Can I use a different crust for these Cannoli Cheesecake Bars?

Yes, you can substitute vanilla wafer crumbs or even crushed pizzelle cookies for an extra Italian touch. Just keep the same measurements and butter ratio.

Why is my filling watery?

This usually happens when the ricotta has too much moisture. Always drain ricotta in a fine-mesh sieve for 30 minutes before using, and make sure your cream cheese is at room temperature, not warm.

Can I add other mix-ins besides chocolate chips and pistachios?

Absolutely! Try adding candied orange peel, dried cranberries, or chopped toasted almonds. Just keep the total amount of mix-ins around ½ cup so the filling sets properly.

Easy No-Bake Cannoli Cheesecake Bars - Irresistible Italian Ricotta Dessert Recipe

Name: Cannoli Cheesecake Bars: A No-Bake Italian-American Dream Dessert
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: Italian-American
Ingredients: 1 ½ cups graham cracker crumbs; ⅓ cup granulated sugar; 6 tablespoons unsalted butter, melted; 16 ounces cream cheese, softened; 15 ounces whole milk ricotta cheese; 1 cup powdered sugar; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ¼ cup mini chocolate chips; ¼ cup chopped pistachios

Cannoli Cheesecake Bars: A No-Bake Italian-American Dream Dessert

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No-bake Italian dessert combining creamy ricotta and cream cheese filling with buttery graham crust. Perfect make-ahead treat with authentic cannoli flavors.

Author: James Carter Jr
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 12 bars 1x
Category: Dessert
Method: No-Bake
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
15 ounces whole milk ricotta cheese
1 cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ cup mini chocolate chips
¼ cup chopped pistachios

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Instructions

Line a 9×9 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly coated.
Press crumb mixture firmly into the bottom of prepared pan to form an even crust.
Beat softened cream cheese with electric mixer until smooth and creamy, about 2 to 3 minutes.
Add ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon. Beat on medium speed until well combined and smooth, being careful not to overmix.
Gently fold in mini chocolate chips and chopped pistachios with a spatula.
Pour filling over prepared crust and spread into an even layer.
Cover pan with plastic wrap and refrigerate for at least 6 hours or overnight until bars are firm and set.
Use parchment paper overhangs to lift bars out of pan. Cut into 12 squares with a sharp knife, dipping in hot water and wiping dry between cuts for clean slices.

Notes

Bring cream cheese and ricotta to room temperature before mixing for smoothest texture.
If ricotta has excess liquid, drain in fine-mesh sieve for 30 minutes before using.
Use whole milk ricotta for creamiest results and most authentic cannoli flavor.
Bars taste even better on day two after flavors meld together.

Nutrition

Serving Size: 1 bar
Calories: 285 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 55 mg

Find it online: https://www.benefitiany.com/cannoli-cheesecake-bars/