These Creamy Cannoli Cheesecake Bars are a simple, sweet treat. They mix ricotta and cream cheese with a crunchy graham cracker crust. The bars are easy to make and cool in the fridge. For a different cheesecake method, see this guide on lemon blueberry cheesecake for a clear step-by-step.
Why make this recipe
- It is quick to prepare and bakes in one pan.
- It tastes like classic cannoli filling but is easier to serve.
- You can mix in chocolate chips and orange zest for extra flavor.
- It is great for parties, snacks, or a simple dessert.
How to make Creamy Cannoli Cheesecake Bars
Follow the steps below. The recipe is easy and uses common ingredients. For a similar creamy filling technique you can check this lemon-blueberry cheesecake method for tips on smooth texture.
Ingredients :
- 1 package of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 1 cup of ricotta cheese
- 8 oz of cream cheese, softened
- 1/2 cup of powdered sugar
- 1 tsp of vanilla extract
- 1/2 cup of mini chocolate chips
- 1/4 cup of chopped pistachios (optional)
- 2 tbsp of orange zest (optional)
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the graham cracker crumbs and melted butter. Press the mixture into the bottom of an 8×8-inch baking dish to form the crust.
- In another bowl, combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the mini chocolate chips and orange zest, if using.
- Pour the cheesecake mixture over the crust and spread evenly.
- Bake for about 25-30 minutes until set.
- Let cool in the refrigerator for at least 2 hours before cutting into bars and serving.
- Top with chopped pistachios if desired.
How to serve Creamy Cannoli Cheesecake Bars
- Cut the bars into squares and place on a plate.
- Add a sprinkle of extra powdered sugar if you like.
- Serve chilled for a firmer texture and cleaner slices.
- Pair with coffee or a light dessert wine.
How to store Creamy Cannoli Cheesecake Bars
- Cover the bars with plastic wrap or keep them in an airtight container.
- Store in the refrigerator for up to 4 days.
- You can freeze the bars for up to 1 month. Thaw in the fridge before serving.
Tips to make Creamy Cannoli Cheesecake Bars
- Soften the cream cheese before mixing to avoid lumps.
- Press the crust firmly so it holds together when cutting.
- Cool fully, then chill well for neat slices.
- Use room temperature ricotta for easier mixing.
- If bars crack slightly, chill more — they firm up as they cool.
Variation
- Add 1/4 cup of mini chocolate chips on top before baking for extra texture.
- Swap orange zest for lemon zest for a brighter flavor.
- Use chopped dark chocolate instead of mini chips for bigger bites.
- Replace pistachios with toasted almonds or hazelnuts.
FAQs
Q: Can I use store-bought ricotta or homemade?
A: Both work. Store-bought is fine and common. Homemade is also good if it is smooth.
Q: Can I make this in a larger pan?
A: Yes. For a 9×13 pan double the recipe. Watch the bake time; it may need more minutes.
Q: Do I need to chill before cutting?
A: Yes. Chill at least 2 hours so the bars set and cut cleanly.
Q: Can I skip the ricotta?
A: You can, but the texture will change. Ricotta adds the light cannoli flavor.
Q: Are these safe to leave out at room temperature?
A: No. They have dairy. Keep refrigerated and do not leave out more than two hours.
Conclusion
If you want another take on cannoli-style cheesecake bars, check this Cannoli Cheesecake Bars recipe at Snappy Gourmet for more ideas. You can also compare a different Cannoli Bars version at Stir Taste Smile to see other mix-ins and toppings.
Creamy Cannoli Cheesecake Bars
Ingredients
Crust
- 1 package graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 1 cup ricotta cheese Use room temperature for easier mixing.
- 8 oz cream cheese, softened Soften before mixing to avoid lumps.
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips Optional for added flavor.
- 1/4 cup chopped pistachios Optional for garnish.
- 2 tbsp orange zest Optional, can be swapped with lemon zest.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the graham cracker crumbs and melted butter. Press the mixture into the bottom of an 8×8-inch baking dish to form the crust.
- In another bowl, combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the mini chocolate chips and orange zest, if using.
- Pour the cheesecake mixture over the crust and spread evenly.
- Bake for about 25-30 minutes until set.
- Let cool in the refrigerator for at least 2 hours before cutting into bars and serving.
- Top with chopped pistachios if desired.