Cannoli Bars with Orange Ricotta Cheesecake, Whipped Cream, Pistachios, and Chocolate Chips Recipe
Delight in these luscious Cannoli Bars featuring a buttery cinnamon graham cracker crust, a creamy ricotta and cream cheese cheesecake with a bright hint of orange zest, topped with whipped cream, mini chocolate chips, and crunchy pistachios. They combine traditional cannoli flavors in a convenient bar form, perfect for dessert or a special treat.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Total Time: 6 hours 20 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 ½ cups (145 grams) graham cracker crumbs (crush whole graham crackers using a food processor or blender)
- 1 teaspoon cinnamon
- 4 tablespoons (55 grams) granulated sugar
- 7 tablespoons (100 grams) salted butter, melted (add ¼ teaspoon salt if unsalted butter)
Cheesecake
- ½ cup plus 2 tablespoons (135 grams) granulated sugar
- Zest of 1 orange (zest only)
- ¾ cup (150 grams) whole milk ricotta, strained to remove excess moisture (do not use low fat)
- 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 (adjust to taste)
- ¼ cup chopped pistachios (adjust to taste)
Instructions
- Prepare and Bake the Crust: Preheat your oven to 350°F (175°C). Line an 8×8 inch metal baking pan with parchment paper. In a medium bowl, mix the graham cracker crumbs, cinnamon, granulated sugar, and melted butter until evenly combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while you prepare the cheesecake filling.
- Make the Cannoli Cheesecake Filling: Lower the oven temperature to 325°F (162°C). In a large mixing bowl, beat the granulated sugar and orange zest together until fragrant and well combined to release the orange oils. Add the strained ricotta, cream cheese, and vanilla extract. Using an electric mixer on medium speed, beat until smooth and creamy. Add the eggs one at a time, mixing gently just until incorporated — avoid over mixing.
- Bake the Cheesecake: Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula. Place the pan on the center rack of the oven for even baking. Bake at 325°F for 24-28 minutes, until the edges are set and the center has a slight wobble when shaken. The internal temperature should reach 145°F (63°C). Once done, let it cool to room temperature.
- Chill the Bars: After cooling, place the cheesecake bars on a rack and refrigerate for at least 6 hours or overnight to fully set the texture.
- Prepare and Add the Topping: Using a mixer, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream evenly over the chilled cheesecake bars. Sprinkle mini chocolate chips and chopped pistachios on top as a beautiful garnish.
Notes
- To strain ricotta cheese, line a strainer with cheesecloth or a clean towel and set it over a bowl. Spoon ricotta into the strainer and refrigerate for about 30 minutes to remove excess moisture.
- When zesting an orange, use a microplane zester and gently scrape only the outer orange layer to avoid bitter white pith.
- Use room-temperature eggs and softened cream cheese for a smooth cheesecake batter.
- Pre-baking the crust prevents sogginess and ensures a sturdy base.
- Reducing the oven temperature after baking the crust prevents curdling and ensures a creamy texture for the cheesecake.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- Freeze bars in a freezer-safe container without the topping for up to 2 months; thaw in the refrigerator before serving.
