The Cannoli Bars Recipe below turns classic Sicilian flavors into an easy, sliceable cheesecake bar that disappears at every party. No piping bags, no frying — just scoopable, dreamy bars that scream “dolce” in every bite.
Why you’ll fall for these bars
You get the best of both worlds: ricotta’s light creaminess and cream cheese’s lush richness, studded with little chocolate chips for crunchy surprise. They slice clean, travel well, and look legit bakery-level — perfect for a Dessert For Italian Meal or any celebration where you want to impress with zero fuss. Who doesn’t love a dessert that tastes sophisticated but takes hardly any effort?
A little backstory
I first tasted something like this in a tiny Brooklyn bakery that could’ve charged admission. The memory stuck: cool ricotta, tiny chocolate flecks, that zing of vanilla. I adapted it into a bar because I hate fighting with pastry tubes and because bars feed a crowd way better than individual pastries. Hence, these Italian Cream Cheesecake Bars were born — portable, comforting, and always the first thing gone at a potluck.
Ingredient breakdown — what each part does (short blurbs)
- Graham cracker crumbs (1½ cups): form a buttery, crunchy base that supports the creamy filling. Pack them firmly so the crust holds when sliced.
- Granulated sugar (¼ cup for crust + ½ cup for filling): balances tang and adds structure.
- Melted butter (6 tbsp): binds the crust and adds richness.
- Cream cheese (16 oz, full-fat, softened): gives the luxurious, dense cheesecake feel. Room temperature is essential.
- Ricotta cheese (1 cup, whole-milk): lightens the texture and gives that authentic cannoli note.
- Mini chocolate chips (½ cup): tiny chips prevent sinking and give uniform chocolate throughout.
- Eggs (2 large): set the filling and provide lift.
- Vanilla extract (1 tsp): brightens everything — use pure if you can.
- Powdered sugar (¼ cup, for dusting): finishes the bars with a delicate snowy look.
These ingredients create the classic flavors of cannoli in a forgiving, bar-friendly format — think of them as Cannoli Dessert Recipes simplified.
How to make these Cannoli Bars — step-by-step
- Preheat the oven to 325°F (163°C). Line an 8×8 (or similar) pan with parchment leaving a two-sided overhang so you can lift the whole slab out later. Parchment = clean edges.
- Mix the graham crumbs, ¼ cup granulated sugar, and melted butter until the mixture resembles wet sand. Press that into the bottom of the prepared pan, forming a tight, even layer. Push a little up the sides if you like a neat edge.
- Beat the softened cream cheese with ½ cup sugar until smooth and silky — scrape the bowl often so no lumps hide. Add eggs one at a time, then blend in vanilla. Keep the mixer gentle; overwhipping will add air and cause cracks.
- Fold in the ricotta and the mini chocolate chips gently with a spatula. You want a slightly textured batter, not a pancake batter.
- Pour the filling over the crust and smooth the top. Tap the pan on the counter once to settle the batter and release any huge air pockets.
- Bake for 40–45 minutes until the edges set and the center still jiggles slightly when nudged. If it puffs, no worries — it will fall and become perfect as it cools.
- Cool the bars at room temperature for about an hour, then chill in the fridge at least 4 hours (overnight is best). Lift out using the parchment, dust with sifted powdered sugar, slice, and serve.
Pro tips for flawless bars
- Room-temp ingredients matter. Cold cream cheese ruins texture — that’s a fact.
- Don’t overmix. Mix just until combined to avoid dense, rubbery bars.
- Chill time is non-negotiable. Let them rest in the fridge so slices hold and flavors mellow.
- Use mini chocolate chips so chocolate distributes evenly and doesn’t sink.
- Want clean cuts? Dip your knife in hot water and wipe between slices for photo-ready edges.
FYI: parchment with overhang makes removal a breeze. IMO, that’s the single most useful trick.
Easy swaps & variations
- Gluten-free crust: replace graham crumbs with almond flour (about 1¼ cups) + 2 tbsp sugar; press and bake the same.
- Citrus kick: fold in 1 tsp orange zest for a bright twist — classic with cannoli flavors.
- Chocolate overload: swirl in a bit of melted semisweet before baking for a marbled effect.
- Lower sugar: reduce sugar by 1–2 tbsp if you prefer less sweet finishes.
These tweaks keep the bars within the realm of Cheesecake Bar Recipes Easy while letting you customize for taste or diet.
Best ways to serve
Want to level up presentation? Dust liberally with powdered sugar, sprinkle extra mini chips on top, or add a few candied orange peels for color. Pair the bars with simple espresso or a dessert wine for an authentic vibe. They also double as Dessert To Feed A Crowd — slice small, and you’ll still get compliments.
Storage, freezing, and reheating
- Fridge: store in an airtight container for up to 5 days. They stay creamy and slice nicely cold.
- Freeze: wrap individual squares tightly in plastic, then foil; freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: enjoy cold or let sit 10 minutes at room temp for a silkier texture. Don’t microwave unless you like soft edges.
