Craving something sweet, creamy, and just a little bit fancy, but don’t want to spend hours in the kitchen? This No-bake Cannoli Chocolate Lasagna with a buttery graham cracker crust, a creamy blend of sweetened ricotta and cream cheese, decadent chocolate pudding, and a whipped topping with mini chocolate chips is the ultimate crowd pleaser that you can make-ahead!
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🗝️ Recipe's key points
- Make this chocolate lasagna dessert the night before since it needs to chill and set in the fridge - perfect for preparing ahead of family gatherings and special occasions.
- No-bake cannoli dessert is ideal for those hot summer days when the thought of baking in a warm kitchen is too much!
- With sweet cream cheese and ricotta, chocolate pudding, and a graham cracker base, it tastes like a mash-up of your favorite Italian pastry and a rich chocolate dessert.
One forkful of cannoli layered dessert and you'll see why this cool, creamy, and chocolate-y treat disappears fast. Better grab a slice before it's gone!
🛒 Ingredients
This is an overview of the chocolate lasagna recipe ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Cheese - I've used cream cheese and ricotta cheese. Allow the cream cheese to reach room temperature for easy mixing.
- Sugar - A combination of confectioners' sugar and granulated sugar to thicken and sweeten this cannoli delight.
- Instant chocolate pudding mix – Feel free to use your favorite brand.
- Milk - Whole milk to dissolve the instant pudding and heavy cream for the whipped cream mixture.
- Graham crackers - A favorite choice to make the buttery crust of this no-bake ricotta dessert.
- Unsalted butter - I always prefer unsalted butter so that I have better control over the salt content of my recipes. If you use salted butter, you may need to adjust the salt added to the layers of this cannoli lasagna.
- Flavorings - The vanilla extract and Orange zest adds a delicious depth of flavor.
- Kosher salt - Enhances the flavors of this chocolate lasagna dessert. Omit when using salted butter in the crust.
- Miniature chocolate chips – Adds extra decadence to this chocolate lasagna. The mini chocolate chips are the perfect size.
🗒 Instructions
This is an overview of the chocolate lasagna recipe instructions. Full instructions are in the recipe card at the bottom of the page.
- Prepare the baking pan as directed in the recipe card below, and set aside. Make the chocolate instant pudding mixture by combining the box mix with whole milk until dissolved and slightly thick. Allow the mixture to sit and thicken as the other layers of the no-bake cannoli dessert are prepared.
- Process the Graham crackers in a food processor with the sugar and salt until a sand-like consistency is achieved.
- Add the melted unsalted butter to the food processor and pulse to combine.
- Transfer the crust mixture into the prepared baking pan. Press the mixture into an even layer, making sure that the edges and corners are covered.
- Add heavy cream and powdered sugar to the bowl of a stand mixer.
- Beat the mixture with the whisk attachment on high speed until stiff peaks form. Transfer this mixture to a separate bowl.
- Add the cream cheese, ricotta cheese, remaining powdered sugar, vanilla extract, orange zest, and kosher salt to the bowl of the stand mixer.
- Beat the ingredients on medium speed until light and fluffy, scraping down the sides of the bowl as you go along.
- Gently fold in 1 cup of the whipped cream mixture and ½ cup of mini chocolate chips with a spatula until just combined.
- Spread the cream cheese mixture over the crust in an even layer.
- Do the same with the chocolate pudding mixture.
- Lastly, spread the remaining whipped cream mixture evenly over the pudding layer. Cover the assembled chocolate lasagna and refrigerate for 4 hours to overnight.
- Remove the cannoli layered dessert from the fridge when ready to serve and sprinkle the remaining mini chocolate chips over the top. Hold the excess parchment paper to lift the no-bake ricotta dessert from the baking pan and transfer it to a cutting board.
- Cut the chocolate lasagna into equal 12 pieces and serve immediately.
🥫 Storage
Store this easy no-bake Italian dessert in the fridge, covered with plastic wrap or in an airtight container, for 3-4 days. I hardly ever have leftovers!
Avoid freezing this fully assembled cannoli-inspired fridge dessert. The consistency and texture of the dessert is likely to change from freezing and thawing.
📚 Variations
- Vanilla wafers, Biscoff cookies, or even crushed cannoli shells (for an Italian touch) can replace the Graham cracker sheets. Graham cracker crumbs can also be used instead of pulsing the Graham cracker sheets.
- Make this chocolate lasagna gluten-free with the use of gluten-free Graham crackers or gluten-free substitutes.
- Use vanilla pudding, pistachio, or even espresso-flavored pudding instead of instant chocolate pudding.
- Use Cool Whip instead of whipped cream in the cream cheese mixture or for the topping, or both.
- Add chopped nuts or a drizzle of chocolate or caramel sauce or syrup as extra toppings for this delicious make-ahead Italian dessert.
👩🏻🍳 Tips
- If you use Graham cracker crumbs instead of cracker sheets, simply mix the crumbs with the melted butter in a mixing bowl as a food processor won't be necessary.
- Use the bottom of a flat measuring spoon or your fingers to evenly distribute and press the crust mixture into the bottom of the baking pan.
- Make sure that you have enough time to make this cannoli lasagna as it requires a minimum of 4 hours in the fridge to set and intensify in flavor. For best results, allow this chocolate lasagna dessert to set overnight in the fridge.
- Allow for excess parchment paper to hang over the two sides of the baking dish when preparing the dish. This will help you to remove the no-bake cannoli dessert once it has set in the fridge and is ready to be sliced and served.
- Wipe the knife between each cut for clean slices of this chocolate lasagna dessert.
🤔 FAQs
You've got questions? I've got answers! Here are the most common ones I get about this cool and creamy No-Bake Chocolate Lasagna Delight. Whether you're making it for the first time or tweaking it to your taste, here's everything you need to know!
