 350°F. Spray a 9-inch pie dish with nonstick cooking spray and set aside.
Step 2: In a medium bowl, combine vanilla wafer crumbs, brown sugar, and melted butter. Stir until well mixed.
Step 3: Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish. A flat-bottomed glass can help press the crust evenly.
Step 4: Bake the crust for 10 minutes. Then remove from the oven and allow it to cool to room temperature on a wire rack.
Step 5: Meanwhile, in a large bowl, use an electric mixer to whip the mascarpone cheese and confectioner’s sugar until smooth, about 2–3 minutes.
Step 6: Add vanilla extract, ground cinnamon, lemon zest, and ricotta cheese to the mascarpone mixture. Mix until just combined.
Step 7: In a separate bowl, whip the heavy cream on medium speed until stiff peaks form, about 2–3 minutes.
Step 8: Gently fold one-third of the whipped cream into the mascarpone-ricotta mixture to lighten it.
Step 9: Add the remaining whipped cream and fold it in carefully until just combined.
Step 10: Fold in ⅔ cup of the mini chocolate chips gently to distribute evenly.
Step 11: Spread the creamy filling evenly into the cooled pie crust.
Step 12: Sprinkle the remaining chocolate chips over the top of the pie.
Step 13: Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.

Tips & Variations

For a nuttier crust, substitute half of the vanilla wafer crumbs with crushed toasted almonds or pistachios.
If you prefer a tart note, add a tablespoon of fresh lemon juice to the filling mixture along with the lemon zest.
Use mini dark or white chocolate chips to change the chocolate flavor profile.
For a lighter version, substitute the heavy cream with whipped coconut cream.

Storage

Keep the pie covered in the refrigerator for up to 3 days. It’s best enjoyed chilled and can be gently reheated to room temperature if preferred. Avoid freezing as the creamy filling may become grainy after thawing.

How to Serve

A slice of creamy pie sits on a white plate, showing three distinct layers: the bottom layer is a light brown crumbly crust, the thick middle layer is a white, fluffy filling mixed with small chocolate chips, and the top layer is a creamy white whipped topping covered densely with dark chocolate chips. Scattered chocolate chips lay around the slice on the plate, next to a shiny silver fork. In the background, more of the pie is seen in a white pie dish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without mascarpone cheese?

While mascarpone adds a rich creaminess, you can substitute it with full-fat cream cheese for a slightly tangier flavor, though the texture may be a bit different.

How can I prevent the crust from getting soggy?

Be sure to bake the crust fully and let it cool completely before adding the filling. This helps create a firm base and prevents sogginess from the creamy filling.