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All the delicious fun of two Italian treats comes together in these cannoli cheesecake bars. Every square has a thick, dreamy ricotta-mascarpone center with sparks of orange and cinnamon, plus loads of mini chocolate chips. The base is a layer of crispy waffle cone crumbs, giving that signature snap of cannoli shells—no need for frying or fancy piping here.
Perfect for every holiday, weeknight, or backyard get-together. My crew can’t get enough of these, especially for Sunday meals. I brought them to a potluck one time to share a bit of our family roots, and now everyone keeps asking for them at every get-together.
Tasty Ingredients
- Powdered sugar (optional): Sprinkle on top for that classic look Use fine, white sugar for a neat finish
- Mini chocolate chips: Mix into the filling so there’s chocolate in every bite Pick a semi-sweet kind that you love straight from the bag
- Ground cinnamon: Rounds out the flavor and complements the orange Go for freshly ground if you want to boost the taste
- Fresh orange zest: Makes the filling extra fragrant and citrusy Try to grab the brightest, freshest oranges for great zest
- Vanilla extract: Adds warmth and makes everything taste more “Italian” Use real vanilla if you can
- Large eggs: Help keep everything together and give a creamy bite Best to let them come to room temp so they mix right in
- Granulated sugar: Brings a soft sweetness Pure cane sugar is best for super clean flavor
- Mascarpone cheese: Makes things smooth and adds a gentle tang Use full-fat and strain it if there’s extra water
- Ricotta cheese: The star for creaminess Use a thick, full-fat kind and let it drain overnight if it’s runny
- Butter: Binds your crust and ups the flavor Use high-quality melted butter for the best taste
- Waffle cone crumbs: Give a real cannoli crunch and a sweet flavor Go for super fresh, crisp cones or try graham crackers for a milder touch
Easy Step-by-Step
- Slice and Serve:
- Grab the cheesecake by the parchment edges, lift it out, and set it on a cutting board. Slice it into eight bars or any size you’re craving. Dust on powdered sugar for the finishing touch if you want.
- Cool and Chill:
- Let your cheesecake cool on the counter, then pop the pan in the fridge for at least 4 to 6 hours, or leave it overnight. This makes cutting so much easier.
- Bake:
- Bake at 350 F for about 30 to 45 minutes. The edges should get a golden hue, and the middle should just barely set with a little jiggle—it’ll finish setting in the fridge.
- Assemble and Add Chocolate Chips:
- Pour your filling over the crust and smooth it out. Sprinkle chocolate chips all over so every bite gets some chocolate goodness.
- Add Eggs and Flavorings:
- Mix in the eggs one at a time, only adding the next once the last one is worked in. Throw in cinnamon, orange zest, and vanilla. Beat until it all looks blended and even.
- Mix the Cheesecake Filling:
- In a big bowl, use an electric beater to whip the ricotta, mascarpone, and sugar. Go slow at first, then up the speed, and keep going until it’s creamy and smooth—no lumps!
- Make the Crust:
- Toss waffle cone crumbs and melted butter together in a bowl. Make sure every bit is moistened, then press it firmly and evenly into your pan so it covers the bottom right up to the edges. Really press down to help it stay together when baked.
- Prepare the Pan:
- Line a 9x9-inch baking pan with parchment, letting it hang over the sides. This makes it way easier to pull out the cheesecake later.
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Every single time I zest an orange, it lifts ordinary cheesecake into something that brings back my grandma’s kitchen, making these bars extra special for family celebrations
How to Store
Pop these bars into a container and keep them well covered in the fridge. They'll be good for up to a week. Need to freeze? Wrap individual bars in parchment, slip them into a freezer bag and stash them away—they thaw out fast and taste just as good. Super handy for planning ahead for a party or just having dessert ready to go.
Swaps You Can Use
No waffle cones? Sugar cones have the same crunch, or you can use graham crackers for a mellow base. No mini chocolate chips? Chop up a chocolate bar or try toasted nuts for a change. Out of mascarpone? Use full-fat cream cheese—it’ll be a little tangier and not as smooth, but still awesome.
Ways to Serve
Cut these into mini squares for party trays and serve with berries for color. Fancy it up? Plop some whipped cream on each, grate a bit of chocolate, or sprinkle on candied orange peel. Let the bars warm up a bit after taking them out—they’ll taste even richer.
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Italian Flavor Story
This treat takes a spin on the traditional Sicilian cannoli, which is always big at Italian American celebrations. Making it this way skips the tricky pastry work but still gives that full-on flavor. I feel closer to family roots every time I make them, but with a style that actually fits crazy-busy modern days.
Frequently Asked Questions
- → Which crust should I pick?
Blitz graham crackers or waffle cones, then add some melted butter. That's all you need for a flavorful, crunchy bottom layer.
- → Do I need to drain the cheese first?
Grab full-fat mascarpone and ricotta for the best results. If your ricotta feels runny, leave it in a fine strainer overnight so your bars aren't mushy.
- → Any other mix-ins besides chocolate?
If you're feeling it, toss in chopped nuts or do half chocolate, half nuts for extra crunch and bites of surprise.
- → How will I know the bars are baked?
The middle should jiggle just a bit, and the edges will get a light, golden color. Using a different pan? That might change how long it needs in the oven, so just keep an eye on it.
- → What's the best way to keep these bars fresh?
Pop them in the fridge or freezer after they've cooled off. They hold their shape better and are way easier to slice up cold.