Cannoli Bars

Cannoli Bars are my go to dessert when I want something that’s both nostalgic and a total crowd pleaser. Buttery cinnamon graham cracker crust, a creamy ricotta cheesecake with just the right hint of orange, and a topping of whipped cream, pistachios, and mini chocolate chips. They are seriously gorgeous!

It’s everything I love about the cannoli I grew up eating, but in a fun and stress free bar form. Whether you’re making these for a special occasion or just because you want a treat, they’re guaranteed to impress, they should be called cannoli magic bars! Check out my lemon curd cheesecake, and white chocolate strawberry cheesecake too!

Why you'll love this recipe

• Taste: The combination of cinnamon, creamy ricotta, zesty orange, and mini chocolate chips creates a classic cannoli flavor profile that’s irresistible. Check out my orange chocolate ganache cake and chocolate lemon cake as well!
• Texture: A buttery crust, creamy cheesecake, velvety whipped cream, and crunchy chocolate chips give these bars an unforgettable texture. If you love these flavors, my chocolate orange shortbread is delish!
• Ease: No water bath is required, making this a foolproof cheesecake recipe that’s easy for anyone to bake. My lime and ginger cheesecake is amazing too!

Equipment

Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

Ingredients

What you'll need for cannoli bars!

• Ricotta: Use whole milk ricotta that’s been strained to remove excess moisture. Avoid low-fat ricotta for the best results. I love using a fine mesh strainer.
• Cream Cheese: Full-fat, brick-style cream cheese ensures a creamy and rich cheesecake layer.
• Orange: Use the zest of one orange for a bright, citrusy flavor. For a milder taste, use half the zest. If you love orange, check out my orange chocolate cupcakes!
• Cinnamon: Adds a warm, spiced flavor to the crust that enhances the cannoli theme.
• Mini Chocolate Chips: Sprinkle chocolate chips on top for that classic cannoli experience.
• Whipped Cream: The finishing touch for a luscious and light topping. Whip it to stiff peaks to avoid excess moisture leaking. If you love classic desserts, check out my almond tiramisu and banoffee tart!
• Vanilla Extract: Use a high-quality extract for the best flavor.

See recipe card below for quantities.

Substitutions

Variations for cannoli cheesecake bars:

• Use Cannoli Shells for the Crust: Swap out graham crackers for crushed cannoli shells to amplify the classic flavor.
• Drizzle with Chocolate: Add a drizzle of melted chocolate over the top for a decadent touch. If you're a chocoholic like me, check out my chocolate ganache cake!
• Candied Orange Peel: Sprinkle with candied orange peel if you love cannoli with candied citrus! If you love citrus, my lemon sandwich cookies are incredible!

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make cannoli bars!

Step 1. In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon until evenly combined. Press the mixture firmly into the bottom, ensuring an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while preparing the filling.

Step 2. Lower the oven temperature to 325°F- this is a must! In a large mixing bowl, beat the granulated sugar and orange zest to release the orange oils.

Step 3. Add the strained ricotta, cream cheese, and vanilla extract to the bowl. Beat with an electric mixer on medium speed until smooth and creamy.

Step 4. Add the eggs one at a time, mixing just until incorporated. Do not over mix. Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula. Bake at 325°F for 18-22 minutes, or until the edges are set and the center has a slight wobble when gently shaken. The internal temperature should be 145°F.

Step 5.Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 6. Spread the whipped cream over the cooled down cheesecake evenly, sprinkle the chocolate chips and pistachios over the top.

Hint: You do not need to pipe the whipped cream on top, you can spread it out evenly on top and finish with the pistachios and mini chocolate chips.

Pro tips

• Strain the Ricotta: Remove all excess moisture to ensure a creamy cheesecake layer. Use a cheese cloth or fine mesh strainer.
• Room Temperature Ingredients: Use room-temperature eggs and softened cream cheese to create a smooth batter. The cream cheese should be soft to the touch.
• Bake the Crust First: Pre-baking the crust ensures it stays crisp and sturdy under the cheesecake. I do the same with my mini smores pies recipe!
• Lower Baking Temperature: After baking the crust, reduce the oven temperature to 325°F. Baking the cheesecake at a lower temperature prevents curdling and ensures a creamy texture.

