Easy Cannoli Cheesecake Bars Ready in 15 Minutes – Quick Italian Dessert Bars
Bake the ultimate Craving Worthy Coffee Cake Recipe with a soft buttery crumb and sweet cinnamon streusel topping. Perfect for breakfast, brunch, or coffee breaks.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9×13-inch baking pan
- Spatula
- Measuring Cups and Spoons
- Parchment paper (for easy removal)
Ingredients
- 1 ½ cups graham cracker crumbs (or cannoli shell crumbs)
- ½ cup melted butter
- 2 tbsp sugar (for crust)
- 8 oz cream cheese, softened
- 1 cup ricotta cheese (drained if watery)
- 1 cup mascarpone cheese
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 tbsp honey (optional)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Zest of 1 orange
- 1 cup mini chocolate chips
- Optional garnish: chopped pistachios, extra chocolate chips, powdered sugar
Instructions
- Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a lined 9x13-inch pan.
- Mix Filling: Beat cream cheese, ricotta, and mascarpone until smooth. Add granulated sugar, powdered sugar, honey, vanilla, cinnamon, and orange zest. Mix until creamy.
- Add Mix-ins: Fold in mini chocolate chips and pistachios.
- Layer Filling: Spread mixture evenly over crust.
- Bake or Chill:Bake: Preheat oven to 350°F (175°C). Bake for 35–40 minutes until set. Cool completely.No-Bake: Chill for 4 hours until firm.
- Cut & Garnish: Slice into bars. Garnish with pistachios, powdered sugar, or extra chocolate chips. Serve chilled.
Notes
- Drain ricotta if watery to avoid a loose filling.
- Line your pan with parchment for easy removal and neat slices.
- Make ahead: Bars store well in the fridge for 3–4 days or freeze for up to 2 months.
- Flavor twist: Add almond extract, swap orange zest for lemon, or drizzle with chocolate ganache.
- No-bake option: Chill filling over crust for a quicker version.