The moment I first tasted my homemade Cannoli Cheesecake Bars, I was transported straight to a sunny Italian bakery. I was experimenting in my kitchen, dreaming of capturing the essence of a crisp, creamy cannoli in a simple, shareable bar. As it baked, the air filled with the sweet, comforting scent of vanilla and toasting graham cracker crust. When I pulled the pan from the oven and let it cool, the anticipation was almost too much. That first bite—a perfect harmony of creamy ricotta filling, rich mascarpone, sweet chocolate, and a buttery crust—was pure magic. It was an instant family favorite and has since become my signature dessert for every gathering.
Why You’ll Love This Recipe
You’re going to love this recipe because it perfectly marries the creamy, dreamy texture of cheesecake with the iconic flavors of a classic Italian cannoli—all in a no-fuss, handheld bar. It’s easier than making individual cannoli shells but delivers that same sophisticated, celebratory taste. Perfect for parties, potlucks, or a luxurious treat at home, these bars are rich, satisfying, and guaranteed to impress. The combination of smooth, lightly tangy cheese filling with crunchy chocolate chips and a buttery crust is simply irresistible. It’s a little slice of dessert heaven that feels both elegant and wonderfully simple to make.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 1 (15-16 oz) container whole milk ricotta cheese
- 1 (8 oz) block cream cheese, softened
- ½ cup mascarpone cheese
- 1 cup powdered sugar, sifted
- 2 large eggs, room temperature
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup mini chocolate chips, plus more for topping
For Garnish:
- Powdered sugar for dusting
- Optional: chopped pistachios
Let’s talk ingredients, as they define the soul of this dessert. Using whole milk ricotta is non-negotiable for authentic flavor and creaminess; low-fat ricotta can be grainy. Draining it is my secret tip: I spoon it into a fine-mesh strainer over a bowl for 30 minutes to remove excess whey. This prevents a soggy filling. The mascarpone adds a luxurious richness that cream cheese alone can’t provide—don’t skip it; it makes a huge difference. For the chocolate, mini chips are key as they distribute evenly without sinking. And the pinch of cinnamon? It’s the whisper of authenticity that makes the flavor sing. Trust me, it’s essential.
Equipment Needed
- 9×9 inch or 8×8 inch square baking pan
- Parchment paper
- Large mixing bowl and electric mixer (hand or stand)
- Medium bowl
- Fine-mesh strainer
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions
I always start by preheating my oven to 325°F (160°C) and lining my baking pan with parchment paper, letting the ends overhang the sides. This simple step is a lifesaver for cleanup and presentation. In a medium bowl, I mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand and holds together when pinched. I press this firmly and evenly into the bottom of the prepared pan. I use the bottom of a measuring cup to get it perfectly compact and level. I then bake this crust alone for 10 minutes. This “pre-baking” sets the crust and prevents it from becoming soggy later—a tip I learned after a slightly mushy first attempt.
While the crust bakes, I make the star of the show: the cannoli filling. In the bowl of my stand mixer (or a large bowl with a hand mixer), I beat the softened cream cheese and mascarpone on medium speed until completely smooth and creamy, about 2 minutes. I scrape down the sides of the bowl. Then, I add the drained ricotta, sifted powdered sugar, vanilla, cinnamon, and salt. I beat again on medium until everything is gloriously smooth and well combined, stopping to scrape the bowl as needed.(See the next page below to continue…)