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Macro shot of a rustic cannoli cheesecake bar showing the thick and creamy filling packed with mini chocolate chips and a light dusting of powdered sugar.

Cannoli Cheesecake Bars: The Ultimate Italian-Inspired Dessert

These Cannoli Cheesecake Bars combine a golden-brown graham cracker crust, a rich ricotta and cream cheese filling packed with mini chocolate chips, and a fluffy whipped cream topping dusted with powdered sugar.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: Italian-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cannoli Cheesecake Bars Ingredients
  • 1.5 cups graham cracker crumbs 150g
  • 1/4 cup granulated sugar 50g
  • 6 tbsp unsalted butter 85g, melted
  • 16 oz full-fat cream cheese 450g, room temperature
  • 1 cup whole milk ricotta cheese 240g, drained of excess liquid
  • 3/4 cup granulated sugar 150g
  • 2 large eggs room temperature
  • 1 tsp vanilla extract 5ml
  • 1/4 tsp ground cinnamon 1g
  • 1 cup mini chocolate chips 175g
  • 1 cup heavy whipping cream 240ml, cold
  • 1/4 cup powdered sugar 30g, plus more for dusting
  • 1/2 tsp vanilla extract 2.5ml
  • 1/4 cup mini chocolate chips 45g

Equipment

  • 1 8x8-inch (20x20cm) baking pan Lined with parchment paper for easy removal.
  • 1 Electric Hand Mixer or Stand Mixer For smoothing the cream cheese and whipping the cream.

Method
 

Preparation and Crust
  1. Preheat your oven to 325°F (165°C). In a bowl, combine 1.5 cups (150g) graham cracker crumbs, 1/4 cup (50g) sugar, and 6 tbsp (85g) melted butter until it resembles wet sand.
  2. Press the mixture firmly into an 8x8-inch parchment-lined pan. Bake for 10 minutes until golden-brown. Set aside to cool.
Cheesecake Filling
  1. Beat 16 oz (450g) room-temperature cream cheese and 3/4 cup (150g) sugar until smooth. Add 1 cup (240g) drained ricotta, 1 tsp vanilla, and 1/4 tsp cinnamon, mixing on low.
  2. Mix in 2 eggs one at a time on low speed just until combined. Gently fold in 1 cup (175g) mini chocolate chips.
  3. Pour filling over the crust. Bake at 325°F (165°C) for 35-40 minutes until edges are set but the center has a slight jiggle.
  4. Turn off the oven, crack the door, and let sit for 30 minutes. Transfer to the fridge and chill for at least 4 hours.
Topping and Assembly
  1. Whip 1 cup (240ml) cold heavy cream, 1/4 cup (30g) powdered sugar, and 1/2 tsp vanilla until stiff peaks form.
  2. Spread whipped cream over the chilled bars. Sprinkle with 1/4 cup mini chocolate chips. Cut into squares, plate, and dust lightly with powdered sugar before serving.

Notes

Tip 1: Always strain your ricotta cheese for at least 2 hours prior to baking to prevent a watery filling.
Tip 2: Use a hot, dry knife to slice the bars in order to get perfectly clean, straight edges.