Introduction

Cannoli Cheesecake Bars combine the creamy richness of traditional cannoli filling with the convenience of a bar dessert. These bars feature a crisp waffle cone crust and a luscious ricotta-mascarpone filling studded with mini chocolate chips, perfect for sharing or enjoying on the go.

Ingredients

1 1/2 cups waffle cone crumbs (about 10-12 cones) or graham cracker crumbs
5 tablespoons butter, melted
8 ounces ricotta cheese, room temperature (full fat preferred, strained overnight if needed)
8 ounces mascarpone cheese, room temperature (full fat preferred, strained overnight if needed)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon fresh orange zest
1/4 teaspoon ground cinnamon
3/4 cup mini chocolate chips
Optional: powdered sugar for dusting

Instructions

Step 1: Preheat the oven to 350 degrees F. Line the bottom and two sides of a 9×9-inch square baking pan with parchment paper if desired for easier removal.
Step 2: In a medium bowl, combine the waffle cone crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to create an even crust layer.
Step 3: In a large bowl, use an electric mixer on medium speed to beat together the ricotta, mascarpone, and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Then beat in the vanilla extract, fresh orange zest, and ground cinnamon.
Step 4: Pour the cheesecake filling over the crust, spreading it evenly. Sprinkle the mini chocolate chips evenly across the top of the filling.
Step 5: Bake in the preheated oven for 30 to 45 minutes, or until the edges are slightly golden and the center is almost set. Baking times may vary depending on your oven and pan.
Step 6: Remove from the oven and allow to cool to room temperature. Refrigerate for 4 to 6 hours or overnight to set. Freezing is also an option for easier slicing.
Step 7: Slice into 8 large bars or your desired size and shape. Dust with powdered sugar if you like. Store the bars in the refrigerator or freezer.

Tips & Variations

For a smoother ricotta texture, strain overnight to remove excess liquid before using.
Substitute waffle cone crumbs with graham cracker crumbs or digestive biscuits for a similar crust.
Add chopped pistachios or candied orange peel to the filling for extra flavor and texture.
Use dark chocolate mini chips for a richer chocolate taste.

Storage

Store the Cannoli Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars wrapped tightly for up to 2 months. Thaw in the refrigerator before serving. Reheat is generally not recommended as it affects the texture.

How to Serve

A slice of dessert bar is shown with three clear layers on a white plate. The bottom layer is crumbly and light brown, likely made of crushed cookies or graham crackers. The middle layer is thick and creamy white, smooth in texture. The top layer is a scattering of small dark brown chocolate chips mixed with a light dusting of powdered sugar. Some chocolate chips are also loose on the plate beside the bar. A silver fork rests behind the dessert on the plate. The background has another white plate with more dessert bars, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of ricotta and mascarpone?

While cream cheese can be used, the flavor and texture will be different. Ricotta and mascarpone give the bars a lighter, creamier texture that is more traditional to cannoli flavors.

Do I need to strain the ricotta and mascarpone?

Straining helps remove excess moisture, ensuring a firmer cheesecake. If your ricotta or mascarpone seems watery, it’s best to strain overnight using cheesecloth for optimal results.

Cannoli Cheesecake Bars Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

These Cannoli Cheesecake Bars combine the creamy richness of ricotta and mascarpone cheeses with a crispy waffle cone crust and mini chocolate chips, delivering all the classic cannoli flavors in an easy-to-make bar form. Perfect for a decadent dessert that’s simple to prepare and loved by all.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 5 hours (including chilling time)
Yield: 8 large bars 1x
Category: Dessert
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Crust

1 1/2 cups waffle cone crumbs (about 10–12 cones) or graham cracker crumbs
5 tablespoons butter, melted

Cheesecake Filling

8 ounces ricotta cheese, room temperature (full fat preferred, strained overnight if needed)
8 ounces mascarpone cheese, room temperature (full fat preferred, strained overnight if needed)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon fresh orange zest
1/4 teaspoon ground cinnamon
3/4 cup mini chocolate chips

Optional

Powdered sugar for dusting

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a 9×9-inch square baking pan by lining the bottom and two sides with parchment paper for easier removal.
Make the Crust: In a medium bowl, combine the waffle cone crumbs with the melted butter and mix until evenly moistened. Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust.
Prepare Cheesecake Filling: In a large mixing bowl, beat together the ricotta cheese, mascarpone cheese, and granulated sugar using an electric mixer on medium speed until fully combined and smooth. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, fresh orange zest, and ground cinnamon until evenly incorporated.
Assemble Bars: Pour the cheesecake filling over the crust and spread it into an even layer. Sprinkle the mini chocolate chips evenly over the top of the filling.
Bake: Place the pan in the preheated oven and bake for 30-45 minutes, or until the edges are slightly golden brown and the center is nearly set but still slightly jiggly. Note that baking times may vary based on pan and oven, with most results around 30-35 minutes.
Cool and Chill: Remove the bars from the oven and allow them to cool to room temperature. Then refrigerate for 4-6 hours or overnight to firm up fully. For easier slicing, you may freeze the bars before cutting.
Serve: Once chilled, slice the cheesecake into 8 large bars or any desired shape and size. Dust with powdered sugar if desired, and store the bars in the refrigerator or freezer until ready to serve.

Notes

Straining ricotta and mascarpone overnight helps achieve a thicker, creamier filling by removing excess moisture.
Using waffle cone crumbs adds authentic cannoli flavor and crunch, but graham cracker crumbs work as a convenient substitute.
For cleaner cuts, chill the bars thoroughly or freeze briefly before slicing.
Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Keywords: Cannoli Cheesecake Bars, Cheesecake Bars, Cannoli Dessert, Ricotta Cheesecake, Mascarpone Dessert, Chocolate Chip Bars