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Cannoli Cheesecake Bars Recipe

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★★★★★

4.9 from 147 reviews

Delight in these luscious Cannoli Cheesecake Bars, combining the creamy richness of ricotta and mascarpone cheeses with the sweet crunch of waffle cone crust and mini chocolate chips. Perfectly baked to a golden edge and chilled for a smooth finish, these bars are a wonderful twist on traditional cannoli flavors in an easy-to-slice dessert form.

Ingredients

Scale

Crust

  • 1 1/2 cups waffle cone crumbs (about 10–12 cones) or graham cracker crumbs
  • 5 tablespoons butter, melted

Filling

  • 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

Optional Topping

  • Powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×9-inch square baking pan by lining the bottom and two sides with parchment paper to prevent sticking and ease removal.
  2. Prepare Crust: In a medium 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.
  3. Mix Filling: Using an electric mixer on medium speed, beat together the ricotta, mascarpone, and granulated sugar in a large bowl until smooth and well combined. Add the eggs one at a time, fully incorporating each before adding the next. Then, mix in the vanilla extract, fresh orange zest, and ground cinnamon to flavor the cheesecake filling.
  4. Assemble: Pour the cheesecake filling evenly over the prepared crust, spreading it out smoothly. Sprinkle mini chocolate chips evenly across the top of the cheesecake layer.
  5. Bake: Place the pan in the preheated oven and bake for approximately 30-45 minutes. The cheesecake is done when the edges are slightly golden brown and the center is nearly set but still slightly jiggly. The recommended range accounts for variations in pan size and oven differences.
  6. Cool and Chill: Remove the baked cheesecake from the oven and allow it to cool to room temperature. After cooling, refrigerate for 4-6 hours or overnight to set completely. For easier slicing, you may also freeze the bars before cutting.
  7. Serve: Once chilled, slice the cheesecake into 8 large bars or your preferred size. Optionally, dust the tops with powdered sugar before serving for a sweet finishing touch.

Notes

  • For best texture, use full-fat ricotta and mascarpone cheeses and strain them overnight to remove excess moisture.
  • If you don’t have waffle cones, graham cracker crumbs are an excellent substitute for the crust.
  • Baking times may vary depending on pan size and oven; watch for edges to turn golden and center to be almost set.
  • Chilling the bars thoroughly improves flavor melding and makes slicing easier.
  • You can freeze the bars before slicing; just thaw slightly before cutting to maintain shape.

Keywords: Cannoli Cheesecake Bars, ricotta cheesecake, mascarpone dessert, easy cheesecake recipe, waffle cone crust, chocolate chip cheesecake, Italian dessert bars

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