Introduction

Cannoli bars bring the beloved flavors of classic Italian cannoli into an easy-to-make, sliceable dessert. With a crunchy Biscoff cookie crust and a creamy ricotta and cream cheese filling dotted with chocolate chips and pistachios, these bars are perfect for sharing or savoring anytime.

A square piece of cheesecake with two visible layers sits on a white plate on a white marbled texture surface. The bottom layer is a crumbly golden brown crust, while the top layer is thick, creamy white cheesecake dotted with small green pistachio pieces and dark chocolate chips. A few chocolate chips rest on the cheesecake's surface, and there is a clear bite taken out of the front showing the soft, creamy texture inside. A gold fork lies next to the cheesecake on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tablespoons (70 g) unsalted butter, melted and cooled slightly
2 cups (200 g) Biscoff cookie crumbs
1 cup (248 g) ricotta cheese (part skim or whole milk)
16 ounces (453.59 g) cream cheese (full fat, brick style, room temperature)
1⅓ cup (160 g) powdered sugar
¼ teaspoon cinnamon (optional)
½ teaspoon lemon zest (optional, can substitute orange zest)
2 teaspoons vanilla extract
½ cup (90 g) mini chocolate chips, plus extra for topping if desired
⅓ cup (41 g) chopped pistachios, plus extra for topping if desired

Instructions

Step 1: Preheat your oven if desired and line an 8-inch square pan with parchment paper, leaving at least a two-inch overhang on two sides for easy lifting later.
Step 2: Prepare the crust by pulsing Biscoff cookies into fine crumbs using a food processor. Add the melted butter and pulse again until combined. If you don’t have a food processor, crush cookies in a resealable bag with a rolling pin, then mix with butter in a bowl.
Step 3: Press the crumb mixture evenly into the bottom of the prepared pan. Place the pan in the freezer for at least 30 minutes to firm up.
Step 4: For the filling, beat the ricotta cheese, powdered sugar, and room-temperature cream cheese together in a large bowl until smooth with an electric mixer.
Step 5: Add vanilla extract, cinnamon, and lemon zest to the mixture and beat again until fully combined.
Step 6: Gently fold in the mini chocolate chips and chopped pistachios using a spatula.
Step 7: Spread the filling evenly over the chilled cookie crust. Smooth the top with an offset spatula. Add extra mini chocolate chips and chopped pistachios on top if you like.
Step 8: Cover the pan tightly with plastic wrap or place in an airtight container. Refrigerate for at least 4 hours, preferably overnight, until set.
Step 9: To serve, lift the bars out of the pan using the parchment paper overhang, place on a cutting board, and slice into 12 or 16 squares. For clean cuts, run a sharp knife under hot water, dry it, and wipe between slices.

Tips & Variations

Swap Biscoff cookie crumbs with equal parts graham cracker crumbs for a different but delicious crust.
Use raw, pre-shelled pistachios or roasted, salted or unsalted—chopped roughly—to vary the flavor and texture.
Room temperature cream cheese is essential for smooth, lump-free filling.
Ricotta cheese provides authentic cannoli flavor and texture; no need to drain or warm it.
Optional cinnamon and citrus zest enhance but don’t overpower the bars. Orange zest makes a nice substitute for lemon zest.
Decorate with extra mini chocolate chips or chopped pistachios before chilling or just before serving.

Storage

Store leftover cannoli bars in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. For best texture, slice after chilling and keep refrigerated until ready to serve.

How to Serve

The image shows square dessert bars with two clear layers on a wooden board lined with parchment paper. The bottom layer is a textured, brown crust that looks crumbly and firm. The thick top layer is creamy white with small pieces of green pistachio nuts and dark chocolate chips mixed throughout, creating a speckled effect. More dark chocolate chips are sprinkled on the top surface of each square. One bar is slightly lifted on a silver spatula, revealing the even thickness of both layers. The background surface has a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Biscoff cookies with graham cracker crumbs or even digestive biscuits for a similar texture and taste.

Do I have to drain the ricotta cheese?

No, there’s no need to drain the ricotta. Use it straight from the container for best results and traditional cannoli flavor and texture.