Introduction

Cannoli cheesecake bars combine the creamy richness of classic Italian desserts into an easy-to-make, handheld treat. With a crisp waffle cone crust and a luscious filling studded with chocolate chips, these bars are perfect for any occasion. Let’s dive into how to create this delicious fusion dessert at home.

Rectangular cookie bars arranged in two slightly overlapping rows on a white plate, each bar having a light golden-brown base filled with many small, dark chocolate chips scattered throughout, topped with a light dusting of white powdered sugar that creates a soft contrast. The texture of the bars looks smooth with visible soft edges, and the background shows a white marbled surface. 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 for easier removal, if desired.

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: In a large mixing bowl, beat together the ricotta, mascarpone, and granulated sugar with an electric mixer on medium speed until smooth and well combined.

Step 4: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, fresh orange zest, and ground cinnamon until fully incorporated.

Step 5: Pour the cheesecake filling over the crust and spread it into an even layer. Sprinkle the mini chocolate chips evenly over the top.

Step 6: Bake in the preheated oven for 30 to 45 minutes, or until the edges are slightly golden and the center is almost set. Keep an eye on the bars after 30 minutes, as baking times can vary.

Step 7: Remove from the oven and allow to cool completely. Then refrigerate for 4 to 6 hours or overnight to set. For easier slicing, you may freeze the bars before cutting.

Step 8: Slice into 8 large bars (or your preferred size) and dust with powdered sugar if desired. Store the bars in the refrigerator or freezer until ready to serve.

Tips & Variations

Straining the ricotta and mascarpone overnight helps eliminate excess moisture for creamier, firmer bars.

Swap waffle cone crumbs with graham cracker crumbs for a slightly different crust flavor.

Add a tablespoon of orange liqueur to the filling for an adult twist.

Mix in chopped pistachios or toasted nuts with the chocolate chips for added texture.

FAQs

Can I use regular cream cheese instead of ricotta and mascarpone?

While you can substitute cream cheese, the texture and flavor will be different. Ricotta and mascarpone create a lighter, creamier filling with the signature cannoli flavor, so using cream cheese will result in a denser cheesecake.

How do I ensure the crust stays crispy?

Press the crust mixture firmly and evenly into the pan before baking. Avoid overbaking the crust alone. Cooling the bars thoroughly and storing them properly will help maintain the crust’s crispness.