Irresistible 15-Minute Cannoli Cheesecake Bars Recipe

Introduction

Cannoli cheesecake bars combine the creamy richness of cheesecake with the delightful flavors of classic cannoli filling. Ready in just 15 minutes of prep, these bars are a crowd-pleaser that tastes like a bakery treat made at home. Let’s dive into making this irresistible dessert!

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
• 1 tsp pure vanilla extract
• 2 large eggs, 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: Preheat your oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Step 2: In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the pan, pressing slightly up the sides to form a lip.
3. Step 3: In a large bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy. Scrape down the sides to ensure everything is mixed.
4. Step 4: Add eggs one at a time, mixing gently after each addition. Stir in the vanilla extract just until combined.
5. Step 5: Fold in the ricotta cheese and mini chocolate chips carefully. Avoid overmixing to keep the filling light and textured.
6. Step 6: Pour the filling over the crust and smooth the top with a spatula. Bake for 40–45 minutes until the edges are set but the center still jiggles slightly.
7. Step 7: Remove from oven and let cool completely at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight to set fully.
8. Step 8: Use the parchment paper overhang to lift the bars from the pan. Dust with sifted powdered sugar just before serving for a beautiful finish.

Tips & Variations

• Use parchment paper with an overhang to lift bars easily and cut neat slices.
• Chill the bars thoroughly to ensure clean cuts without crumbling.
• Mini chocolate chips are best—they won’t sink in the batter like regular size ones.
• For gluten-free, substitute graham cracker crumbs with 1 1/4 cups almond flour mixed with 2 tbsp sugar.
• Try adding a sprinkle of orange zest on top for a fresh, citrus twist.
• Dip your knife in hot water and wipe dry between cuts for smooth, clean edges.

Storage

Store leftover bars in an airtight container in the refrigerator for up to 5 days. They also freeze well—wrap individual bars tightly in plastic wrap, then foil. 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 cottage cheese instead of ricotta?

Yes, but it’s best to drain and blend small-curd cottage cheese until smooth, then strain it through cheesecloth overnight to improve the texture. It won’t be identical but works well in a pinch.

How do I fix runny filling?

If your filling seems too thin, chill the mixing bowl in the refrigerator for 20 minutes before baking. This helps firm up the mixture. Also, make sure all ingredients are at room temperature before mixing.

Irresistible 15-Minute Cannoli Cheesecake Bars Recipe

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★★★★★

4.7 from 525 reviews

• Author: Zoe
• Total Time: 5 hours (including chilling time)
• Yield: 16 bars 1x

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Description

Indulge in these irresistible Cannoli Cheesecake Bars that combine a buttery graham cracker crust with a creamy, rich cannoli-inspired filling bursting with ricotta and mini chocolate chips. Ready in just 15 minutes of prep and baked to perfection, these bars are a delightful twist on traditional cheesecake, delivering sweet, smooth, and decadent flavors in every bite.

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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 Filling

• 16 oz full-fat cream cheese, softened to room temperature
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 2 large eggs, room temperature
• 1 cup whole milk ricotta cheese
• 1/2 cup mini chocolate chips

For the Topping

• 1/4 cup powdered sugar

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Instructions

1. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Transfer this into a parchment-lined baking pan and press firmly but gently using fingers or a glass bottom. Slightly press crumbs up the edges to create a lip that will hold the filling.
2. Make the Cheesecake Filling: Beat softened cream cheese with granulated sugar until smooth and silky, making sure to scrape the bowl frequently to avoid lumps. Add eggs one at a time, mixing just until incorporated, then blend in vanilla extract. Gently fold in ricotta cheese and mini chocolate chips to keep a light, creamy texture and prevent the filling from becoming dense.
3. Bake the Bars: Pour the 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 and the center still jiggles slightly. Don’t worry if the bars appear puffed; they will settle upon cooling.
4. Cool and Chill: Allow the bars to cool to room temperature for about 1 hour. Then refrigerate for at least 4 hours or preferably overnight to set completely and develop flavors, resulting in clean slices without crumbling.
5. Add Finishing Touches and Serve: Once chilled, dust the surface evenly with powdered sugar just before serving to maintain that fresh snowy look. For extra flair, sprinkle additional mini chocolate chips or a hint of orange zest on top. Slice with a hot knife (dip in hot water and dry between cuts) for perfect, clean edges.

Notes

• Use full-fat dairy products for the best texture; low-fat will make the filling watery.
• Substitute almond flour for graham crackers and add 2 tbsp sugar for a gluten-free crust.
• For a dairy-free option, try coconut cream cheese and strained almond milk ricotta.
• Mini chocolate chips prevent sinking and distribute flavor evenly.
• Room temperature ingredients are critical to avoid lumps and ensure smooth batter.
• Chill time is essential for clean slices and flavor development; don’t rush it.
• Store leftovers in an airtight container in the fridge for up to 5 days or freeze individually wrapped bars for up to 2 months.
• Use parchment paper with overhang to easily lift the full slab for neat cutting.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Keywords: cannoli cheesecake bars, ricotta cheesecake, easy cheesecake bars, mini chocolate chips, graham cracker crust dessert, no-mess cheesecake