Introduction

These irresistible Cannoli Cheesecake Bars combine the creamy richness of cheesecake with the classic flavors of cannoli filling. Easy to make and perfect for any occasion, they offer a delightful dessert experience with every bite.

A square piece of cheesecake sits on a white plate over a white marbled surface, showing three distinct layers: a crumbly golden-brown base at the bottom, a thick creamy white cheesecake middle with small dark chocolate chip pieces scattered inside, and a thin, lightly browned top layer dusted generously with white powdered sugar. The texture appears soft and smooth with the powdered sugar adding a fine grainy look on top, and some powdered sugar is lightly scattered around the plate near the dessert's edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs (packed tightly, about 12 full sheets)
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 (for the filling)
1 tsp pure vanilla extract
2 large eggs, at room temperature
1 cup whole milk ricotta cheese
1/2 cup mini chocolate chips
1/4 cup powdered sugar (for dusting)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Prepare the crust by mixing graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of your pan to create a crust with a small lip.
Step 3: Beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Scrape down the bowl to ensure everything is well mixed.
Step 4: Add eggs one at a time, mixing just until combined after each addition. Stir in vanilla extract.
Step 5: Gently fold in ricotta cheese and mini chocolate chips until evenly distributed. Be careful not to overmix to keep the filling light and textured.
Step 6: Pour the filling over the prepared crust, smoothing the top with a spatula.
Step 7: Bake for 40-45 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake.
Step 8: Let the bars cool completely at room temperature for about 1 hour, then refrigerate for at least 4 hours or preferably overnight.
Step 9: Once chilled, lift the bars out using the parchment overhang. Dust with powdered sugar before slicing into squares and serving.

Tips & Variations

Using room-temperature cream cheese and eggs helps create a smooth, crack-free filling.
Mini chocolate chips work better than regular-sized ones to prevent sinking and distribute evenly.
Try adding a teaspoon of orange zest to the filling for a bright twist.
For a nutty crunch, sprinkle chopped pistachios on top before serving.

Storage

Store these cheesecake bars covered in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat slightly at room temperature to bring out the best flavor and texture.

How to Serve

A single square piece of cheesecake is placed in the center of a white plate on a white marbled surface. The cheesecake has three layers: a thick, crumbly light brown crust at the bottom; a thick creamy white middle layer dotted with small dark chocolate chips evenly spread throughout; and a thinner top layer of slightly golden, baked cheesecake. The top of the cake is dusted generously with white powdered sugar, some of which is also scattered lightly around the base on the plate. Soft natural light highlights the creamy texture and the powdered sugar on the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or ricotta?

While you can use low-fat versions, the texture and richness will be less creamy. Full-fat ingredients yield the best flavor and a smooth, satisfying texture.

Why is it important to use room-temperature ingredients?

Room-temperature cream cheese and eggs blend more evenly, preventing lumps or cracks in the cheesecake. They help create a smooth batter and consistent baking.