Cannoli Cheesecake Bars Recipe
If you’ve ever found yourself blissfully torn between a classic cannoli and a velvety cheesecake, these Cannoli Cheesecake Bars are about to become your new obsession. Imagine a crisp graham cracker crust, creamy layers of sweetened ricotta and cream cheese, and studded throughout—those irresistible mini chocolate chips. Finished with a snowy dusting of powdered sugar, each bar delivers all the flavors of your favorite Italian pastry in a convenient, sliceable treat. They’re everything you love about cannoli, but seriously easier to whip up and serve (no piping bags required!).
Ingredients You’ll Need
What makes these Cannoli Cheesecake Bars so delightful is their straightforward list of ingredients, each playing a starring role in taste and texture. Don’t let the simplicity fool you—every component matters for that perfect bite!
- Graham cracker crumbs: Provide a toasty, sturdy base that holds up beautifully under the creamy filling.
- Granulated sugar: Sweetens both the crust and filling for balanced flavor.
- Unsalted butter: Binds the crust together and adds rich flavor—always go for unsalted for more control.
- Whole milk ricotta cheese: The heart of any cannoli-inspired dessert; drain if watery for best texture.
- Cream cheese: Softened to blend seamlessly and create a lusciously smooth filling.
- Powdered sugar: Adds extra smooth sweetness and helps achieve creamy filling.
- Large eggs: Bind the filling and lend that classic cheesecake structure.
- Vanilla extract: Brings a warm, inviting note that plays up those classic cannoli vibes.
- Cinnamon: Just a touch infuses the filling with gentle warmth, reminiscent of Italian desserts.
- Mini chocolate chips: Stirred into the filling for bursts of chocolate in every single bite!
- Extra mini chocolate chips: For sprinkling on top, because more chocolate is never a bad idea.
- Powdered sugar (optional): That iconic cannoli finish—a snowy dusting right before serving.
How to Make Cannoli Cheesecake Bars
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (160°C). Grab an 8×8-inch baking pan and line it with parchment paper, leaving a little overhang on the sides—that way, lifting out your Cannoli Cheesecake Bars later is a breeze and cleanup is almost nonexistent.
Step 2: Make the Graham Cracker Crust
In a small bowl, stir together the graham cracker crumbs, two tablespoons of granulated sugar, and the melted butter. This mixture should resemble damp sand. Press it firmly into the bottom of your lined pan, working it into all the corners for a solid, even layer. Bake the crust for 8–10 minutes, just until lightly golden. Set it aside to cool while you build the filling.
Step 3: Whip Up the Cheesecake Filling
In a large mixing bowl, beat the ricotta and softened cream cheese together until the mixture is velvety and lump-free—this sets the tone for the whole dessert! Add the granulated sugar, powdered sugar, eggs, vanilla, and cinnamon, then mix until smooth and creamy. The filling should be light but well-combined. Now, gently fold in those mini chocolate chips so they’re evenly scattered throughout.
Step 4: Assemble and Bake
Pour the cheesecake filling right over your cooled crust, spreading it into an even layer with a spatula. Pop the pan in the oven and bake for 35–40 minutes. You’ll know it’s ready when the edges are just turning golden and the center has set (it won’t jiggle much when you give it a gentle shake). Remove from the oven, then let it cool completely in the pan.
Step 5: Chill and Finish
Once cooled to room temperature, transfer the pan to the fridge and let your Cannoli Cheesecake Bars chill for at least three hours, ideally overnight if you have the patience. This makes them extra easy to slice and intensifies all those beautiful flavors.
Step 6: Slice and Garnish
Lift out the chilled bars using your handy parchment paper overhang. Cut into neat squares, then shower the tops with extra mini chocolate chips and a dusting of powdered sugar, just like a real cannoli. They’re officially ready to steal the show!
