Delicious Cannoli Cheesecake Bars That Wow Every Time

These Cannoli Cheesecake Bars combine the essence of Italian tradition with creamy cheesecake goodness.

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Prep Time 15

Cook Time 40

Chilling Time 4

Total Time 4 55

Servings: 12 bars

Course: Desserts

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Crust

2 cups Graham Cracker Crumbs Use variations like biscotti or vanilla wafers for a unique twist.
0.5 cups Unsalted Butter Ensure it's melted to bind your crust perfectly.
0.25 cups Granulated Sugar This adds a touch of sweetness; reduce for a less sweet base.

Filling

8 oz Cream Cheese Softened for easy blending into a creamy mixture.
1.5 cups Ricotta Cheese The star of the filling; drain well to prevent sogginess.
1 cups Powdered Sugar Sweetens the filling beautifully; honey can be a nice substitution.
2 large Eggs Adds richness and structure; beat until pale yellow for best results.
1 tsp Vanilla Extract Enhances flavor; almond extract can make an interesting variation.
1 tsp Orange or Lemon Zest Adds a refreshing citrus note to brighten the taste.
0.5 tsp Cinnamon A sprinkle of spice to warm up the flavor profile.
1 cups Mini Chocolate Chips For a burst of sweetness and texture; dark chocolate is a great alternative.

Optional Garnishes

Powdered Sugar Dust over the top before serving for a beautiful finish.
Crushed Pistachios Assures added texture and a lovely pop of color.

Equipment

9x13 inch baking pan
Mixing bowl
Electric mixer
Spatula

Method

Preparation Steps

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of the baking pan. Bake for 8 minutes and let cool.
Beat the softened cream cheese until smooth, then add ricotta, powdered sugar, and eggs. Mix until there are no lumps.
Incorporate vanilla extract, citrus zest, and cinnamon into the creamy filling.
Fold in the mini chocolate chips.
Pour the filling over the cooled crust and bake for 35-40 minutes until the center jiggles slightly.
Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.
Cut into squares, dust with powdered sugar, and optionally sprinkle with crushed pistachios before serving.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

For optimal flavor, refrigerate overnight. Monitor baking time closely to avoid overbaking.

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