Dessert

Irresistible Cannoli Cheesecake Bars Recipe in 15 Minutes Recipe

Name: Irresistible Cannoli Cheesecake Bars Recipe in 15 Minutes Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: Italian-American
Ingredients: 1 1/2 cups graham cracker crumbs (about 12 full sheets, packed tightly); 1/4 cup granulated sugar; 6 tbsp unsalted butter, melted; 16 oz full-fat cream cheese, softened to room temperature; 1/2 cup granulated sugar; 1 tsp pure vanilla extract; 2 large eggs, room temperature; 1 cup whole milk ricotta cheese; 1/2 cup mini chocolate chips; 1/4 cup powdered sugar, for dusting

BySarah Summers December 20, 2025December 20, 2025

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Introduction

Discover the rich and creamy delight of Cannoli Cheesecake Bars, a dessert that combines the classic flavors of cannoli with the ease of a cheesecake bar. Ready in just 15 minutes plus baking time, these bars make a perfect treat for any occasion.

A square slice of cheesecake with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a crumbly brown crust, the middle layer is thick and creamy white with small dark chocolate bits spread throughout it, and the top layer is a thin, light golden-brown baked cheesecake crust dusted with white powdered sugar that also sprinkles the plate near the dessert. The sunlight highlights the soft texture of the cheesecake and the powdered sugar, casting a mild shadow to the lower left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs (about 12 full sheets, packed)
1/4 cup granulated sugar (for the crust)
6 tbsp unsalted melted butter
16 oz full-fat cream cheese, softened to room temperature
1/2 cup granulated sugar (for the filling)
1 tsp pure vanilla extract
2 large eggs, room temperature
1 cup whole milk ricotta cheese
1/2 cup mini chocolate chips
1/4 cup powdered sugar (for dusting)

Instructions

Step 1: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until it resembles wet sand. Press the mixture firmly into a lined baking pan, slightly pressing up the sides to create a lip.
Step 2: Beat the softened cream cheese with 1/2 cup granulated sugar until smooth. Scrape the bowl well to ensure even mixing.
Step 3: Add eggs one at a time, then mix in vanilla extract until just combined.
Step 4: Gently fold in ricotta cheese and mini chocolate chips to keep the filling light and textured.
Step 5: Pour the filling over the crust and bake at 325°F for 40-45 minutes. The edges should be set, and the center slightly jiggly.
Step 6: Let the bars cool completely at room temperature for about an hour, then refrigerate for at least 4 hours or overnight before slicing.
Step 7: Dust with powdered sugar and cut using a knife dipped in hot water for clean edges before serving.

Tips & Variations

Use parchment paper with an overhang to lift bars from the pan easily for perfect cuts.
Chilling the bars for at least 4 hours ensures firm texture and cleaner slices.
Sift powdered sugar just before serving to achieve a beautiful snowy finish.
For a gluten-free crust, substitute graham crackers with 1 1/4 cups almond flour mixed with 2 tbsp sugar.
Try coconut cream cheese and strained almond milk ricotta for dairy-free variations.

Storage

Store leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and dust with fresh powdered sugar before serving.

How to Serve

A square piece of cheesecake sits on a white plate with a white marbled texture surface. The dessert has three layers: a bottom layer of brown crumbly crust, a thick middle layer of creamy white cheesecake with small dark chocolate bits scattered inside, and a thin top layer, slightly golden and dusted generously with fine white powdered sugar that also spills around the plate. Soft natural light casts a gentle shadow to the right of the cheesecake, highlighting its smooth texture and fluffy look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cottage cheese instead of ricotta?

Yes, but drain it well and blend until smooth. Straining through cheesecloth overnight helps achieve a better texture, though it won’t be exactly the same as ricotta.

How do I fix runny filling?

If the filling is too thin, refrigerate the mixing bowl for 20 minutes before baking. This helps firm up the mixture and reduces excess moisture. Using room temperature ingredients also prevents watery filling.