Name: Irresistible Cannoli Cheesecake Bars 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 melted butter; 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)

Introduction

These irresistible Cannoli Cheesecake Bars come together quickly and deliver all the creamy, sweet flavors of a classic cannoli in a handy bar form. Perfect for parties or an easy dessert fix, they combine a buttery graham cracker crust with luscious cream cheese filling and mini chocolate chips.

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

6 tbsp melted unsalted butter

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

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides for easy removal.

Step 2: In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until it resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan, slightly pressing up the sides to create a lip.

Step 3: In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and silky. Scrape down the bowl to ensure even mixing.

Step 4: Add eggs one at a time, mixing until just combined after each addition. Stir in vanilla extract.

Step 5: Gently fold in ricotta cheese and mini chocolate chips until evenly distributed. Avoid overmixing to keep the filling light.

Step 6: Pour the filling over the crust and spread evenly. Bake for 40-45 minutes or until edges are set and center has a slight jiggle.

Step 7: Allow the bars to cool completely at room temperature for about 1 hour, then refrigerate for at least 4 hours or preferably overnight.

Step 8: Before serving, dust with powdered sugar. For perfect slices, dip a knife in hot water, dry it, and slice carefully using the parchment paper to lift bars out.

Tips & Variations

Use full-fat dairy for the best texture; low-fat options can lead to watery filling.

For gluten-free crust, substitute graham crackers with 1 1/4 cups almond flour mixed with 2 tbsp sugar.

Mini chocolate chips are essential—they won’t sink to the bottom like regular chips.

Room temperature ingredients help avoid lumps and cracks in the filling.

Chill bars thoroughly before slicing for clean, neat pieces.

FAQs

Can I use cottage cheese instead of ricotta?

Yes, but drain and blend small-curd cottage cheese until smooth, then strain through cheesecloth overnight. The texture won’t be identical but works well in a pinch.

How do I fix runny filling?

If the filling seems too thin, chill the bowl in the refrigerator for 20 minutes before baking. Using room temperature ingredients helps prevent excess moisture and ensures proper blending.