Go Back
–+ servings
Cannoli Cheesecake Bars

Creamy Cannoli Cheesecake Bars That Will Wow Your Guests

Indulge in Cannoli Cheesecake Bars that blend rich cheesecake flavors with delightful Italian tradition for an unforgettable dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 bars
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Substitute with biscotti for a unique flavor twist.
  • 1/2 cup Unsalted Butter Make sure it's melted for optimal mixing.
  • 1/4 cup Granulated Sugar Reduce if you prefer a less sweet crust.
For the Filling
  • 1 cup Cream Cheese Make sure it’s softened for easy blending.
  • 1 cup Ricotta Cheese Drain well to keep the bars from being watery.
  • 3/4 cup Powdered Sugar Feel free to swap with honey for a different sweetness level.
  • 2 large Eggs Beat until pale yellow for the best results.
  • 1 teaspoon Vanilla Extract Can be replaced with almond extract for a unique twist.
  • 1 tablespoon Orange or Lemon Zest Use what you prefer or have on hand.
  • 1 teaspoon Cinnamon Gives warmth and a hint of spice to the filling.
  • 1/2 cup Mini Chocolate Chips Consider swapping with dark chocolate for a richer experience.
For Garnish
  • 1 cup Powdered Sugar Dusting it on top enhances presentation.
  • 1/2 cup Crushed Pistachios Adds a lovely crunch and color.

Equipment

  • 9x13-inch baking pan
  • mixing bowl
  • spatula

Method
 

Step‑by‑Step Instructions for Cannoli Cheesecake Bars
  1. Begin by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking pan to ensure the bars won't stick.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture into the bottom of the prepared pan to create an even crust. Bake for 8 minutes and let cool.
  3. In a large bowl, beat softened cream cheese until smooth. Gradually mix in ricotta cheese, powdered sugar, eggs, vanilla extract, citrus zest, and cinnamon. Fold in mini chocolate chips.
  4. Pour filling over the cooled crust and spread evenly. Bake for 35-40 minutes until the center jiggles slightly. Don't overbake!
  5. Allow to cool at room temperature for 30 minutes. Then chill in the refrigerator for at least 4 hours, preferably overnight.
  6. Cut into squares and dust with powdered sugar. Optionally sprinkle with crushed pistachios or chocolate chips before serving.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 150IUCalcium: 50mgIron: 0.5mg

Notes

Make sure to drain the ricotta well, refrigerate overnight for optimal flavor, and feel free to customize the crust with different cookies.

Tried this recipe?

Let us know how it was!