Make-ahead bonus: you can bake these a day ahead for stress-free entertaining.
FAQs — quick answers
Can I use cottage cheese instead of ricotta?
Yes — blend until smooth and strain excess liquid. It works in a pinch, though flavor varies.
Why did my bars crack?
Overbaking or too much air in the batter causes cracks. Cut bake time slightly and avoid high-speed mixing.
Can I double the recipe?
Use a 9×13 pan and watch bake time — add 5–10 minutes and test for a slight jiggle in the center. Great for potlucks!
Are these suitable as Italian Dinner Dessert Ideas?
Absolutely — they capture cannoli flavors in a neat, fuss-free form that suits post-pasta menus.
Quick troubleshooting
- Filling too runny? Chill the batter 15 minutes before baking.
- Soggy crust? Press the crust firmly and bake the crust for 5–7 minutes before adding filling for extra structure.
- Chocolate sinking? Use minis or toss chips in a tablespoon of flour before folding in.
Final thoughts — short and sweet
These bars pack traditional cannoli vibes into a no-fuss, crowd-pleasing package — they truly qualify as Easy Italian Desserts For A Crowd and rank high on the Cannoli Bars scoreboard. Whether you need a Dessert For Italian Meal, a treat for a potluck, or a compact rival to classic cannoli, this recipe delivers every single time. Try it once and you’ll get why people reach for seconds. Ready to bake? Your guests will thank you — loudly.
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Easy Cannoli Cheesecake Bars — Simple Cannoli Bars Recipe Ready in 15 Minutes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 Servings 1x
- Category: Dessert
Description
The Cannoli Bars Recipe turns all the best bits of a classic cannoli into an easy cheesecake bar you can make in minutes and enjoy for days.
Ingredients
- 1½ cups graham cracker crumbs (about 12 sheets, packed)
- ¼ cup granulated sugar (for the crust)
- 6 tbsp melted unsalted butter
- 16 oz full-fat cream cheese, softened to room temperature
- ½ cup granulated sugar (for the filling)
- 1 tsp pure vanilla extract
- 2 large eggs, at room temp
- 1 cup whole-milk ricotta cheese
- ½ cup mini chocolate chips
- ¼ cup powdered sugar, for dusting
Instructions
Method — crust first
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Preheat oven to 325°F (163°C) and line an 8×8-inch pan with parchment, leaving two sides overhanging.
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Stir graham crumbs, ¼ cup sugar, and melted butter until the crumbs look like damp sand. Press the mixture firmly into the bottom of the pan. Create a slight lip if you want neater slices later.
Method — filling
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Beat the softened cream cheese and ½ cup sugar until smooth and lump-free. Scrape the bowl often.
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Add eggs one at a time, mixing gently after each. Stir in the vanilla. Don’t overbeat — overmixing means cracks later.
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Fold in the ricotta and mini chocolate chips with a spatula until just combined. The batter should read creamy with small ricotta bits, not pancake-smooth.
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Pour the filling over the prepared crust and smooth the top. Tap the pan once on the counter to knock out large air pockets.
Baking & chilling
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Bake for 40–45 minutes, until the edges are set and the center still has a slight wobble. If the top puffs, relax — it will settle.
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Cool on the counter for about 1 hour, then transfer to the fridge and chill at least 4 hours (overnight is best) so the bars firm up and slice cleanly.
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Lift the slab from the pan using the parchment overhang, dust with sifted powdered sugar, and cut into squares.
Notes
- Notes & swaps
- Full-fat dairy is essential. Low-fat versions dilute texture and flavor.
- For gluten-free crust, use 1¼ cups almond flour + 2 tbsp sugar instead of graham crumbs.
- Dairy-free option: try coconut cream cheese and strained almond-milk ricotta.
- Use mini chocolate chips — they stay suspended and distribute evenly.
- Pro tips for perfect bars
- Room-temp ingredients matter. Cold cream cheese = lumpy batter. Don’t skip this.
- Parchment with an overhang makes removal and slicing so much easier.
- Chill time is not optional if you want tidy bars — plan ahead.
- For neat slices, dip a sharp knife in hot water and wipe dry between cuts.
- Avoid high-speed mixing to keep the filling from puffing and cracking.
- Quick troubleshooting
- Batter too loose? Pop the bowl in the fridge for 15–20 minutes before baking.
- Crust soggy? Press it firmer or pre-bake the crust 5–7 minutes next time.
- Cracks on top? Shorter bake and gentle mixing will help.
- Serving & storage
- Dust with powdered sugar right before serving for the best look.
- Keep refrigerated in an airtight container for up to 5 days.
- Freeze individual squares wrapped tightly for up to 2 months; thaw overnight in the fridge.
- Final notes
- These bars are simple, forgiving, and perfect when you crave cannoli but want easier prep. Chill well, use mini chips, and be gentle with mixing — follow those three and you’ll end up with bakery-worthy squares every time. Ready to bake? Trust me, they vanish fast.
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