Description
Creamy, no-bake dessert with a vanilla wafer crust filled with mascarpone, ricotta, cream cheese, and whipped cream, flavored with lemon zest and cinnamon. Mini chocolate chips are folded into the filling and sprinkled on top for a luscious texture and balanced bright flavors.
Ingredients
For the Crust:
2¼ cups vanilla wafer crumbs (about 60 wafers)
¼ cup brown sugar
½ cup unsalted butter, melted
For the Filling:
1 cup mascarpone cheese (8 oz container)
½ cup confectioner’s sugar
1½ teaspoons vanilla extract
¼ teaspoon ground cinnamon
2–3 teaspoons lemon zest
1 cup whole milk ricotta cheese
¾ cup heavy whipping cream
1⅓ cups mini chocolate chips, divided
Instructions
Preheat oven to 350°F (177°C). Grease a 9-inch pie dish.
Combine vanilla wafer crumbs, brown sugar, and melted butter; press firmly into bottom and sides of dish.
Bake 10 minutes, cool to room temperature.
Beat mascarpone and confectioner’s sugar until smooth. Add vanilla, cinnamon, lemon zest, and ricotta; mix until combined.
Whip heavy cream to stiff peaks; fold ⅓ into ricotta mixture, then fold in remaining cream and ⅔ cup chocolate chips.
Spread filling over crust and sprinkle remaining chocolate chips on top.
Cover and refrigerate at least 4 hours or overnight before serving.
Notes
Use full-fat mascarpone and ricotta for best texture.
Strain ricotta if needed to remove moisture.
Fold whipped cream gently to maintain fluffiness.
Chill thoroughly for clean slicing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Pie
- Method: Baking, No-bake filling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/10 slice
- Calories: 570
- Sugar: 23
- Sodium: 180
- Fat: 39
- Saturated Fat: 24
- Carbohydrates: 37
- Fiber: 1
- Protein: 8
- Cholesterol: 110
Keywords: chocolate chip cannoli pie, creamy cannoli dessert, no-bake pie, mascarpone ricotta pie, easy holiday pie