Name: Cannoli Cheesecake Bars Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 3 h
Cuisine: Italian-American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 teaspoon cinnamon; 1/2 cup unsalted butter, melted; 1 cup ricotta cheese; 1 cup cream cheese, softened; 1/2 cup granulated sugar; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon orange zest (optional); 2 large eggs; 1/2 cup mini chocolate chips; Powdered sugar for dusting; Additional mini chocolate chips (optional)

Jump to Recipe

Introduction

Cannoli Cheesecake Bars combine the creamy richness of traditional cheesecake with the sweet, slightly tangy flavors of cannoli filling. These bars are easy to make and perfect for sharing at any gathering or enjoying as a decadent treat at home.

Cannoli Cheesecake Bars Recipe - Recipe Image

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted
1 cup ricotta cheese
1 cup cream cheese, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon orange zest (optional)
2 large eggs
1/2 cup mini chocolate chips
Powdered sugar for dusting
Additional mini chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
Step 2: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and cinnamon. Pour in the melted butter and stir until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
Step 3: In a large bowl, beat together the ricotta cheese and softened cream cheese until smooth and creamy. Add both sugars, vanilla extract, and optional orange zest, mixing well.
Step 4: Beat in the eggs one at a time until fully incorporated. Gently fold in the mini chocolate chips to distribute evenly throughout the batter.
Step 5: Pour the cheesecake filling evenly over the crust, smoothing the top with a spatula. Bake for 40-45 minutes, until the edges are set and the center is slightly jiggly but mostly firm.
Step 6: Remove from the oven and let cool completely to room temperature on a wire rack. Refrigerate for at least 2 hours to fully set.
Step 7: Before serving, dust the top with powdered sugar and sprinkle additional mini chocolate chips if desired. Cut into 12 bars and serve chilled for best flavor and texture.

Tips & Variations

For a citrus twist, add more orange zest or a splash of orange extract to the filling.
Try folding in chopped pistachios or crushed candied fruit instead of chocolate chips for a classic cannoli flavor.
Line the pan with parchment paper overhang to make it easier to lift the bars out for cutting.
If you prefer a crunchier crust, toast the graham cracker crumbs lightly before mixing.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving. Reheat slightly in the microwave if you prefer them warm, but they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only cream cheese instead of ricotta?

Yes, using only cream cheese will make the bars richer and denser, while ricotta adds a lighter, slightly grainy texture that mimics traditional cannoli filling.

How do I prevent the cheesecake from cracking?

To avoid cracks, do not overbake the bars. The center should be a little jiggly when you take it out. Cooling the cheesecake gradually at room temperature before refrigerating also helps prevent cracks.