When you think of Italian desserts, cannoli is probably one of the first that comes to mind. Those crisp pastry shells filled with sweet, creamy ricotta have been loved for centuries. But what if you could enjoy the same flavor without the hassle of frying individual shells? Enter Classic Cannoli Squares — a modern twist that transforms the traditional dessert into an easy, crowd-pleasing treat.

In this post, we’ll dive deep into what makes Classic Cannoli Squares special, how to make them step-by-step, pro tips for perfect texture and flavor, serving suggestions, and variations you can try at home. By the end, you’ll be ready to impress your family and guests with this irresistible Italian-inspired dessert.

Why Choose Classic Cannoli Squares?

Unlike traditional cannoli, which require shaping and frying pastry tubes, Classic Cannoli Squares deliver the same delightful flavor in a layered bar form. Think of it as a cross between a cheesecake bar and a cannoli — creamy ricotta filling, chocolate chips, and a crisp crust, all cut neatly into squares.

Benefits of making Cannoli Squares instead of traditional cannoli:

Easier preparation – No frying, no tubes, no fuss.
Perfect for parties – Easy to slice, serve, and transport.
Make ahead friendly – Can be prepared in advance and stored in the fridge.
Classic flavor, modern convenience – All the beloved elements of cannoli in a simplified form.

Ingredients for Classic Cannoli Squares

To make the perfect Classic Cannoli Squares, you’ll need a handful of simple but high-quality ingredients.

the crust:

2 cups graham cracker crumbs (or crushed biscotti for extra authenticity)
½ cup unsalted butter, melted
2 tablespoons granulated sugar

For the filling:

2 cups ricotta cheese (drained well to avoid excess moisture)
1 cup mascarpone cheese (adds creaminess and richness)
¾ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon orange zest (optional but traditional in Sicilian cannoli)
½ teaspoon cinnamon
½ cup mini chocolate chips

For the topping:

½ cup chopped pistachios
Extra mini chocolate chips
Powdered sugar for dusting

Step-by-Step Instructions

1. Prepare the crust

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into the bottom of a greased 9×9-inch baking pan.
Bake for 8–10 minutes, then let it cool completely.

2. Mix the filling

Drain ricotta cheese using cheesecloth or a fine strainer for at least 30 minutes.
Beat together ricotta, mascarpone, powdered sugar, vanilla, orange zest, and cinnamon until smooth.
Fold in mini chocolate chips.

3. Assemble and chill

Spread the filling evenly over the cooled crust.
Sprinkle with chopped pistachios and more mini chocolate chips.
Refrigerate for at least 3 hours, or overnight for best results.

4. Slice and serve

Cut into neat squares, dust with powdered sugar, and serve chilled.

Tips for Perfect Classic Cannoli Squares

Drain your ricotta well – Excess water can make the squares runny.
Use mascarpone – It enhances the creamy texture and mimics traditional cannoli filling.
Don’t skip the orange zest – It adds that authentic Sicilian touch.
Chill thoroughly – The longer it chills, the easier it is to slice.
Decorate before serving – A dusting of powdered sugar makes it look bakery-worthy.

Variations to Try

One of the best things about Classic Cannoli Squares is their versatility. You can easily adapt them to suit your taste or the season.

Chocolate Cannoli Squares – Add cocoa powder to the crust and drizzle melted chocolate on top.
Berry Cannoli Squares – Add fresh raspberries or strawberries on top for a fruity twist.
Pumpkin Cannoli Squares – Fold pumpkin puree and pumpkin spice into the filling for a fall version.
Almond Cannoli Squares – Replace pistachios with toasted almonds.
Mini Cannoli Cups – Instead of squares, scoop the filling into mini phyllo shells for bite-sized treats.

Serving Suggestions

Classic Cannoli Squares are versatile enough for:

Holiday gatherings – A festive alternative to pies and cakes.
Potlucks and parties – Easy to transport and share.
Everyday indulgence – A sweet treat with coffee or espresso.
Wedding or shower dessert tables – Elegant and bite-sized.

Pair them with an Italian espresso, cappuccino, or even a glass of sweet dessert wine like Vin Santo for the ultimate experience.

Storing & Make-Ahead Tips

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: You can freeze cannoli squares (without powdered sugar topping) for up to 2 months. Thaw overnight in the fridge before serving.
Make-ahead: Prepare the crust and filling separately, then assemble the day before your event.

