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Cannoli bars stacked on top of each other showing the textures of the cheesecake.

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 4 votes
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours
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
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.