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Cannoli Bars Recipe

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4.1 from 7 reviews

  • Author: Sara
  • Total Time: 5 hours (includes chilling time)
  • Yield: 16 servings
  • Diet: Low Fat

Description

These no-bake Cannoli Bars are a creamy, decadent dessert inspired by the classic Italian cannoli. Featuring a buttery graham cracker crust layered with a luscious mixture of cream cheese, ricotta, and hints of orange zest, they are studded with toasted pistachios and mini chocolate chips for a delightful crunch. Perfectly chilled to set, these bars offer a luscious texture and rich flavor, making them an easy yet impressive treat for any occasion.

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 8 tbsp melted butter

Cannoli Filling

  • 16 oz full-fat cream cheese, softened
  • 16 oz whole-milk ricotta cheese, drained
  • 1 cup powdered sugar, sifted
  • 1 tsp orange zest
  • 1/2 tsp vanilla bean paste
  • 1/3 cup toasted pistachios, roughly chopped (plus more for garnish)
  • 1/2 cup mini chocolate chips (plus more for garnish)

Garnish (Optional)

  • Whipped cream
  • Dried orange peel, roughly chopped

Instructions

  1. Prepare the crust: Coat a 9×9 inch baking dish with nonstick spray and line it with parchment paper, leaving an overhang for easy removal. Pulse graham crackers in a food processor until fine crumbs form or crush them in a sealed bag with a rolling pin.
  2. Mix crust ingredients: In a large bowl, combine graham cracker crumbs, ground cinnamon, and salt. Pour melted butter over the mixture and stir until all crumbs are moistened and resemble wet sand.
  3. Form the crust: Firmly press the crumb mixture evenly into the bottom of the prepared baking dish, compacting tightly. Place the pan in the freezer for 20-30 minutes to set.
  4. Drain ricotta: Place ricotta cheese in a fine-mesh sieve lined with cheesecloth or paper towels over a bowl. Let it drain in the refrigerator for 30-60 minutes or overnight to remove excess moisture.
  5. Beat cream cheese and zest: Using an electric mixer with a paddle attachment or hand mixer, beat the softened cream cheese with orange zest on medium speed until smooth and lump-free, about 2-3 minutes, scraping the bowl sides as needed.
  6. Add ricotta and sweeteners: Mix in the drained ricotta, sifted powdered sugar, and vanilla bean paste. Continue beating until smooth and fully combined.
  7. Fold in mix-ins: Gently fold mini chocolate chips and chopped toasted pistachios into the cheese mixture until evenly distributed.
  8. Assemble bars: Spoon the creamy filling onto the chilled graham cracker crust, spreading it out evenly.
  9. Chill to set: Refrigerate the pan for at least 4 hours or overnight to allow the filling to firm up.
  10. Serve: Use the parchment paper overhang to lift the cheesecake from the pan. Slice into 16 bars and garnish each with whipped cream, extra mini chocolate chips, chopped pistachios, and diced dried orange peel if desired.

Notes

  • Draining ricotta thoroughly is essential to prevent a watery filling.
  • If you prefer, use vanilla extract instead of vanilla bean paste.
  • Bars can be stored covered in the refrigerator for up to 3 days.
  • For a nut-free version, omit the pistachios and substitute with additional mini chocolate chips or chopped chocolate.
  • Allow the crust to freeze before adding filling to help it hold firm and prevent sogginess.
  • Prep Time: 1 hour 15 minutes (includes draining ricotta & chilling crust)
  • Cook Time: 0 minutes (no baking required)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-American

Find it online: https://sarabaking.com/cannoli-bars-recipe/