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Cannoli Cheesecake Bars

Delicious Cannoli Cheesecake Bars for Effortless Indulgence

These Cannoli Cheesecake Bars blend the creaminess of cheesecake with traditional Italian flavors, offering a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 48 minutes
Chilling Time 4 hours
Total Time 5 hours 8 minutes
Servings: 12 bars
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with biscotti or vanilla wafers
  • 1/2 cup Unsalted Butter, melted Coconut oil can be used for dairy-free option
  • 2 tablespoons Granulated Sugar No substitution necessary for desired texture
For the Filling
  • 8 oz Cream Cheese, softened Dairy-free cream cheese can be used for vegan version
  • 1.5 cups Ricotta Cheese, well-drained Ensure it's well-drained to avoid excess moisture
  • 1 cup Powdered Sugar Coconut sugar can be used for a less processed alternative
  • 2 large Eggs Egg substitutes may not work well for this recipe
  • 1 teaspoon Vanilla Extract Almond extract can be used for a different profile
  • 1 teaspoon Orange or Lemon Zest Experiment with different citrus zests
  • 1/2 teaspoon Cinnamon Omit for a more traditional cannoli taste
  • 1 cup Mini Chocolate Chips Dark chocolate chips can be used for a richer taste
For Garnishing
  • Powdered Sugar Optional, for dusting
  • Crushed Pistachios Optional, for garnish

Equipment

  • 9x13 inch baking dish
  • mixing bowls
  • spatula
  • electric mixer

Method
 

Step-by-Step Instructions for Cannoli Cheesecake Bars
  1. Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
  2. In a large bowl, combine graham cracker crumbs, melted butter, and granulated sugar until it resembles wet sand. Press into the baking dish.
  3. Bake the crust for 8 minutes until edges are slightly golden. Allow to cool completely.
  4. In a mixing bowl, beat cream cheese until smooth. Add ricotta, powdered sugar, eggs, vanilla, citrus zest, and cinnamon. Blend until creamy.
  5. Gently fold in mini chocolate chips. Be careful not to overmix.
  6. Pour filling over the cooled crust and bake for 35-40 minutes. The edges puff slightly and center has a slight jiggle when ready.
  7. Let the bars cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  8. Slice into squares and dust with powdered sugar, garnishing with crushed pistachios if desired before serving.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Ensure to drain the ricotta well to prevent watery filling. These bars can be prepped in advance and stored in the fridge or freezer.

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