Description
These Irresistible Cannoli Cheesecake Bars combine the creamy richness of a classic cheesecake with the delightful flavors of traditional cannoli, all baked into a convenient bar form. Featuring a crunchy graham cracker crust, a luscious cream cheese and ricotta filling studded with mini chocolate chips, and finished with a dusting of powdered sugar, these bars are perfect for dessert lovers craving a quick yet impressive treat that comes together in just 15 minutes of prep and bakes to perfection in under an hour.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (about 12 full sheets, packed tightly)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
Filling
- 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
Topping
- 1/4 cup powdered sugar, for dusting
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the mixture resembles wet sand. Press this mixture firmly but gently into a lined baking pan, using your fingers or the bottom of a glass. Slightly press up the sides to create a lip to hold the filling.
- Make the Cheesecake Filling: Beat the softened cream cheese with 1/2 cup granulated sugar until silky smooth. Scrape down the sides of the bowl to ensure even mixing. Add the eggs one at a time, beating just until combined after each addition. Mix in the vanilla extract. Gently fold in the ricotta cheese and mini chocolate chips, being careful not to overmix to maintain a creamy yet textured batter.
- Bake the Bars: Pour the filling over the prepared crust and spread evenly. Bake in a preheated oven at 325°F for 40-45 minutes, or until the edges are set but the center still has a slight jiggle. Expect the filling to puff up during baking—it will settle as it cools.
- Cool and Chill: Remove from oven and let the cheesecake bars cool completely at room temperature for about 1 hour. Transfer the pan to the refrigerator and chill for at least 4 hours or overnight to set properly and develop flavor.
- Serve: Before serving, dust the bars with powdered sugar. For clean slices, use a knife dipped in hot water and wiped dry between cuts. Optionally, garnish with extra mini chocolate chips or a sprinkle of orange zest.
Notes
- Use full-fat dairy products to avoid watery or thin filling.
- For a gluten-free crust, substitute graham crackers with 1 1/4 cups almond flour mixed with 2 tbsp sugar.
- To make dairy-free versions, try coconut cream cheese and strained almond milk ricotta.
- Mini chocolate chips are preferred as regular-sized chips tend to sink.
- Room temperature ingredients help achieve a smooth, lump-free filling.
- Chilling the bars for at least 4 hours is essential for clean slicing.
- Slice bars with a knife dipped in hot water for neat pieces.
- Bars can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: cannoli cheesecake bars, cannoli bars, cheesecake bars, dessert bars, quick cheesecake dessert, ricotta cheesecake, chocolate chip cheesecake
