Authentic Cannoli Cheesecake Bars with Ricotta, Chocolate & Pistachios

If you love the rich flavor of classic Sicilian cannoli and the creamy indulgence of cheesecake, these Cannoli Cheesecake Bars are about to become your new favorite dessert.

With a buttery cookie crust, a smooth ricotta-cheesecake filling, and a topping of chocolate chips and chopped pistachios, every bite tastes like a pastry shop treat — but made right in your own kitchen.

These bars are the perfect no-fuss dessert for holidays, birthdays, Italian family gatherings, or whenever you’re craving something sweet, nostalgic, and irresistibly authentic.

DOWNLOAD PDF WITH RECIPE OF CANNOLI CHEESECAKE BARS HERE:

CannoliCheesecakeBars

Cooking Times & Yield

• Prep Time: 20 minutes

• Bake Time: 35–40 minutes

• Chill Time: 4 hours (best overnight)

• Total Time: ~5 hours

• Yield: 20 bars

Ingredients

Crust

• 2 1/2 cups crushed Italian cookies (or graham crackers) — 250 g

• 3/4 cup + 1 Tbsp unsalted butter, melted — 185 g

• 6 Tbsp + 2 tsp granulated sugar — 90 g

• 1 2/3 tsp vanilla extract — 8 g

Cannoli Cheesecake Filling

• 26 2/3 oz ricotta cheese, well drained (best: sheep’s milk) — 760 g

• 13 1/3 oz mascarpone (or cream cheese) — 380 g

• 1 1/4 cups powdered sugar — 150 g

• 1 2/3 tsp vanilla extract — 8 g

• 1 2/3 tsp lemon zest — 4 g

• 3/4 cup + 1 Tbsp + 1 tsp mini chocolate chips — 145 g

• 6 Tbsp + 2 tsp chopped pistachios (optional) — 40 g

Topping

• 1 2/3 cups whipped cream — 400 g
  (or whip 180 ml / 3/4 cup heavy cream + 15 g powdered sugar)

• Extra chocolate chips + pistachios for garnish

Instructions

1. Preheat & Prepare Pan
   Preheat oven to 325°F (160°C). Line a 9×13-inch (23×33 cm) pan with parchment paper, leaving overhang.

2. Make the Crust
   Mix cookie crumbs, melted butter, sugar, and vanilla. Press firmly into the bottom of the pan.

3. Prepare the Filling
   Beat ricotta, mascarpone, powdered sugar, vanilla, and lemon zest until smooth.
   Fold in chocolate chips and pistachios.

4. Bake
   Spread filling over crust. Bake 35–40 minutes, until edges are set and center slightly jiggles.

5. Cool & Chill
   Cool completely, then refrigerate at least 4 hours, preferably overnight.

6. Slice & Decorate
   Lift out using parchment. Slice into 20 bars (4×5 grid).
   Top with whipped cream and garnish with pistachios + chocolate chips.

Tips & Tricks

• Drain ricotta well: 30–60 minutes in a strainer makes the bars firm and creamy.

• Cleaner slices: Cut with a warm knife wiped dry between cuts.

• Cannoli flavor boost: Add 1/4 tsp cinnamon if desired.

• Best pistachios: Bronte pistachios give the most authentic Sicilian taste.

FAQ

1. Can I substitute mascarpone with cream cheese?
Yes. Mascarpone is richer and more traditional, but cream cheese works well.

2. Can I make these ahead?
Absolutely—these taste best after chilling overnight.

3. How do I store them?
Keep refrigerated in an airtight container for up to 4 days.

4. Can I freeze them?
Yes, freeze without whipped topping for up to 1 month.

Nutritional Facts (Approx. per 1 bar)

CANNOLI CHEESECAKE BARS

With a buttery cookie crust, a smooth ricotta-cheesecake filling, and a topping of chocolate chips and chopped pistachios, every bite tastes like a pastry shop treat — but made right in your own kitchen.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

4 hours hrs

Total Time 5 hours hrs

Course Dessert

Cuisine American, Italian

Servings 20 bars

Notes

Ingredients 

Crust

• 2 1/2 cups crushed Italian cookies (or graham crackers) — 250 g
• 3/4 cup + 1 Tbsp unsalted butter, melted — 185 g
• 6 Tbsp + 2 tsp granulated sugar — 90 g
• 1 2/3 tsp vanilla extract — 8 g

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Cannoli Cheesecake Filling

• 26 2/3 oz ricotta cheese, well drained (best: sheep’s milk) — 760 g
• 13 1/3 oz mascarpone (or cream cheese) — 380 g
• 1 1/4 cups powdered sugar — 150 g
• 1 2/3 tsp vanilla extract — 8 g
• 1 2/3 tsp lemon zest — 4 g
• 3/4 cup + 1 Tbsp + 1 tsp mini chocolate chips — 145 g
• 6 Tbsp + 2 tsp chopped pistachios (optional) — 40 g

---

Topping

• 1 2/3 cups whipped cream — 400 g
  (or whip 180 ml / 3/4 cup heavy cream + 15 g powdered sugar)
• Extra chocolate chips + pistachios for garnish

---

Instructions

1. Preheat & Prepare Pan
   Preheat oven to 325°F (160°C). Line a 9x13-inch (23x33 cm) pan with parchment paper, leaving overhang.
2. Make the Crust
   Mix cookie crumbs, melted butter, sugar, and vanilla. Press firmly into the bottom of the pan.
3. Prepare the Filling
   Beat ricotta, mascarpone, powdered sugar, vanilla, and lemon zest until smooth.
   Fold in chocolate chips and pistachios.
4. Bake
   Spread filling over crust. Bake 35–40 minutes, until edges are set and center slightly jiggles.
5. Cool & Chill
   Cool completely, then refrigerate at least 4 hours, preferably overnight.
6. Slice & Decorate
   Lift out using parchment. Slice into 20 bars (4×5 grid).
   Top with whipped cream and garnish with pistachios + chocolate chips.

---

Tips & Tricks

• Drain ricotta well: 30–60 minutes in a strainer makes the bars firm and creamy.
• Cleaner slices: Cut with a warm knife wiped dry between cuts.
• Cannoli flavor boost: Add 1/4 tsp cinnamon if desired.
• Best pistachios: Bronte pistachios give the most authentic Sicilian taste.