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A single, perfect square of a cannoli cheesecake bar on a white plate, showing the distinct layers of graham cracker crust and creamy ricotta filling.

Cannoli Cheesecake Bars: The Ultimate Italian Dessert Mashup

Discover the best Cannoli Cheesecake Bars recipe, blending creamy ricotta and mascarpone filling with a crisp graham cracker crust. An easy, make-ahead Italian dessert perfect for any occasion.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs about 10 full sheets
  • 6 tablespoons unsalted butter melted
  • 0.25 cup granulated sugar
For the Cannoli Cheesecake Filling
  • 16 ounces full-fat block cream cheese softened to room temperature
  • 15 ounces whole milk ricotta cheese strained of excess liquid
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon orange zest
  • 1 cup miniature chocolate chips
For Garnish (Optional)
  • 2 tablespoons chopped pistachios
  • 1 tablespoon powdered sugar

Equipment

  • 1 9x13 inch baking pan
  • 1 Hand mixer or stand mixer
  • 2 Mixing bowls

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
  3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool on a wire rack.
Make the Cannoli Filling and Bake
  1. In a large bowl, beat the softened cream cheese and strained ricotta with a mixer until smooth.
  2. Gradually add the granulated sugar and mix until combined. Add eggs one at a time, mixing on low speed until just incorporated.
  3. Gently stir in the vanilla extract, orange zest, and mini chocolate chips.
  4. Pour the filling over the cooled crust and spread evenly. Bake for 35-40 minutes, or until the center is just slightly jiggly.
Cool and Chill
  1. Turn off the oven and let the cheesecake bars cool in the oven with the door ajar for 1 hour.
  2. Remove from the oven and cool completely to room temperature on a wire rack.
  3. Cover and refrigerate for at least 4 hours or overnight before slicing and serving.
  4. Garnish with powdered sugar and chopped pistachios before serving, if desired.

Notes

Tip 1: Straining the ricotta cheese is the most important step for a creamy, dense texture. Do not skip it!
Tip 2: Ensure your cream cheese and eggs are at room temperature to prevent a lumpy filling.
Tip 3: Do not overmix the batter after adding the eggs. Mix on low speed until just combined to prevent cracks.