Irresistible 9 Cannoli Cheesecake Bars You’ll Devour Instantly

The first time I tried cannoli cheesecake bars, it was love at first bite. Picture this: my cousin brought them to a family gathering, and I may or may not have sneaked three pieces when no one was looking (oops!). That perfect marriage of creamy cheesecake and classic cannoli flavors—sweet ricotta, a hint of cinnamon, those little chocolate surprises in every bite—had me hooked instantly.

What I love most is how these bars give you all that incredible Italian-American dessert experience without any fuss. No piping bags, no deep frying, just simple layers of goodness that come together in one pan. The graham cracker crust adds this wonderful crunch that plays off the velvety filling so well.

My version keeps things approachable while staying true to those authentic cannoli flavors we all crave. Whether you’re a cheesecake lover or a cannoli fanatic (or both!), these bars are about to become your new favorite sweet treat.

Why You’ll Love These Cannoli Cheesecake Bars

Trust me, once you try these cannoli cheesecake bars, you’ll wonder how you ever lived without them. Here’s what makes them so special:

• Effortless elegance: No fancy techniques needed—just layer, bake, and enjoy. Perfect for when you want to impress without stress.
• Creamy dreamy texture: The combo of cream cheese and ricotta creates that lush, velvety bite you crave in both cheesecake and cannoli.
• Flavor fireworks: Cinnamon-kissed filling with pops of chocolate chips? Yes, please! It’s like your favorite Italian bakery in every square.
• Crowd-pleaser magic: These bars disappear fast at parties. My neighbor still asks me to bring them to book club!

Seriously, these are the dessert equivalent of a cozy hug—comforting, familiar, but with that little spark of excitement.

Ingredients for Cannoli Cheesecake Bars

Gathering the right ingredients makes all the difference with these bars. Here’s everything you’ll need, separated by crust and filling:

For the Crust:

• 1 1/2 cups graham cracker crumbs (not packed – just gently spooned into your measuring cup)
• 1/4 cup granulated sugar
• 6 tbsp melted butter (salted or unsalted both work, I prefer salted for that sweet-salty balance)

For the Filling:

• 16 oz full-fat cream cheese, softened (leave it out for at least 30 minutes – this is crucial!)
• 1/2 cup ricotta cheese (whole milk variety for best texture)
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract (none of that imitation stuff!)
• 1/2 tsp ground cinnamon
• 2 large eggs, room temperature
• 1/2 cup mini chocolate chips (regular size will sink – the minis stay suspended perfectly)

Ingredient Substitutions & Notes

Out of ricotta? Mascarpone makes a luxurious (though richer) swap. For gluten-free friends, any gluten-free graham crackers work beautifully. While low-fat dairy might tempt you, trust me – full-fat cream cheese and ricotta create that signature creamy texture we’re after. The fat content prevents graininess and gives that melt-in-your-mouth quality. As for chocolate chips, semisweet are my favorite, but milk chocolate or even chopped chocolate chunks would be delicious!

How to Make Cannoli Cheesecake Bars

Making these cannoli cheesecake bars is easier than you think! The magic happens in three simple steps: crust, filling, and patience (okay, that last one’s the hardest part). Let me walk you through my foolproof method.

Preparing the Crust

First things first—that buttery graham cracker base. Combine your crumbs, sugar, and melted butter in a bowl until it looks like wet sand. Here’s my trick: I use the bottom of a measuring cup to press the mixture firmly into my parchment-lined 8×8 pan. Really pack it down—this prevents crumbling later. Pop it in the oven at 350°F for just 8 minutes. That quick pre-bake sets the stage for our creamy filling.

Making the Filling

Now for the star of the show! Beat your softened cream cheese until it’s completely smooth—no lumps allowed! I use my stand mixer, scraping down the sides every minute. Then add the ricotta, sugar, vanilla, and cinnamon. The aroma at this point? Heavenly. Once combined, add eggs one at a time, mixing just until incorporated. Overbeating introduces too much air, which can cause cracks.

