Cannoli Cheesecake Bars: A Deliciously Easy Italian-Inspired Treat

If you love the creamy, sweet, and slightly tangy flavors of a classic Italian cannoli, but you’re also a fan of cheesecake, you’re in for a treat! These Cannoli Cheesecake Bars combine the best of both worlds in a surprisingly simple and incredibly satisfying dessert. They’re perfect for parties, potlucks, or a delightful weeknight indulgence. This guide provides a deep dive into every aspect of the recipe, making it foolproof even for beginner bakers.

A Sweet Sicilian Story (Optional Anecdote)

My first taste of a real cannoli was on a trip to Sicily. The crisp shell, filled with a sweet, ricotta-based cream and studded with chocolate chips, was a revelation. Years later, I wanted to recreate that experience but in a more accessible format. That’s how these Cannoli Cheesecake Bars were born – a delicious fusion of Italian tradition and American convenience.

Ingredient Descriptions: The Magic Behind the Flavors

Each ingredient plays a vital role in creating the unique flavor and texture of these bars:

For the Crust:

• Waffle Cone Crumbs: This is the key ingredient that sets this crust apart! Waffle cones provide a subtle sweetness and a delightful crunch that complements the creamy filling. You can find waffle cones at most grocery stores. Graham cracker crumbs can be substituted, but the waffle cone flavor is highly recommended. Note: About 10-12 waffle cones should yield 1 1/2 cups of crumbs.
• Melted Butter: Binds the crumbs together, creating a cohesive and flavorful crust. Unsalted butter can be used, but you might want to add a pinch of salt.

For the Filling:

• Ricotta Cheese (Full-Fat, Room Temperature, Strained): The heart of the cannoli flavor! Full-fat ricotta is essential for a rich and creamy texture. Straining the ricotta overnight removes excess moisture, preventing a soggy cheesecake. See detailed instructions on straining below. Whole milk ricotta is preferred.
• Mascarpone Cheese (Full-Fat, Room Temperature, Strained): Adds a luxurious creaminess and a subtle sweetness that complements the ricotta. Like ricotta, straining is crucial for the best texture. Full-fat is essential.
• Granulated Sugar: Provides sweetness and helps create a smooth filling.
• Large Eggs (Room Temperature): Bind the filling and add richness. Room temperature eggs emulsify better into the batter.
• Vanilla Extract: Enhances the overall flavor. Use pure vanilla extract for the best taste.
• Fresh Orange Zest: A classic cannoli ingredient that adds a bright, citrusy note. Use a microplane or the fine side of a box grater to zest the orange. Be sure to zest only the colored part of the peel, not the white pith, which is bitter.
• Ground Cinnamon: Provides a warm, comforting spice that complements the other flavors.
• Mini Chocolate Chips: Another essential cannoli component! Mini chocolate chips distribute more evenly throughout the filling. You can use regular chocolate chips, but mini chips are preferred.

Optional Topping:

• Powdered Sugar: For dusting before serving. Adds a little more sweetness and a very pretty look to the bars.

Equipment/Tools: Essential Gear for Easy Baking

• 9×9-inch Square Baking Pan: The perfect size for these bars.
• Parchment Paper: Lining the pan with parchment paper makes it easy to lift the bars out after baking and chilling.
• Medium Mixing Bowl: For preparing the crust.
• Large Mixing Bowl: For making the cheesecake filling.
• Electric Mixer (Handheld or Stand Mixer): For creaming the cheeses and making the batter.
• Rubber Spatula: For scraping down the sides of the bowl and folding ingredients.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Microplane or Fine Grater: For zesting the orange.
• Cheesecloth or fine-mesh sieve: For straining the ricotta and mascarpone.

Complete Recipe: Cannoli Cheesecake Bars

Ingredients with Measurements:

For the Crust:

• 1 1/2 cups waffle cone crumbs (about 10-12 cones)
• 5 tablespoons butter, melted

For the Filling:

• 8 ounces ricotta cheese, full-fat, room temperature, strained overnight
• 8 ounces mascarpone cheese, full-fat, room temperature, strained overnight
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon fresh orange zest
• 1/4 teaspoon ground cinnamon
• 3/4 cup mini chocolate chips

Optional Topping

• Powdered Sugar

Step-by-Step Instructions:

1. Prepare the Cheeses (The Night Before):

1. Straining the Ricotta and Mascarpone: This step is crucial for preventing a soggy cheesecake.
   • Line a fine-mesh sieve or colander with several layers of cheesecloth.
   • Place the ricotta in the cheesecloth-lined sieve.
   • Repeat with the mascarpone in a separate cheesecloth-lined sieve (or do them one at a time).
   • Set the sieves over bowls to catch the draining liquid.
   • Cover and refrigerate overnight (or for at least 8 hours).

2. Make the Crust:

1. Preheat oven to 350°F (175°C).
2. Line the bottom and two sides of a 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides. This will make it easier to lift the bars out later. Optional, but highly recommended.
3. In a medium mixing bowl, combine the waffle cone crumbs and melted butter. Mix well until the crumbs are evenly moistened.
4. Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form a thin crust.

3. Make the Filling:

1. In a large mixing bowl, beat together the strained ricotta, strained mascarpone, and granulated sugar with an electric mixer on medium speed until smooth and well combined (about 1-2 minutes).
2. Add the eggs one at a time, beating well after each addition.
3. Add the vanilla extract, orange zest, and cinnamon. Beat until just combined.

