This is a recipe that always gets raves. It goes particularly well with a WASC or chocolate cake.


2 Pkgs. (8oz. each) Cream cheese, softened
1 15 oz. carton Ricotta cheese
1 C. Powdered sugar
1 t. Vanilla
1/2 t. Almond extract
1 16 oz jar Maraschino cherries
1 C. Miniature chocolate chips


In a large bowl, beat cream cheese and Ricotta until combined. Add powdered sugar and extracts. Drain cherries well, reserving 1 t. cherry juice.
Chop cherries. Stir chopped cherries, chocolate chips and reserved juice into Ricotta mixture. Refrigerate for 1 hour until spreadable.


superstar Says... 26 Oct 2009 , 6:59pm

This sounds delicious, I am dying to try it.

Jennzoe333 Says... 28 Oct 2009 , 7:55am

I just made this recipe for a dark chocolate cake with chocolate buttercream and it is delicious! I can't wait to put the cake together today. Thanks for the recipe!

Maryp55 Says... 3 Nov 2009 , 11:29am

sounds heavenly, can't wait to try this, tks for the recipe

Kolony2000 Says... 15 Nov 2009 , 6:03pm

This sounds delish and will try it and post for update. Thanks!

watertown Says... 18 Jan 2010 , 1:42pm

I'm going to try this with a WASC cake, but can I assume the cherries and chocolate chips are optional? Do you think it will taste just as good without those ingredients?

Bella-cakes Says... 19 Jan 2010 , 6:44pm

does the cake need to be refridgerated with this filling?

milkmaid42 Says... 20 Jan 2010 , 10:29pm

Bella-cakes...I love cherries and chocolate chips so I always put them in. The base, itself, is really good---so I suppose it would taste OK without them. However, since it contains cheese and ricotta it does have to be refrigerated. Although many don't recommend refrigerating a fondant cake, I have without any ill results.

min5779 Says... 22 Feb 2010 , 8:55pm

I made this last week, but it didn't come out at all, it didn't thicken up and was really runny..... I don't know what I did wrong :( I will try again though..... I love cannoli filling :)

milkmaid42 Says... 9 Mar 2010 , 2:34pm

I'm sorry it didn't work for you. I have made it numerous times and have never had a problem. Was perhaps your ricotta particularly runny? Maybe if you drained the ricotta in a cheesecloth bag first, (like making yogurt cheese) you'd lose some of the moisture and have a better consistency after chilling... Like you, I love cannoli filling too. I hope this helps.

billie1978 Says... 20 Jun 2010 , 2:45pm

I made this with a chocolate cake and it was delicious!

dmlvetnurse Says... 22 Jul 2010 , 5:39pm

My customer LOVED this! Awesome with WASC!

durell87 Says... 8 Aug 2010 , 1:02pm

i made this without the cherry for a vanilla cake and it was fantastic! super simple to make, great flavor and got great reviews. it tasted even better the next day after all the flavors set mmmmm yummm!

mamamade Says... 18 Aug 2010 , 5:09pm

I have a taste test tomorrow night and she wants an italian cream cake with cannoli filling. Have you had this before and does it go well together? I am going to try it tomorrow

ShayShay Says... 1 Sep 2010 , 11:50am

made this last night to fill a chocolate cake, YUM!! So good!

cupcakefrost Says... 3 Sep 2010 , 1:21pm

this sounds delicious. . . can i use this to frost cupcakes in a swirl pattern, or is it too soft/ will it melt fast? thanks!

a_twist_of_cake Says... 18 Oct 2010 , 6:59pm

I made this for my son's birthday cake and it was SOOOOOOOOOO amazingly good!!!!! Mmmmmm.........I wanted to eat all of the leftover filling right from the bowl!!

jmontone Says... 19 Oct 2010 , 10:39am

How much does this make? What size cake does it fill?

Virgiepblue Says... 21 Nov 2010 , 6:16am

Delicious!! Can i freeze to use for later?

Liz23 Says... 3 Dec 2010 , 5:06am

I just tried this for the first time and it was delicious. I had some store bought cannoli shells so I put the filling in an icing bag and just piped it into the shells. Can't wait to try it as a cake or cupcake filling.

HappyCake10609 Says... 11 Mar 2011 , 9:06am

I just made this for the second time, the first time it came out too runny... This time I let the ricotta drain overnight in the fridge (in cheese cloth), I used marscapone cheese instead of cream cheese, and I subbed rum extract for the almond. SO amazingly good and nice and thick!!

rosey422 Says... 13 Mar 2011 , 8:23pm

I think when you use whole milk ricotta then it is thicker than the less fat ones, I have always refrigerated my fondant cakes and have never had a problem. if you watch cake boss he does the same thing

JerseyGirl75 Says... 23 May 2011 , 8:27am

I made this filling for my son's Baptism cake, it was amazing! I also used mascarpone cheese instead of cream cheese and half the amount of cherries. Wasn't sure about the cherries but it gave it a really nice taste. Used the extra filling to fill some cannoli shells. Everyone raved about the cake. Thanks for the recipe!

crazygrammie Says... 7 Jun 2011 , 9:58am

hope someone sees and can answer this. I will be decorating cake around 1pm and wedding is at 6:30. could it sit that long??

Cassandra5145 Says... 14 Jul 2011 , 10:04am

this was SOOO good... the only thing i will change next time is the amount of almond extract... i think 1/4 teaspoon would do it for me... thanks!!!!

CakelynsFinest Says... 20 Jul 2011 , 9:38am

Does anyone know how much this recipe makes?

EZSweetShop Says... 4 Aug 2011 , 11:53am

Now that I've seen it, I MUST try it. Wonder if I can find mascarpone...hmmmm

gdpherrera Says... 22 Aug 2011 , 7:21am

Made this recipe and left out the cherries and added lemon zest. Turned out really good! Got rave reviews!!!

Justansa Says... 26 Jun 2012 , 9:06pm

If I was to use this as a filling in my WASC cake, what do you suggest to frost the cake with? I dont do would American Buttercream be ok with this? I cant wait to try this!

Thanks Ansa

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