Cannoli Cheesecake Bars present a graceful fusion of crisp pastry and silky ricotta cream in an accessible, bar-format dessert. The familiar flavors of cannoli—sweet ricotta, citrus, and a hint of spice—meld with dense cheesecake texture for a refined, handheld finish. For another elegant bar-style dessert, see our variation on caramel apple cheesecake bars for inspiration and contrast.
Why Make This Recipe
- Effortless Yet Elegant: Simple steps create a dessert that reads as pâtisserie-quality.
- Minimal Ingredients: Pantry-friendly staples combine with a few fresh touches.
- Impressive Flavor: Bright citrus, toasted pastry notes, and creamy ricotta elevate the experience.
This version refines the classic cannoli by setting the filling into a compact cheesecake bar—denser, easier to slice, and ideal for plated service. The balance of crunchy base, lush filling, and a scattering of chocolate makes each bite layered and sophisticated.
Ingredients:
Base
- 1 1/2 cups graham cracker crumbs (or finely crushed ladyfingers) — toasted for depth.
- 6 tbsp unsalted butter, melted (room temperature butter before melting is fine).
- 2 tbsp granulated sugar.
Filling
- 16 oz ricotta cheese, well-drained (place in cheesecloth, refrigerate 1 hour).
- 8 oz cream cheese, softened to room temperature.
- 3/4 cup powdered sugar, sifted.
- 1 large egg, room temperature.
- 1 tsp vanilla extract.
- 1 tsp finely grated orange zest (avoid white pith).
- 1/4 tsp ground cinnamon (optional, a warm accent).
Topping & Garnish
- 1/2 cup mini chocolate chips or finely chopped dark chocolate.
- 1/4 cup toasted pistachios, chopped (optional).
- Confectioners’ sugar for dusting.
- A few candied orange strips or fresh orange segments for serving.
Precision notes: drain ricotta thoroughly to avoid a wet filling; measure butter by weight when possible for consistency.
How to Make Cannoli Cheesecake Bars:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, extending the paper for easy removal. (Mini-tip: warm the pan briefly to help the parchment lay flat.)
- Make the crust: combine graham crumbs, sugar, and melted butter until the mixture holds when pressed. Press into the prepared pan, compacting firmly to an even layer. (Sensory cue: the crust should feel sandy yet compacted.)
- Bake the crust 8–10 minutes until fragrant and just beginning to color. Remove and cool slightly. (Mini-tip: bake until edges smell toasty, not deeply browned.)
- Reduce oven to 325°F (160°C). In a bowl, beat cream cheese until smooth and creamy, scraping the bowl so no lumps remain. Add ricotta and beat gently to combine; the texture should be silky rather than aerated.
- Add powdered sugar, egg, vanilla, orange zest, and cinnamon. Mix on low speed until homogeneous — the filling should be glossy and medium-thick. (Sensory cue: you’ll see a subtle sheen and a ribbon-like fall when spooned.)
- Fold in half the chocolate chips by hand so they distribute without breaking down the filling. Pour the mixture over the warm crust and smooth the surface with an offset spatula.
- Scatter remaining chocolate chips and toasted pistachios across the top for contrast. (Mini-tip: press a few chips lightly into the surface for visual depth.)
- Bake 22–28 minutes until edges are set and the center still gives a slight jiggle — it will continue to firm as it cools. The top should be pale gold with faint crackling.
- Cool on a wire rack to room temperature, then chill at least 2 hours (preferably overnight) to achieve a dense cheesecake texture.
- Use the parchment overhang to lift the slab from the pan. Cut into 12 bars using a sharp knife dipped in hot water and wiped clean between passes for clean edges.
How to Serve Cannoli Cheesecake Bars:
Serve bars chilled or slightly less cold for creamier texture. Plate a single bar on a white or slate plate, dust lightly with confectioners’ sugar, and add a small fan of candied orange or a few fresh segments for brightness. Scatter a few toasted pistachio pieces and a drizzle of melted dark chocolate for contrast. For an assorted dessert board, pair with a crisp biscotti or our rustic banana oatmeal bars to balance richness.
