When Italian cheesecake meets classic cannoli, pure magic happens! These cannoli cheesecake bars blend two beloved desserts into one irresistible treat.
The creamy ricotta filling with orange zest and chocolate chips sits on a buttery graham cracker crust
These bars are my new go-to for potlucks and family gatherings.
They’re easier to serve than traditional cheesecake and are always a hit!
Why You’ll Love These Cannoli Cheesecake Bars
Easy Preparation: This recipe is straightforward and simple, making it perfect for both novice and experienced bakers.
Classic Italian Twist: These bars combine the beloved flavors of traditional cannoli with the creamy texture of cheesecake. They’re a delightful fusion of two iconic desserts.
Impressive Presentation: These bars are visually appealing and sure to impress your guests.
Delicious Taste: The combination of ricotta, mascarpone cheese, orange zest, and mini chocolate chips creates a rich and creamy dessert.
Ingredients
- Crust Mixture: Graham cracker crumbs, sugar, cinnamon, and melted butter work together to create a sweet, sturdy base.
- Ricotta Cheese: A fresh Italian cheese provides a light, grainy texture and mild flavor.
- Mascarpone Cheese: It adds richness and smoothness to the filling.
- Eggs: They act as a binding agent and provide structure to the filling while baking.
- Vanilla and Almond Extract: Vanilla adds warmth and depth, while almond extract provides a subtle nutty undertone.
- Orange Zest: It adds bright citrus notes and aromatic complexity to balance the rich, creamy filling.
- Mini Chocolate Chips: They provide bursts of chocolate flavor and textural contrast throughout the cheesecake bars.
- All-Purpose Flour: It acts as a stabilizer to help set the filling and prevent excess moisture.
- Powdered Sugar: It creates an attractive dusting on top and adds a final touch of sweetness to the finished bars.
How to Make Cannoli Cheesecake Bars
These cheesecake bars are so easy, you’ll make them all the time!
1. Prepare the crust. Preheat your oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy lifting later. In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and mix until evenly combined and crumbs are moistened.
2. Bake the crust. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 8-10 minutes until set. Remove from the oven and let it cool slightly while preparing the filling.
3. Make the cannoli cheesecake filling. In a large mixing bowl, beat together the ricotta, mascarpone (or cream cheese), and sugar until smooth and creamy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, almond extract (if using), and orange zest. Gently fold in the mini chocolate chips and flour until evenly distributed in the batter.
4. Assemble and bake. Pour the filling over the pre-baked crust and spread evenly with a spatula. Bake in the preheated oven for 30-35 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door slightly, and let the bars cool in the oven for about 20 minutes. This helps prevent cracking.
5. Chill the bars. Transfer the pan to a cooling rack and allow it to come to room temperature. Once cooled, cover and refrigerate the bars for at least 3 hours or overnight for the best results.
6. Garnish and serve. Use the parchment paper overhang to lift the cheesecake bars from the pan. Slice into squares or rectangles. Dust with powdered sugar and sprinkle mini chocolate chips or chopped pistachios on top for extra garnish. Serve and enjoy!
Tips for the Best Cannoli Cheesecake Bars
Follow these tips and tricks for the very best outcome.
- Ditch the excess liquid. Ensure your ricotta cheese is well-drained. If it seems watery, drain it in a fine-mesh sieve or cheesecloth to avoid a runny cheesecake.
- Go for full-fat. Opt for full-fat ricotta and mascarpone for a richer and creamier texture. If mascarpone isn’t available, cream cheese works well, though mascarpone gives a slightly richer taste.
- Pre-bake the crust. Always pre-bake the graham cracker crust to ensure it sets properly and provides a firm base for the filling.
- Don’t overmix! Beat the cheese mixture until just combined. Overmixing can incorporate too much air and cause the bars to crack.
- Be gentle. Gently fold in mini chocolate chips. Otherwise, they’ll sink to the bottom of the cheesecake.
- Don’t let them crack! Turn off the oven. Let the bars cool inside with the door slightly open for 20 minutes to prevent cracks from forming on top.
- Keep things clean. Use a sharp knife dipped in hot water and wiped clean between cuts to achieve neat, professional-looking slices.
- Have fun with variations. Try different toppings like dark chocolate drizzle or candied orange peel. You can also swap the graham crackers for cannoli shell crumbs in the crust for a more authentic taste.
How to Store
Keep your bars nice and fresh by following these steps.
To Store: Place the sliced cannoli cheesecake bars in an air-tight container, separating layers with parchment paper to prevent sticking. Keep refrigerated for up to 5 days.
To Freeze: Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Cannoli Cheesecake Bars
16
servings15
minutes45
minutes321
kcalThese creamy cannoli cheesecake bars combine two beloved desserts into a mouthwatering treat! They’re perfect for parties, potlucks, and more.
Ingredients
- For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ tsp ground cinnamon
½ cup unsalted butter, melted
- For the Cheesecake Filling:
16 oz ricotta cheese, drained (full-fat preferred)
8 oz mascarpone cheese, softened (or cream cheese if preferred)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp almond extract (optional, for a hint of nuttiness)
Zest of 1 orange (about 1 tbsp)
½ cup mini chocolate chips
2 tbsp all-purpose flour (to help set the cheesecake)
- For the Topping:
Powdered sugar, for dusting
Mini chocolate chips or chopped pistachios, for garnish
Instructions
- Preheat your oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy lifting later. In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and mix until evenly combined and crumbs are moistened.
- Press the mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 8-10 minutes until set. Remove from the oven and let it cool slightly while preparing the filling.
- In a large mixing bowl, beat together the ricotta, mascarpone (or cream cheese), and sugar until smooth and creamy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, almond extract (if using), and orange zest. Gently fold in the mini chocolate chips and flour until evenly distributed in the batter.
- Pour the filling over the pre-baked crust and spread evenly with a spatula. Bake in the preheated oven for 30-35 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door slightly, and let the bars cool in the oven for about 20 minutes. This helps prevent cracking.
- Transfer the pan to a cooling rack and allow it to come to room temperature. Once cooled, cover and refrigerate the bars for at least 3 hours or overnight for best results.
- Use the parchment paper overhang to lift the cheesecake bars from the pan. Slice into squares or rectangles. Dust with powdered sugar and sprinkle mini chocolate chips or chopped pistachios on top for extra garnish. Serve and enjoy!
Notes
- If your ricotta seems watery, drain it in a fine-mesh sieve or cheesecloth to avoid a runny cheesecake.
- If mascarpone isn’t available, cream cheese works well, though mascarpone gives a slightly richer taste.
