Cannoli Bars

There’s something about the contrast of creamy ricotta and crunchy crust that takes you straight back to family gatherings and bakery windows; these Cannoli Bars capture that nostalgia in a tidy, sliceable form. Rich yet bright with orange zest and studded with chocolate and pistachios, they’re an easy way to serve cannoli flavor without piping shells. If you love classic Italian desserts reimagined for a crowd, this is a recipe to keep in your repertoire — and for a tangy bar in the same vein, see this homemade lemon bar recipe for inspiration on bright, citrus-forward desserts.

Why make this recipe
A short paragraph explaining what makes it special:
These Cannoli Bars are special because they translate the beloved flavors of cannoli — creamy ricotta and sweetened cream cheese, citrus zest, mini chocolate chips, and a nutty finish — into a convenient, refrigerator-set bar that slices neatly for parties and potlucks. The graham cracker crust adds a buttery base with a hint of cinnamon, while the drained ricotta keeps the texture light yet substantial; the result is a dessert that feels both traditional and effortlessly modern.

Step-by-Step Guide to Making Cannoli Bars

Ingredients

• 1 ½ cups (145 grams) graham cracker crumbs
• 1 teaspoon cinnamon (for crust)
• 4 tablespoons (55 grams) granulated sugar (for crust)
• 7 tablespoons (100 grams) salted butter, melted (add ¼ teaspoon of salt if using unsalted butter)
• ½ cup plus 2 tablespoons (135 grams) granulated sugar (for filling)
• 1 orange, zested
• ¾ cup (150 grams) whole milk ricotta, strained
• 8 oz (220 grams) cream cheese, brick style, full fat, room temperature
• 2 teaspoons vanilla extract (for filling)
• 2 large eggs, room temperature
• 1 cup (220 grams) heavy cream
• 3 tablespoons powdered sugar (for whipped topping)
• ½ teaspoon vanilla extract (for whipped topping)
• ½ cup mini chocolate chips
• ¼ cup chopped pistachios

Directions

1. Prepare and Bake the Crust

   • Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the longer sides for easy lifting.
   • In a medium bowl, combine the graham cracker crumbs, 1 teaspoon cinnamon, and 4 tablespoons granulated sugar. Pour in the melted butter and mix until all crumbs are thoroughly moistened.
   • Press the mixture firmly and evenly into the bottom of the prepared baking dish. Bake for 8–10 minutes, or until lightly golden and fragrant. Remove from oven and let cool completely on a wire rack.

2. Drain the Ricotta Cheese (Crucial Step)

   • This step is critical for a proper filling texture. Line a fine-mesh sieve with a few layers of cheesecloth or a clean kitchen towel.
   • Spoon the ¾ cup (150 grams) whole milk ricotta cheese into the lined sieve. Place the sieve over a bowl and refrigerate for at least 4 hours, or ideally overnight (8–12 hours), to drain excess liquid. Discard the liquid and transfer the thickened ricotta to a large mixing bowl.

3. Prepare the Ricotta-Cream Cheese Filling

   • To the drained ricotta, add the 8 oz (220 grams) cream cheese, ½ cup plus 2 tablespoons (135 grams) granulated sugar, the orange zest, and 2 teaspoons vanilla extract.
   • Using an electric mixer, beat on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
   • Add the 2 large eggs, one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix once the eggs are added — you want the filling to be emulsified but not overly aerated.

4. Bake the Filling

   • Pour the prepared ricotta-cream cheese filling evenly over the cooled graham cracker crust.
   • Place the baking dish back into the preheated 350°F (175°C) oven and bake for 30–40 minutes, or until the edges are set and the center has only a slight jiggle. The filling should appear mostly firm.
   • Remove from the oven and let cool completely on a wire rack.

5. Chill the Bars

   • Once completely cooled, cover the baking dish loosely with plastic wrap and transfer it to the refrigerator. Chill for a minimum of 4–6 hours, but ideally overnight, to allow the filling to firm up properly and flavors to meld. This step is essential for clean cuts and optimal texture.

6. Prepare Whipped Cream Topping

   • In a separate, very clean and chilled mixing bowl, pour in the 1 cup (220 grams) cold heavy cream. Add 3 tablespoons powdered sugar and ½ teaspoon vanilla extract.
   • Using an electric mixer with a whisk attachment, beat on medium-high speed until stiff peaks form. Be careful not to over-whip.

