Cannoli Cheesecake Bars Recipe
Delight in these luscious Cannoli Cheesecake Bars, featuring a buttery graham cracker crust topped with a creamy ricotta and cream cheese filling studded with mini chocolate chips. This no-fuss dessert combines the classic flavors of cannoli in an easy-to-cut bar format, perfect for parties or a sweet treat anytime.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours (includes 2 hour chilling time)
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Filling
- 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
To Finish
- Powdered sugar for dusting
- Additional mini chocolate chips (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper to ensure easy removal of the bars after baking.
- Make the crust: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon. Pour in the melted unsalted butter and stir until the mixture is evenly moistened. Firmly press this mixture into the bottom of the prepared pan to form an even crust layer.
- Prepare the filling: In a large mixing bowl, beat together the ricotta cheese and softened cream cheese until smooth and creamy. Add 1/2 cup granulated sugar, 1/4 cup powdered sugar, vanilla extract, and optional orange zest, mixing well. Beat in the eggs one at a time until fully incorporated. Gently fold in 1/2 cup mini chocolate chips to distribute evenly throughout the batter.
- Assemble and bake: Pour the cheesecake filling evenly over the prepared crust and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes or until the edges are set and the center is slightly jiggly but mostly firm.
- Cool and garnish: Remove the pan from the oven and allow it to cool completely on a wire rack to room temperature. Refrigerate for at least 2 hours to fully set the bars. Before serving, dust the top with powdered sugar and sprinkle additional mini chocolate chips if desired.
- Serve: Cut into 12 bars and serve chilled for the best flavor and texture.
Notes
- Ensure cream cheese is softened for a smooth filling without lumps.
- The orange zest is optional but adds a fresh citrus note that complements the ricotta.
- Refrigerate the bars for at least 2 hours to ensure firm slices.
- Use parchment paper for easy removal and cleaner edges.
- Mini chocolate chips can be substituted with finely chopped dark chocolate if preferred.
Keywords: Cannoli cheesecake bars, ricotta cheesecake bars, easy cheesecake bars, chocolate chip cheesecake, Italian dessert, baked cheesecake bars
Find it online: https://recipeswithria.com/cannoli-cheesecake-bars-recipe/
