These luxurious Cannoli Cheesecake Bars capture all the beloved flavors of traditional Italian cannoli in an easy-to-make dessert format. Creamy ricotta and cream cheese blend beautifully with hints of vanilla and lemon, while mini chocolate chips and pistachios add delightful texture. The graham cracker crust provides the perfect foundation for these rich, indulgent bars that are sure to impress at any gathering.

Ingredients:

Crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 teaspoon vanilla extract

Cheesecake Filling:

16 oz ricotta cheese
8 oz cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
½ cup mini chocolate chips
¼ cup chopped pistachios (optional)

Topping:

1 cup whipped cream
Chocolate chips and pistachios for garnish

Instructions:

Preheat the oven to 325°F (160°C). Prepare a 9×9-inch baking pan by greasing it and lining with parchment paper, leaving some overhang for easy removal.
In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Press this mixture into the pan evenly to form the crust.
In a large bowl, beat the ricotta cheese, cream cheese, powdered sugar, vanilla extract, and lemon zest until the mixture is smooth. Fold in the mini chocolate chips and pistachios if using them.
Pour the cheesecake filling over the crust, spreading it evenly. Bake for 30-35 minutes until the edges are firm but the center still has a slight jiggle.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
Once chilled, lift the cheesecake from the pan with the parchment paper. Cut into squares and top each with dollops of whipped cream. Garnish with additional chocolate chips and pistachios as desired.

Variations

Chocolate Cannoli Bars – Add 2 tablespoons of cocoa powder to the filling and use chocolate graham crackers for the crust. Increase mini chocolate chips to ¾ cup for extra richness.
Orange Cannoli Bars – Replace lemon zest with orange zest and add 1 tablespoon of orange juice to the filling. Garnish with candied orange peel instead of pistachios.
Nutty Cannoli Bars – Substitute chopped almonds or hazelnuts for pistachios, and add 2 tablespoons of amaretto extract to the filling for an enhanced nutty flavor profile.

Cooking Notes

Temperature Matters – Ensure ricotta and cream cheese are at room temperature before mixing to prevent lumps and achieve the silkiest texture possible.
Avoid Overbaking – The center should still have a slight jiggle when you remove it from the oven, as it will continue to set while cooling and chilling.
Proper Chilling – Don’t skip the 4-hour minimum chilling time – this is crucial for the bars to set properly and achieve clean, neat cuts when serving.

Serving Suggestions

Coffee Pairing – Serve alongside freshly brewed espresso or cappuccino to complement the Italian flavors and balance the richness of the dessert.
Fresh Berry Garnish – Top each square with fresh raspberries or strawberries for a pop of color and a tart contrast to the creamy sweetness.
Dessert Platter – Cut into smaller bite-sized pieces and arrange on a platter with other Italian desserts like tiramisu bites or mini cannoli for an elegant dessert spread.

Tips

Clean Cutting – Use a sharp knife dipped in warm water and wiped clean between each cut to achieve professional-looking squares with clean edges.
Make-Ahead Friendly – These bars actually taste better the next day as flavors meld together, making them perfect for entertaining and meal prep.
Storage Success – Store in an airtight container in the refrigerator and add fresh toppings just before serving to maintain the best texture and appearance.

Prep Time:

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 4 hours 55 minutes (including chilling)

Nutritional Information (Per Square)

Calories: 320
Protein: 8g
Sodium: 180mg

Frequently Asked Questions

Can I make these bars ahead of time? – Yes! These bars are perfect for make-ahead desserts. They can be prepared up to 3 days in advance and stored covered in the refrigerator. Add the whipped cream topping just before serving for best results.
Can I substitute the ricotta cheese with something else? – While ricotta is essential for the authentic cannoli flavor, you can substitute it with mascarpone cheese for a richer texture, or use part-skim ricotta to reduce calories while maintaining the traditional taste.
Why is my cheesecake filling grainy? – Grainy texture usually occurs when the cheeses aren’t at room temperature before mixing, or from overmixing. Make sure both ricotta and cream cheese are softened to room temperature and mix just until smooth.
How do I prevent cracks from forming on top? – Avoid overbaking and don’t open the oven door during baking. The bars are done when edges are set but the center still jiggles slightly. Cool gradually at room temperature before refrigerating to prevent temperature shock.

Conclusion

These Cannoli Cheesecake Bars bring together the best of two beloved desserts in one irresistible treat. The creamy ricotta and cream cheese filling captures the essence of traditional cannoli while the convenient bar format makes them perfect for sharing. With their rich flavor, beautiful presentation, and make-ahead convenience, these bars are destined to become a favorite for special occasions and everyday indulgences alike. Whether you’re hosting a dinner party or simply craving something sweet, these cannoli-inspired bars deliver authentic Italian flavors in every delicious bite.

Cannoli Cheesecake Bars

Author: Avery
Total Time: 4 hours 55 minutes
Yield: 12 squares 1x

Print Recipe

Description

Ingredients

Scale

Crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 teaspoon vanilla extract

Cheesecake Filling:

16 oz ricotta cheese
8 oz cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
½ cup mini chocolate chips
¼ cup chopped pistachios (optional)

Topping:

1 cup whipped cream
Chocolate chips and pistachios for garnish

Instructions

Preheat the oven to 325°F (160°C). Prepare a 9×9-inch baking pan by greasing it and lining with parchment paper, leaving some overhang for easy removal.
In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Press this mixture into the pan evenly to form the crust.
In a large bowl, beat the ricotta cheese, cream cheese, powdered sugar, vanilla extract, and lemon zest until the mixture is smooth. Fold in the mini chocolate chips and pistachios if using them.
Pour the cheesecake filling over the crust, spreading it evenly. Bake for 30-35 minutes until the edges are firm but the center still has a slight jiggle.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
Once chilled, lift the cheesecake from the pan with the parchment paper. Cut into squares and top each with dollops of whipped cream. Garnish with additional chocolate chips and pistachios as desired.

Notes

otes:

Make sure both cheeses are at room temperature for the smoothest mixing
Don’t overbake – the center should still jiggle slightly when done
For cleanest cuts, use a sharp knife wiped clean between each slice
Store covered in refrigerator for up to 5 days
Can be frozen for up to 2 months without toppings

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baked
Cuisine: Italian-American

Nutrition

Serving Size: 1 square
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 8g
Cholesterol: 65mg

Keywords: cannoli, cheesecake bars, ricotta, Italian dessert, make-ahead