Cannoli Cheesecake Bars: The Ultimate Dessert Recipe
Introduction to Cannoli Cheesecake Bars
Are you ready to indulge in a delightful dessert that combines the rich flavors of traditional cannoli with the creamy texture of cheesecake? Cannoli Cheesecake Bars are the perfect treat for any occasion, whether it’s a family gathering, holiday celebration, or simply a sweet craving at home. With layers of a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a luscious whipped topping, these bars will become a favorite in your dessert repertoire.
A Personal Story Behind My Cannoli Cheesecake Bars Journey
Growing up, my family often gathered around the table to share stories and delicious food. One of my fondest memories is of my grandmother making cannoli from scratch during special occasions. She would teach me the delicate art of filling the shells with sweet ricotta, and I was always amazed by how something so simple could be so delicious. As I grew older and became more adventurous in the kitchen, I wanted to create a recipe that would capture the essence of those cherished moments. Thus, Cannoli Cheesecake Bars were born!
What Makes This Cannoli Cheesecake Bars Recipe Special?
This recipe is special because it takes the traditional flavors of cannoli and transforms them into an easy-to-make dessert that anyone can enjoy. The combination of creamy ricotta and cream cheese creates a rich flavor profile, while the addition of orange zest adds a refreshing twist. The crunchy graham cracker crust perfectly complements the smooth cheesecake, and the whipped topping with chocolate chips and pistachios offers a delightful finish. Plus, it’s a visually stunning dessert that will impress your guests!
The Full Cannoli Cheesecake Bars Recipe
Ingredients
- Crust:
- 1 ½ cups (145 grams) graham cracker crumbs (crushed)
- 1 teaspoon cinnamon
- 4 tablespoons (55 grams) granulated sugar
- 7 tablespoons (100 grams) salted butter (melted) – add ¼ teaspoon of salt if using unsalted butter
- Cheesecake:
- ½ cup plus 2 tablespoons (135 grams) granulated sugar
- Zest of 1 orange
- ¾ cup (150 grams) whole milk ricotta (strained)
- 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
- ¼ cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 metal baking pan with parchment paper. This makes it easier to remove the bars later.
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, melted butter, and cinnamon until well combined. The mixture should resemble wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan to create an even layer. Use the bottom of a measuring cup to pack it down well.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Lower the oven temperature to 325°F (163°C) for the cheesecake filling.
- In a large mixing bowl, beat together the granulated sugar and orange zest until fragrant. This step helps release the essential oils from the zest.
- 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 after each addition. Avoid overmixing to keep your cheesecake light and fluffy.
- Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula to ensure an even layer.
- Bake at 325°F (163°C) for 24-28 minutes, until the edges are set and the center slightly wobbles when shaken. The internal temperature should be 145°F (63°C).
- Cool the cheesecake to room temperature, then refrigerate for at least 6 hours or overnight to set properly. This waiting period is crucial for the best texture.
- Once set, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. This will be your light and airy topping.
- Spread the whipped cream over the cooled cheesecake, then sprinkle mini chocolate chips and chopped pistachios on top for added crunch and flavor.
Serving Suggestions and Variations for Cannoli Cheesecake Bars
These Cannoli Cheesecake Bars are perfect on their own, but you can make them even more special by serving them with fresh berries or a drizzle of chocolate sauce. For a fun twist, consider adding different toppings like crushed cookies or caramel sauce. You can also experiment with different flavored extracts, such as almond or lemon, to give your cheesecake a unique flair.
Frequently Asked Questions About Cannoli Cheesecake Bars
Can I make these bars ahead of time? Yes! In fact, they taste even better after chilling overnight, allowing the flavors to meld together.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze these bars? Yes! You can freeze the cheesecake bars for up to 3 months. Make sure to wrap them tightly in plastic wrap and foil before freezing.
What can I substitute for ricotta cheese? If you can’t find ricotta, you can use mascarpone cheese for a richer flavor, but the texture may vary slightly.
Is there a non-alcoholic option for flavoring? No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 38 minutes
- Total Time: 8 hours 58 minutes (including chilling time)
- Calories per Serving: 380
- Servings: 12
Cannoli Cheesecake Bars
Equipment
- 8x8 metal baking pan for baking the bars
Ingredients
Crust
- 1.5 cups graham cracker crumbs crushed
- 1 teaspoon cinnamon
- 4 tablespoons granulated sugar
- 7 tablespoons salted butter melted; add ¼ teaspoon of salt if using unsalted butter
Cheesecake
- 0.5 cups granulated sugar
- 2 tablespoons granulated sugar
- 1 zest orange
- 0.75 cups whole milk ricotta strained
- 8 oz cream cheese brick style, full fat, room temperature
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
Topping
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 0.5 teaspoon vanilla extract
- 0.5 cups mini chocolate chips
- 0.25 cups chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8 metal baking pan with parchment paper.
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, melted butter, and cinnamon until well combined. The mixture should resemble wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan to create an even layer. Use the bottom of a measuring cup to pack it down well.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Lower the oven temperature to 325°F (163°C) for the cheesecake filling.
- In a large mixing bowl, beat together the granulated sugar and orange zest until fragrant. This step helps release the essential oils from the zest.
- 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 after each addition. Avoid overmixing to keep your cheesecake light and fluffy.
- Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula to ensure an even layer.
- Bake at 325°F (163°C) for 24-28 minutes, until the edges are set and the center slightly wobbles when shaken. The internal temperature should be 145°F (63°C).
- Cool the cheesecake to room temperature, then refrigerate for at least 6 hours or overnight to set properly. This waiting period is crucial for the best texture.
- Once set, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. This will be your light and airy topping.
- Spread the whipped cream over the cooled cheesecake, then sprinkle mini chocolate chips and chopped pistachios on top for added crunch and flavor.