Craving a quick and delicious dessert? Try this irresistible No-Bake Cannoli Cream Pie, packed with creamy ricotta and cream cheese, and topped with mini chocolate chips. It’s easy to make and simply delightful!
INGREDIENTS
- 8 oz cream cheese (softened)
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 cup whole milk ricotta
- 3/4 cup powdered sugar
- Dash of cinnamon
- 1/2 tsp orange zest (optional)
- 3/4 cup mini chocolate chips
- 1 (9-inch) store-bought graham cracker pie crust
Topping
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
INSTRUCTIONS
- Beat the cream cheese with an electric mixer until smooth and creamy.
- Add the heavy cream and continue beating on high until the mixture thickens and stiff peaks form.
- Lower the mixer speed and blend in the ricotta, powdered sugar, cinnamon, and orange zest (if using) until well combined.
- Gently fold in 1/2 cup of mini chocolate chips.
- Spread the mixture into the graham cracker pie crust.
- Chill for 3-4 hours or, preferably, overnight until set.
- For the topping, whip the heavy cream in a medium bowl using a whisk attachment until stiff peaks form. Fold in the powdered sugar.
- Spread the whipped cream topping over the chilled pie.
- Sprinkle with the remaining mini chocolate chips before serving.
NOTES
- For best results, allow the pie to set overnight for the perfect texture.
- You can customize the topping with additional chocolate chips or a dusting of cinnamon for added flavor.
