If you’re on the hunt for a fresh twist on a beloved Italian classic, these Cannoli Cheesecake Bars will absolutely make your dessert dreams come true. Imagine all the creamy, citrus-kissed goodness of cannoli, but in the form of luscious, sliceable bars perfect for sharing (or not, I won’t tell). Each bite gives you that signature combo of sweet ricotta, silky cream cheese, a touch of orange zest, and chocolate chips, layered over a crisp graham cracker crust. It’s an irresistibly fun, fuss-free treat that’s always the hit of the party!
Ingredients You’ll Need
One of the best things about Cannoli Cheesecake Bars is how each ingredient brings a distinct, delicious detail to the final dessert. Nothing fancy—just a handful of pantry staples and Italian-inspired touches come together for something magical.
- Graham cracker crumbs: These form the buttery, crunchy base that gives the bars their satisfying structure.
- Granulated sugar: A touch of sweetness rounds out both the crust and the dreamy filling.
- Unsalted butter, melted: Binds the crust together and adds richness—use real butter for the best flavor.
- Ricotta cheese: This Italian cheese brings a signature creamy texture and subtle tang, just like in a classic cannoli.
- Cream cheese, softened: For ultimate smoothness and that signature cheesecake taste.
- Powdered sugar: Dissolves beautifully into the filling for a sweet, delicate finish.
- Vanilla extract: Deepens all the flavors and adds warmth to the creamy mixture.
- Orange zest: Don’t skip it! The zest adds a fresh, bright note that wakes up every bite.
- Ground cinnamon: A sprinkle adds a hint of spice and pairs perfectly with the chocolate and citrus.
- Salt: Just a little to balance and bring out all the sweet notes.
- Large egg: The egg binds the cheesecake layer so the bars slice up beautifully.
- Mini chocolate chips: You need minis for even distribution and that classic cannoli touch in every bar.
- Extra chocolate chips and powdered sugar (optional): For the picture-perfect finish and a bit of extra flair.
How to Make Cannoli Cheesecake Bars
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, making sure there’s a little overhang for easy removal later. Getting this step right means your Cannoli Cheesecake Bars will lift out in perfect, photogenic squares—no sticking, no crumbling!
Step 2: Make the Graham Cracker Crust
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture looks like wet sand—it should clump if pressed. Press this firmly and evenly into the bottom of your prepared pan, using your hands or the back of a measuring cup. Bake the crust for 8 minutes, then set aside to cool slightly while you prepare the filling.
Step 3: Whip Up the Cheesecake Filling
In a large bowl, beat together the ricotta cheese and cream cheese until ultra-smooth and creamy—no lumps. Add the powdered sugar, vanilla extract, orange zest, cinnamon, and salt. Blend until everything is fully combined and silky. Finally, beat in the egg just until incorporated (don’t overmix here). Gently fold in the mini chocolate chips. This is where the Cannoli Cheesecake Bars start smelling like a pastry shop in Sicily!
Step 4: Assemble and Bake
Pour your cheesecake filling over the slightly cooled crust and smooth the top with a spatula for even baking. Slide the pan into the oven and bake for 35–40 minutes, or until the center is just set and there’s a hint of golden color at the edges. Try not to overbake; the filling should still have the faintest jiggle in the center.
Step 5: Cool and Chill
Let the baked bars cool completely at room temperature—patience is worth it! Then transfer to the fridge and chill for at least 4 hours or (ideally) overnight. This rest lets the flavors develop and ensures ultra-clean slices.
Step 6: Slice, Garnish, and Serve
Lift the slab from the pan using the parchment. For an authentic cannoli vibe, sprinkle the bars with more mini chocolate chips and a dusting of powdered sugar just before serving. Use a sharp knife for neat squares and get ready to impress!
How to Serve Cannoli Cheesecake Bars
Garnishes
Give these Cannoli Cheesecake Bars the star treatment by scattering extra mini chocolate chips and a light flurry of powdered sugar on top. If you’re feeling extra festive, a few curls of orange zest or candied orange peel add plenty of color and zing.
Side Dishes
These bars are fantastic solo—or pair them with a little bowl of fresh berries or a scoop of vanilla gelato for a more decadent dessert plate. Strong espresso or amaretto-flavored coffee on the side makes the flavors pop even more.
Creative Ways to Present
Try cutting your Cannoli Cheesecake Bars into fun shapes using cookie cutters, or serve them on a platter with fresh orange slices and a dusting of cocoa powder. For parties, present them on fancy cupcake wrappers or stack them for easy grabbing at a dessert buffet.
Make Ahead and Storage
Storing Leftovers
Place any leftover Cannoli Cheesecake Bars in an airtight container and refrigerate. They’ll stay fresh for up to 4 days, maintaining that creamy, dreamy texture. Just make sure they’re well-covered to avoid picking up fridge flavors.
Freezing
These bars freeze beautifully! Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator for a treat ready at a moment’s notice.
Reheating
You don’t really need to reheat Cannoli Cheesecake Bars, as they’re best enjoyed chilled or at cool room temperature. If you’d like to take the chill off, let them sit out for about 15 minutes before serving for softer texture and fuller flavor.
FAQs
Can I substitute mascarpone for ricotta?
Absolutely! Mascarpone will yield a slightly richer, smoother filling. You can swap either all or half of the ricotta for mascarpone for a decadent spin on the original. Just know the bars will taste a bit less tangy and more buttery.
What if I don’t have mini chocolate chips?
No worries—just chop up regular chocolate chips or a semisweet chocolate bar into small bits. The goal is to have chocolate in every bite without overwhelming the creamy texture of the cheesecake bars.
How do I keep the crust from getting soggy?
Make sure the crust cools slightly before adding the filling, and don’t skip the pre-bake step. For extra crunch, chill the crust before baking as suggested in the recipe notes—it really works!
Can I double this recipe for a larger crowd?
Definitely! Simply double the ingredients and bake in a 9×13-inch pan. You’ll want to keep an eye on the baking time, as it may need a few extra minutes to set in the larger pan.
What’s the best way to cut clean squares?
Chill the bars thoroughly first, then use a sharp, non-serrated knife, wiping it clean between cuts. For extra neatness, dip the knife in hot water then dry before each slice—this helps you get that bakery display look!
Final Thoughts
There’s something so joyful about sharing these Cannoli Cheesecake Bars—they’re always a conversation starter and truly deliver on flavor and fun. I hope you’ll give them a try soon and experience the magic for yourself. Don’t be surprised if they vanish in minutes!
Print
Cannoli Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours (including chill time)
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the delightful fusion of traditional cannoli and creamy cheesecake with these Cannoli Cheesecake Bars. A luscious ricotta and cream cheese filling studded with mini chocolate chips sits atop a buttery graham cracker crust, creating a decadent treat perfect for any occasion.
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces ricotta cheese
- 8 ounces cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- ½ cup mini chocolate chips
- Extra chocolate chips and powdered sugar for topping (optional)
Instructions
- Prepare the Crust: Preheat the oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8 minutes.
- Make the Filling: Beat ricotta and cream cheese until smooth. Add powdered sugar, vanilla, orange zest, cinnamon, salt, and egg. Fold in chocolate chips.
- Assemble and Bake: Pour filling over crust and bake for 35–40 minutes. Cool, then refrigerate for at least 4 hours.
- Serve: Top with extra chocolate chips and powdered sugar. Cut into bars and enjoy!
Notes
- For a crispier base, chill the crust before baking.
- Try crushed cannoli shells instead of graham crackers for a traditional twist.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
