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
Scale
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
