Cheesecake Cannoli Bars Recipe: Easy and Delicious Italian Dessert

Benefits and Advantages of Cannoli Cheesecake Bars

Cannoli cheesecake bars offer a unique combination of two beloved Italian desserts the creamy richness of cheesecake and the sweet, nutty flavors of cannoli filling. This recipe is highly approachable, making it great for home bakers seeking an eye-catching yet easy-to-make dessert. One standout advantage is the portion-friendly nature of bars, perfect for gatherings or everyday indulgence without overdoing it. The use of ricotta and mascarpone or cream cheese provides a good source of protein and calcium, supporting bone health while delivering that luxuriously smooth texture.

Flexibility is another benefit: these bars can be adapted for dietary needs like vegan, gluten-free, or low-calorie, widening their appeal. The crunchy crust contrasts beautifully with the creamy filling studded with mini chocolate chips or pistachios, creating a layered sensory experience that satisfies cravings for traditional cannoli flavors in a new form. This innovative dessert fits well within a balanced diet when enjoyed in moderation and allows for creative customization, making it a versatile option for bakers of all skill levels.

Essential Ingredients for Cannoli Cheesecake Bars

• 1½ cups waffle cone crumbs (about 10-12 cones) or graham cracker crumbs
• 5 tablespoons melted butter (use salted or add ¼ teaspoon salt if unsalted)
• 8 ounces (225g) whole milk ricotta cheese, room temperature and well-drained or strained overnight
• 8 ounces (225g) mascarpone cheese or full-fat brick-style cream cheese, room temperature
• ½ cup (about 100g) granulated sugar (add 2 tablespoons if using graham cracker crust)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon fresh orange zest
• ¼ teaspoon ground cinnamon
• ¾ cup mini chocolate chips (plus extra for topping, optional)
• Powdered sugar for dusting (optional)

Each ingredient plays a critical role: the crust offers structure and crunch, the ricotta and mascarpone blend lend a creamy richness, and the sugar and flavorings balance sweetness and aroma. Mini chocolate chips add traditional cannoli texture and flavor. Using room temperature dairy and eggs ensures a smooth, well-mixed batter.

Dietary Substitutions to Customize Your Cannoli Cheesecake Bars

For those with dietary preferences or restrictions, several substitutions are possible without sacrificing taste or texture:

• Vegan: Use plant-based cream cheeses (such as cashew or almond-based) and flaxseed or chia eggs as binders. Coconut cream can also provide richness similar to mascarpone.
• Gluten-Free: Substitute crust crumbs with gluten-free cookie crumbs or ground nuts like almonds or pecans. Confirm that all ingredients are certified gluten-free.
• Low-Sugar: Use natural sugar substitutes like stevia, monk fruit, or erythritol to reduce sugar impact while keeping sweetness.
• Dairy-Free: Try coconut-based cream cheese alternatives or blends with coconut cream to maintain creamy texture while avoiding dairy.
• Nut Allergies: Avoid nut-based crusts, opting instead for gluten-free graham cracker crumbs or crushed seeds to create the base.

These substitutions allow maximum flexibility to tailor the bars to individual tastes or health goals while preserving the essence of the classic cannoli cheesecake flavor.

How to Prepare the Perfect Cannoli Cheesecake Bars: Step-by-Step Guide

1. Preheat Oven: Set your oven to 350°F (175°C). Line a 9×9-inch or 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Prepare Crust: In a medium bowl, mix the waffle cone or graham cracker crumbs with melted butter (and sugar if using graham crackers). Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool slightly. Lower oven temperature to 325°F (163°C).
3. Mix Filling: In a large bowl, beat together the ricotta and mascarpone (or cream cheese) with sugar until smooth and creamy. Gradually add eggs one at a time, beating well after each addition to create a glossy batter.
4. Add Flavorings: Stir in vanilla extract, orange zest, and cinnamon until evenly combined.
5. Incorporate Chocolate Chips: Gently fold mini chocolate chips into the batter to evenly distribute them without breaking them up.
6. Assemble: Pour the filling over the cooled crust. Smooth the top with a spatula. Optionally sprinkle additional mini chocolate chips atop the filling.
7. Bake Bars: Bake for 30-45 minutes or until edges are set and slightly golden but the center is still a bit jiggly (not liquid). Begin checking at 30 minutes to avoid overbaking. Optionally, leave the oven door slightly open for 20 minutes after baking to minimize cracking.
8. Cool and Chill: Let the bars cool completely at room temperature. Then refrigerate for at least 4-6 hours, or overnight, to fully firm up the cheesecake.
9. Slice and Serve: Use the parchment overhang to lift the bars out of the pan. Slice with a warm knife for clean edges. Dust with powdered sugar or garnish as desired before serving.

This method guides you through creating rich, creamy, and perfectly textured cannoli cheesecake bars every time, while accommodating vegan, gluten-free, or low-calorie needs.

