Cannoli Bars
These Cannoli Bars are like the best of two desserts in one! A creamy ricotta cheesecake filling brightened with fresh orange zest on a buttery graham cracker crust, and speckled with mini chocolate chips and crunchy pistachios. They’ve got all the flavors of a classic cannoli, but in an easy-to-make bar that’s perfect for slicing and sharing.
Every bite has that rich, creamy sweetness you expect from a cannoli, but with the smooth melt-in-your-mouth texture of a cheesecake. They’re simple enough to make on a quiet afternoon, but they add an elegant touch to any holiday table.
If you love this recipe, be sure to check out some of my other favorite cheesecakes, Creamy Honey Cheesecake, Chocolate Ganache Cheesecake, and Apple Crumble Cheesecake.
Why You’ll Love These Cannoli Bars
- Classic cannoli flavors without the fuss- These bars capture all the deliciousness of a traditional cannoli without needing to fry shells or pipe filling.
- Smooth ricotta filling- A blend of cream cheese and ricotta gives this filling an ultra-rich, creamy texture that’s both smooth and indulgent.
- Graham cracker crust- Rich and buttery, the graham cracker base adds the perfect crisp to this cheesecake.
- Make-ahead friendly- These bars hold up great in the fridge, so you can whip them up a day or two before and still have them taste fresh and delicious.
- Easy to make- This no-bake cheesecake bar requires zero oven time, making it simple and stress-free. Just mix, chill, and slice!
Ingredient Notes and Substitutions
- Ricotta cheese- Use whole milk ricotta cheese. Ricotta is traditionally used in classic cannoli filling and gives these bars their signature creamy, rich texture and authentic flavor.
- Cream cheese- Use full-fat cream cheese for the best texture. Let it sit at room temperature for at least two hours before using to soften, which makes it easier to blend smoothly.
- Powdered sugar- I use confectioner’s sugar because it dissolves easily and adds a smooth sweetness without any graininess.
- Vanilla bean paste- This gives the cheesecake a delicious vanilla flavor. You can also use pure vanilla extract.
- Orange zest- Fresh zest brings bright citrus flavor to the filling; lemon zest works well too.
- Cinnamon- Adds a little extra warmth to the crust.
- Graham crackers- Pulse the crackers in a food processor until finely ground. You can also use vanilla wafers, shortbread, or digestive biscuits.
- Mini chocolate chips- I prefer mini chips because they spread evenly and give little bursts of chocolate without large chunks.
- Pistachios- Adds a pop of color and crunch. For the best taste, use raw, pre-shelled pistachios and toast them lightly in a dry pan to enhance their nutty flavor.
How To Make Graham Cracker Crust
STEP 1: Prepare baking pan. Coat an 9×9 baking dish with nonstick spray. Line with parchment paper that slightly hangs over the rim of the pan. This will allow you to lift the cheesecake up once it’s set.
STEP 2: Crush graham crackers. Place the graham crackers in a food processor and pulse until fine crumbs form. Alternatively, put them in a sealed bag and crush with a rolling pin.
STEP 3: Make crust. Combine the graham cracker crumbs, cinnamon and salt in a large bowl. Then, pour melted butter over the crumbs and stir until all the crumbs are evenly coated and resemble wet sand.
STEP 4: Press. Firmly press the crumb mixture into the bottom of prepared pan, spreading it evenly and compacting it tightly. Then, freeze for 20-30 minutes.
Cannoli Cheesecake Filling
STEP 1: Drain the ricotta. Put the ricotta in a fine-mesh sieve lined with cheesecloth or a few layers of paper towel set over a bowl. Let it drain for about 30-60 minutes or even overnight inside the refrigerator.
STEP 2: Beat the cream cheese. Using an electric mixer fitted with a paddle attachment (or a hand mixer), beat the cream cheese and orange zest on medium speed until smooth and lump-free, about 2-3 minutes, scraping down the sides of the bowl as needed.
STEP 3: Add the ricotta cheese. Mix in the drained ricotta, powdered sugar and vanilla bean paste. Continue beating until the mixture is smooth and well combined.
STEP 4: Fold in chocolate and pistachios. Gently fold in the mini chocolate chips and chopped pistachios until evenly distributed.
STEP 5: Pour filling. Spoon the cheese filling into the graham cracker crust, and spread it out evenly. Then, place the cheesecake inside the refrigerator. Chill for at least 4 hours or overnight.
