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Cannoli cheesecake Bars Recipe

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 7 hours 5 minutes
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 9x13 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.