Yes! This dessert is actually best when made ahead so it has time to chill and set—overnight is perfect.
You can try vanilla wafers, Biscoff cookies, or even crushed cannoli shells (if you have some!) for an Italian touch.
Absolutely. It's a great shortcut and keeps things light and fluffy.
Sure! Try layering it with vanilla pudding, pistachio, or even espresso-flavored pudding for a fun twist.
Stored tightly covered, it'll keep for 3—4 days—if it lasts that long!
Hope that helps you whip up your own version with confidence! And if you ever find yourself making it for someone special, know that every bite can be a little love letter, just like it was for my Papà. ❤️
📗 Related Recipes
Looking for more creamy and decadent layered desserts that require no baking?! Your search is over with this irresistible line-up:
- No-Bake Strawberry Delight - This Strawberry Delight has it all - crumbly, buttery graham cracker crust, a dreamy cheesecake layer, fluffy whipped cream, and loads of fresh sliced strawberries. Top it off with a sprinkle of freeze-dried strawberry dust!
- Chocolate Peanut Butter Pie - This no-bake Chocolate Peanut Butter Pie comes together in just 10 minutes, with a rich Oreo crust, a smooth and creamy peanut butter filling, and a topping of chopped Reese’s, mini chocolate chips, and a generous drizzle of melty peanut butter.
- Mandarin Orange Fluff Salad - This Mandarin Orange Fluff Salad is always a crowd-pleaser! The sweet and tangy mix of mandarin oranges, whipped topping, and sweetened condensed milk comes together in no time at all!
- Watergate Salad – Whether you call it Pistachio Fluff or Watergate salad, this classic recipe is a winner every time.
🍽 What to serve with No-Bake Cannoli Delight
This chocolate lasagna dessert is a luxurious and decadent dessert that can easily be enjoyed as is. If you do want to add to this dessert, consider a scoop of my no-churn vanilla ice cream or keep with the chocolate influence with homemade hazelnut chocolate chip ice cream!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Food processor - to make the fine graham cracker crumbs.
- Electric Mixer - for making the whipped cream mixture.
- Mixing bowls
- Glass 8 X 8-inch pan - this is a no-bake dessert.
- Parchment paper - to easily lift the chilled chocolate lasagna out of the baking dish.
- Dry measuring cups
- Measuring spoons
- Liquid measuring cup
📞 Chiacchierata (chat)
And that, my sweet friend, is how this No-Bake Chocolate Lasagna Delight was born—from a craving to honor my Papà.
Every year, around his compleanno (birthday) and Father's Day, I wanted to give him a little taste of something special. He loved cannoli—but I didn't have the cannoli forms, or the time, to make the traditional shells. So I got creative in the kitchen, layering the flavors he adored into this chilled, creamy dessert. And let me tell you—his occhi (eyes) lit up at the first bite.
He called it "the best kind of surprise" —cool, sweet, and totally satisfying. Now, it's become a tradition in our family, and I hope it brings joy to yours, too.
So next time the sun is blazing and you need a make-ahead dolce (dessert) that's as impressive as it is easy... whip up this cannoli chocolate lasagna recipe. Serve it with amore (love), and don't forget the chocolate chips on top 💛 Buon appetito, amici miei!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
No-Bake Cannoli Chocolate Lasagna Delight Recipe
Equipment Needed
- Glass Baking dish 8 X 8-inch
Ingredients
- 3.9 ounce Instant chocolate pudding mix 1 package
- 1 ½ cups whole milk or 2% milk
- 6½ ounces Graham cracker crumbs about 12 squares, or 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt divided
- 8 tablespoons Unsalted butter 1 stick butter melted
- 1 ½ cups cold heavy cream
- ½ cup powdered sugar divided
- 1 cup ricotta cheese whole-milk
- 1 tablespoon finely grated orange zest from 1 medium orange, optional
- 1 teaspoon vanilla extract
- ¾ cup miniature chocolate chips divided
Instructions
- Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
- Whisk 1 (3.9-ounce) package instant chocolate pudding mix and 1 ½ cups cold milk together in a large bowl until dissolved and the mixture is slightly thickened, about 2 minutes. Let sit to thicken while you prepare the crust and other layers.
- Break 12 whole graham crackers sheets into rough pieces and place in a food processor. Add 2 tablespoons granulated sugar and ¼ teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add 1 stick melted unsalted butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir the crumbs and butter together in a medium bowl.)
- Transfer the mixture into the pan. Use the bottom of a flat measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.
- Beat 1 ½ cups cold heavy cream and ¼ cup of the powdered sugar together in a stand mixer with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes. Transfer to another bowl.
- Beat the 8 ounces room temperature cream cheese, 1 cup ricotta cheese, the remaining ¼ cup powdered sugar, 1 tablespoon orange zest if using, 1 teaspoon vanilla extract, and the remaining ¼ teaspoon kosher salt in the stand mixer (no need to wipe clean) with the whisk attachment on medium speed, scraping down the sides of the bowl with a flexible spatula halfway through, until light and very fluffy, about 3 minutes total.
- Gently fold in 1 cup of the whipped cream and ½ cup of the miniature chocolate chips with a flexible spatula until just combined.
- Dollop the cream cheese mixture over the crust and spread into an even layer. Spoon the chocolate pudding over the cream cheese mixture and spread into an even layer. Dollop the remaining whipped cream over the chocolate pudding and spread into an even layer. Cover and refrigerate for at least 4 hours or up to overnight.
- Sprinkle the remaining ¼ cup miniature chocolate chips evenly over the top. Grasping the excess parchment, transfer the slab to a cutting board. Cut into 12 pieces, wiping the knife between each cut for cleaner slices.
Nutrition
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