Cannoli Cheesecake Bars
A delightful dessert that combines the creamy richness of cheesecake with classic cannoli flavors, making it a must-try for any occasion.
Ingredients
For the crust
- 1 cup graham cracker crumbs You can use gluten-free graham cracker crumbs for a gluten-free option.
- ½ cup unsalted butter, melted Let the butter cool slightly before mixing.
For the cheesecake filling
- 2 cups cream cheese, softened Use full-fat for a creamier texture.
- 1 cup ricotta cheese For a vegan option, substitute with silken tofu.
- 1 cup powdered sugar Regular sugar can be used if blended finely.
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips Feel free to adjust the amount to preference.
- ½ teaspoon cinnamon
- 1 cup whipped cream Fold in gently to maintain airiness.
Instructions
Preparation
- Gather all your ingredients to ensure a smooth process.
- Soften the cream cheese and let the melted butter cool.
Prepare the crust
- Mix the graham cracker crumbs and melted butter in a medium bowl until combined.
- Press this mixture firmly into the bottom of a greased baking dish.
Make the cheesecake filling
- In a large mixing bowl, beat the softened cream cheese and ricotta until creamy.
- Add powdered sugar and vanilla extract, mixing until smooth.
Add flavors
- Gently fold in mini chocolate chips and cinnamon.
- Scrape the bowl edges to ensure everything is mixed properly.
Precautionary steps
- Carefully fold in the whipped cream into the cheese mixture gently.
Assemble and bake
- Spread the cheesecake mixture over the graham cracker crust evenly.
- Bake in a preheated oven at 350°F (175°C) for around 30 minutes.
- Check that the filling is set but with a slight jiggle.
Cooling and serving
- Allow to cool to room temperature before refrigerating for at least 2 hours.
- Cut into slices and serve chilled.
Notes
Store in an airtight container in the refrigerator for up to a week. For freezing, wrap individual slices in plastic and store in a freezer-safe container for 2-3 months.