If you’re on the hunt for a dessert that feels like an indulgent Italian classic but with way less fuss, you’ve got to try this Cannoli Icebox Cake Recipe. It’s dreamy, creamy, and layered with perfectly soft graham crackers that soak up all that luscious mascarpone filling in the best way possible. I absolutely love how easy it is to throw together and how it tastes like you spent hours in the kitchen crafting it. Keep reading because I’ve got all the tips to make it your new favorite go-to dessert!

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Why You’ll Love This Recipe

No Baking Required: It’s a total lifesaver on busy days or when you don’t want to heat up the kitchen.
Classic Cannoli Flavor: All the creamy ricotta vibes with a gentle cinnamon touch and chocolate chips that make it feel authentic.
Make-Ahead Friendly: It only gets better with time, which means you can prep it a day ahead and have a stress-free dessert ready to impress.
Crowd-Pleasing Texture: The graham crackers soften just right overnight, making every bite moist but still holding together perfectly.

The image shows a white plate with a layered dessert made of four thin golden cake layers separated by smooth white cream layers. The top layer of white cream is decorated with small dark chocolate chips scattered evenly. A silver fork with a piece of dessert on it rests on the plate, and the background features a white marbled surface with a glass of milk and a white pan with more of the dessert slightly blurred behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together to create a rich, creamy filling that perfectly complements the subtle crunch of the graham crackers. When shopping, look for good-quality mascarpone—trust me, it makes a noticeable difference!

Mascarpone Cheese: Room temperature is key here for easy mixing and that smooth, silky texture you want in a cannoli filling.
Powdered Sugar: This dissolves quickly, keeping the filling irresistibly smooth without any graininess.
Cinnamon: A pinch adds warm depth, just like traditional cannoli without overpowering sweetness.
Vanilla Extract: I always opt for pure vanilla—it rounds out the flavor beautifully.
Cool Whip (or homemade whipped cream): Using half in the filling and the rest on top creates a light, airy finish that balances the rich mascarpone.
Graham Crackers: These are your ‘cake’ layers that soak up flavor—use a sturdy brand to avoid sogginess.
Mini Chocolate Chips: They give those delightful bursts of chocolate just like the classic cannoli shell chips.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Cannoli Icebox Cake Recipe is so flexible—it’s like a canvas for your favorite additions or tweaks. I’ve tried a few variations that make it feel new and exciting each time I serve it.

Ricotta Mix: I sometimes swap half the mascarpone for ricotta (strained!) to lighten the texture—still creamy but with that classic cannoli tang.
Chocolate Layer: Adding a thin layer of melted chocolate or chocolate ganache between the layers is my secret weapon for chocolate lovers.
Nutty Twist: Toasted pistachios on top add crunch and a fresh twist—my family goes crazy for this combo.
Fruit Flair: Fresh berries or citrus zest mixed into the filling brighten the cake and make it feel seasonal and fresh.

How to Make Cannoli Icebox Cake Recipe

Step 1: Whip Up Your Creamy Filling

Start by beating the mascarpone cheese, powdered sugar, cinnamon, and vanilla extract together until it’s super smooth and well blended. I like to use an electric mixer here just to get that silky texture—that’s what makes this icebox cake feel so indulgent. Then fold in half of the Cool Whip gently to keep it light and airy without losing the creaminess.

Step 2: Build Your Layers

Grab a 9×13 pan and lay down a single even layer of graham crackers. You will probably have to break some to fill in the nooks and crannies—and that’s perfectly fine! I find one sleeve of graham crackers is just right per layer. Then spread half of your mascarpone filling evenly on top of the crackers, smoothing it out with a spatula.

Step 3: Repeat and Finish with Whipped Top

Place another graham cracker layer over the mascarpone, then spread the rest of the mascarpone mixture on top. Follow this with your third graham cracker layer and finish it off with the remaining Cool Whip spread into a thin, even layer. Sprinkle mini chocolate chips generously over the top so you get little chocolate pops in every bite.

Step 4: Chill and Serve

Refrigerate your Cannoli Icebox Cake for at least 5-7 hours, but overnight is ideal. This gives the graham crackers time to soften and the flavors to meld beautifully. When you’re ready to serve, dust with a little powdered sugar if you like for that pretty finishing touch.

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Pro Tips for Making Cannoli Icebox Cake Recipe

Room Temperature Mascarpone: This makes mixing so much easier and prevents lumps in your filling.
Gentle Folding: Fold in the Cool Whip slowly to keep your filling light and fluffy—no one likes a dense icebox cake.
Layer Evenly: Spreading each layer smoothly helps the cake hold its shape when you slice it.
Patience is Key: Don’t rush chilling—it’s worth the wait for those graham crackers to become perfectly soft.

How to Serve Cannoli Icebox Cake Recipe

The image shows a square dessert in a silver baking pan on a white marbled surface. The dessert has four visible layers of light brown cake alternating with three layers of white cream. The top layer is covered with smooth white cream and sprinkled evenly with small dark chocolate chips. A slice has been taken out, revealing the neat layers inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple with a dusting of powdered sugar and a handful of extra mini chocolate chips for texture and charm. Sometimes, I add a sprinkle of chopped pistachios for color and crunch—plus, they’re traditional in a lot of Italian desserts, so it feels fancy.

Side Dishes

This dessert pairs wonderfully with a dollop of espresso or a cup of bold black coffee if you’re serving it after dinner. For a lighter touch, fresh berries on the side brighten up the richness and add a nice contrast.

