Cannoli Cheesecake Bars (Print Version)
Irresistible bars with cannoli-inspired filling, orange zest, chocolate chips, and crisp crust. Ideal for gatherings.
# Ingredients:
→ Crust
01 -
180 grams waffle cone crumbs (about 10–12 cones) or graham cracker crumbs
02 -
70 grams unsalted butter, melted
→ Cheesecake Filling
03 -
225 grams full-fat ricotta cheese, at room temperature, preferably strained overnight
04 -
225 grams full-fat mascarpone cheese, at room temperature, preferably strained overnight
05 -
100 grams granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
0.5 teaspoon fresh orange zest
09 -
0.25 teaspoon ground cinnamon
→ Topping
10 -
135 grams mini chocolate chips
11 -
Powdered sugar, for dusting (optional)
# Steps to Follow:
01 -
Preheat oven to 175°C. Line the bottom and two sides of a 23x23 cm square baking pan with parchment paper, leaving overhangs for easy removal.
02 -
In a medium bowl, combine waffle cone crumbs and melted butter. Mix until the texture resembles wet sand. Firmly press the mixture into the bottom of the prepared pan to form an even, thin base.
03 -
In a large mixing bowl, use an electric mixer to beat ricotta, mascarpone, and granulated sugar on medium speed until smooth and thoroughly combined.
04 -
Add eggs one at a time, beating just until each is incorporated. Mix in vanilla extract, orange zest, and cinnamon until smoothly blended.
05 -
Pour the cheesecake filling over the crust and smooth the surface with a spatula. Evenly distribute mini chocolate chips on top.
06 -
Bake in the preheated oven for 35 to 45 minutes, until the edges are golden and the center is just set but still slightly wobbly. Baking times may vary by oven and pan.
07 -
Allow the pan to cool completely on a wire rack. Transfer to the refrigerator and chill for at least 4 to 6 hours, or overnight, until fully set.
08 -
Use parchment overhang to remove cheesecake from the pan. Slice into 8 bars or desired portions. Dust with powdered sugar before serving, if desired.
09 -
Store bars covered in the refrigerator for up to 4 days, or freeze for extended storage.
# Additional Notes:
01 -
For clean slices, briefly freeze bars for 30 minutes before cutting.
02 -
If desired, substitute graham cracker or sugar cone crumbs for waffle cones.
03 -
Mini chocolate chips may be swapped for chopped pistachios or a mixture of nuts and chocolate chips for variation.
04 -
Ensure both ricotta and mascarpone cheeses are well-drained to maintain a firm filling.
05 -
Pairs excellently with espresso or a dessert wine such as Vin Santo.