Cannoli Cheesecake Bars Recipe
These Cannoli Cheesecake Bars combine the creamy richness of traditional cannoli filling with a crisp waffle cone crumb crust, creating a delightful dessert that’s easy to make and perfect for any occasion. With a smooth blend of ricotta and mascarpone cheeses, hints of orange zest and cinnamon, and mini chocolate chips throughout, these bars offer all the classic cannoli flavors in a convenient, sliceable form.
- 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, 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 garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F. Line the bottom and two sides of a 9×9-inch square baking pan with parchment paper for easier removal, if desired.
- Make the Crust: In a medium mixing bowl, combine the waffle cone crumbs with the melted butter. Press this mixture firmly and evenly into the bottom of the prepared baking pan to form a thin crust layer.
- Prepare Cheesecake Filling: In a large mixing bowl, use an electric mixer on medium speed to beat together the ricotta, mascarpone, and granulated sugar until smooth and well combined. Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract, orange zest, and ground cinnamon.
- Assemble and Add Chocolate Chips: Pour the cheesecake filling over the prepared crust and spread into an even layer. Sprinkle the mini chocolate chips evenly over the top of the filling.
- Bake: Bake in the preheated oven for 30 to 45 minutes, or until the edges are slightly golden brown and the center is nearly set but still slightly jiggly. Baking time may vary slightly depending on pan size and oven, with most baking times between 30 and 35 minutes.
- Cool and Chill: Remove the pan from the oven and allow it to cool to room temperature. Then refrigerate the cheesecake for at least 4 to 6 hours or overnight to set. For easier slicing, you can also freeze the bars.
- Serve and Store: Slice into 8 large bars or your preferred size and shape. Dust with powdered sugar if desired before serving. Store the cheesecake bars in the refrigerator or freezer to maintain freshness.
Notes
- For best texture, strain ricotta and mascarpone cheeses overnight to remove excess moisture.
- If you can’t find waffle cones, graham cracker crumbs are a good substitute for the crust.
- Allow the bars to chill thoroughly before slicing to ensure clean cuts and proper texture.
- Freeze bars if you prefer firmer slices or for longer storage.
- Orange zest can be adjusted to taste or replaced with lemon zest for a different citrus twist.
Keywords: Cannoli Cheesecake Bars, cannoli dessert, cheesecake bars, ricotta cheesecake, mascarpone dessert, chocolate chip cheesecake, easy cheesecake recipe
Find it online: https://frommamamaya.com/cannoli-cheesecake-bars-recipe/
