Description
Indulge in these luscious Cannoli Cheesecake Bars, featuring a buttery graham cracker crust and a creamy ricotta and cream cheese filling with mini chocolate chips. Ready in just 15 minutes of prep plus baking time, these bars deliver all the classic cannoli flavors in a convenient, sliceable form that’s perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (about 12 full sheets, packed tightly)
- 1/4 cup granulated sugar
- 6 tbsp unsalted melted butter
Cheesecake 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, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand. Press it firmly but gently into a lined baking pan, including slightly up the sides to form a lip that will hold the filling.
- Make the Cheesecake Filling: Beat softened cream cheese with 1/2 cup sugar until silky smooth. Scrape down the bowl to incorporate all bits. Add eggs one at a time, then vanilla extract, mixing just until combined. Gently fold in ricotta cheese and mini chocolate chips without overmixing to keep a creamy, textured batter.
- Bake the Bars: Pour the filling over the crust and bake in a preheated oven at 325°F (163°C) for 40-45 minutes. The edges should be set while the center will have a slight jiggle. Don’t worry if puffed; it will settle as it cools.
- Cool and Refrigerate: Let the bars cool completely at room temperature for about 1 hour. Then refrigerate for at least 4 hours or preferably overnight to allow flavors to meld and for clean slicing.
- Serve: Dust the top with sifted powdered sugar just before serving. Optionally, add extra mini chocolate chips or orange zest for garnish. Slice with a knife dipped in hot water for smooth edges.
Notes
- Use full-fat cream cheese and ricotta for the best texture and flavor.
- For a gluten-free version, substitute graham cracker crumbs with 1 1/4 cups almond flour mixed with 2 tbsp sugar.
- Cold cream cheese will cause lumps; always use room temperature.
- Mini chocolate chips prevent sinking and distribute flavor evenly.
- Chilling the bars after baking is essential for clean, firm slices.
- Slice bars with a hot, wiped knife for neat presentation.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: cannoli cheesecake bars, cheesecake bars, cannoli dessert, easy cheesecake, ricotta cheesecake, chocolate chip cheesecake bars, graham cracker crust dessert
