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.
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
