Easy Cannoli Cookie Dip Cups

Today I want to share one of my favorite no-bake desserts: cannoli cookie dip cups.

They take all the good parts of a cannoli and turn them into an easy spoonable treat.

The creamy filling is sweet but not heavy, with mini chocolate chips folded right in.

A little orange zest and cinnamon give it that warm, familiar flavor people love.

You break waffle cookies into big pieces and add them just before serving, so they stay crisp.

Top everything with a few chopped pistachios and you have a dessert that looks and tastes great.

Why You’ll Love It

All the Cannoli Flavor, No Frying – You get that classic creamy cannoli taste without any messy work of making and filling shells.

Rich and Creamy Texture – The ricotta and mascarpone blend into a silky, thick filling that feels wonderfully smooth on every bite.

Ready in Minutes – Just beat, mix, and spoon into cups, so you can have dessert ready with almost no effort.

Perfect Sweet and Crunchy Combo – Soft creamy dip meets crisp waffle cookies and crunchy pistachios for a fun mix of textures.

Recipe Ingredients

• 15 oz Whole Milk Ricotta Cheese, Well Drained
• 8 oz Mascarpone Cheese, Cold
• 3/4 cup Powdered Sugar
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Orange Zest
• 1/2 cup Mini Chocolate Chips
• 12 Waffle Cookies
• 2 tbsp Chopped Pistachios

Directions

Step 1

Place the well-drained ricotta in a bowl and beat it for 1 minute until creamy. Add the cold mascarpone and beat briefly until smooth.

Step 2

Mix in the powdered sugar, vanilla extract, cinnamon, and orange zest just until combined. Avoid overmixing so the filling stays thick.

Step 3

Fold in most of the mini chocolate chips, reserving a small amount for the tops.

Step 4

Spoon or pipe the cannoli dip into 6 small dessert glasses. Refrigerate for 30 minutes to let the flavors blend.

Step 5

Break the waffle cookies into large pieces and tuck two or three pieces into each cup just before serving.

Step 6

Finish the cups with the reserved mini chocolate chips and chopped pistachios.

My Tips

Drain the Ricotta Really Well

This is the most important step for getting a thick, creamy dip. Wet ricotta will make your filling runny and it just won’t hold up in the cups.

My favorite trick here is to put the ricotta in a fine mesh strainer lined with a paper towel or cheesecloth, then let it sit in the fridge for a few hours or overnight.

You’ll be surprised how much liquid comes out. The extra time is worth it for that perfect thick texture.

Keep the Mascarpone Cold

Cold mascarpone whips up smooth and thick, but if it gets too warm it turns loose and greasy.

I recommend leaving it in the fridge until the very moment you need it. Take it out, mix it in quickly, and get it back to being cold.

This keeps your dip firm enough to hold the cookie pieces standing up.

Don’t Overmix After Adding the Sugar

Once you add the powdered sugar and other flavors, mix just until everything comes together and no streaks are left.

From my experience, the more you beat it at this stage, the thinner and looser the filling gets. You want it to stay thick and scoopable.

A few quick stirs is all you need here.

More Recipes

• Classic Tiramisu
• Pistachio Tiramisu
• Biscoff Tiramisu
• Churro Bites with Chocolate Dipping Sauce

Frequently Asked Questions

Why does the ricotta need to be well drained?

Ricotta holds a lot of extra liquid, and if you skip the draining step your dip will turn out runny instead of thick and creamy.

The easiest way is to set the ricotta in a fine strainer lined with a paper towel or cheesecloth and let it sit in the fridge for a few hours or overnight before you start.