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Short, Catchy Intro

So you want dessert but also need your evening back. I feel you. These Chocolate Chip Cannoli Cheesecake Bars give you everything rich, creamy, and a little crunchy without turning your kitchen into a full on baking saga. Think cannoli vibes shook hands with cheesecake and then invited mini chocolate chips to the party. Party size is an 8 by 8 pan and your life just got simpler.

Oh and if you ever wondered what to pair with these bars when fall shows up uninvited, check out this pumpkin chocolate chip bars for a festive sidekick.

Why This Recipe is Awesome

First off, it hits that cannoli sweet spot without needing deep frying or a PhD in pastry. It uses ricotta for a lighter texture and cream cheese for that classic cheesecake richness. Mini chocolate chips sneak in like tiny joyous surprises.

It plays nice with busy schedules. You bake it once, chill it, slice it, and suddenly you look like a dessert wizard. This recipe is idiot proof and even if you multitask with one eye on your phone it still behaves. Quick, tasty, slightly showy. What more do you want on a Tuesday night?

Ingredients You’ll Need

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup ricotta cheese
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup mini chocolate chips
1 egg
1/2 tsp cinnamon

Yes that is it. No fancy liqueurs, no three page ingredient list. Keep it simple and delicious.

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish.
In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared baking dish to form a crust.
In another bowl, beat together ricotta cheese, cream cheese, powdered sugar, vanilla extract, egg, and cinnamon until smooth.
Fold in the mini chocolate chips.
Pour the cheesecake filling over the crust and spread evenly.
Bake in the preheated oven for 30-35 minutes or until set. Let cool, then refrigerate for at least 2 hours before slicing into bars.
Serve chilled and enjoy

Common Mistakes to Avoid

Not softening the cream cheese enough. If you try to mix cold cream cheese you will wrestle a lump. Warm it up a bit to avoid arm day.
Skipping the chill time. Do not be that person who slices warm cheesecake. Wait the two hours. Patience tastes better.
Overbaking. These bars should set but not get dry or cracked. Pull them when the center looks firm but slightly jiggly.
Using full size chips. Regular chocolate chips mess with the texture. Mini chips distribute better and avoid giant chocolate clumps.
Forgetting to grease the pan. A sticky bottom is no one’s friend. Grease or line with parchment and save the drama.

Alternatives & Substitutions

No ricotta on hand What now Try all cream cheese. It will be denser but still tasty. IMO the ricotta keeps it light so I try to use it.
Butter sub Yes you can swap melted unsalted butter for salted butter if you like a little extra salt punch. Reduce added salt elsewhere.
Gluten free Want to keep this gluten free Use gluten free graham crackers or substitute crushed gluten free cookies.
Sugar swap If powdered sugar feels too sweet try reducing by a bit or use a fine granulated sugar that you blitz in a blender. I like the smooth finish powdered gives though.
Add zest Want a citrus twist Fold in a teaspoon of orange zest for a bright note that plays very well with ricotta and chocolate.

FAQ

Can I make this ahead of time and freeze it?

Yes you can. Wrap the bars well and freeze. Thaw in the fridge overnight. They keep their texture nicely and this is a great make ahead trick for guests.

Can I use regular chocolate chips instead of mini?

Why not But tiny chips make each bite consistent. Regular chips work if you do not mind occasional giant chocolate bites.

Is ricotta necessary for the cannoli flavor?

Do you need it to suggest cannoli vibes Absolutely. Ricotta gives that classic cannoli cream note. Skip it only if you must and expect a different texture.

Can I double the recipe for a 9 by 13 pan?

Sure go ahead. Bake time will change. Check for set at around 35 to 45 minutes but keep an eye on it and test for that gentle jiggle.

What about toppings Should I dust with powdered sugar or add chopped pistachios?

Both are great. Dusting with powdered sugar keeps it classic. Chopped pistachios add color and crunch and give a genuine cannoli flair.

Can I use low fat ricotta or cream cheese?

Yes you can. The texture will be a bit lighter and slightly different in creaminess. Still tasty and lower cal if that is your jam.

How long will these keep in the fridge?

They will stay good for 3 to 4 days if you keep them covered. They actually taste better on day two when the flavors marry.

Final Thoughts

You made it this far which means either you love dessert or you scrolled fast and landed here by accident. Either way these bars are friendly to both casual bakers and showoffs. They look like you did something complicated and they only ask for a little mixing, a short bake, and some patience in the fridge.

Pro tip cut the bars with a knife warmed under hot water then dried between cuts for clean edges. That little trick makes you look like a pro with zero extra effort. FYI this also helps if you want to serve them at a party without crumbs everywhere.

Now go impress someone or just yourself. Life is short and cheesecake is a perfectly valid use of it.

Conclusion

If you like riffing on classics the Cannoli Cheesecake Bars recipe makes for a lovely reference and inspiration when you want a similar vibe with slight variations. For a no bake alternative check out this No Bake Cannoli Cheesecake guide for a chilled version that saves oven time and still delivers creaminess.

Enjoy the baking and the eating.