Name: Cannoli Cheesecake Bars Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 5 h 50 min
Cuisine: Italian-American
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 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; Powdered sugar for dusting

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Introduction

Cannoli Cheesecake Bars combine the creamy richness of traditional Italian desserts with an easy-to-cut bar format. These bars feature a crispy waffle cone crust, smooth ricotta and mascarpone filling, and a touch of chocolate chips for extra indulgence. They’re perfect for a crowd or a sweet treat anytime.

A slice of dessert bar is shown on a white round plate, placed on a white marbled surface. The dessert has three layers: a bottom layer of light brown crumbly crust, a middle layer of creamy off-white filling, and a top layer covered with small dark brown chocolate chips and a dusting of powdered sugar. Some chocolate chips are scattered on the plate near the slice. A silver fork lies behind the dessert on the plate. In the background, parts of two more slices on similar white plates are slightly blurred. photo taken with an iphone --ar 4:5 --v 7

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: Using an electric mixer on medium speed, beat together the ricotta, mascarpone, and granulated sugar until smooth and well combined. Add the eggs one at a time, beating after each addition.
Step 4: Beat in the vanilla extract, fresh orange zest, and ground cinnamon until evenly mixed.
Step 5: Pour the cheesecake filling over the crust, spreading it evenly. Sprinkle the mini chocolate chips on top.
Step 6: Bake for 30-45 minutes, or until the edges are lightly golden and the center is nearly set. Baking time may vary depending on your oven and pan, so start checking around 30 minutes.
Step 7: Remove from oven and let cool completely. Refrigerate for 4-6 hours or overnight to set properly. For easier slicing, you may freeze the bars before cutting.
Step 8: Slice into 8 bars or your preferred size. Dust with powdered sugar before serving if desired.

Tips & Variations

For a smoother filling, strain your ricotta and mascarpone overnight to remove excess moisture.
Substitute waffle cone crumbs with graham cracker crumbs if cones are unavailable.
Add chopped pistachios or drizzle melted chocolate on top for extra texture and flavor.
Let bars chill overnight for best flavor development and easier slicing.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. They can also be frozen tightly wrapped for up to 2 months. Thaw in the fridge before serving. To freshen up after refrigeration, let bars sit at room temperature for 10-15 minutes.

How to Serve

A rectangular slice of cheesecake bar is placed on a white plate with a fork resting behind it. The bottom layer is a crumbly, light brown crust. Above this is a thick, creamy off-white cheesecake layer. The top layer is sprinkled with small, dark chocolate chips and a light dusting of powdered sugar. A few chocolate chips are scattered on the plate beside the slice. The plate sits on a white marbled texture surface with blurred cheesecake bars visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese instead of ricotta and mascarpone?

While cream cheese can be used, the texture and flavor will be denser and tangier. Using ricotta and mascarpone creates a lighter, creamier filling that better mimics cannoli flavors.

Do I have to line the pan with parchment paper?

Lining the pan with parchment on the bottom and two sides makes it much easier to lift the bars out for slicing. Without parchment, you’ll need to carefully cut and remove bars from the pan to avoid sticking.