Irresistible Cannoli Cheesecake Bars Recipe in 15 Minutes Recipe
These Irresistible Cannoli Cheesecake Bars combine the classic flavors of cannoli into a creamy, luscious cheesecake bar with a crunchy graham cracker crust and a hint of chocolate chips. Ready in about 15 minutes of prep time and baked to perfection, they offer a delightful, creamy texture with the perfect balance of sweetness and crunch, ideal for any dessert occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 9-12 bars, depending on cut size 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (about 12 full sheets, packed tightly)
- 1/4 cup granulated sugar
- 6 tbsp unsalted melted butter
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
- 1/4 cup powdered sugar (for dusting)
Instructions
- Prepare the Crust: Mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like wet sand. Transfer this mixture into a lined baking pan, pressing firmly but gently with your fingers or the bottom of a glass to form an even crust. Slightly press the crust up the sides to create a lip that will hold the filling.
- Make the Cheesecake Filling: Beat the softened cream cheese with 1/2 cup granulated sugar until smooth and silky, scraping down the bowl to ensure no lumps remain. Add the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract. Gently fold in the ricotta cheese and mini chocolate chips, being careful not to overmix to maintain a creamy texture with some added density from the ricotta.
- Bake the Bars: Pour the cheesecake 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 but the center still has a slight jiggle. It may look puffed up initially, but it will settle as it cools.
- Cool and Chill: Allow the bars to cool completely at room temperature for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight, to ensure firm bars and develop the full flavor. Dust the top with powdered sugar before serving.
Notes
- Use full-fat dairy products for the best texture and flavor; low-fat alternatives can make the filling watery.
- For a gluten-free crust, substitute almond flour (1 1/4 cups) mixed with 2 tbsp sugar in place of graham crackers.
- Dairy-free substitutions can include coconut cream cheese and strained almond milk ricotta.
- Mini chocolate chips are preferred because they don’t sink to the bottom like regular-sized chips.
- Do not overmix the cheesecake filling to avoid dense texture.
- Ensure the cream cheese is at room temperature before mixing to prevent lumps.
- Allow full chilling time for clean slicing and optimal texture.
Keywords: Cannoli cheesecake bars, creamy cheesecake, graham cracker crust, mini chocolate chips, ricotta cheesecake, quick dessert bars
