This No-Bake Cannoli Eclair Cake is a delightful fusion of two beloved desserts: cannoli and eclairs. With layers of graham crackers, creamy cannoli filling, and a rich chocolate topping, this no-bake dessert is as easy as it is delicious. Perfect for parties, holidays, or when you need a quick and impressive dessert!

I first made this No-Bake Cannoli Eclair Cake when I was short on time but wanted something indulgent for a family gathering. My husband loved the creamy filling, and my daughter was obsessed with the chocolate topping. It’s now a go-to dessert that never fails to wow guests while being incredibly simple to prepare.

Why You’ll Love No-Bake Cannoli Eclair Cake

•Easy to Make: No baking required—just assemble and chill.

•Rich and Creamy: Layers of cannoli-inspired filling and smooth chocolate topping.

•Perfect for Any Occasion: Great for birthdays, holidays, or potlucks.

•Make-Ahead Friendly: Tastes even better the next day.

Ingredients Notes For No-Bake Cannoli Eclair Cake

For the Layers:

•Graham Crackers: The perfect base that softens into cake-like layers.

•Ricotta Cheese: A classic ingredient in cannoli filling for creaminess.

•Mascarpone Cheese: Adds richness and a velvety texture.

•Powdered Sugar: Sweetens the filling without grittiness.

•Vanilla Extract: Enhances the flavor.

•Mini Chocolate Chips: Adds a classic cannoli touch.

For the Chocolate Topping:

•Heavy Cream: Makes the chocolate topping smooth and pourable.

•Semi-Sweet Chocolate Chips: Melted with cream for a glossy finish.

Recipe Steps

1. Make the Cannoli Filling:

1.In a mixing bowl, combine ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.

2.Fold in mini chocolate chips and set the filling aside.

2. Assemble the Cake:

1.In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.

2.Spread one-third of the cannoli filling evenly over the graham crackers.

3.Add another layer of graham crackers, followed by another third of the filling. Repeat the process until you have three layers, ending with the filling on top.

3. Prepare the Chocolate Topping:

1.In a small saucepan, heat heavy cream over medium heat until just simmering.

2.Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.

3.Spread the chocolate topping evenly over the final layer of filling.

4. Chill:

1.Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften.

5. Serve:

Slice into squares and serve chilled. Garnish with additional mini chocolate chips or a dusting of powdered sugar if desired.

Storage Options

•Refrigerator: Store covered in the fridge for up to 3 days.

•Freezer: Freeze for up to 2 months; thaw in the refrigerator overnight before serving.

Variations & Substitutions

•Use vanilla wafers or ladyfingers instead of graham crackers for a different texture.

•Add a hint of orange zest to the filling for a classic cannoli flavor.

•Use dark chocolate for a richer topping or white chocolate for a sweeter twist.

No Bake Cannoli Eclair Cake

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Ingredients

Filling:
1 cup ricotta cheese preferably fresh, if not fresh drain in a wire strainer overnight or for a few hours
1 cup mascarpone cheese
1/8 teaspoon vanilla extract
1/2 cup confectioners’ sugar sifted
1/4 teaspoon cinnamon
the zest of 1 orange
Cake:
1 pint heavy whipping cream well-chilled
1/3 cup sugar
1 box graham crackers like Nabisco
2 cups mini chocolate chips divided
1/3 cup heavy cream
a handful of chopped pistachios

Instructions

In a medium mixing bowl on low speed beat the ricotta, mascarpone and vanilla just until combined.
Beat in the confectioners' sugar, cinnamon and orange zest just until combined.
To a large mixing bowl or the bowl of a stand mixer add the heavy cream and sugar. Beat on low speed 1 minute then medium speed 2 minutes. Turn up to high and beat until stiff peaks form. When you lift the beater the cream should stick to it without falling off.
Add the cannoli filling to the whipped cream bowl and gently fold in until combined.
Line the bottom of a 9x13 pan with graham crackers, breaking them apart if needed. They don't have to be perfect.
Spoon half the filling over top and spread out, sprinkle with 1/2 cup chocolate chips. Top with another layer of grahams then the rest of the cannoli filling and another 1/2 cup chocolate chips.
Top with another layer of graham crackers. Refrigerate 30 minutes to 1 hour.
Make the ganache topping:
Add the remaining cup of chocolate chips to a small heat proof bowl. Heat the heavy cream just to a simmer. Pour over the chips and cover the bowl with a small plate or piece of foil. Let sit 5 minutes.
Whisk until well combined then pour over the top of the cake. Spread out evenly. Refrigerate overnight or at least 6 hours before serving. Best eaten within 48 hours.