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A close-up shot of a Cannoli Cheesecake Bar, highlighting the creamy ricotta and chocolate chip filling on a golden graham cracker crust.

Cannoli Cheesecake Bars: The Ultimate Creamy Recipe

Discover the best Cannoli Cheesecake Bars recipe! This guide shows you how to create a perfectly creamy, rich dessert with an authentic cannoli flavor and a crisp graham cracker crust. Foolproof and delicious!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American, Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs about 10 full sheets
  • 6 tablespoons unsalted butter melted
  • 1/4 cup granulated sugar
For the Cannoli Cheesecake Filling
  • 16 ounces whole milk ricotta cheese drained well
  • 16 ounces cream cheese full-fat, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground cinnamon
  • 1 cup mini semi-sweet chocolate chips

Equipment

  • 1 9x13 inch baking pan
  • 1 Electric Mixer (Stand or Hand)
  • 1 Fine-mesh Sieve

Method
 

Make the Crust
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
  3. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool.
Prepare the Filling and Bake
  1. Place the ricotta in a fine-mesh sieve over a bowl to drain for at least 30-60 minutes to remove excess liquid. This step is crucial for a creamy texture.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy. Mix in the drained ricotta.
  3. Add the room temperature eggs one at a time, mixing on low speed until just incorporated. Stir in the vanilla extract, orange zest, and cinnamon.
  4. Gently fold in the mini chocolate chips with a spatula.
  5. Pour the filling over the pre-baked crust and spread evenly. Bake for 40-50 minutes, until the edges are set and the center has a slight wobble.
  6. Turn off the oven and let the cheesecake bars cool inside with the door slightly ajar for 1 hour to prevent cracking. Remove and cool to room temperature.
  7. Cover and refrigerate for at least 6 hours or overnight before slicing and serving.

Notes

For the best flavor and cleanest slices, ensure the bars are thoroughly chilled overnight.
Garnish with powdered sugar, extra mini chocolate chips, or chopped pistachios before serving.