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Cannoli Cheesecake Bars Recipe

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★★★★★

4.7 from 118 reviews

Delight in these creamy Cannoli Cheesecake Bars featuring a crunchy waffle cone crust, a luscious blend of ricotta and mascarpone cheeses, and studded with mini chocolate chips. Perfectly spiced with hints of orange zest and cinnamon, these bars offer a refreshing twist on traditional cannoli flavors in an easy-to-make bakery-style treat.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 8 ounces ricotta cheese, room temperature (full fat, strained overnight if needed)
  • 8 ounces mascarpone cheese, room temperature (full fat, 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 degrees F and line the bottom and two sides of a 9×9-inch baking pan with parchment paper for easy removal and cleanup.
  2. Make the Crust: In a medium bowl, combine waffle cone crumbs and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust base.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat together the ricotta, mascarpone, and granulated sugar using an electric mixer on medium speed until smooth and well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, fresh orange zest, and ground cinnamon to infuse flavor.
  4. Assemble: Pour the cheesecake filling over the crust and spread evenly. Sprinkle the mini chocolate chips evenly on top of the filling.
  5. Bake: Bake at 350 degrees F for about 30 to 45 minutes, or until the edges are slightly golden and the center is nearly set. Check around 30-35 minutes as baking time may vary depending on pan and oven.
  6. Cool and Chill: Remove from oven and allow the cheesecake to cool to room temperature. Then refrigerate for 4 to 6 hours or overnight to set fully. For easier slicing, you can also freeze the cheesecake bars.
  7. Serve: Once chilled, slice the cheesecake into 8 large bars or your preferred size. Dust with powdered sugar if desired. Store the bars in the refrigerator or freezer to maintain freshness.

Notes

  • Use full-fat ricotta and mascarpone for the creamiest texture; straining the ricotta overnight helps remove excess moisture.
  • Press the crust firmly to prevent it from crumbling when slicing.
  • Allow the cheesecake bars to chill thoroughly; this improves texture and makes slicing neater.
  • Optional: dust with powdered sugar for a classic, elegant finish.
  • The baking time can vary depending on your oven and pan size; watch for golden edges and a nearly set center to prevent overbaking.

Keywords: Cannoli, Cheesecake Bars, Ricotta, Mascarpone, Dessert Bars, Chocolate Chips, Orange Zest, Cinnamon, Waffle Cone Crust, No-Bake Cheesecake Alternative

Find it online: https://topreci.com/cannoli-cheesecake-bars-recipe/