7. Assemble and Garnish

   • Once the bars are thoroughly chilled, gently spread the prepared whipped cream topping evenly over the surface of the ricotta-cream cheese filling.
   • Sprinkle the ½ cup mini chocolate chips and ¼ cup chopped pistachios evenly over the top for garnish. For traditional flair, you can add candied orange peel or finely chopped maraschino cherries if desired.

8. Serve and Store

   • Use the parchment paper overhang to lift the entire slab of bars out of the baking dish onto a cutting board. Cut into 12–16 squares or rectangles using a sharp knife, wiping the blade clean between cuts for neat slices.
   • Serve cold, directly from the refrigerator. Store any leftover Cannoli Bars in an airtight container in the refrigerator for up to 3–4 days. They are best enjoyed within the first 24–48 hours.

Best Way to Store Cannoli Bars

• Refrigerate: Store in an airtight container or covered baking dish at 35–40°F (2–4°C).
• Storage Time: Best within 24–48 hours for peak texture; keep up to 3–4 days.
• Freezing: Not recommended for bars with whipped cream topping; if you must freeze, skip the whipped topping, wrap tightly, and freeze up to 1 month. Thaw in the refrigerator overnight before topping and serving.

Serving Suggestions for Cannoli Bars

• Serve chilled and straight from the refrigerator for the cleanest slices and firmest texture.
• Garnish options: A dusting of powdered sugar, extra chopped pistachios along the edges, or a thin drizzle of melted dark chocolate.
• Pairing: Offer with espresso, strong black coffee, or a citrusy tea to balance the richness. For a boozy twist, serve alongside a small glass of Marsala or Amaretto.

Tips to make Cannoli Bars

• Drain the ricotta thoroughly: The most important technical tip is to let the ricotta drain long enough that it becomes thick. Excess moisture will make the filling runny and prevent clean slices.
• Room-temperature ingredients: Let the cream cheese and eggs come to room temperature before mixing to avoid lumps and to create a silkier filling.
• Watch the bake time: The center should have a slight jiggle when you pull the bars from the oven; it will firm as it cools. Overbaking makes the texture dense and dry.

Variation (if any)

• Chocolate-Forward Version (bullet): Replace the graham cracker crust with a chocolate cookie crust (use chocolate wafer crumbs) and fold 3/4 cup mini chips into the filling. This deepens the chocolate profile and makes the bars feel more like a cheesecake-cannoli hybrid.
• Lighter Citrus Twist (paragraph): For a brighter, slightly lighter variation, swap half the granulated sugar in the filling for an equal amount of orange blossom honey and increase the orange zest to 2 teaspoons, finishing each square with a thin candied orange slice; this enhances the citrus note and brings a floral complexity that pairs beautifully with the ricotta.

FAQs
Q: How long should I drain the ricotta?
A: At least 4 hours is necessary, but overnight (8–12 hours) in the fridge gives the best firmness and texture.

Q: Can I use part-skim ricotta instead of whole milk ricotta?
A: You can, but whole milk ricotta yields a richer, creamier filling. If using part-skim, ensure it’s very well drained and consider adding a tablespoon of heavy cream to improve mouthfeel.

Q: Can I make these ahead for a party?
A: Yes — bake and chill the bars a day in advance, add the whipped cream topping and garnish just before serving for the freshest presentation.

Q: What’s the best way to cut neat bars?
A: Use a sharp knife warmed in hot water and wiped dry between cuts. Refrigerate the whole slab until well chilled before slicing.

Q: Can I skip the whipped cream topping?
A: Absolutely. The bars are delicious without it; the whipped cream is mostly for presentation and an airy contrast. If skipping, consider a light dusting of powdered sugar or extra chips/pistachios.

Notes on technique and troubleshooting

• If your filling cracks on top after baking, don’t worry — cracks are cosmetic and won’t affect taste. A thin layer of whipped cream or dusting of powdered sugar hides imperfections nicely.
• If the crust seems soggy after baking, make sure you pressed it firmly and baked it until just golden; under-compressed or under-baked crusts absorb more moisture from the filling.
• If your filling is too sweet for your taste, reduce the filling sugar by 1–2 tablespoons; the whipped cream and toppings add additional sweetness, so taste and adjust.

