Irresistible Cannoli Cheesecake Bars Recipe in 15 Minutes Recipe

Introduction

If you love the creamy richness of cannoli and the smooth texture of cheesecake, you’re in for a treat. These irresistible Cannoli Cheesecake Bars combine the best of both worlds in just 15 minutes of prep time. Perfect for dessert lovers craving something indulgent yet easy to make.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 12 full sheets, packed tightly)
• 1/4 cup granulated sugar (for the crust)
• 6 tbsp unsalted butter, melted
• 16 oz full-fat cream cheese, softened to room temperature
• 1/2 cup granulated sugar (for the filling)
• 1 tsp pure vanilla extract
• 2 large eggs, at room temperature
• 1 cup whole milk ricotta cheese
• 1/2 cup mini chocolate chips
• 1/4 cup powdered sugar (for dusting)

Instructions

1. Step 1: Prepare the crust by mixing graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly but gently into a lined pan, creating a slight lip along the edges to hold the filling.
2. Step 2: Beat the softened cream cheese with 1/2 cup sugar until silky smooth. Scrape down the bowl to mix evenly. Add eggs one at a time, then stir in vanilla extract just until combined.
3. Step 3: Gently fold in ricotta cheese and mini chocolate chips, taking care not to overmix. The batter should remain creamy with some texture from the ricotta.
4. Step 4: Pour the filling over the crust and bake at 325°F for 40–45 minutes, or until edges are set and the center slightly jiggles. Don’t worry if it appears puffed up; it will settle as it cools.
5. Step 5: Allow the bars to cool completely at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight to set fully and develop flavor.
6. Step 6: Dust with powdered sugar before serving. For extra flair, add more mini chocolate chips or a sprinkle of orange zest.

Tips & Variations

• Line your pan with parchment paper that extends over two sides to easily lift bars out for neat cuts.
• Ensure cream cheese and eggs are at room temperature to avoid lumps and cracks in the filling.
• Use mini chocolate chips instead of regular size to prevent sinking and ensure even distribution.
• Slice with a hot knife—dip in hot water and wipe dry between cuts—to get clean edges.
• Try adding orange or lemon zest to the filling for a bright citrus twist.

Storage

Store your cannoli cheesecake bars in an airtight container in the refrigerator for up to 5 days. They freeze beautifully as well — wrap individual bars tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and dust with fresh powdered sugar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or ricotta for this recipe?

For the best texture and flavor, full-fat cream cheese and whole milk ricotta are recommended. Lower-fat versions may result in a less creamy filling and different consistency.

Why do my cheesecake bars crack sometimes?

Cracking often happens if the ingredients are too cold, the pan is shaken during baking, or the filling is overmixed. Using room-temperature ingredients and gently folding the filling helps prevent cracks. Also, gradual cooling improves texture and appearance.

Irresistible Cannoli Cheesecake Bars Recipe in 15 Minutes Recipe

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★★★★★

4.7 from 150 reviews

These Irresistible Cannoli Cheesecake Bars combine the creamy decadence of classic cheesecake with the sweet crunch of a graham cracker crust and the delightful surprise of mini chocolate chips. With a rich ricotta cheese filling and a dusting of powdered sugar, these bars capture the iconic flavors of a cannoli in a convenient, sliceable dessert perfect for any occasion. Ready in just 15 minutes of prep and an hour of baking, these bars are a crowd-pleaser that balance creamy texture with sweet, crisp crust.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours (including chilling time)
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/2 cups graham cracker crumbs (about 12 full sheets, packed tightly)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

For the 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, at room temperature
• 1 cup whole milk ricotta cheese
• 1/2 cup mini chocolate chips

For Topping

• 1/4 cup powdered sugar, sifted

Instructions

1. Prepare the Crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter together until the mixture resembles wet sand. Press this mixture firmly but gently into the bottom of a parchment-lined pan, slightly pressing up the sides to create a lip that will hold the cheesecake filling.
2. Make the Cheesecake Filling: Beat the softened cream cheese with 1/2 cup granulated sugar until the mixture is smooth and silky, scraping down the bowl as needed. Add eggs one at a time, mixing just until combined after each addition. Stir in vanilla extract. Gently fold in the ricotta cheese and mini chocolate chips, being careful not to overmix to preserve a light texture with ricotta throughout.
3. Bake the Bars: Pour the cheesecake filling over the prepared crust and smooth the top. Bake in a preheated oven at 325°F (163°C) for 40-45 minutes, or until the edges are set but the center slightly jiggles. The bars may puff up initially but will settle as they cool.
4. 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 firm up and develop full flavor. This step is essential for clean slicing and optimal texture.
5. Serve: Remove the bars from the pan using the parchment overhang. Dust the top generously with sifted powdered sugar just before serving. Optionally, add extra mini chocolate chips or orange zest for special occasions.
6. Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, individually wrap bars in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving and dust with fresh powdered sugar.

Notes

• Use room temperature cream cheese and eggs for a smooth, lump-free filling.
• Do not overpress the crust to avoid a tough base.
• Gently fold ricotta and chocolate chips into the batter to keep a light texture.
• Ensure the bars cool and chill properly before slicing for clean edges.
• Dip your knife in hot water and wipe dry between cuts to get perfect slices.
• Sift powdered sugar before dusting to avoid clumps and achieve a beautiful finish.
• Add orange zest or extra chocolate chips on top for added flavor and visual appeal.

Keywords: Cannoli cheesecake bars, cheesecake bars recipe, ricotta cheesecake, graham cracker crust dessert, mini chocolate chip cheesecake, easy cheesecake bars, no crust cracking cheesecake, make ahead dessert