STEP 6: Serve. Gently lift the cheesecake out of the pan using the parchment paper overhang. Slice the chilled cheesecake into 16 pieces. Then, top with homemade whipped cream and sprinkle with extra mini chocolate chips, pistachios, and diced orange peel.
Tips For Success
- Drain the ricotta well. Extra moisture can make the filling loose, so press it through a fine mesh sieve or let it drain in cheesecloth before using.
- Use full-fat dairy. Whole milk ricotta and cream cheese give you a rich, creamy texture that holds up better than low-fat versions.
- Line the pan with parchment. This makes it so much easier to lift the bars out in one piece and cut clean slices.
- Press the crust firmly. Use the bottom of a glass or measuring cup to pack down the graham cracker crust so it doesn’t crumble when you cut into it.
- Chill long enough. Give the bars at least 4-6 hours in the fridge (or overnight) so the filling sets properly before slicing.
Frequently Asked Questions
Yes! They’re perfect for making a day in advance since the filling needs time to chill and set. Simply refrigerate them in the pan until you’re ready to slice and serve.
If you don’t have ricotta on hand, mascarpone cheese makes a rich and creamy substitute.
An electric hand mixer or stand mixer makes the job easier, but you can also mix by hand with a sturdy whisk, it just takes a little more effort.
Definitely! Just swap the graham crackers for gluten-free grahams or cookies, and the rest of the recipe stays the same.
Use a sharp knife and wipe it clean between cuts. For extra neat slices, run the knife under hot water and dry it before cutting.
Storing and Freezing
Cannoli Bars are best stored in the refrigerator, where they’ll stay fresh for about 3-4 days. Be sure to keep them covered so the filling stays creamy and the crust doesn’t dry out.
If you’d like to keep them longer, they also freeze well. For the best results, cut the bars into slices, wrap each one tightly in plastic wrap, and place them in an airtight container. They’ll keep in the freezer for up to two months. When you’re ready to enjoy them, just transfer the slices to the fridge and let them thaw overnight before serving.
Did You Make This Recipe
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Cannoli Bars
Ingredients
- 2 cups graham cracker crumbs
- 1 tsp ground cinnamon
- 8 tbsp melted butter
- 16 oz full-fat cream cheese, softened
- 16 oz whole-milk ricotta cheese, drained
- 1 cup powdered sugar, sifted
- 1 tsp orange zest
- 1/2 tsp vanilla bean paste
- 1/3 cup toasted pistachios , roughly chopped, plus more for garnish
- 1/2 cup mini chocolate chips, plus more for garnish
- whipped cream (optional), for garnish
- dried orange peel (optional), roughly chopped for garnish
Instructions
Graham Cracker Crust
- Coat an 9×9 baking dish with nonstick spray. Line with parchment paper that slightly hangs over the rim of the pan. This will allow you to lift the cheesecake up once it's set.
- Place the graham crackers in a food processor and pulse until fine crumbs form. Alternatively, put them in a sealed bag and crush with a rolling pin.
- Combine the graham cracker crumbs, cinnamon and salt in a large bowl. Then, pour melted butter over the crumbs and stir until all the crumbs are evenly coated and resemble wet sand.
- Firmly press the crumb mixture into the bottom of prepared pan, spreading it evenly and compacting it tightly. Then, freeze for 20-30 minutes.
Cannoli Bars
- STEP 1: Drain the ricotta. Put the ricotta in a fine-mesh sieve lined with cheesecloth or a few layers of paper towel set over a bowl. Let it drain for about 30-60 minutes or even overnight inside the refrigerator.STEP 2: Beat the cream cheese.
- Using an electric mixer fitted with a paddle attachment (or a hand mixer), beat the cream cheese and orange zest on medium speed until smooth and lump-free, about 2-3 minutes, scraping down the sides of the bowl as needed.
- Mix in the drained ricotta, powdered sugar and vanilla bean paste. Continue beating until the mixture is smooth and well combined.
- Gently fold in the mini chocolate chips and chopped pistachios until evenly distributed.
- Spoon the cheese filling into the graham cracker crust, and spread it out evenly. Then, place the cheesecake inside the refrigerator. Chill for at least 4 hours or overnight.
- Gently lift the cheesecake out of the pan using the parchment paper overhang. Slice the chilled cheesecake into 16 pieces. Then, top with homemade whipped cream and sprinkle with extra mini chocolate chips, pistachios, and diced orange peel.