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These Cannoli Cheesecake Bars bring together the irresistible crunch of a waffle cone crust with a creamy ricotta and mascarpone filling flavored by orange zest and cinnamon. Mini chocolate chips scattered on top add a sweet finish. Every bite is rich yet balanced, perfect for transforming everyday moments or impressing at celebrations.
I first made these bars for a family birthday when I wanted something nostalgic but fun and portable. Even the family cheesecake skeptics went back for seconds.
Ingredients
- Waffle cone crumbs: deliver that unmistakable crunch and a hint of caramel flavor Use cones that smell fresh and feel snappy when broken
- Unsalted butter: ensures a tender crust Taste your butter first and use one with a sweet cream finish
- Ricotta cheese: forms the creamy base for the filling Choose full fat and strain it overnight for best results
- Mascarpone cheese: adds silkiness and a mild sweetness Look for one made with only cream and milk
- Granulated sugar: brings the right level of sweetness Finer grains blend most smoothly
- Large eggs: set the filling Pick eggs with clean intact shells at room temperature
- Vanilla extract: lifts and rounds out the filling Use pure vanilla if possible
- Fresh orange zest: gives a citrusy brightness Zest only the orange skin never the bitter white part
- Ground cinnamon: adds warmth and hints of spice Use Ceylon or Saigon for best depth
- Mini chocolate chips: offer a sweet burst and crunchy finish Quality chips melt smoothly and taste brighter
- Powdered sugar: is optional for dusting Choose a fine powder for a light snowy finish
Step-by-Step Instructions
- Prepare the Pan:
- Line a nine inch square pan with parchment paper so it hangs over two edges This will help you lift out the bars easily later
- Make the Crust:
- Press together waffle cone crumbs and melted butter until moistened Use your fingertips or a flat-bottomed glass for a thin even layer
- Mix the Filling:
- Beat ricotta mascarpone and sugar at medium speed until creamy and smooth Scrape down the bowl so no lumps remain
- Add Eggs and Flavor:
- Crack in the eggs one at a time mixing until just combined Fold in vanilla orange zest and cinnamon to blend flavors evenly
- Bake the Bars:
- Spread filling gently over the crust and smooth the top Sprinkle mini chocolate chips evenly and bake at three hundred fifty degrees Fahrenheit for thirty five to forty five minutes Bars are ready when edges are golden and the center jiggles just slightly
- Cool and Chill:
- Place the pan on a wire rack and cool completely Refrigerate for at least four hours or overnight This helps the filling set for neat slices
- Slice and Serve:
- Lift the bars using parchment and slice into eight bars Dust with powdered sugar if you like Serve cold or at cool room temperature
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You Must Know
- Each bar is packed with protein from ricotta and mascarpone
- They keep well refrigerated for up to four days or you can freeze batches for later
- A crisp crust and creamy center mean every texture box is checked
My favorite part is the orange zest It brings a little brightness that always reminds me of holidays at home Growing up we would roll our own cannoli by hand and sneak orange peel into the filling for extra flavor
Storage tips
Refrigerate bars tightly covered and they will stay fresh up to four days For longer storage wrap each piece well and freeze in a sturdy container Freeze for up to one month and thaw overnight in the fridge Slice just before serving for the cleanest edges
Ingredient substitutions
If you do not have waffle cones graham crackers work well and even sugar cones give a similar texture Swap mascarpone with cream cheese if needed but strain it a bit for a thicker filling Mix in chopped toasted pistachios if you want extra flavor or a nutty bite
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Serving suggestions
Serve bars with a dusting of powdered sugar for a classic look A drizzle of melted dark chocolate or a dollop of orange marmalade on each bar makes them extra special These bars are wonderful with espresso or sweet Italian wine at a dinner party or family brunch
Cultural and historical context
Cannoli are Sicilian in origin with a crisp fried pastry filled with sweetened ricotta By turning the classic flavors into cheesecake bars you get all the nostalgia and comfort in a much easier format Cheesecake bars are a staple at many Italian American celebrations where sharing dessert is a big part of family gatherings
Recipe FAQs
- → How can I prevent a runny filling?
Ensure both ricotta and mascarpone cheeses are well-drained and at room temperature before mixing to maintain a thick, creamy consistency.
- → Can I substitute the waffle cone crust?
Yes, graham cracker or sugar cone crumbs work as an alternative, still providing a sweet, crunchy base for the bars.
- → How should the bars be stored?
Keep the bars covered in the refrigerator for up to four days. Freezing is also possible for longer storage and easier slicing.
- → What's the best way to achieve clean slices?
Briefly freeze the bars for about 30 minutes before slicing with a sharp knife to get even, neat pieces.
- → What other toppings can I use?
Swap chocolate chips for pistachios, chopped nuts, or a mix, and finish with a dusting of powdered sugar for extra flair.
- → Which drink pairs well with these bars?
Enjoy with espresso or a sweet dessert wine like Vin Santo to highlight the bright and creamy flavors.