A few serving and presentation ideas

• Mini squares: For parties, cut into smaller 24 mini bars and garnish each with a single toasted pistachio for bite-sized elegance.
• Dessert trays: Alternate these bars with lemon bars and chocolate squares for a varied dessert platter that pleases many tastes.
• Themed garnish: For a Sicilian-inspired table, finish with candied orange peel and a sprinkle of crushed amaretti cookies.

Why the components matter

• Graham cracker crust: Provides a warm, spiced base that contrasts the cool, creamy filling. The cinnamon in the crust is a subtle nod to the warm spice notes often paired with ricotta desserts.
• Drained ricotta + cream cheese: The ricotta keeps the filling light and authentic to cannoli flavor while the cream cheese gives structure and creaminess, allowing the bars to set reliably.
• Zest and chocolate chips: Orange zest brightens the dairy base and the mini chocolate chips mimic the classic cannoli’s chocolate-studded filling; pistachios add color, texture, and a nutty finish.

Dietary swaps and considerations

• Gluten-free: Use gluten-free graham or cookie crumbs for the crust to make this suitable for gluten-free diets. Check that mini chips are certified gluten-free.
• Lower sugar: Reduce the filling sugar by up to 2 tablespoons and reduce powdered sugar in the topping if desired, keeping in mind this will slightly change texture and sweetness balance.
• No nuts: Omit the pistachios for nut-free serving; you can add toasted coconut flakes for crunch instead.

Make-ahead and prepping timeline

• Day 1 (Night): Drain ricotta overnight. Prepare crust and bake; prepare filling and bake; cool and refrigerate overnight for best flavor melding.
• Day 2 (Party Day): Whip cream, top bars, add garnishes, slice, and serve. This schedule makes entertaining stress-free and allows time for calming kitchen cleanup.

Final thoughts
These Cannoli Bars strike a lovely balance between tradition and convenience: they respect the core flavors of the beloved cannoli while making them easier to serve and share. Whether you’re baking for a holiday table, an Italian-themed dinner, or an everyday craving, the bars are reliable, flexible, and crowd-pleasing.

Conclusion

If you want an alternate take on cannoli flavors with a denser, creamier filling, check out Snappy Gourmet’s Cannoli Cheesecake Bars recipe for a cheesecake-forward approach that leans into a richer texture. For another perspective and serving ideas similar to the bars above, see the recipe notes and variations at Stir Taste Smile’s Cannoli Bars page.

Cannoli Bars

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• Author: admin
• Total Time: 65 minutes
• Yield: 12–16 servings 1x
• Diet: Vegetarian

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Description

Deliciously reimagined Cannoli Bars featuring creamy ricotta, sweetened cream cheese, and a graham cracker crust, perfect for parties.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (145 grams) graham cracker crumbs
• 1 teaspoon cinnamon (for crust)
• 4 tablespoons (55 grams) granulated sugar (for crust)
• 7 tablespoons (100 grams) salted butter, melted
• ½ cup plus 2 tablespoons (135 grams) granulated sugar (for filling)
• 1 orange, zested
• ¾ cup (150 grams) whole milk ricotta, strained
• 8 oz (220 grams) cream cheese, brick style, full fat, room temperature
• 2 teaspoons vanilla extract (for filling)
• 2 large eggs, room temperature
• 1 cup (220 grams) heavy cream
• 3 tablespoons powdered sugar (for whipped topping)
• ½ teaspoon vanilla extract (for whipped topping)
• ½ cup mini chocolate chips
• ¼ cup chopped pistachios

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Instructions

1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
2. Combine graham cracker crumbs, cinnamon, and granulated sugar in a bowl. Mix in melted butter and press firmly into the dish.
3. Bake for 8–10 minutes until golden, then cool completely.
4. Drain the ricotta in a sieve lined with cheesecloth for at least 4 hours, preferably overnight.
5. In a bowl, mix drained ricotta, cream cheese, granulated sugar, orange zest, and vanilla extract until smooth.
6. Beat in eggs one at a time. Pour filling over cooled crust and bake for 30–40 minutes until edges are set.
7. Cool completely, then refrigerate for at least 4–6 hours.
8. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
9. Spread whipped cream topping over chilled filling and sprinkle with chocolate chips and pistachios.
10. Cut into squares and serve cold, refrigerate leftovers.

Notes

For best texture, let the ricotta drain overnight and use room temperature ingredients.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 20g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg

Keywords: cannoli, dessert, Italian dessert, bars, creamy filling