Easy No-Baked Mini Cannoli Cups

When the kids invited their friends over after soccer practice last Saturday, I had less than an hour to whip up something fun and sweet that wouldn’t require turning on the oven. It had to be fast, non-messy, and enough of a treat to impress a bunch of very honest nine-year-olds.

That’s when these creamy No-Bake Mini Cannoli Cups came to the rescue. The little phyllo shells were already in the freezer from my last holiday cheese platter, and with some ricotta and mascarpone in the fridge, we were in business.

At the same time, my neighbor Sofia stopped by to return my cupcake tin and ended up staying to help pipe the filling. She added a dash more cinnamon than I usually use and sprinkled chopped pistachios with flair, claiming her nonna used to make something similar back in Palermo. We laughed, we filled, we taste-tested and somehow, the boys only got half the batch because we couldn’t stop sneaking bites ourselves.

Later that night, my husband brought a few over to our elderly neighbor as part of our weekly porch-drop dessert tray, and she called to ask if they were from a bakery. These No-Bake Mini Cannoli Cups may look dainty, but they have a bold flavor, a creamy-crunchy balance, and the kind of presence that sneaks into your memory long after the tray is empty.

Short Description

These No-Bake Mini Cannoli Cups are a quick and elegant treat made with creamy ricotta-mascarpone filling piped into crisp phyllo shells and topped with chocolate chips and pistachios.

Key Ingredients

• 1 package mini phyllo cups
• 1 cup ricotta cheese
• ½ cup mascarpone cheese
• ⅓ cup powdered sugar
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ cup mini chocolate chips
• Chopped pistachios (for garnish)
• Extra powdered sugar (for dusting)

Tools Needed

• Mixing bowl
• Hand mixer or whisk
• Spatula
• Small piping bag or spoon
• Baking tray or serving platter

Cooking Instructions

Step 1: Mix the Filling
In a medium bowl, combine ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon. Beat until the mixture is smooth and creamy. Fold in the mini chocolate chips gently with a spatula.

Step 2: Fill the Cups
Spoon or pipe the filling into the mini phyllo cups, filling just to the rim. Avoid overfilling, as it can soften the shells too quickly.

Step 3: Garnish and Serve
Top each cup with a sprinkle of chopped pistachios or more mini chocolate chips. Dust lightly with powdered sugar. Serve immediately to maintain the crispness of the phyllo.

Why You’ll Love This Recipe

No oven required ready in under 30 minutes

Crisp, creamy, sweet, and nutty in every bite

Bite-sized and mess-free, perfect for parties

Kid-friendly yet elegant enough for adults

A great way to use leftover ricotta or mascarpone

Mistakes to Avoid & Solutions

Overmixing the filling
This can make the texture too loose and runny.
Solution: Mix just until combined and smooth. Avoid high-speed beating for too long.

Using wet ricotta
Too much moisture can make the filling soupy and soften the shells.
Solution: Drain ricotta in a fine mesh sieve or cheesecloth for 10–15 minutes before mixing.

Filling too early
The phyllo cups will get soggy if they sit too long after filling.
Solution: Keep the filling chilled and pipe just before serving.

Skipping the garnish
Missing out on texture and flavor contrast.
Solution: Add crushed pistachios or extra chips to give it crunch and visual appeal.

Using low-quality vanilla or skipping cinnamon
These two really lift the flavor.
Solution: Stick with real vanilla extract and don’t be shy with the cinnamon.

Serving and Pairing Suggestions

Serve on a dessert tray alongside fresh berries or macarons

Pair with espresso, iced coffee, or sparkling Moscato

Display buffet-style for parties or plated for individual desserts

Dust just before serving for a “freshly made” look

Storage and Reheating Tips

Storage: Keep filling refrigerated in an airtight container up to 2 days

Shells: Store phyllo shells in a sealed container at room temp until ready

Pre-assembly: Fill cups within 1 hour of serving to maintain crisp texture

Freezing: Not recommended, as phyllo becomes soggy after thawing

FAQs

1. Can I use full-size cannoli shells instead of mini cups?
Yes, but you’ll need to chill the filling longer to firm it up before piping into larger shells.

2. Can I make the filling ahead of time?
Absolutely! Store the filling in the fridge up to 2 days. Stir before using.

3. Is it okay to skip mascarpone and use all ricotta?
You can, but the texture will be grainier. Mascarpone adds creaminess and balance.

4. How do I make it sweeter?
Add an extra tablespoon of powdered sugar to the filling, or drizzle honey over the top.

5. Can I make these gluten-free?
Yes, look for gluten-free phyllo cups or use gluten-free tart shells.

Tips & Tricks

For extra crunch, chill the phyllo cups before filling.

Use a Ziploc bag with a snipped corner if you don’t have a piping bag.

Swap in orange zest or mini toffee bits for flavor twists.

Don’t overfill the filling should just reach the edge.

Toast pistachios for a deeper, nuttier flavor.

Recipe Variations

Chocolate Cannoli Cups
Add 1 tablespoon cocoa powder to the filling and swap pistachios for shaved dark chocolate.

Citrus Ricotta Cups
Stir in 1 teaspoon orange zest and a splash of orange liqueur to the filling for a bright, zesty twist.

Berry-Topped Cannoli Cups
Top each filled cup with a halved raspberry or blueberry instead of chocolate or nuts.

Almond Cannoli Bites
Replace pistachios with slivered almonds and add ¼ teaspoon almond extract to the filling.

5. Spiced Holiday Version
Add a pinch of nutmeg and clove to the filling and top with sugared cranberries.

Final Thoughts

These No-Baked Mini Cannoli Cups aren’t just a quick-fix dessert they’re a secret weapon when time is short and expectations are high. Between the creamy ricotta, subtle cinnamon, and the crisp bite of phyllo, every element does its job beautifully. It’s the kind of treat that sparks curiosity at first glance and delight at first bite.

I’m always surprised how such a tiny dessert carries so much personality. They’ve worked their way into birthdays, church potlucks, neighbor gift trays, and last-minute weeknight cravings. Little cups, big flavors, and zero fuss that’s something I’ll never take for granted.