In a large bowl, I beat the ricotta and cream cheese together until smooth and creamy. I slowly add the powdered sugar, vanilla, and cinnamon, then fold in the mini chocolate chips and orange zest.
The eggs go in one at a time, mixed gently to keep the batter light. I pour the filling over the crust, smooth it out, and bake for 30–35 minutes until the edges are set and the center still jiggles slightly.
After baking, I let the bars cool completely before chilling them in the refrigerator for at least two hours.
Pro Tips for Best Results
Make sure your cream cheese is fully at room temperature to avoid lumps. If you prefer a less sweet dessert, slightly reduce the powdered sugar. Using high-quality chocolate chips also makes a noticeable difference in flavor and texture.
Common Mistakes to Avoid
Avoid overbaking—the center should still wobble slightly when removed from the oven. Let the cheesecake cool fully before refrigerating to prevent condensation, and don’t skip the chilling time or the bars will be difficult to slice cleanly. (See the next page below to continue…)