This cannoli inspired cheesecake bars recipe became a staple the first time I brought a pan to a casual family gathering and watched it disappear within an hour. I discovered this combination when I wanted the crisp, creamy personality of traditional cannoli but in an easy to share, less fussy form. The flavors of ricotta and cream cheese come together in a silky filling that keeps the light ricotta notes of a cannoli while offering the comfort of a classic baked cheesecake.

I first tested this on a rainy afternoon and the texture surprised me. The crust sets firmly without becoming rock hard and the filling stays glossy and tender after a gentle bake. The mini chocolate chips are crucial because their small size prevents sinking and gives you chocolate in every bite. This version is approachable and forgiving which makes it one of my favorite desserts to bring to potlucks and weeknight celebrations.

Ingredients

• Graham cracker crumbs: 1 1/2 cups packed crumbs, about 12 full sheets crushed finely. Look for whole honey graham crackers for deeper flavor and press them firmly into the pan for a stable base.
• Granulated sugar for crust: 1/4 cup. This helps bind the crumbs and adds gentle sweetness to the base without overpowering the filling.
• Melted unsalted butter: 6 tablespoons. Use unsalted so you control salt levels. Melt it slowly and mix until the crumbs are evenly coated.
• Cream cheese: 16 ounces full fat, softened to room temperature. Softening fully is crucial so the filling mixes smooth and avoids lumps.
• Granulated sugar for filling: 1/2 cup. Add gradually and scrape the bowl so the texture becomes satiny and not gritty.
• Vanilla extract: 1 teaspoon pure vanilla. Quality vanilla will lift and round flavor notes more than imitation extract.
• Large eggs: 2 eggs at room temperature. Warming eggs to room temp prevents cracks in the bars and helps incorporation.
• Whole milk ricotta: 1 cup. Choose a creamy, drained ricotta for best body and to preserve the cannoli character.
• Mini chocolate chips: 1/2 cup. Mini chips stay distributed throughout the filling so each bar gets chocolate without sinks or clumps.
• Powdered sugar: 1/4 cup for dusting. Use a fine sieve for an even snowfall finish just before serving.

Instructions

Prepare the pan and crust:Preheat your oven to 325 degrees F. Line an 8 by 8 inch square pan with parchment leaving an overhang for easy removal. Combine 1 1/2 cups graham cracker crumbs and 1/4 cup granulated sugar then stir in 6 tablespoons melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup to compact evenly. Bake the crust for 8 minutes to set and then cool slightly while you make the filling.Make the ricotta cheesecake filling:In a large bowl, beat 16 ounces softened cream cheese until very smooth. Gradually add 1/2 cup granulated sugar and 1 teaspoon vanilla extract, scraping the bowl as needed. Add 2 room temperature eggs one at a time and mix until incorporated. Fold in 1 cup whole milk ricotta gently to preserve creaminess. Avoid overbeating once the ricotta is added to prevent a tough texture.Add chocolate and assemble:Fold 1/2 cup mini chocolate chips into the filling using a spatula so they distribute without sinking. Pour the filling over the warm crust and smooth the top. Tap the pan gently on the counter to release air bubbles and level the surface.Bake and check doneness:Bake at 325 degrees F for about 20 to 25 minutes or until edges are set and the center still slightly jiggles when you gently shake the pan. The residual heat finishes cooking while cooling so avoid overbaking which dries the texture. If the surface starts to brown too much tent lightly with foil.Cool and finish:Allow the bars to cool on a wire rack to room temperature then refrigerate for at least 2 hours to fully set. Use the parchment overhang to lift the bars from the pan and dust with 1/4 cup powdered sugar before slicing. For tidy pieces, chill thoroughly and use a hot dry knife wiped between cuts.

Storage Tips

Store chilled in an airtight container in the refrigerator for up to four days. For longer storage freeze the pan wrapped twice, first with parchment then with heavy duty foil, up to two months. Thaw overnight in the refrigerator before slicing. To reheat a single slice warm for 10 seconds in the microwave if you prefer it slightly softer, but be cautious because the filling can melt quickly.

Ingredient Substitutions

If you need a gluten free version use gluten free graham style crumbs and confirm the mini chips are gluten free. For a lighter filling you can replace half the cream cheese with full fat ricotta, though texture will be slightly grainier. For a nutty twist substitute crushed amaretti cookies for the graham crumbs using the same volume. Use dairy free cream cheese and a plant based ricotta alternative to make a dairy free approximation but expect flavor changes.

Serving Suggestions

Serve squares chilled with a dusting of powdered sugar and a few extra mini chips on top for garnish. Pair with a short espresso or a bright Moscato for contrast. For summer gatherings offer a berry compote on the side to add tang and color. These bars are elegant on a dessert tray or simple in a picnic box.

Cultural Background

The recipe channels classic Italian cannoli which are handheld tubes filled with sweet ricotta. Cannoli originated in Sicily and were often made for festive occasions. This bars interpretation takes the ricotta and chocolate combination and translates it into a baked, American style dessert that is easier to share while still honoring the creamy, sweet elements that make cannoli beloved.

Seasonal Adaptations

In winter add a pinch of ground cinnamon and orange zest to the filling to echo holiday flavors. For spring fold in a few tablespoons of lemon curd for brightness. During autumn sprinkle a little crushed toasted hazelnut on top for texture. Small seasonal changes elevate the bars without changing the core method.

Meal Prep Tips

Make the crust and filling a day ahead and keep them separately chilled for the best workflow. Bake on the day you plan to serve when possible then chill to set. For grab and go lunches cut into bars and wrap individually with parchment then place in airtight containers for easy portioning. Label with date and reheat lightly before serving if desired.

These bars bring comfort and a little sophistication to any table. Whether you make them for a weekday treat or a special event they are easy to adapt and are reliably delicious when you follow the simple techniques described above.