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Cannoli Cheesecake Bars Recipe

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3.9 from 11 reviews

These Cannoli Cheesecake Bars combine the creamy richness of ricotta and mascarpone cheeses with a crisp graham cracker crust, infused with warm cinnamon and sweet orange zest. Mini chocolate chips add delightful bursts of chocolate throughout, making these bars a perfect indulgent dessert that echoes the flavors of classic cannoli in an easy-to-make, sliceable form.

  • Total Time: 1 hour 55 minutes
  • Yield: 16 servings

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ tsp ground cinnamon
  • ½ cup unsalted butter, melted

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)

Garnish

  • Powdered sugar, for dusting
  • Mini chocolate chips or chopped pistachios, for garnish

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides to lift the bars easily later. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted butter and mix until the crumbs are thoroughly moistened.
  2. Bake Crust: Firmly press the crumb mixture into the bottom of the prepared baking dish, creating an even layer. Bake in the preheated oven for 8-10 minutes until the crust is set and slightly golden. Remove from the oven and allow it to cool slightly while you prepare the filling.
  3. Make Cheesecake Filling: In a large mixing bowl, beat together the drained ricotta cheese, softened mascarpone (or cream cheese), and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract, optional almond extract, and orange zest. Gently fold in the mini chocolate chips and flour, ensuring they are evenly distributed throughout the batter.
  4. Assemble and Bake: Pour the cheesecake filling over the pre-baked crust and spread it evenly with a spatula. Bake in the oven at 350°F for 30-35 minutes until the edges are set and the center still has a slight jiggle. Turn off the oven, slightly crack the door open, and let the bars cool inside the oven for about 20 minutes to prevent cracking.
  5. Cool and Chill: Transfer the pan to a cooling rack and allow the cheesecake bars to come to room temperature. Once cooled, cover the pan and refrigerate for at least 3 hours or overnight to fully set and develop flavors.
  6. Serve: Use the parchment paper overhang to lift the cheesecake bars from the pan. Cut into squares or rectangles. Dust the top with powdered sugar and garnish with extra mini chocolate chips or chopped pistachios as desired. Serve chilled and enjoy the rich, creamy dessert!

Notes

  • Draining the ricotta cheese helps prevent excess moisture, ensuring the bars set properly.
  • The almond extract is optional but adds a subtle, nutty depth reminiscent of traditional cannoli flavors.
  • For a firmer filling, mascarpone can be substituted with cream cheese.
  • Allow the cheesecake to chill fully for the best texture and flavor.
  • To store, keep the bars covered in the refrigerator for up to 4 days.
  • You can freeze these bars for up to 1 month; thaw in the refrigerator before serving.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/cannoli-cheesecake-bars-recipe/