Irresistible Cannoli Cheesecake Bars in 15 Minutes Recipe
Introduction
These irresistible Cannoli Cheesecake Bars combine the creamy richness of cheesecake with the delightful flavors of a classic cannoli. Ready in just 15 minutes of preparation and perfect for any occasion, these bars are a guaranteed crowd-pleaser.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 full sheets, packed tightly)
- 1/4 cup granulated sugar (for the crust)
- 6 tbsp unsalted butter, melted
- 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: Preheat your oven to 325°F (163°C). Mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into a lined baking pan, gently pressing up slightly on the sides to form a lip.
- Step 2: In a large bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Step 3: Add eggs one at a time to the cream cheese mixture, mixing just until combined. Stir in the vanilla extract.
- Step 4: Fold in the ricotta cheese and mini chocolate chips gently to maintain a light texture. Avoid overmixing.
- Step 5: Pour the filling over the prepared crust, spreading it evenly. Bake for 40–45 minutes, or until the edges are set and the center still has a slight jiggle.
- Step 6: Allow the bars to cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight for best results.
- Step 7: Before serving, dust the bars with powdered sugar. For cleaner slices, dip a knife in hot water, wipe dry, and cut.
Tips & Variations
- Use parchment paper with an overhang to easily lift the bars from the pan for perfect slices.
- Allow the bars to chill for at least 4 hours to develop flavor and ensure clean slicing.
- Use whole milk ricotta and full-fat cream cheese for the best creamy texture.
- For a gluten-free crust, substitute graham cracker crumbs with 1 1/4 cups almond flour mixed with 2 tbsp sugar.
- Try adding orange zest on top before serving to brighten the flavor.
Storage
Store leftover bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen by wrapping individual bars tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the fridge and dust with fresh powdered sugar before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cottage cheese instead of ricotta?
Yes, but be sure to drain it well first. Blend small-curd cottage cheese until smooth, then strain through cheesecloth overnight. The texture will be slightly different, but it works as a substitute in a pinch.
How do I fix runny filling?
If your filling seems too thin, chill the mixture in the refrigerator for about 20 minutes before baking. This helps thicken it and is often caused by using cold or improperly mixed ingredients.
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Irresistible Cannoli Cheesecake Bars in 15 Minutes Recipe
- Total Time: 5 hours (including chilling time)
- Yield: 16 bars 1x
Description
These irresistible Cannoli Cheesecake Bars combine the creamy richness of cheesecake with the classic flavors of a cannoli, all layered on a buttery graham cracker crust. Ready in about 15 minutes of prep and baked to perfection, these bars are perfect for any occasion, offering a decadent dessert experience without the fuss of traditional cannoli.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (about 12 full sheets, tightly packed)
- 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: Mix the graham cracker crumbs, granulated sugar, and melted butter together until the mixture resembles wet sand. Transfer this evenly into a lined pan and press firmly but gently with your fingers or the bottom of a glass to form a compact base. Slightly press up the sides to create a small lip to catch any filling overflow.
- Make the Cheesecake Filling: Beat the softened cream cheese with granulated sugar until smooth and creamy, scraping the bowl to ensure even mixing. Add eggs one at a time, mixing just until combined after each addition, then stir in vanilla extract. Gently fold in the ricotta cheese and mini chocolate chips without overmixing to maintain a creamy texture with some ricotta presence.
- Bake the Bars: Pour the filling over the crust and spread evenly. Bake in a preheated oven at 325°F (163°C) for 40-45 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. If the cheesecake puffs up, don’t worry; it will settle as it cools.
- Cool and Chill: Allow the bars to cool completely at room temperature for about 1 hour. Then refrigerate for at least 4 hours or preferably overnight to allow flavors to develop and for the bars to set properly.
- Serve: Before serving, dust the top generously with sifted powdered sugar. For an extra touch, add additional mini chocolate chips or orange zest. Use a hot knife (dip in hot water and dry) to slice for clean edges.
Notes
- Use full-fat dairy products for best texture and flavor; low-fat versions may result in watery filling.
- For a gluten-free option, substitute graham cracker crumbs with 1 1/4 cups almond flour mixed with 2 tbsp sugar.
- Room temperature ingredients are crucial to avoid lumps and ensure smooth filling.
- Do not skip the chilling time; it is essential for firm, clean-cut bars.
- Mini chocolate chips are preferred to prevent sinking to the bottom of the filling.
- Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
- For freezing, wrap individual bars tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.
- If filling appears runny, refrigerate the mixing bowl for 20 minutes before baking.
- To avoid cracks, avoid overbaking and try slow cooling by leaving the oven door slightly open for 30 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: cannoli cheesecake bars, cheesecake bars recipe, easy cheesecake bars, creamy cheesecake dessert, graham cracker crust dessert, ricotta cheesecake dessert
