Cannoli Cheesecake Bars Recipe
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.
- 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
Find it online: https://thehungrymason.com/cannoli-cheesecake-bars-recipe/