For similar dessert ideas, see our White Chocolate Raspberry Cheesecake or Tiramisu Cheesecake.

Learn additional tips for making great crusts with how to make the perfect cheesecake crust and understand ingredient nuances from ricotta and mascarpone in desserts.

Advanced Tips and Variations

To enhance your cannoli cheesecake bars, use full-fat cream cheese and ricotta for a richer texture, though reduced-fat versions can be used to lower calories. Straining the ricotta overnight removes excess moisture, yielding a firmer, creamier filling. Avoid overbaking to prevent cracks, and allow the bars to cool gradually, optionally leaving the oven door slightly open for 20 minutes to reduce temperature slowly.

Add zest of fresh orange or lemon to subtly uplift the classic cannoli flavors. For texture contrast, sprinkle toasted pistachios or extra mini chocolate chips on top before baking. You can spice things up with a pinch of cinnamon or nutmeg for warmth, or create individual portions using muffin tins lined with parchment for easy serving.

For vegan adaptations, combine cashew cream or coconut yogurt to replicate creaminess, and use plant-based cream cheeses and flax eggs. Gluten-free crust options include nut-based or gluten-free cookie crumbs instead of waffle cones or graham crackers. These variations allow you to keep the authentic taste while personalizing the dessert to dietary needs and flavor preferences.

How to Store Cannoli Cheesecake Bars: Best Practices

Store your cannoli cheesecake bars in an airtight container in the refrigerator to maintain their creamy texture and prevent drying out. They will stay fresh for up to 5 days under refrigeration.

For longer storage, wrap each bar tightly in plastic wrap and place them in a freezer-safe container or resealable bag. Freeze for up to 2 months while preserving flavor and texture. Thaw frozen bars overnight in the refrigerator, or let them sit at room temperature for about an hour before serving.

If you wish to serve warm bars, gently reheat them in a low-temperature oven or microwave for 15-20 seconds. Avoid repeated freezing and thawing cycles to maintain quality.

These storage guidelines help retain the signature rich, creamy texture and distinct cannoli flavor, ideal for prepping ahead or saving leftovers.

Nutritional Value of Cannoli Cheesecake Bars

FAQs: Frequently Asked Questions About Cannoli Cheesecake Bars

Cheesecake Cannoli Bars Recipe: Easy and Delicious Italian Dessert

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• Author: Isabella Hayes
• Total Time: 1 hour plus chilling
• Yield: 8 bars 1x
• Diet: Vegetarian

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Description

🧁 Indulge in creamy, rich cheesecake cannoli bars that bring a delightful Italian dessert right to your home.
🍫 These easy-to-make bars combine smooth ricotta and mascarpone with chocolate chips and a crispy crumb crust for a truly satisfying treat.

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Ingredients

Scale 1x2x3x

1½ cups waffle cone crumbs (about 10–12 cones) or graham cracker crumbs
5 tablespoons melted butter (salted or add ¼ teaspoon salt if unsalted)
8 ounces (225g) whole milk ricotta cheese, room temperature and well-drained
8 ounces (225g) mascarpone cheese or full-fat brick-style cream cheese, room temperature
½ cup (about 100g) granulated sugar (add 2 tablespoons if using graham cracker crust)
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon fresh orange zest
¼ teaspoon ground cinnamon
¾ cup mini chocolate chips (plus extra for topping, optional)
Powdered sugar for dusting (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch or 8×8-inch square pan with parchment paper, leaving overhang on two sides.
2. Combine waffle cone or graham cracker crumbs with melted butter (and sugar if using graham crackers). Press firmly into bottom of pan. Bake crust for 10 minutes; cool slightly. Reduce oven to 325°F (163°C).
3. Beat ricotta, mascarpone (or cream cheese), and sugar until smooth.
4. Add eggs one at a time, beating well after each. Stir in vanilla, orange zest, and cinnamon.
5. Fold in mini chocolate chips gently. Pour mixture evenly over crust. Sprinkle extra chips if desired.
6. Bake 30-45 minutes until edges set and lightly golden, center slightly jiggly. Optionally cool in oven with door cracked for 20 minutes.
7. Cool completely at room temperature, then refrigerate at least 4-6 hours or overnight. Freeze before slicing for easier cuts.
8. Dust with powdered sugar before serving. Use parchment overhang to lift bars and slice with warm knife.

Notes

🧀 Strain ricotta overnight for firmer, creamier filling.
🌡️ Use room temperature ingredients for smooth batter.
🥧 Pre-bake crust to keep it crisp under filling.

• Prep Time: 25 minutes
• Chilling time: 4-6 hours or overnight
• Cook Time: 30-45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 bar
• Calories: 505
• Sugar: 29 g
• Sodium: 114 mg
• Fat: 29 g
• Saturated Fat: 18 g
• Trans Fat: 1 g
• Carbohydrates: 49 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 111 mg

Keywords: cheesecake cannoli bars, Italian dessert, easy dessert bars, ricotta cheesecake