Description
These no-bake cannoli bars turn classic cannoli flavors into an easy, make-ahead square. A cookie-butter crust holds a silky ricotta-and-cream-cheese filling studded with mini chocolate chips and chopped pistachios. No frying, no piping — just mix, chill, slice, and enjoy.
Ingredients
Scale
Crust
- 5 tbsp (≈70 g) unsalted butter, melted and slightly cooled
- 2 cups (≈200 g) crushed Biscoff cookies (or substitute graham cracker crumbs)
Filling
- 1 cup (≈248 g) ricotta (part-skim or whole)
- 16 oz (454 g) full-fat block cream cheese, softened to room temperature
- 1 1/3 cups (≈160 g) powdered sugar
- ¼ tsp ground cinnamon (optional)
- ½ tsp lemon zest (or swap orange zest)
- 2 tsp pure vanilla extract
- ½ cup (≈90 g) mini chocolate chips, plus extra for sprinkling
- 1/3 cup (≈40 g) shelled pistachios, chopped, plus extra for garnish
Instructions
- Prep the pan. Line an 8″ square pan with parchment, leaving a couple-inch overhang on two sides for a handy sling.
- Make the crust. Grind the Biscoff cookies to fine crumbs in a food processor. Stir in the melted butter until the crumbs hold together when pressed. (No food processor? Toss cookies into a zip bag and crush with a rolling pin, then combine with butter in a bowl.) Firmly press the mixture across the bottom of the lined pan and transfer the pan to the freezer for about 30 minutes to set.
- Whip the filling. In a large bowl, beat the room-temperature cream cheese and powdered sugar until smooth and lump-free. Add the ricotta, vanilla, cinnamon (if using), and citrus zest; continue beating until the mixture is silky.
- Add mix-ins. Fold in the mini chocolate chips and chopped pistachios just until evenly distributed.
- Assemble and chill. Spread the filling evenly over the chilled crust, smooth the top with an offset spatula, and press a few extra chips and nuts on top if you like. Cover tightly and refrigerate at least 4 hours — overnight gives the best texture.
- Slice and serve. Use the parchment sling to lift the slab from the pan. For tidy cuts, run a long, sharp knife under hot water, wipe it dry, then slice; repeat between cuts for clean edges.
Notes
- Notes & Substitutions
- Crust swaps: graham cracker crumbs or shortbread crumbs work well if you don’t have Biscoff.
- Nuts: use roasted or raw pistachios; almonds or walnuts are fine substitutes. Omit nuts to keep these nut-free.
- Ricotta: no need to drain; part-skim or whole milk ricotta both perform nicely.
- Cream cheese: use block-style, full fat, and make sure it’s softened — cold cream cheese makes a lumpy filling.
- Flavor tweaks: trade lemon zest for orange to echo traditional cannoli flavoring. A pinch of cinnamon adds subtle warmth.
- Make ahead: bars firm up as they chill, so they’re perfect to prepare a day early.
- Storage
- Refrigerate in an airtight container for up to 3 days.
- Freeze wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.
- Quick tips
- Press the crust firmly so slices hold together.
- Warm-knife trick = cleaner slices every time.
- Parchment sling makes lifting the whole slab effortless.
Nutrition
- Serving Size: 1 bar
- Calories: 457kcal
- Sugar: 27g
- Sodium: 285mg
- Fat: 34g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 98mg