Description

These Cannoli Cheesecake Bars combine the rich, creamy flavors of a classic cannoli with the smooth texture of cheesecake, all in an easy-to-make bar form. With a crisp graham cracker crust, a ricotta-based filling, and mini chocolate chips, they’re the perfect dessert for any occasion!

Ingredients

Units Scale

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
1 cup whole milk ricotta cheese
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tbsp all-purpose flour
1 large egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 cup mini chocolate chips
For Topping (Optional):
1/4 cup mini chocolate chips
2 tbsp powdered sugar, for dusting

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Instructions

Preheat & Prepare the Crust:
Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of the pan.
Bake for 8–10 minutes, then set aside to cool.
Make the Filling:
In a large bowl, beat ricotta, cream cheese, and sugar until smooth.
Mix in flour, egg, vanilla, and cinnamon until fully combined.
Gently fold in ½ cup mini chocolate chips.
Bake the Bars:
Pour the filling over the cooled crust and spread evenly.
Bake for 30–35 minutes, or until the center is set.
Let cool completely, then refrigerate for at least 2 hours before slicing.
Garnish & Serve:
Sprinkle with extra mini chocolate chips and dust with powdered sugar before serving.

Notes

For extra crunch, add chopped pistachios on top.
Swap graham crackers for crushed cannoli shells for a more traditional taste.
Make sure to chill thoroughly before slicing for clean-cut bars.
Store in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: ~250
Sugar: ~18g
Sodium: ~120mg
Fat: ~14g
Saturated Fat: ~8g
Unsaturated Fat: ~5g
Trans Fat: 0g
Carbohydrates: ~28g
Fiber: ~1g
Protein: ~5g
Cholesterol: ~40mg