I enjoy making these Classic Cannoli Squares when I want the flavor of a traditional cannoli in a simple, sliceable dessert. The creamy ricotta filling paired with a buttery crust always gives me that classic Italian dessert feeling without any complicated steps.
Why You’ll Love This Recipe
I love this recipe because it is easy to prepare and doesn’t require frying or special tools. I like how smooth and creamy the filling turns out, and how neatly the squares slice once chilled. It is a dessert I feel confident serving for family gatherings or casual occasions.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 cups whole milk ricotta cheese
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup mini chocolate chips
1/4 cup chopped pistachios (optional garnish)
Directions
I begin by preheating my oven to 350°F (175°C). I combine the graham cracker crumbs, granulated sugar, and melted butter until evenly mixed. I press this mixture firmly into the bottom of a lined 9×9-inch baking pan to form the crust. I bake it for 10 minutes, then set it aside to cool completely.
While the crust cools, I prepare the filling. I make sure the ricotta is thick by draining it if needed. I mix the ricotta, powdered sugar, vanilla extract, and cinnamon until smooth and creamy. I gently fold in the mini chocolate chips.
Once the crust has cooled, I spread the ricotta mixture evenly over the top. I smooth the surface and sprinkle chopped pistachios on top if I choose to use them. I refrigerate the pan for at least 3 hours, until the filling is firm. I then cut it into squares and serve.
Servings And Timing
I usually cut this recipe into 12 squares.
Preparation time is about 20 minutes, baking time is 10 minutes, and chilling time is approximately 3 hours.
Variations
I sometimes use vanilla wafer crumbs instead of graham crackers for a sweeter crust. When I want extra flavor, I add orange zest or lemon zest to the ricotta mixture. I also like replacing mini chocolate chips with dark chocolate shavings for a richer taste.
Storage/Reheating
I store the cannoli squares in an airtight container in the refrigerator for up to 4 days. I do not reheat them, as I prefer serving them chilled.
FAQs
Can I make Classic Cannoli Squares ahead of time?
I often prepare them a day in advance because they set better and taste even smoother after chilling overnight.
Do I need to drain the ricotta cheese?
I always drain ricotta if it seems watery to ensure the filling stays firm.
Can I freeze cannoli squares?
I do not recommend freezing them, as the texture of the ricotta can change after thawing.
What can I use instead of pistachios?
I like using shaved chocolate or chopped almonds when pistachios are not available.
How do I get clean slices?
I use a sharp knife and wipe it clean between cuts for neat, even squares.
Conclusion
I find Classic Cannoli Squares to be a perfect balance of simplicity and elegance. They give me the flavors I love in a cannoli while being easy to make, store, and serve, making them a dessert I return to again and again.
Classic Cannoli Squares capture all the flavor of traditional cannoli in a simple, no-fry, sliceable dessert. With a buttery graham cracker crust and a creamy ricotta filling dotted with chocolate chips, it’s an easy treat perfect for any occasion.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 cups whole milk ricotta cheese
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup mini chocolate chips
1/4 cup chopped pistachios (optional garnish)
Instructions
Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
Combine graham cracker crumbs, granulated sugar, and melted butter. Mix well.
Press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake crust for 10 minutes, then set aside to cool completely.
Drain ricotta if watery. In a bowl, mix ricotta, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.
Fold in mini chocolate chips gently.
Spread the ricotta filling evenly over the cooled crust. Smooth the top.
Sprinkle chopped pistachios on top, if using.
Refrigerate for at least 3 hours, or until filling is firm.
Cut into squares and serve chilled.
Notes
Ensure ricotta is well-drained to keep filling firm.
For clean slices, use a sharp knife and wipe between cuts.
Chill overnight for best texture and flavor.
Swap graham crackers for vanilla wafers or use chocolate chips or zest for flavor variations.