4. Assemble and Bake:

1. Pour the cheesecake filling over the prepared crust and spread it evenly with a rubber spatula.
2. Sprinkle the mini chocolate chips evenly over the top of the filling.
3. Bake in the preheated oven for 30-45 minutes, or until the edges are slightly golden brown and the center is nearly set (it may still have a slight jiggle). Note: Baking time may vary depending on your oven. Start checking at 30 minutes.
   • Reader feedback indicates that 35-45 minutes may be a more accurate baking time for some ovens. Pan size or recipe alterations will also influence baking time.

5. Cool and Chill:

1. Remove the cheesecake bars from the oven and let them cool completely to room temperature.
2. Once cooled, cover the pan with plastic wrap or foil and refrigerate for at least 4-6 hours, or preferably overnight, to allow the filling to fully set. You can also freeze the bars for easier slicing.

6. Serve:

1. Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang.
2. Cut into bars of your desired size (8 large bars or smaller squares).
3. Dust with powdered sugar, if desired.
4. Serve chilled.

Troubleshooting Common Problems:

• Crust is Soggy: This is usually caused by not straining the ricotta and mascarpone properly or by using low-fat cheeses. Make sure to strain the cheeses overnight and use full-fat varieties.
• Filling is Watery: This can also be caused by not straining the cheeses or by overbaking.
• Cheesecake Cracked: Cracking can occur if the cheesecake is overbaked or cooled too quickly. While cracks don’t affect the taste, they can be visually unappealing.
• Waffle Cones are Hard to Crush: Place the waffle cones in a zip-top bag and crush them with a rolling pin. You can also use a food processor, but be careful not to over-process them into a fine powder.

Tips and Variations:

• Graham Cracker Crust: If you don’t have waffle cones, you can substitute graham cracker crumbs. Use the same amount (1 1/2 cups).
• Chocolate Crust: Use chocolate wafer cookies or chocolate graham crackers for a chocolate crust.
• Add Nuts: Add chopped pistachios or almonds to the filling or sprinkle them on top for added crunch and flavor.
• Lemon Zest: Substitute lemon zest for the orange zest for a different citrusy flavor.
• Chocolate Drizzle: Drizzle melted chocolate over the bars after they’ve been chilled and cut.
• Mini Cheesecakes: Make mini cheesecakes by using a muffin tin lined with paper liners. Adjust the baking time accordingly.
• Spice it Up: A pinch of ground cardamom will add a subtle warmth and complexity.

Serving Suggestions:

• Serve chilled, straight from the refrigerator.
• Dust with powdered sugar just before serving.
• Garnish with a few extra mini chocolate chips.
• Serve with a dollop of whipped cream.
• Offer a side of fresh berries.

Pairing Recommendations:

• Drinks: Coffee (especially espresso or cappuccino), tea, dessert wine (like a Moscato d’Asti), or a glass of milk.
• Side Dishes: These bars are rich and satisfying on their own, but a small scoop of vanilla ice cream or a light fruit salad could complement them nicely.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 8 large bars). Actual values may vary based on specific ingredients and portion sizes.

• Calories: 350-450
• Fat: 25-35g
• Saturated Fat: 15-20g
• Cholesterol: 100-150mg
• Sodium: 150-200mg
• Carbohydrates: 25-35g
• Fiber: 1-2g
• Sugar: 20-25g
• Protein: 8-10g

Note: This is a rich, indulgent dessert, best enjoyed in moderation.

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Comprehensive FAQ:

Q: Can I make these ahead of time?

A: Yes, these bars are excellent for making ahead. They need to chill for at least 4-6 hours, but overnight is even better. You can also freeze them for longer storage.

Q: How long do they last in the refrigerator?

A: Stored properly in an airtight container, these cheesecake bars will last for up to 3-5 days in the refrigerator.

Q: Can I freeze them?

A: Yes, these bars freeze very well. Wrap them tightly in plastic wrap and then aluminum foil, or place them in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Q: Do I really need to strain the ricotta and mascarpone?

A: Yes, this step is crucial for preventing a soggy cheesecake. Straining removes excess moisture, resulting in a creamier, more stable filling.

Q: Can I use low-fat ricotta or mascarpone?

A: It’s not recommended. Full-fat cheeses provide the best flavor and texture for these bars. Low-fat versions will result in a less creamy and potentially watery filling.

Q: Can I use regular chocolate chips instead of mini chips?

A: Yes, you can, but mini chocolate chips distribute more evenly throughout the filling.

Q: My cheesecake bars are sticking to the pan, even with parchment paper. A: Ensure that your parchment is slightly overhanging the sides of the pan. Also, wait to cut them until they’re completely chilled, as they will firm up considerably.

Q: I don’t have waffle cones. What can I use instead?

A: Graham cracker crumbs are the best substitute. Use the same amount (1 1/2 cups).

Q: Can I use pre-made waffle cone crumbs? A: If you can find pre-made waffle cone crumbs, feel free to use them. Make sure they are relatively fresh for the best flavor.

Q: Can I double the recipe? A: Yes! You will need a 9×13 inch baking pan, and you may need to increase baking time. Keep a close eye on them and bake until the center is nearly set.

Q: Why is my cheesecake watery even after straining the cheese? A: Be sure you are using full-fat ricotta and mascarpone. You may also need to cook the cheesecake a bit longer. If your oven runs low, use a thermometer to confirm it is actually at 350.