Cannoli Cheesecake Bars

Why You’ll Love This Cannoli Cheesecake Bars Recipe

If you have ever stood in line at an Italian bakery, torn between ordering a crispy, creamy cannoli or a slice of dense, rich cheesecake, this recipe is your dream come true. These Cannoli Cheesecake Bars successfully marry the two most iconic textures in the dessert world: the velvety smoothness of New York-style cheesecake and the sweetened ricotta, orange-kissed complexity of a Sicilian cannoli.

Unlike traditional cannoli, which require frying shells and filling them immediately to avoid sogginess, these bars are make-ahead friendly and incredibly easy to assemble. They feature a buttery graham cracker crust that hints at the flavor of a fried shell, topped with a luscious filling made of cream cheese, ricotta, cinnamon, and fresh orange zest. Studded with mini chocolate chips and finished with crushed pistachios, they are elegant enough for a holiday spread but simple enough for a weekend treat.

What makes this recipe truly “The Best” is the technique we use for the ricotta. By straining the cheese beforehand, we avoid the grainy, watery texture that plagues amateur ricotta desserts. The result is a bar that cuts cleanly, holds its shape, and melts in your mouth with every bite.

Ingredients

The secret to authentic cannoli flavor lies in high-quality dairy and the right balance of aromatics.

The Buttery Crust

• Graham Cracker Crumbs: 2 cups. You can also use crushed waffle cones for an even more authentic “cannoli shell” flavor.
• Unsalted Butter: ½ cup (1 stick), melted. This binds the crumbs together.
• Granulated Sugar: ¼ cup. Adds a touch of sweetness and helps crispen the crust.
• Cinnamon: ½ teaspoon. A background note that adds warmth.

The Cannoli Cheesecake Filling

• Whole Milk Ricotta Cheese: 1 ½ cups. Crucial Step: This must be strained overnight or for at least 4 hours to remove excess whey.
• Cream Cheese: 16 oz (2 blocks), softened to room temperature. Full fat is essential for the structure.
• Granulated Sugar: ¾ cup.
• Eggs: 3 large eggs, room temperature. These act as the binder for the custard.
• Vanilla Extract: 2 teaspoons. High-quality pure extract is best.
• Orange Zest: 1 tablespoon. Freshly grated. This is the hallmark flavor of an authentic cannoli.
• Ground Cinnamon: ¼ teaspoon.
• Mini Chocolate Chips: ¾ cup. Use semi-sweet. Mini chips ensure you get chocolate in every bite without sinking to the bottom.

The Toppings

• Pistachios: ¼ cup, shelled and crushed. Unsalted is preferred to control sodium.
• Powdered Sugar: For dusting before serving.
• Extra Mini Chips: For sprinkling on top.

Instructions

This recipe requires a little bit of prep work regarding the cheese, but the assembly is straightforward.

1. Strain the Ricotta

• Before you begin baking, place your ricotta cheese in a fine-mesh sieve lined with cheesecloth or a coffee filter over a bowl. Place a heavy object on top (like a can of beans) and let it drain in the fridge for at least 4 hours, preferably overnight. This ensures a creamy, non-grainy bar.

2. Prepare the Crust

• Preheat your oven to 325°F (163°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting later.
• In a medium bowl, combine the graham cracker crumbs, melted butter, ¼ cup sugar, and ½ teaspoon cinnamon. Mix until the texture resembles wet sand.
• Press the mixture firmly and evenly into the bottom of the prepared pan. You can use the bottom of a measuring cup to pack it down tight.
• Bake the crust for 10 minutes. Remove and let it cool slightly while you make the filling.

3. Mix the Cheeses

• In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy (about 2–3 minutes). Scrape down the sides of the bowl.
• Add the strained ricotta cheese and beat again until fully combined and fluffy. Do not rush this step; you want to eliminate lumps.

4. Add Aromatics and Eggs

• Mix in the vanilla extract, fresh orange zest, and ground cinnamon.
• Add the eggs one at a time, mixing on low speed just until blended after each addition. Do not overmix once the eggs are added, as incorporating too much air can cause the cheesecake to crack or deflate later.
• Gently fold in ¾ cup of mini chocolate chips using a rubber spatula.

5. Bake

• Pour the filling over the slightly cooled crust and smooth the top with an offset spatula.
• Bake at 325°F for 35–45 minutes. The edges should be set and slightly golden, but the center should still have a slight “jiggle” (like gelatin) when you gently shake the pan.
• Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 30 minutes. This gradual cooling prevents cracking.