Creative Ways to Present

I’ve tried layering this dessert in cute individual mason jars for parties—it’s such a fun way to serve it and guests love the personal touch. You can also pipe some whipped cream rosettes on top before the chocolate chips for a professional look that’s surprisingly easy to do.

Make Ahead and Storage

Storing Leftovers

I usually cover the dish tightly with plastic wrap and keep it in the fridge. The cake holds up beautifully for 3-4 days. The graham crackers keep soft but don’t turn mushy, which always surprises me in the best way!

Freezing

Freezing this dessert can be a bit tricky due to the whipped cream texture, but if you absolutely need to, I recommend freezing before adding the final Cool Whip layer and chocolate chips. Thaw overnight in the fridge before finishing the topping and serving. I’ve done this a couple of times, and it works with a little patience.

Reheating

This dessert is best enjoyed cold, so no need to reheat. Just slice straight from the fridge and enjoy the cool creaminess that makes it so refreshing.

FAQs

Can I substitute the mascarpone cheese in this Cannoli Icebox Cake Recipe?

Absolutely! You can swap half the mascarpone with ricotta cheese if you prefer a lighter texture or can’t find mascarpone. Just make sure to strain the ricotta well to avoid extra moisture and maintain that rich, creamy consistency.
How long should I chill the Cannoli Icebox Cake before serving?

You want to refrigerate it for at least 5-7 hours, but overnight chilling yields the best flavor and texture. This cooling time lets the graham crackers soften perfectly and the flavors meld together beautifully.
Can I make this dessert ahead of time?

Yes! This recipe is perfect for make-ahead since it improves in texture and flavor after chilling. You can prepare it the day before your event, making entertaining stress-free and impressively delicious.
What can I use if I don’t have Cool Whip?

If you don’t have Cool Whip, homemade whipped cream works wonderfully—and it actually tastes fresher. Just whip heavy cream with a little sugar and vanilla until soft peaks form, then fold into the mascarpone mixture.

Final Thoughts

This Cannoli Icebox Cake Recipe is like a hug on a plate—comforting, indulgent, and absolutely crowd-pleasing. Every time I make it, my family begs me to double the recipe because it disappears fast! If you’re looking for a no-fail dessert that tastes like it belongs in an Italian bakery, this is it. Give it a try, and I promise it’ll become one of your favorites too.

Cannoli Icebox Cake Recipe

4.5 from 72 reviews

Author: Alvarez
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 5 hours 15 minutes
Yield: 15-18 slices
Category: Dessert
Method: No-Cook
Cuisine: Italian-American
Diet: Vegetarian

Print Recipe

Description

This Cannoli Icebox Cake is a delightful no-bake dessert featuring layers of creamy mascarpone and Cool Whip filling, sandwiched between crisp graham crackers and topped with mini chocolate chips. Its easy assembly and luscious texture make it a perfect treat for any occasion, delivering the classic flavors of cannoli in a simple, chilled cake form.

Ingredients

Filling

32 oz mascarpone cheese, room temperature
1 1/4 cups powdered sugar
1/2 tsp cinnamon
1 tsp vanilla extract
8 oz Cool Whip, divided (or homemade whipped cream)

Assembly

14.4 oz box graham crackers
1/2 cup mini chocolate chips

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Instructions

Prepare the filling: Beat the mascarpone cheese, powdered sugar, cinnamon, and vanilla extract together until the mixture is smooth and well combined, creating a sweet and spiced base for the cake.
Incorporate Cool Whip: Fold in half of the Cool Whip gently into the mascarpone mixture to lighten the texture and add creamy fluffiness.
First graham cracker layer: Place a single layer of graham crackers at the bottom of a 9×13-inch pan, breaking some crackers if necessary to fill in gaps. Approximately one sleeve of crackers is used per layer.
Spread first mascarpone layer: Evenly spread half of the mascarpone and Cool Whip mixture over the graham cracker layer to form a smooth, creamy layer.
Second graham cracker layer: Add another full layer of graham crackers on top of the mascarpone filling.
Spread second mascarpone layer: Spread the remaining mascarpone mixture evenly over the second graham cracker layer.
Third graham cracker layer: Add the final layer of graham crackers on top.
Top with remaining Cool Whip: Spread the remaining half of the Cool Whip over the top layer of graham crackers, creating a thin, even finishing layer.
Add chocolate chips: Sprinkle mini chocolate chips evenly over the top for a decorative and flavorful touch.
Chill: Refrigerate the assembled cake for 5-7 hours or overnight to allow the graham crackers to soften properly and flavors to meld. Optionally, dust with powdered sugar before serving.

Notes

This no-bake Cannoli Icebox Cake is extremely easy to prepare and offers layers of creamy cannoli filling and crisp graham crackers, making it moist and delicious.
You can substitute half of the mascarpone cheese with ricotta cheese if desired, but it is recommended to strain the ricotta for best texture.
For a richer finish, homemade whipped cream can be used instead of Cool Whip.
Allowing the cake to sit longer in the refrigerator enhances the softness of the graham crackers and the melding of flavors.

Nutrition

Serving Size: 1 slice
Calories: 353
Sugar: 20.7 g
Sodium: 44 mg
Fat: 28.2 g
Saturated Fat: 16.2 g
Unsaturated Fat: 11.8 g
Trans Fat: 0 g
Carbohydrates: 23.3 g
Fiber: 0.6 g
Protein: 4.3 g
Cholesterol: 64 mg