Name: Irresistible Cannoli Cheesecake Bars Recipe in 15 Minutes Recipe
Prep time: 15 min
Cook time: PT-491259H39M3S
Total time: 5 h
Cuisine: Italian-American
Ingredients: 1 1/2 cups graham cracker crumbs (about 12 full sheets, packed tightly); 1/4 cup granulated sugar; 6 tbsp unsalted melted butter; 16 oz full-fat cream cheese, softened to room temperature; 1/2 cup granulated sugar; 1 tsp pure vanilla extract; 2 large eggs, room temperature; 1 cup whole milk ricotta cheese; 1/2 cup mini chocolate chips; 1/4 cup powdered sugar, sifted for dusting

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Introduction

If you love the rich flavors of cannoli and the creamy texture of cheesecake, these Cannoli Cheesecake Bars are your new go-to dessert. Ready in just 15 minutes of prep time, they combine a buttery graham cracker crust with a luscious ricotta-studded cheesecake filling dotted with mini chocolate chips. Perfect for any occasion, these bars deliver all the indulgence without the fuss.

A square slice of cheesecake with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a thick, crumbly brown crust. The middle layer is thick and creamy white cheesecake filling, dotted with small dark chocolate chunks spread evenly inside. The top layer is a thin, light golden-brown baked top dusted generously with powdered sugar, some of which has spilled slightly onto the plate. The cheesecake's texture looks soft and smooth with a slightly browned edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs (about 12 sheets, packed)
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
16 oz full-fat cream cheese, softened to room temperature
1/2 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs, room temperature
1 cup whole milk ricotta cheese
1/2 cup mini chocolate chips
1/4 cup powdered sugar (for dusting)

Instructions

Step 1: Preheat your oven to 325°F. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a parchment-lined 8×8-inch pan, slightly pressing up the sides to form a lip.
Step 2: In a mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and silky. Scrape the bowl often to ensure no lumps remain.
Step 3: Add eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract.
Step 4: Gently fold in the ricotta cheese and mini chocolate chips. Avoid overmixing to keep the filling light and textured.
Step 5: Pour the filling over the crust and smooth the top. Bake for 40-45 minutes, until the edges are set but the center still slightly jiggles.
Step 6: Allow the bars to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
Step 7: Before serving, dust generously with sifted powdered sugar and cut using a knife warmed in hot water for clean slices.

Tips & Variations

Use parchment paper with an overhang to easily lift bars from the pan for neat cutting and serving.
Ensure all dairy ingredients are full-fat and at room temperature to avoid a watery or lumpy filling.
For a gluten-free option, substitute graham cracker crumbs with almond flour mixed with a little sugar.
Freeze individual bars wrapped tightly for up to 2 months—thaw overnight in the refrigerator before serving.
Add a hint of orange zest on top for a bright, citrusy twist that complements the ricotta.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. To reheat, let them sit at room temperature for about 10 minutes to soften slightly before serving. For longer storage, freeze tightly wrapped bars for up to 2 months; thaw overnight in the fridge and dust with fresh powdered sugar prior to serving.

How to Serve

A square slice of cheesecake with three distinct layers sits on a white plate. The bottom layer is a crumbly, golden-brown cookie crust. The middle layer is thick, creamy, and pale yellow cheesecake, dotted with small dark chocolate chips spread evenly through the layer. The top layer is a thin, slightly browned cheesecake crust dusted with a generous amount of white powdered sugar, some of which has scattered onto the plate. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cottage cheese instead of ricotta?

Yes, but make sure to drain it well. Blend small-curd cottage cheese until smooth and strain overnight through cheesecloth. The texture won’t be identical but it works well in a pinch.

How do I fix runny filling?

If your filling seems too thin, chill the mixture in the refrigerator for 20 minutes before baking. Using room-temperature ingredients and thorough mixing also helps prevent extra moisture that causes runniness.