Why You’ll Love These Classic Cannoli Squares

If you love traditional Italian cannoli but want a simpler, no-mess way to enjoy them, Classic Cannoli Squares are the answer. They combine all the creamy, crunchy, and chocolatey goodness of cannoli in a neat bar form. Perfect for holidays, family gatherings, or just when you’re craving something indulgent.

Conclusion

Classic Cannoli Squares bring together the timeless flavors of Sicilian cannoli in a modern, easy-to-make format. With a crisp crust, creamy ricotta-mascarpone filling, and the perfect balance of chocolate and pistachios, they’re sure to become a favorite in your dessert repertoire.

Classic Cannoli Squares

Summary: All the beloved flavors of traditional cannoli—silky ricotta-mascarpone cream, mini chocolate chips, pistachios, and a crisp cookie crust—transformed into easy, sliceable dessert bars. Perfect for parties and make-ahead entertaining.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 10

Total Time 1 35

Servings: 16 servings

Course: Dessert

Cuisine: Italian

Calories: -1250

Ingredients Method Notes

Ingredients

Ingredients:
For the crust
2 cups 200 g graham cracker crumbs (or finely crushed biscotti)
1/2 cup 113 g unsalted butter, melted
2 tbsp 25 g granulated sugar
Pinch of fine salt
For the filling
2 cups 475 g whole-milk ricotta, WELL-drained*
1 cup 225 g mascarpone, cold
3/4 cup 90 g powdered sugar, sifted
1 tsp pure vanilla extract
1 tsp finely grated orange zest traditional
1/2 tsp ground cinnamon
1/2 cup 85 g mini chocolate chips
For the topping
1/2 cup 60 g chopped roasted pistachios (unsalted)
3 –4 tbsp 30–45 g mini chocolate chips
Powdered sugar for dusting (optional)
*How to drain ricotta: Spoon ricotta into a fine mesh sieve lined with cheesecloth or coffee filters set over a bowl. Refrigerate 30–60 minutes or overnight to remove excess whey.

Method

Instructions:
Prepare pan & oven
Preheat oven to 350°F (175°C). Line a 9×9 in (23×23 cm) square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease.
Make the crust
In a bowl, mix graham crumbs, melted butter, sugar, and a pinch of salt until evenly moistened. Press firmly into the prepared pan using the bottom of a measuring cup. Bake 8–10 minutes until set and lightly golden. Cool completely.
Mix the cannoli filling
In a large bowl, whisk (or beat on low) the drained ricotta until smooth. Add mascarpone, powdered sugar, vanilla, orange zest, and cinnamon. Beat on LOW just until creamy and combined; do not overmix. Fold in 1/2 cup mini chocolate chips.
Assemble
Spread the filling evenly over the cooled crust. Smooth the top. Sprinkle with pistachios and remaining mini chips, pressing lightly so they adhere.
Chill to set
Cover and refrigerate for at least 3 hours (overnight best) until firm.
Slice & serve
Use the parchment to lift the slab onto a board. Dust with powdered sugar (optional). Cut into 16 neat squares with a hot, dry knife (wipe between cuts). Serve chilled.

Notes

Notes:

Texture keys: Thoroughly draining ricotta prevents a soft or weepy filling. Keeping mascarpone cold helps it stay thick and stable.

Flavor boost: Orange zest adds authentic Sicilian cannoli notes. You can add 1–2 tsp orange liqueur (like Grand Marnier) for adults.

Make ahead: Keeps refrigerated, covered, up to 5 days. For best texture, dust with powdered sugar just before serving.

Freezing: Freeze (undusted) up to 2 months. Wrap the whole slab well; thaw overnight in the fridge before slicing.

Variations:
• Chocolate Cannoli Squares: Swap 2 tbsp crumbs for 2 tbsp cocoa in the crust; drizzle melted chocolate on top after chilling.
• Berry Cannoli Squares: Top with fresh raspberries or macerated strawberries right before serving.
• Pistachio-forward: Add 1/4 tsp almond extract to the filling and use all pistachios on top.

Equipment: 9×9 in (23×23 cm) square pan, parchment paper, fine mesh sieve + cheesecloth, electric mixer (hand or stand), offset spatula.

Estimated Nutrition (per 1 of 16 squares):
Calories: 250; Fat: 16 g; Saturated Fat: 9 g; Carbohydrates: 21 g; Sugar: 12 g; Protein: 6 g; Sodium: 140 mg.