How to Serve Cannoli Cheesecake Bars
Garnishes
A generous snowfall of powdered sugar makes your Cannoli Cheesecake Bars look bakery showcase-worthy, while a few extra mini chocolate chips or a sprinkle of chopped pistachios add nice contrast and crunch. If you’re feeling extra, a few curls of dark chocolate or orange zest play up those Italian bakery flavors.
Side Dishes
These cheesecake bars are rich and satisfying, so they pair well with something bright and refreshing. Try serving them alongside a bowl of mixed fresh berries, a dollop of tangy whipped cream, or even a simple espresso. They also round out an Italian-inspired dessert table brilliantly, especially with some almond cookies or candied orange slices.
Creative Ways to Present
For a party, arrange the bars on a pretty platter and garnish with edible flowers, or stack them in a tiered stand for an elegant display. You can cut them into bite-sized pieces for a fun dessert board, or serve each bar with a swirl of chocolate sauce and a twist of citrus for a restaurant-style finish. No matter how you present them, Cannoli Cheesecake Bars bring instant charm to any occasion!
Make Ahead and Storage
Storing Leftovers
Leftover Cannoli Cheesecake Bars keep fabulously in the fridge—simply store them in an airtight container and they’ll stay creamy and fresh for up to four days. The flavors actually deepen and improve as they rest, making this a perfect make-ahead treat for busy schedules or parties.
Freezing
If you want to save some bars for later (good luck—they disappear fast!), you can freeze them. Wrap each bar individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to three months. Thaw overnight in the fridge before serving for best results.
Reheating
No need to reheat Cannoli Cheesecake Bars! They’re at their most delicious served chilled. If you prefer a slightly softer bite, let them sit at room temperature for about 15 minutes before enjoying. Just steer clear of the microwave—the filling can separate if overheated.
FAQs
Can I use part-skim ricotta instead of whole milk?
Whole milk ricotta gives a richer, creamier result, but part-skim ricotta works in a pinch—just be sure to drain it well to avoid excess moisture in your Cannoli Cheesecake Bars.
How do I know when the cheesecake bars are fully baked?
The edges should look set and lightly golden, while the center may still look slightly soft but shouldn’t jiggle when you tap the pan gently. They’ll continue to firm up as they cool.
Is it okay to make these bars in advance?
Absolutely! In fact, these bars taste even better after chilling overnight, so go ahead and make them the day before your event or gathering.
Can I add nuts or different mix-ins to the filling?
Definitely! Chopped pistachios, candied orange peel, or even a swirl of espresso powder can give your Cannoli Cheesecake Bars a fun, personal twist.
Do I need to drain the ricotta before using?
If your ricotta seems watery, it’s a good idea to drain it briefly with a fine-mesh strainer or cheesecloth. This keeps your filling thick and creamy, just like in a great cannoli.
Final Thoughts
There’s something special about a treat that blends nostalgia, simplicity, and serious deliciousness, and that’s exactly what Cannoli Cheesecake Bars deliver. If you love Italian desserts or just want to wow your friends and family with something beyond the basic cheesecake, give these bars a try—you’ll find yourself craving them again and again!
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Cannoli Cheesecake Bars Recipe
- Total Time: 4 hours (including chilling)
- Yield: 12 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in the delightful fusion of cannoli and cheesecake with these luscious Cannoli Cheesecake Bars. A creamy ricotta and cream cheese filling studded with mini chocolate chips sits atop a buttery graham cracker crust, offering a perfect balance of flavors and textures in every bite.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the filling:
- 1 (15 oz) container whole milk ricotta cheese
- 8 oz cream cheese, softened
- 2/3 cup granulated sugar
- 1/4 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
For topping:
- extra mini chocolate chips and powdered sugar (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter, then press into the pan and bake.
- Make the filling: Beat ricotta and cream cheese, add sugars, eggs, vanilla, cinnamon, and chocolate chips. Pour over crust.
- Bake: Bake for 35–40 minutes until set. Cool, refrigerate, then cut into bars.
- Serve: Top with extra chocolate chips and powdered sugar before serving.
Notes
- Drain ricotta for best texture.
- Bars keep well refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 55mg
