How do I bake cannoli cheesecake bars to get the best texture?

Answer guidance: Include ideal baking temperature (350°F), approximate baking time (30-45 minutes), signs of doneness (edges golden brown, center slightly jiggly), and tips for checking early to avoid overbaking. Mention how pan size can affect baking time. This helps searchers understand how to achieve the perfect cheesecake bars.

Can I make cannoli cheesecake bars gluten-free or low carb?

Answer guidance: Explain common substitutions such as using gluten-free cookie crumbs or nut flour instead of waffle or graham cracker crusts, and sugar alternatives for low carb versions. Note the importance of checking all ingredient labels. This addresses dietary concerns and broadens the recipe’s appeal.

How should I prepare ricotta and mascarpone to avoid a lumpy cheesecake filling?

Answer guidance: Advise using full-fat ricotta and mascarpone at room temperature, and explain the need to drain ricotta to remove excess liquid for proper texture. This answers common preparation problems readers face for a smooth filling.

How long do cannoli cheesecake bars last, and can I freeze them?

Answer guidance: Provide storage times in the refrigerator (about 5-7 days or 4 days depending on sources) and in the freezer (up to 2-6 months with proper wrapping). Suggest when to add toppings like whipped cream or nuts (just before serving) for best quality after freezing.

Why did my cannoli cheesecake bars crack or become soggy?

Answer guidance: Cover causes such as overbeating or overbaking leading to cracks, and excess moisture from unstrained ricotta causing sogginess. Offer tips to prevent these issues, satisfying troubleshooting queries and reducing user frustration.

Cannoli Cheesecake Bars Recipe: Easy & Delicious Italian Treat

Name: Cheesecake Cannoli Bars Recipe: Easy and Delicious Italian Dessert
Prep time: PT-486090H26M31S
Cook time: PT-486090H1M31S
Total time: PT-486090H1M31S
Cuisine: Italian
Ingredients: 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)

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.

Ingredients

Scale

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)

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