Cannoli Filling is the heart of one of the most beloved Italian desserts – the Sicilian cannoli. This recipe brings together smooth ricotta cheese, zesty lemon, a touch of cinnamon, and sweet mini chocolate chips to create a light yet indulgent cream filling. It’s a simple, no-bake treat that delivers authentic Italian flavor right from my kitchen.
Why You’ll Love This Recipe
I love how easy and versatile this cannoli filling is. Whether I’m making a big batch of traditional cannoli for a celebration or just spooning it into mini shells for a quick treat, the filling is always the star. It’s rich yet light, sweet but not overpowering, and the lemon zest brings everything to life. It takes under an hour to make and holds well in the fridge, making it perfect for prepping ahead.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ricotta cheese, well-drained
- Heavy whipping cream
- Powdered sugar
- Lemon zest
- Ground cinnamon
- Mini chocolate chips
directions
- Drain the Ricotta: I always start by draining the ricotta thoroughly. I place it in a sieve over a bowl and let it sit for at least 30 minutes. I sometimes press it lightly with a spoon to remove extra moisture. This step is key for a thick, creamy texture.
- Whip the Cream: I chill my mixing bowl and beaters beforehand to make the whipped cream fluff up faster. Then, I whip the heavy cream with powdered sugar until stiff peaks form.
- Mix the Filling: In a separate bowl, I stir the ricotta with lemon zest and a pinch of cinnamon. Once it’s smooth, I gently fold in the whipped cream, being careful not to deflate it.
- Add Chocolate Chips: Finally, I fold in the mini chocolate chips. The filling is now ready to be piped into shells or stored in the fridge until serving.
Servings and timing
This recipe makes enough filling for about 12 standard-sized cannoli or 24 mini cannoli.
Prep time: 45 minutes
Chill time: 30 minutes
Total time: Around 1 hour and 15 minutes
Variations
I sometimes switch things up with a few variations:
- Lemon lovers: I add a bit of lemon juice or extract for more citrus punch.
- No chocolate chips? I drizzle melted chocolate over filled shells instead.
- Nuts for crunch: Crushed pistachios on the ends of the filled cannoli are a delicious and traditional touch.
- Cream cheese swap: If I want a denser, tangier filling, I substitute part of the ricotta with cream cheese, though it’s not traditional.
storage/reheating
I store leftover cannoli filling in a piping bag in the fridge for up to 3 days.
I never fill the shells in advance—cannoli should always be assembled just before serving to stay crisp. Once filled, they get soggy fast, so I only fill as many as I need and store the rest of the filling for later.
FAQs
What is cannoli filling made of?
Traditional cannoli filling is made from sweetened ricotta cheese. I add whipped cream for extra fluffiness, plus lemon zest, cinnamon, and mini chocolate chips to round out the flavor.
Can I make my own cannoli shells?
Yes, but I usually buy pre-made shells to save time. If I feel adventurous, I make my own using a simple shell recipe. Mini or large, homemade or store-bought – the creamy filling works with all of them.
What do Italians call cannoli?
“Cannoli” is actually the plural form. One is a “cannolo.” The name means “little tube” in Italian, a perfect fit for this dessert. In Sicily, they’re often called “cannoli Siciliani.”
Can I substitute cream cheese for ricotta in a cannoli filling?
I usually don’t, since cream cheese is thicker and tangier. But if I’m in the mood for something richer and less sweet, I swap in some cream cheese for a different twist.
Do I need special equipment to make cannoli filling?
Not really. I find a piping bag helpful for filling the shells neatly, but a spoon will do in a pinch. A hand mixer makes whipping cream easier, but it can be done by hand if needed.
Conclusion
This cannoli filling is one of my go-to dessert recipes when I want to impress without spending hours in the kitchen. It’s light, creamy, full of bright flavor, and dangerously easy to fall in love with. Whether I’m making a batch for a holiday table or sneaking a spoonful from the fridge, this classic Italian treat never lets me down.
Cannoli Filling
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: Fills 12 standard or 24 mini cannoli
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and flavorful cannoli filling made with ricotta, whipped cream, lemon zest, cinnamon, and mini chocolate chips—perfect for traditional Sicilian cannoli or mini dessert shells.
Ingredients
- 2 cups ricotta cheese, well-drained
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp lemon zest
- ¼ tsp ground cinnamon
- ½ cup mini chocolate chips
Instructions
- Place the ricotta in a sieve over a bowl and let it drain for at least 30 minutes. Press lightly to remove excess moisture.
- Chill a mixing bowl and beaters, then whip the heavy cream with powdered sugar until stiff peaks form.
- In a separate bowl, mix the ricotta with lemon zest and cinnamon until smooth.
- Gently fold the whipped cream into the ricotta mixture without deflating it.
- Fold in the mini chocolate chips.
- Use the filling immediately or refrigerate in a piping bag for up to 3 days. Pipe into cannoli shells just before serving.
Notes
- Drain ricotta well for the best texture.
- Use a piping bag for neat filling.
- Do not fill shells in advance to avoid sogginess.
- Variations include adding lemon juice, using cream cheese, or topping with pistachios.
Nutrition
- Serving Size: 1 filled standard cannoli
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 35mg
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