Cannoli Cheesecake Bars

Cannoli cheesecake bars combine the rich, creamy flavors of classic cannoli with the smooth texture of cheesecake in a convenient, handheld dessert. With a crispy crust, a luscious ricotta filling, and chocolate chips throughout, these bars bring all the best elements of an Italian cannoli into an easy-to-make treat.

Why You’ll Love This Recipe

• Combines the flavors of cannoli and cheesecake in one dessert
• Easier to make than a traditional cheesecake
• Perfect for parties, potlucks, or everyday indulgence
• Customizable with different toppings and mix-ins
• Can be made ahead and stored for later

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs
• Melted butter
• Granulated sugar
• Ricotta cheese
• Cream cheese
• Vanilla extract
• Cinnamon
• Mini chocolate chips
• Eggs
• Powdered sugar (for dusting)

Directions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. Make the crust: Mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the prepared dish. Bake for 8-10 minutes, then let cool.
3. Prepare the filling: In a large bowl, beat ricotta cheese, cream cheese, sugar, vanilla, and cinnamon until smooth.
4. Add eggs: Beat in eggs one at a time, mixing just until combined.
5. Fold in chocolate chips: Gently stir in mini chocolate chips for a classic cannoli touch.
6. Bake: Pour the filling over the crust and smooth the top. Bake for 30-35 minutes or until the center is set.
7. Cool and chill: Let the bars cool at room temperature, then refrigerate for at least 2 hours.
8. Slice and serve: Once chilled, cut into bars and dust with powdered sugar before serving.

Servings and Timing

• Servings: 12-16 bars
• Prep time: 15 minutes
• Cook time: 35 minutes
• Chill time: 2 hours
• Total time: About 3 hours

Variations

• Gluten-Free: Use gluten-free graham crackers for the crust.
• Nutty Twist: Add chopped pistachios or almonds to the crust or filling.
• Fruit-Infused: Top with orange zest or mix dried cherries into the filling.
• Extra Crunch: Drizzle with melted chocolate or crushed cannoli shells for extra texture.
• Low-Sugar Option: Use a sugar substitute in the filling and crust.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.
• Serving Tip: Enjoy chilled or let sit at room temperature for a few minutes before eating.

FAQs

1. Can I use mascarpone instead of cream cheese?

Yes! Mascarpone adds extra richness, but it may make the filling slightly softer.

2. How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and let the bars cool gradually after baking.

3. Can I use a different crust?

Yes! Try a cookie crust using crushed Oreos or biscotti for extra flavor.

4. What’s the best way to cut clean slices?

Use a sharp knife, wiping it clean between each cut for neat slices.

5. Do I have to use mini chocolate chips?

No, you can use regular chocolate chips or even chopped chocolate pieces.

6. Can I make these bars ahead of time?

Absolutely! They taste even better after chilling overnight.

7. How do I know when they’re done baking?

The center should be set but still slightly jiggly— it will firm up as it cools.

8. Can I add a crust topping?

Yes! Sprinkle crushed cannoli shells or graham crackers on top before serving.

9. What can I serve with these bars?

They pair well with espresso, cappuccino, or fresh berries.

10. Can I make them without eggs?

Yes! Substitute eggs with a flax egg or a cornstarch slurry for a firmer texture.

Conclusion

Cannoli cheesecake bars offer the best of both worlds— the creamy, dreamy filling of a cheesecake and the classic flavors of an Italian cannoli. They’re simple to make, easy to store, and perfect for any occasion. Try this recipe and enjoy a bite-sized taste of Italy!

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