How to Store Cannoli Cheesecake Bars:
Cover chilled bars tightly with plastic wrap or store in an airtight container to preserve moisture and prevent fridge aromas from transferring. Refrigerate for up to 4 days. For longer storage, freeze cut bars in a single layer on a sheet tray until firm, then stack with parchment between layers in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator and bring to cool-room temperature before serving to restore creaminess.
Tips to Make Cannoli Cheesecake Bars:
- Drain the ricotta: place ricotta in a fine sieve over a bowl and refrigerate for an hour to avoid a runny filling.
- Warm knife slicing: dip a sharp knife in hot water and dry before each cut to produce glossy, clean edges.
- Gentle mixing: avoid overbeating the filling to prevent air bubbles and cracking during baking.
- Texture contrast: toast the crust crumbs lightly for a deeper, more caramelized flavor.
Variation (if any):
- Lemon-Ricotta Twist: swap orange zest for lemon zest and fold in a tablespoon of limoncello for an aromatic lift.
- Pistachio-Cranberry: press a layer of chopped roasted pistachios into the crust and sprinkle dried cranberries on top for color and chew.
- Individual Portions: bake in a muffin tin lined with parchment cups for elegant single-serve bars.
FAQs:
Can I use mascarpone instead of ricotta?
Yes. Mascarpone will yield a silkier, richer filling and reduce graininess; blend with a small amount of ricotta if you want structure without excess weight.
How do I prevent cracks on top?
Avoid overbaking and overmixing. Bake until the center has a slight jiggle and cool gradually; chilling overnight reduces surface tension and minimizes cracking.
Are these bars suitable for make-ahead entertaining?
Absolutely. They improve in flavor after resting; prepare a day ahead, chill, and slice just before serving for pristine presentation.
Can I make them gluten-free?
Swap graham crumbs for gluten-free cookie crumbs or crushed gluten-free ladyfingers, and verify all packaged ingredients are labeled gluten-free.
Conclusion
Cannoli Cheesecake Bars translate the charm of a classic Italian pastry into a refined, sliceable dessert that functions beautifully for both casual gatherings and plated service. The interplay of crisp, toasted base, luscious ricotta-cream filling, and chocolate-pistachio accents creates balanced texture and flavor with minimal fuss. For additional techniques and an alternate take on the same concept, consult Cannoli Cheesecake Bars (Easy Italian Dessert) – Snappy Gourmet. How would you make this dish your own? Share a comment or a photo to inspire others.
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Cannoli Cheesecake Bars
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful bars combining crisp pastry with smooth ricotta cheesecake, infused with citrus and subtle spices.
Ingredients
- 1 1/2 cups graham cracker crumbs, toasted
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz ricotta cheese, well-drained
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar, sifted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp finely grated orange zest
- 1/4 tsp ground cinnamon (optional)
- 1/2 cup mini chocolate chips or chopped dark chocolate
- 1/4 cup toasted pistachios, chopped (optional)
- Confectioners’ sugar for dusting
- Candied orange strips or fresh orange segments for serving
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, extending the paper for easy removal.
- Combine graham crumbs, sugar, and melted butter until the mixture holds when pressed. Press into the prepared pan.
- Bake the crust for 8-10 minutes until fragrant. Remove and cool slightly.
- Reduce oven to 325°F (160°C). Beat cream cheese until smooth, then add ricotta and mix gently.
- Add powdered sugar, egg, vanilla, orange zest, and cinnamon. Mix until homogeneous.
- Fold in half the chocolate chips by hand. Pour the mixture over the crust.
- Scatter remaining chocolate chips and pistachios on top.
- Bake for 22-28 minutes until edges are set and center jiggles slightly.
- Cool on a wire rack to room temperature, then chill for at least 2 hours.
- Cut into 12 bars using a sharp knife dipped in hot water.
Notes
For a creamy texture, serve bars chilled but not icy. Tips for serving include dusting with confectioners’ sugar and garnishing with candied orange or toasted pistachios.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 24g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg