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No Bake Ice Box Cannoli Cupcakes. Easy, one bowl ricotta filling is layered with vanilla wafers, topped with whipped cream, chocolate shavings and a cherry!

No Bake Ice Box Cannoli Cupcakes

Make sure you plan ahead. The cupcakes need to spend at least 4 hours in the refrigerator (or overnight) before serving.
Servings 12 cupcakes


For the filling:

  • 8 ounces ricotta cheese (I used part skim)
  • 1 1/2 Tablespoons sugar
  • 1/2 teaspoon vanilla
  • 3/4 cup heavy whipping cream
  • 1/2 cup mini chocolate chips
  • 36 vanilla wafers (I used Trader Joe's)

For the whipped cream:

  • 1 1/4 cups heavy whipping cream
  • 2 Tablespoons confectioner's sugar

For the topping:

  • Chocolate shavings or mini chocolate chips for sprinkling on top
  • Maraschino cherries I use Tillen Farms


  1. In a medium bowl, using an electric mixer, beat ricotta, sugar and vanilla on medium until well combined. Drizzle the whipping cream down the side of the bowl and whip until fluffy. Fold in the 1/2 cup of chocolate chips.
  2. Line a 12 cup muffin tin with paper liners. Place one vanilla wafer into the bottom of each cup.
  3. Take half of the ricotta filling (I draw a line in the filling to estimate about half) and distribute evenly on top of the wafers.
  4. Place another wafer on top of the filling and press down gently to sandwich the filling between the wafers.
  5. Top the second wafers with remaining filling and top with another cookie, pressing down gently to sandwich the filling between the wafers.
  6. In a medium bowl, (I used the same bowl the ricotta filling was in), whip the topping ingredients to stiff peaks. Pipe or use a spoon to top each of the cups, insuring that the entire cookie is covered.
  7. Sprinkle chocolate shavings or mini chocolate chips on top. Refrigerate 4 hours or overnight. You can use a toothpick to test if the cookies have completely softened. It should be able to penetrate the entire cupcake without resistance.
  8. Top with a marschino cherry just before serving.

Recipe Notes

*The filling is lightly sweetened to balance with the sweetness of the cookies. You can add more sugar if you'd like a sweeter filling, but when tasting, try the filling on a cookie to get a better idea of how they work together. The same goes for the whipped cream. Add more sugar if you'd like a sweeter topping.

*You can top with mini chocolate chips or chocolate shavings. To make chocolate shavings, I simply used a vegetable peeler and scraped it across a thick bar of chocolate.

*For an extra hit of cherry flavor, you can drizzle a little bit of the maraschino cherry juice on top of the cupcake just before serving.

*If you want more filling and less cake, use only two cookies in each cup and just sandwich the filling between the two cookies. You may end up with less cupcakes since you'll need more filling in each cup.

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