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 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.