FAQ

Storage

Refrigerator: Store leftover bars in an airtight container in the refrigerator for up to 4 days.

Freezer: Store the cannoli bars in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving. I recommend freezing without the topping if you are planning on freezing the whole cheesecake.

Related

Looking for other recipes like this? Try these:

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📖 Recipe

Cannoli Bars

Amanda

Cannoli Bars! Buttery cinnamon graham cracker crust, a creamy ricotta cheesecake with just the right hint of orange, and a topping of whipped cream, pistachios, and mini chocolate chips. They are seriously gorgeous!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs

Course Dessert

Cuisine American

Equipment

• ▢
  8X8 metal baking pan
• ▢
  Parchment Paper
• ▢
  Handheld or stand mixer
• ▢
  Measuring cups or kitchen scale
• ▢
  Microplane zester

Ingredients

 

Crust

• ▢ 1 ½ cups (145 grams) graham cracker crumbs crush up whole graham crackers (I use a food processor or blender)
• ▢ 1 teaspoon cinnamon
• ▢ 4 tablespoons (55 grams) granulated sugar
• ▢ 7 tablespoons (100 grams) salted butter melted, add ¼ teaspoon of salt if you do not have salted butter

Cheesecake

• ▢ ½ cup plus 2 tablespoons (135 grams) granulated sugar
• ▢ 1 orange zested (zest only)
• ▢ ¾ cup (150 grams) whole milk ricotta strained to get rid of excess moisture (see notes) do not use low fat
• ▢ 8 oz (220 grams) cream cheese brick style, full fat, room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 2 large eggs room temperature

Topping

• ▢ 1 cup (220 grams) heavy cream
• ▢ 3 tablespoons powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ ½ cup mini chocolate chips can adjust to your liking
• ▢ ¼ cup chopped pistachios can adjust to your liking

Instructions

 

Crust

• Preheat your oven to 350°F. Line an 8X8 metal baking pan with parchment paper.
• In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon until evenly combined.
• Press the mixture firmly into the bottom, ensuring an even layer.
• Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while preparing the filling.

Cannoli Cheesecake

• Lower the oven temperature to 325°F- this is a must!
• In a large mixing bowl, beat the granulated sugar and orange zest to release the orange oils. *See notes if not sure how to zest an orange
• Add the strained ricotta, cream cheese, and vanilla extract to the bowl. Beat with an electric mixer on medium speed until smooth and creamy.
• Add the eggs one at a time, mixing just until incorporated. Do not over mix.
• Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.
• Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake at 325°F for 18-22 minutes, or until the edges are set and the center has a slight wobble when gently shaken. The timing really depends on your oven.The internal temperature should be 145°F.
• Once cooled to room temperature, place on a rack and refrigerate the cheesecake for at least 6 hours or overnight to set.

Topping

• Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Spread the whipped cream over the cooled down cheesecake evenly, sprinkle the chocolate chips and pistachios over the top.
• See storage in notes below

Notes

*To strain ricotta cheese, line a strainer with cheesecloth or a clean towel and place it over a bowl. You can also just place it directly into the strainer if it is a fine mesh strainer. Spoon the ricotta into the strainer and let it drain in the fridge for 30 minutes.

*To zest an orange with a microplane zester, hold the orange in one hand and the zester in the other. Gently scrape the zester across the orange’s surface, moving in one direction to remove the thin, outer layer of orange skin, avoiding the bitter white pith underneath. Rotate the orange as needed to zest evenly, and tap the zester to release the zest.

Strain the Ricotta: Remove all excess moisture to ensure a creamy cheesecake layer. Use a cheese cloth or fine mesh strainer.

Room Temperature Ingredients: Use room-temperature eggs and softened cream cheese to create a smooth batter. The cream cheese should be soft to the touch.

Bake the Crust First: Pre-baking the crust ensures it stays crisp and sturdy under the cheesecake.

Lower Baking Temperature: After baking the crust, reduce the oven temperature to 325°F. Baking the cheesecake at a lower temperature prevents curdling and ensures a creamy texture.

Refrigerator: Store leftover bars in an airtight container in the refrigerator for up to 4 days.

Freezer: Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving. I recommend freezing without the topping if you are planning on freezing the whole cheesecake

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