Introduction

Cannoli bars bring all the classic flavors of traditional Italian cannoli into an easy-to-make dessert bar. With a buttery cookie crust and a creamy, ricotta-based filling studded with chocolate chips, these bars are perfect for sharing at any gathering.

Ingredients

1 1/2 cups all-purpose flour (for the cookie crust)
1/2 cup granulated sugar (for the cookie crust)
1/2 cup unsalted butter (melted and slightly cooled; for the cookie crust)
1/4 teaspoon kosher salt (for the cookie crust)
1 teaspoon vanilla extract (for the cookie crust)
1/2 teaspoon ground cinnamon (for the cookie crust)
2 cups whole milk ricotta cheese (about 16 oz / 450 g; drain if very wet)
4 oz cream cheese (softened)
1/2 cup granulated sugar (for the filling)
1/4 cup powdered sugar (for the filling)
2 large eggs (at room temperature)
1 teaspoon vanilla extract (for the filling)
1/2 teaspoon almond extract (optional but recommended; for the filling)
1 tablespoon orange zest (or lemon zest for variation)
1/4 teaspoon kosher salt (for the filling)
3/4 cup mini chocolate chips (about 130 g)
1/4 cup pistachios (finely chopped, optional, for topping)
parchment paper (for lining the baking pan)
nonstick spray or butter (optional, for lightly greasing the pan under parchment)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides to create handles. Lightly grease the pan under the parchment if desired to help it stay in place.
Step 2: In a medium bowl, whisk together flour, granulated sugar, cinnamon, and salt for the crust. Pour in melted butter and vanilla extract, stirring until the mixture resembles damp sand and clumps together when pressed.
Step 3: Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10–12 minutes until set and slightly puffed but not browned. Meanwhile, prepare the filling.
Step 4: In a large bowl, beat cream cheese with a hand mixer on medium speed until smooth and fluffy, about 1–2 minutes. Add ricotta and beat again until fully combined.
Step 5: Add granulated sugar, powdered sugar, salt, vanilla extract, almond extract if using, and orange zest. Beat on medium speed until creamy and slightly thickened, about 1–2 minutes.
Step 6: Add eggs one at a time, mixing on low speed just until each is incorporated. Avoid overmixing. Gently fold in mini chocolate chips with a spatula.
Step 7: Once the crust has cooled for 5 minutes, pour the ricotta filling evenly over it and spread to the corners. Sprinkle chopped pistachios on top if using.
Step 8: Bake at 350°F (175°C) for 30–35 minutes, until the edges are set and the center is mostly set with a slight wobble. If browning too fast, tent loosely with foil for the last 5–10 minutes.
Step 9: Remove from oven and cool completely on a wire rack. Cover and chill in the refrigerator for at least 3 hours or overnight until fully set.
Step 10: Lift bars out using parchment overhang. For clean slices, dip a sharp knife in hot water, wipe dry, and slice into 16–20 bars, wiping the knife between cuts. Serve chilled or slightly cool.

Tips & Variations

Drain ricotta well to avoid a watery filling and ensure the bars set properly.
Swap orange zest for lemon zest for a bright, citrusy variation.
For a nut-free version, omit pistachios or replace them with crushed cookies or no topping.
Use full-fat ricotta and cream cheese for the creamiest texture.

Storage

Store the cannoli bars covered in the refrigerator for up to 4 days. They are best served chilled but can be brought to room temperature before serving. To reheat slightly, warm individual bars in the microwave for 10–15 seconds—avoid overheating to keep the texture creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, but whole milk ricotta provides a creamier texture and richer flavor. Using part-skim may result in a slightly less creamy filling.

Can I make these bars ahead of time?

Absolutely. Making them a day ahead allows the flavors to meld and the filling to fully set, making slicing easier and the texture better.

Cannoli Bars Recipe

Print Recipe

★★★★★

4.8 from 83 reviews

These Cannoli Bars combine the crisp, buttery texture of a cookie crust with a creamy, luscious ricotta and cream cheese filling studded with mini chocolate chips and a hint of citrus zest. Inspired by traditional Italian cannoli flavors, these bars are baked to perfection and chilled for a deliciously rich dessert that’s perfect for any occasion.

Author: Marco
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 4 hours 5 minutes (including chilling time)
Yield: 16 to 20 bars 1x
Category: Desserts
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

Cookie Crust

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, melted and slightly cooled
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Filling

2 cups whole milk ricotta cheese (about 16 oz / 450 g, drained if very wet)
4 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional but recommended)
1 tablespoon orange zest (or lemon zest for variation)
1/4 teaspoon kosher salt
3/4 cup mini chocolate chips (~130 g)

Topping (Optional)

1/4 cup finely chopped pistachios

Other

Parchment paper for lining the pan
Nonstick spray or butter for greasing pan (optional)

Instructions

Prep the pan and oven: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides for easy removal. Lightly grease the pan under the parchment if desired to keep it in place.
Mix the cookie crust: In a medium bowl, whisk together flour, granulated sugar, cinnamon, and salt. Add the melted, slightly cooled butter and vanilla extract. Stir until the mixture looks like damp, crumbly sand that clumps when pressed.
Press and par-bake the crust: Firmly press the crust mixture into the bottom of the prepared pan. Bake for 10–12 minutes until set and slightly puffed but not browned. Meanwhile, prepare the filling.
Beat cream cheese and ricotta: In a large bowl, beat the softened cream cheese on medium speed with a hand mixer until smooth and fluffy (1–2 minutes). Add ricotta and beat until very smooth and combined, scraping sides as needed.
Add sugars, flavorings, and salt: Add granulated sugar, powdered sugar, salt, vanilla extract, almond extract (if using), and orange zest. Beat until creamy and slightly thickened, about 1–2 minutes.
Incorporate eggs and chocolate chips: Add eggs one at a time, mixing on low speed just until incorporated; avoid overmixing. Gently fold in mini chocolate chips with a spatula.
Assemble the bars: After letting the crust cool about 5 minutes, pour ricotta filling evenly over warm crust and spread into corners. Sprinkle pistachios on top if using.
Bake the cannoli bars: Bake again at 350°F (175°C) for 30–35 minutes until edges are set and center has a slight wobble but mostly set. Tent loosely with foil if browning too fast during last 5–10 minutes.
Cool and chill: Remove from oven, cool completely on a wire rack, then cover and refrigerate at least 3 hours or preferably overnight until fully set.
Slice and serve: Use parchment overhang to lift bars from pan onto a cutting board. For clean slices, dip a sharp knife in hot water, wipe dry, and cut into 16–20 bars, wiping knife between cuts. Serve chilled or slightly cool.

Notes

Drain ricotta if it’s very wet to avoid a runny filling.
Room temperature eggs help achieve a smoother filling.
Almond extract is optional but enhances the classic cannoli flavor.
Chilling the bars overnight improves texture and flavor.
Cleaning the knife between cuts ensures neat slices.
Substitute lemon zest for a brighter citrus note if preferred.

Keywords: Cannoli Bars, ricotta dessert, Italian dessert bars, baked cheesecake bars, creamy ricotta bars, chocolate chip dessert, citrus zest dessert