Description
These Cannoli Cheesecake Bars combine a sweet waffle cone crust with a creamy ricotta-mascarpone filling, orange zest, cinnamon, and mini chocolate chips. They chill into neat slices and make a perfect make-ahead dessert.
Ingredients
Scale
- 1½ cups waffle cone crumbs, about 10 to 12 cones, or graham cracker crumbs if preferred
- 5 tablespoons butter, melted
- 8 ounces ricotta cheese, room temperature, preferably full-fat and strained overnight if needed
- 8 ounces mascarpone cheese, room temperature, preferably full-fat and strained overnight if needed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon fresh orange zest
- ¼ teaspoon ground cinnamon
- ¾ cup mini chocolate chips
- Powdered sugar, optional for finishing
Instructions
- Prepare the oven and pan.
Preheat the oven to 350°F. If desired, line the bottom and two sides of a 9×9-inch square baking pan with parchment paper so the bars lift out easily after chilling. - Make the crust.
In a medium bowl, combine the waffle cone crumbs and melted butter. Stir until the crumbs are evenly moistened and the mixture looks like wet sand. Press the mixture firmly into the bottom of the prepared pan to create a thin, even crust. - Mix the cheesecake filling.
In a large mixing bowl, beat the ricotta cheese, mascarpone cheese, and granulated sugar together with an electric mixer on medium speed until smooth and fully combined. - Add the eggs and flavorings.
Beat in the eggs one at a time, mixing after each addition. Then add the vanilla extract, orange zest, and ground cinnamon. Continue mixing until the filling looks smooth and creamy. - Assemble the bars.
Pour the cheesecake filling over the crust and spread it into an even layer. Sprinkle the mini chocolate chips evenly over the top. - Bake the cheesecake.
Bake at 350°F for about 30 to 45 minutes, or until the edges turn lightly golden and the center is almost set. The middle should still have a slight wobble. These Cannoli Cheesecake Bars are fairly thin, so they usually bake faster than a full cheesecake, but baking time can vary depending on your pan size and oven. - Cool and chill.
Remove the pan from the oven and let it cool completely. Then refrigerate the cheesecake for 4 to 6 hours, or overnight if possible, until fully set. - Slice and serve.
Once chilled, lift the bars out of the pan if you used parchment paper. Cut into 8 large bars or smaller pieces if you prefer. Dust with powdered sugar before serving if desired.
Notes
- To make waffle cone crumbs, pulse the cones in a food processor or crush them in a sealed bag with a rolling pin.
- Graham cracker crumbs or sugar cone crumbs can also work in the crust.
- Chocolate chips can be replaced with chopped nuts or a mix of nuts and chocolate chips.
- The cheesecake should be thick and not watery. If your ricotta seems loose, strain it overnight before using.
- Store the bars in the refrigerator or freezer.
Nutrition
- Calories: 505kcal
- Sugar: 29g
- Sodium: 114mg
- Fat: 29g
- Saturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 111mg