Irresistible Cannoli Cheesecake Bars Recipe in 15 Minutes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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