Cannoli Cheesecake Bars Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://nayabaker.com/cannoli-cheesecake-bars-recipe/
