Cannoli Cheesecake Bars Recipe

Introduction

These Cannoli Cheesecake Bars combine the creamy richness of ricotta and mascarpone cheeses with the crunchy sweetness of waffle cone crumbs and chocolate chips. They offer a delightful twist on traditional cheesecake, perfect for a simple dessert that feels indulgent yet approachable.

Ingredients

• 1 1/2 cups waffle cone crumbs (about 10-12 cones) or graham cracker crumbs
• 5 tablespoons butter, melted
• 8 ounces ricotta cheese, room temperature (full fat preferred, strained overnight if needed)
• 8 ounces mascarpone cheese, room temperature (full fat preferred, strained overnight if needed)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon fresh orange zest
• 1/4 teaspoon ground cinnamon
• 3/4 cup mini chocolate chips
• Optional: powdered sugar for sprinkling

Instructions

1. Step 1: Preheat the oven to 350 degrees F. If desired, line the bottom and two sides of a 9×9-inch square baking pan with parchment paper for easy removal.
2. Step 2: In a medium mixing bowl, combine the waffle cone crumbs and melted butter. Press this mixture evenly into the bottom of the prepared baking pan to form a thin crust.
3. Step 3: In a large bowl, beat together the ricotta cheese, mascarpone cheese, and granulated sugar with an electric mixer on medium speed until smooth and well combined.
4. Step 4: Add the eggs one at a time, beating after each addition. Then mix in the vanilla extract, fresh orange zest, and ground cinnamon.
5. Step 5: Pour the cheesecake filling over the crust and spread it evenly. Sprinkle the mini chocolate chips over the top.
6. Step 6: Bake in the preheated oven for 30 to 45 minutes, or until the edges are slightly golden and the center is nearly set. Note that baking time may vary depending on pan size and oven.
7. Step 7: Remove from oven and allow to cool completely. Refrigerate for 4 to 6 hours or overnight to set fully. For easier slicing, you may freeze the bars briefly.
8. Step 8: Slice into 8 large bars or your preferred size and sprinkle with powdered sugar if desired before serving.

Tips & Variations

• For a smoother texture, strain the ricotta and mascarpone cheeses overnight to remove excess moisture.
• Substitute waffle cone crumbs with graham cracker crumbs if cones are unavailable.
• Add chopped pistachios on top for a nutty crunch and extra color.
• Use orange extract instead of fresh zest for a more intense citrus flavor.

Storage

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for longer storage—wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without mascarpone cheese?

Yes, you can substitute mascarpone with an equal amount of cream cheese for a slightly different but still delicious flavor and texture.

Why do I need to strain the ricotta and mascarpone?

Straining removes excess moisture, which helps the cheesecake filling become creamier and prevents it from being too wet or runny after baking.

Cannoli Cheesecake Bars Recipe

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These Cannoli Cheesecake Bars combine the creamy richness of a classic cannoli filling with the decadent texture of a cheesecake. Featuring a crisp waffle cone crust and a luscious ricotta-mascarpone filling studded with mini chocolate chips, they’re the perfect handheld treat for dessert lovers. This recipe offers a delightful twist on traditional cannoli with the convenience of bars, ideal for parties, potlucks, or anytime you crave a sweet, creamy bite.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 5 hours (including chilling time)
• Yield: 8 large bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups waffle cone crumbs (about 10–12 cones) or graham cracker crumbs
• 5 Tablespoons butter, melted

Cheesecake Filling

• 8 ounces ricotta cheese, room temperature (full fat preferably & strained overnight if needed)
• 8 ounces mascarpone cheese, room temperature (full fat preferably & strained overnight if needed)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon fresh orange zest
• 1/4 teaspoon ground cinnamon
• 3/4 cup mini chocolate chips

Optional Topping

• Powdered sugar, for dusting

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom and two sides of a 9×9-inch square baking pan with parchment paper to ensure easy removal and clean edges.
2. Make the Crust: In a medium mixing bowl, combine the waffle cone crumbs and melted butter. Press this mixture evenly into the bottom of the prepared baking pan to form a thin, uniform crust layer.
3. Prepare the Cheesecake Filling: In a large bowl, beat the ricotta cheese, mascarpone cheese, and granulated sugar together at medium speed using an electric mixer until fully combined and smooth. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract, fresh orange zest, and ground cinnamon until just combined.
4. Assemble the Bars: Pour the cheesecake filling over the crust in the baking pan. Spread it out evenly with a spatula. Sprinkle the mini chocolate chips evenly over the top of the filling.
5. Bake: Bake in the preheated oven for 30-45 minutes. The bars should be slightly golden around the edges and nearly set in the center. Typically, baking takes about 30-35 minutes, but oven variations and pan size can affect timing.
6. Cool and Chill: Remove the bars from the oven and allow them to cool completely. Then refrigerate for 4-6 hours or overnight to set thoroughly. For easier slicing, you may also freeze the bars.
7. Serve: Once chilled, slice the cheesecake into 8 large bars or your desired size and shape. Dust with powdered sugar if desired before serving. Store leftovers in the refrigerator or freezer.

Notes

• Straining the ricotta and mascarpone cheese overnight helps achieve a smoother, thicker filling by removing excess moisture.
• If waffle cone crumbs are unavailable, graham cracker crumbs work well as a substitute for the crust.
• Make sure not to overbake; the cheesecake should be just set and slightly wobbly in the center to ensure creaminess.
• Bars can be stored in the refrigerator for up to 4 days or frozen for up to a month for best quality.
• For a more pronounced citrus flavor, increase the orange zest up to 1 teaspoon.

Keywords: cannoli cheesecake bars, ricotta cheesecake bars, mascarpone cheesecake, chocolate chip cheesecake bars, easy cheesecake bars, Italian dessert bars