No Bake Cannoli Eclair Cake

No Bake Cannoli Eclair Cake
This no-bake refrigerator cake is the quintessential summer dessert. Cold, sweet and refreshing, it’s easy to assemble and no cooking of any type is required.

It doesn’t taste like an eclair but like a cannoli. Sorry if I fooled you with the name. I’m calling it eclair cake because I fashioned it after one. Eclair cakes are typically made with packaged pudding mix, cool whip, and tubs of frosting.

Like that’s ever going to happen in my kitchen. Not.

Instead of pudding I used the same cannoli cream recipe that went into my strawberry bites last week and mixed it with billowy, homemade whipped cream for the filling.

If you never made homemade whipped cream before then you’re in for a serious treat. It melts in your mouth like butter and has a sharp, clean taste. Once you make it you will never want to go back to the tubbed/canned stuff again.

Assembly starts with a layer of graham crackers on the bottom, topped with half the filling, a smattering of chocolate chips then a repeat of it all. The entire thing is topped with grahams, covered in a decadent chocolate ganache and a sprinkling of nuts.

Now the hard part comes. The waiting. And the wanting.

It’s best if you can let it sit for at least 6 hours or overnight so it can fully chill and allow time for the graham crackers to soften up and the flavors to develop.

Sneaking a spoonful or two for quality control is highly recommended and expected.

But you didn’t hear that from me.

No Bake Cannoli Eclair Cake
No Bake Cannoli Eclair Cake

Rating: 51

Prep Time: 30 minutes

Yield: 1 (9x13-inch) pan

No Bake Cannoli Eclair Cake

This no-bake refrigerator cake is the quintessential summer dessert. Cold, sweet and refreshing, it's easy to assemble and no cooking of any type is required.


1 cup ricotta cheese (preferably fresh, if not fresh drain in a wire strainer overnight or for a few hours)
1 cup mascarpone cheese
1/8 teaspoon vanilla extract
1/2 cup confectioners’ sugar, sifted
1/4 teaspoon cinnamon
the zest of 1 orange
1 pint heavy whipping cream, well-chilled
1/3 cup sugar
1 box graham crackers (like Nabisco)
2 cups mini chocolate chips, divided
1/3 cup heavy cream
a handful of chopped pistachios


  1. In a medium mixing bowl on low speed beat the ricotta, mascarpone and vanilla just until combined.
  2. Beat in the confectioners' sugar, cinnamon and orange zest just until combined.
  3. To a large mixing bowl or the bowl of a stand mixer add the heavy cream and sugar. Beat on low speed 1 minute then medium speed 2 minutes. Turn up to high and beat until stiff peaks form. When you lift the beater the cream should stick to it without falling off.
  4. Add the cannoli filling to the whipped cream bowl and gently fold in until combined.
  5. Line the bottom of a 9x13 pan with graham crackers, breaking them apart if needed. They don't have to be perfect.
  6. Spoon half the filling over top and spread out, sprinkle with 1/2 cup chocolate chips. Top with another layer of grahams then the rest of the cannoli filling and another 1/2 cup chocolate chips.
  7. Top with another layer of graham crackers. Refrigerate 30 minutes to 1 hour.
  8. Make the ganache topping:
  9. Add the remaining cup of chocolate chips to a small heat proof bowl. Heat the heavy cream just to a simmer. Pour over the chips and cover the bowl with a small plate or piece of foil. Let sit 5 minutes.
  10. Whisk until well combined then pour over the top of the cake. Spread out evenly. Refrigerate overnight or at least 6 hours before serving. Best eaten within 48 hours.


Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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  1. says

    This looks so incredibly good and I know I would have a hard time with the waiting part :). I’ve never heard of mascarpone cheese before. I don’t believe I’ve ever seen it in any of the stores around here

  2. says

    A no bake dessert that looks decadent? Of course you’d think of something so fabulous! Yum!

    Moon, are you ready for Caturday? Purrs and kitty kisses, Angel & Isabella

  3. Doris says

    Holy Moly Cannoli Reeni!
    This is just FABULOUS! My hubby will love it and I am going out tonight to get the mascapone and ricotta. Cannolis are his all time fav for sure. Today is our 28th anniversary and I wish I could make it for him but you said waiting is the best thing for the flavors to marry, Hope you and the Moon person are doing great and have a happy and relaxing weekend. XOX to you. Doris

    • says

      Hi Doris! Happy Anniversary to you and your husband! Thanks for the sweet comment! I hope you like the cake as much as I and my family did. Wishing you a wonderful weekend and a great Anniversary! xoxo

      • Doris says

        Hi Reeni!
        Thanks for the kind wishes. Yes, 28 years and still going strong and still amazed at how fast time has gone by. Hope my attempt at making this super dessert turns out as well as the lovely picture of it. Have a lovely day! XOX

  4. Louanne says

    Wow, Reeni, what a great idea! The husband LOVES cannoli…I need to work on a gluten free, low carb version for him.

  5. says

    Wow Reeni. This dessert just screams summer picnic food to me! I have had the other dessert that you are referring to and it was good, but this just sounds phenomenal and I like that you took the cannoli twist with it!

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