Gently fold in those mini chocolate chips (they’ll sink if you stir too vigorously). The batter should be thick but pourable—like a really indulgent pancake batter. Pour it over your slightly cooled crust and smooth the top with an offset spatula.

Baking & Cooling

Bake at 350°F for 30-35 minutes. The edges should look set, but the center should still have a slight jiggle—like jello when you gently shake the pan. This means it’s done! Turn off the oven and crack the door open for 10 minutes to prevent sudden temperature changes (another crack-prevention trick).

Now comes the hard part: waiting. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours (overnight is even better). This chill time lets the flavors develop and gives that perfect firm-yet-creamy texture. Resist the urge to cut them warm—they need this rest to set properly.

Tips for Perfect Cannoli Cheesecake Bars

After making these bars more times than I can count (much to my family’s delight), I’ve picked up some foolproof tricks to ensure perfect results every time:

• Parchment paper is your best friend: Leave an overhang when lining your pan—it creates handy “handles” for lifting out chilled bars before cutting clean, crumb-free squares.
• The waiting game pays off: That 2-hour chill isn’t just a suggestion! Cold bars slice beautifully and hold their shape when served.
• Powdered sugar magic: Dust bars right before serving—the sugar dissolves if added too early. I use a fine-mesh sieve for delicate snowfall coverage.
• Knife tricks: Dip your knife in hot water and wipe dry between cuts for museum-worthy slices.
• Mini chocolate chip secret: Toss chips with a teaspoon of flour before folding in—this helps them distribute evenly instead of sinking.

Follow these simple tips, and you’ll have bars so perfect they could pass as bakery professional—but we’ll keep that our little secret!

Serving & Storing Cannoli Cheesecake Bars

When it’s time to serve these beauties, I like cutting them into 9 generous squares—big enough to satisfy that sweet tooth but small enough to justify seconds (wink!). They’re perfect chilled straight from the fridge—that cool creaminess against the crispy crust is everything. Store any leftovers (ha!) in an airtight container in the refrigerator for up to 5 days. Whatever you do, don’t try reheating them—trust me, cold is the way to go with these bars. The flavors actually get better after a day or two!

Cannoli Cheesecake Bars Nutrition

Let’s be real—we don’t eat desserts for their nutritional value, but here’s the scoop if you’re curious! Each bar (1 of 9 servings) contains about 280 calories, with 5g protein and 25g carbs. Remember, these values are estimates and can vary based on your ingredient brands. The full-fat dairy gives that rich texture we love, but hey—life’s too short not to enjoy good cheesecake!

Frequently Asked Questions

Over the years, I’ve gotten tons of questions about these cannoli cheesecake bars – here are the ones that pop up most often with my tried-and-true answers:

Can I freeze these bars?
Absolutely! They freeze beautifully for up to 3 months. Just wrap individual squares tightly in plastic wrap, then foil. Thaw overnight in the fridge before serving – they’ll taste just as fresh!

Why did my cheesecake bars crack?
Don’t worry – cracks don’t affect the taste! Usually it means the oven was too hot or the bars cooled too quickly. Next time, try the water bath method (place pan in a larger pan with hot water) and let them cool gradually in the turned-off oven.

Can I use cottage cheese instead of ricotta?
You can, but drain it well and blend until smooth first. The texture won’t be quite as authentic, but it’ll still be delicious. Mascarpone actually makes the closest substitute.

How do I know when they’re done baking?
Look for set edges with a slight jiggle in the center – like barely set Jell-O. The bars will firm up as they chill. Overbaking leads to dry texture, so when in doubt, pull them out!

Ready to Make Cannoli Cheesecake Bars?

I can’t wait to see your creations! Snap a pic of your masterpiece, rate this recipe, and tag me on social media—I love seeing your delicious results. Now go forth and bake some cannoli magic!

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