This recipe for Cannoli Cheesecake Bars is my fast-track answer when guests say, “Bring something sweet,” or when I want a familiar Italian flavor with minimal fuss. I first put these together on a hectic Sunday afternoon when I wanted the flavors of classic cannoli—ricotta, cream cheese, and chocolate—without the deep-frying and intricate shells. The result was a tray of bars with a buttery graham crust and a luxuriously creamy filling that tastes like a handheld cannoli crossed with a light cheesecake. They slice cleanly, travel well, and always vanish at potlucks.

What makes these bars special is the marriage of textures and the ease of the method. The crust is golden and slightly crisp at the edges, the filling is silky but holds its shape, and the mini chocolate chips give quick bursts of chocolate without weighing the bars down. I like to use full-fat cream cheese and whole-milk ricotta for richness; they create a slightly tangy, fluffy interior that keeps a cannoli’s character but feels like a dessert anyone can scoop into a lunchbox. This version requires only about 15 minutes of active mixing and assembly time — perfect for weeknight baking or last-minute entertaining.

Ingredients

• Graham cracker crumbs: 1 1/2 cups, packed (about 12 full sheets). Use a finely ground crumb for an even crust; you can use Honey Maid or another sturdy brand.
• Granulated sugar (for crust): 1/4 cup. Adds structure and a touch of sweetness to balance the tang of the filling.
• Melted butter: 6 tbsp unsalted. Melted and slightly cooled butter binds the crumbs and toasts during baking for a rich base.
• Cream cheese: 16 oz full-fat, softened to room temperature. Softening completely prevents lumps and ensures a smooth filling; Philadelphia brand works consistently.
• Granulated sugar (for filling): 1/2 cup. Add gradually while mixing so it dissolves fully into the cheese mixture.
• Vanilla extract: 1 tsp pure vanilla. Quality vanilla deepens the flavor and complements the ricotta’s brightness.
• Large eggs: 2, room temperature. Room-temp eggs incorporate more easily and reduce the risk of cracking the baked custard.
• Ricotta cheese: 1 cup whole-milk ricotta. Drained lightly for a few minutes if watery; it adds cannoli authenticity and lightness.
• Mini chocolate chips: 1/2 cup. Use mini chips so they remain suspended and distribute evenly through the filling.
• Powdered sugar: 1/4 cup for dusting. Provides a classic snowy finish that reads as bakery-quality. Sift before dusting for a delicate look.

Instructions

Prepare the pan and crust: Preheat the oven to 325°F. Line an 8x8-inch square pan with parchment, leaving an overhang for easy removal. In a mixing bowl combine 1 1/2 cups graham crumbs and 1/4 cup sugar, then stir in 6 tbsp melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the pan using the bottom of a measuring cup to compact the crust—this prevents crumbling when slicing. Bake the crust 8 minutes until set and fragrant; allow to cool slightly while you make the filling. Mix the filling: Using a hand mixer or stand mixer fitted with a paddle, beat 16 oz softened cream cheese on medium speed until smooth. Gradually add 1/2 cup granulated sugar, scraping the bowl once, then beat in 1 tsp vanilla. Add eggs one at a time on low speed until just blended—overbeating can incorporate too much air and cause cracks. Fold in 1 cup ricotta with a spatula until smooth and uniform. Finally, fold in 1/2 cup mini chocolate chips to distribute evenly without breaking them. Assemble and bake: Pour the filling over the par-baked crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release air bubbles. Bake at 325°F for 18–22 minutes, until the center is set but still slightly jiggly—it will continue to firm as it cools. Avoid overbaking to keep a creamy texture similar to cannoli filling. Cool and chill: Remove from the oven and let cool to room temperature on a wire rack. Then refrigerate for at least 2 hours, up to overnight; chilling is crucial for clean slices and proper texture. Use the parchment overhang to lift the chilled slab from the pan before slicing into 12 bars. Dust with 1/4 cup powdered sugar just before serving.

Storage Tips

To keep the bars at their best, cool completely, then wrap the pan tightly with plastic wrap before refrigerating. For sliced bars, place parchment between layers to prevent sticking. Refrigerated bars stay fresh for up to five days. To freeze, place slices on a baking sheet until firm, then wrap individually in plastic and store in a freezer-safe bag for up to three months. Thaw in the refrigerator overnight and dust with additional powdered sugar just before serving. Reheat is not recommended — these are best served chilled or at cool room temperature.

Ingredient Substitutions

If you want a slightly lighter texture, substitute half the cream cheese with mascarpone (same volume), which keeps richness but softens tang. For a lower-sugar version, reduce the filling sugar to 1/3 cup and dust with a lighter sprinkle of powdered sugar. Gluten-free graham-style crumbs can replace traditional crumbs 1:1; press firmly and bake a little longer to ensure a set crust. For a dairy-free take, use vegan cream cheese and a plant-based ricotta substitute, but expect differences in flavor and texture.

Serving Suggestions

Serve bars chilled with espresso or a citrusy dessert wine. Garnish with a few mini chips, a light orange zest, or a dollop of whipped cream for a festive presentation. For brunch, pair with fresh berries and a dusting of cinnamon. These bars make a lovely boxed dessert for parties — add a small paper doily under each slice and a light sprinkle of powdered sugar for bakery-style flair.

Cultural Background

Cannoli are classic Sicilian pastries featuring a crisp tube-shaped shell filled with sweetened ricotta. This tray-style interpretation leans on that filling tradition while embracing American cheesecake techniques — cream cheese gives structure and tang, ricotta brings the authentic Sicilian flavor. The hybrid is a nod to Italian-American baking where simplicity and portability often influence adaptations, making beloved flavors accessible in new formats.

Seasonal Adaptations

In spring and summer, fold in a tablespoon of lemon or orange zest to brighten the filling; add chopped strawberries on top just before serving. In fall, stir in a pinch of cinnamon or nutmeg to the crust or filling for warmth. During holidays, swap mini chips for chopped pistachios and a drizzle of white chocolate to echo festive colors. Adjust bake time slightly if you add heavier mix-ins to avoid overcooking.

Meal Prep Tips

These bars are ideal for make-ahead desserts. Bake and chill them the day before you need them; they slice cleaner after a full chill. For portion-controlled meal prep, cut into smaller squares and pack in single-portion containers with parchment separators. If transporting, use a non-slip liner and an insulated cooler if you’ll be away from refrigeration for an extended period.

Making these bars always reminds me of the afternoons I’d spend with family, sharing small bites and big stories. They’re simple, satisfying, and versatile — a recipe you’ll reach for whenever you want the cozy candor of cannoli without the fuss. Make them your own and enjoy every creamy, chocolatey bite.