6. Chill and Serve

• Remove from the oven and let cool completely on a wire rack.
• Cover and refrigerate for at least 6 hours, or overnight, to let the bars firm up completely.
• Use the parchment overhang to lift the slab out of the pan. Slice into squares.
• Just before serving, sprinkle with crushed pistachios and dust with powdered sugar.

Expert Tips for Success

To achieve bakery-quality results, keep these technical tips in mind:

• Room Temperature Ingredients: It is non-negotiable that your cream cheese and eggs be at room temperature. Cold cream cheese results in lumpy batter. If you try to beat out the lumps, you will over-aerate the batter, leading to cracks.
• The Ricotta Strain: If you skip straining the ricotta, the moisture content will throw off the baking chemistry. The bars will be “wet” rather than creamy. If you are in a rush, buy “Impastata” ricotta, which is already very dry and used by pastry chefs.
• Clean Cuts: To get those sharp, professional edges on your bars, run a sharp chef’s knife under hot water, wipe it dry, and make a cut. Repeat the wash-and-dry process for every single slice.

Variations

• The “Holy Cannoli” Dip: Instead of baking bars, beat the filling ingredients (minus eggs) and serve it as a dip with broken waffle cones.
• Chocolate Dipped: After cutting the chilled bars, dip the bottom of each bar into melted dark chocolate and let it set for a truffle-like base.
• Citrus Burst: If you love the citrus notes, add 1 tablespoon of finely chopped candied orange peel to the filling along with the chips.
• The Crust Swap: Substitute the graham crackers with crushed Biscoff cookies or actual vanilla wafer cookies for a different flavor profile.

Frequently Asked Questions

Can I freeze Cannoli Cheesecake Bars? Yes! These freeze beautifully. Wrap individual bars tightly in plastic wrap and then foil. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

Why did my cheesecake bars crack? Cracks usually happen for two reasons: overmixing the eggs (trapping air bubbles that expand and burst) or cooling too quickly (thermal shock). Following the “oven cool down” step in the instructions prevents this.

Can I use mascarpone instead of cream cheese? You can, but mascarpone is richer and softer. If you swap it, use a 50/50 blend of cream cheese and mascarpone to ensure the bars have enough structure to hold their shape when sliced.

Authentic Cannoli Cheesecake Bars

These Cannoli Cheesecake Bars combine a buttery graham cracker crust with a creamy filling made of strained ricotta, cream cheese, orange zest, and chocolate chips. An easy Italian-inspired dessert that feeds a crowd.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 7 hours hrs 5 minutes mins

Servings: 16 bars

Course: Dessert, Snack

Cuisine: American, Italian

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Crust

• 2 cups graham cracker crumbs or crushed waffle cones
• 0.5 cup unsalted butter melted
• 0.25 cup granulated sugar
• 0.5 tsp ground cinnamon

For the Filling

• 1.5 cups whole milk ricotta cheese strained overnight
• 16 oz cream cheese softened to room temp
• 0.75 cup granulated sugar
• 3 large eggs room temperature
• 2 tsp vanilla extract
• 1 tbsp orange zest freshly grated
• 0.75 cup mini chocolate chips plus more for topping

Toppings

• 0.25 cup pistachios crushed, unsalted
• 1 tbsp powdered sugar for dusting

Method

 

1. Strain the Ricotta: Place ricotta cheese in a fine-mesh sieve lined with cheesecloth or a coffee filter over a bowl. Place a heavy object on top and let drain in the fridge for at least 4 hours (preferably overnight) to remove excess whey.
2. Prep Oven and Pan: Preheat oven to 325°F (163°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
3. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and cinnamon. Mix until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
4. Mix Cheeses: In a large bowl or stand mixer, beat the softened cream cheese and 3/4 cup sugar on medium speed until smooth (2-3 mins). Add the strained ricotta and beat until fluffy and combined.
5. Add Eggs & Aromatics: Mix in vanilla, orange zest, and a pinch of cinnamon. Add eggs one at a time, mixing on low speed just until blended. Do not overmix. Fold in mini chocolate chips by hand.
6. Bake: Pour filling over the crust and smooth the top. Bake at 325°F for 35-45 minutes. The center should still have a slight jiggle. Turn off the oven, crack the door, and let cool inside for 30 minutes.
7. Chill & Serve: Remove from oven and cool completely on a rack. Refrigerate for at least 6 hours or overnight. Slice into bars, top with crushed pistachios and powdered sugar before serving.

Notes

Ricotta Tip: Do not skip the straining step. Regular ricotta has too much water and will make the cheesecake soggy if not drained properly. If you can find ‘Impastata’ ricotta, you can use that without straining.

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