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 preferably, strained overnight if needed)

8 ounces mascarpone cheese, room temperature (full fat preferably, 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 your 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 easy removal.

Step 2: In a medium bowl, combine the waffle cone crumbs and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even, thin crust.

Step 3: In a large mixing bowl, beat together the ricotta, mascarpone, and granulated sugar using an electric mixer on medium speed until smooth and well combined.

Step 4: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, fresh orange zest, and ground cinnamon until fully incorporated.

Step 5: Pour the cheesecake filling over the crust in the pan and spread it evenly. Sprinkle the mini chocolate chips evenly on top of the filling.

Step 6: Bake the cheesecake bars in the preheated oven for about 30 to 45 minutes, or until the edges are slightly golden brown and the center is nearly set. Timing may vary depending on your oven and pan.

Step 7: Remove from oven and allow to cool completely. Refrigerate for 4 to 6 hours or overnight to set. For easier slicing, you may also freeze the bars before cutting.

Step 8: Slice into 8 large bars or desired size. Dust with powdered sugar if you like before serving. Store leftovers in the refrigerator or freezer.

Tips & Variations

For a more authentic texture, strain ricotta and mascarpone overnight to remove excess moisture.

Swap waffle cone crumbs with graham cracker crumbs if preferred or unavailable.

Add chopped pistachios or candied orange peel to the filling for extra flavor and crunch.

Use dark chocolate chips instead of mini chocolate chips for a richer taste.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars in a sealed container for up to 1 month. When ready to serve, thaw in the refrigerator overnight. Reheat is not recommended as these bars are best served chilled or at room temperature.

FAQs

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

You can use cream cheese, but the texture and flavor will be different. The ricotta and mascarpone blend offers a lighter, creamier, and more authentic cannoli-inspired cheesecake experience.

How do I know when the cheesecake bars are done baking?

The edges should be slightly golden brown, and the center should be mostly set but may have a slight jiggle. The bars will firm up as they chill, so avoid overbaking to keep them creamy.