Cannoli Cheesecake Bars Recipe
Introduction
Cannoli Cheesecake Bars blend the creamy richness of classic cannoli filling with the convenience of a cheesecake bar. These delightful treats are studded with mini chocolate chips and have a crunchy graham cracker crust, making them perfect for any dessert occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 1 cup ricotta cheese
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional)
- 2 large eggs
- 1/2 cup mini chocolate chips
- Powdered sugar for dusting
- Additional mini chocolate chips (optional)
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
- Step 2: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and cinnamon. Pour in the melted butter and stir until evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer.
- Step 3: In a large mixing bowl, beat together the ricotta cheese and cream cheese until smooth and creamy. Add both sugars, vanilla extract, and orange zest if using, mixing well.
- Step 4: Beat in the eggs one at a time until fully incorporated. Gently fold in the mini chocolate chips to evenly distribute throughout the batter.
- Step 5: Pour the cheesecake filling evenly over the crust, smoothing the top with a spatula. Bake for 40-45 minutes, until the edges are set and the center is slightly jiggly but mostly firm.
- Step 6: Remove from the oven and let cool completely to room temperature on a wire rack. Refrigerate for at least 2 hours to fully set the bars.
- Step 7: Before serving, dust with powdered sugar and sprinkle additional mini chocolate chips if desired. Cut into 12 bars and serve chilled.
Tips & Variations
- Use fresh ricotta for the best texture and avoid graininess.
- Add a splash of orange liqueur like Grand Marnier for an extra flavor boost.
- Swap mini chocolate chips for finely chopped dark chocolate or white chocolate chips for variation.
- Line the pan with parchment paper to lift bars out easily for clean slicing.
Storage
Store the bars in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave if desired, but they are best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these bars can be made a day in advance and stored in the fridge. This allows the flavors to meld and the bars to fully set.
Can I freeze Cannoli Cheesecake Bars?
Yes, wrap individual bars tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
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Cannoli Cheesecake Bars Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
These Cannoli Cheesecake Bars combine the creamy richness of ricotta and cream cheese with a cinnamon-spiced graham cracker crust, studded with mini chocolate chips for a delightful texture. Enhanced with a hint of vanilla and optional orange zest, these bars offer a unique twist on classic cheesecake and cannoli flavors, perfect for a crowd-pleasing dessert.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Filling
- 1 cup ricotta cheese
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional)
- 2 large eggs
- 1/2 cup mini chocolate chips
For Garnish
- Powdered sugar for dusting
- Additional mini chocolate chips (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper to ensure easy removal of the bars after baking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and cinnamon. Pour in the melted unsalted butter and stir until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared baking pan to create an even crust layer.
- Prepare the filling: In a large mixing bowl, beat together the ricotta cheese and softened cream cheese until smooth and creamy. Add the granulated sugar, powdered sugar, vanilla extract, and optional orange zest. Mix well until fully combined. Beat in the eggs one at a time until fully incorporated. Gently fold in the mini chocolate chips to distribute them evenly throughout the batter.
- Assemble and bake: Pour the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly but mostly firm to the touch.
- Cool and garnish: Remove the pan from the oven and allow it to cool completely to room temperature on a wire rack. Once cooled, refrigerate the bars for at least 2 hours to allow them to fully set. Before serving, dust the top with powdered sugar and sprinkle additional mini chocolate chips if desired.
- Serve: Cut the cheesecake into 12 bars. Serve chilled to enjoy the best flavor and texture.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing and a creamy texture.
- Optional orange zest adds a fresh citrus note reminiscent of classic cannoli but can be omitted if preferred.
- For easier removal, line the baking pan with parchment paper extending over the edges.
- Bars can be stored in the refrigerator in an airtight container for up to 4 days.
- Mini chocolate chips can be substituted with finely chopped dark chocolate for a different texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: cannoli cheesecake bars, ricotta cheesecake, chocolate chip cheesecake bars, easy dessert bars, baked cheesecake bars
