Print

Cannoli Bars Recipe

Print Recipe

★★★★★

4.4 from 106 reviews

These Cannoli Bars offer a delightful twist on the classic Italian dessert with a buttery Biscoff cookie crust and a creamy cannoli cheesecake filling studded with mini chocolate chips and chopped pistachios. Smooth, rich, and easy to make, they are perfect for any occasion and require no baking.

Ingredients

Scale

Biscoff Cookie Crust

  • 5 tablespoons (70 g) unsalted butter, melted and cooled slightly
  • 2 cups (200 g) Biscoff cookie crumbs

Cannoli Cheesecake Filling

  • 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, or swap with orange zest)
  • 2 teaspoons vanilla extract
  • ½ cup (90 g) mini chocolate chips, plus more for topping if desired
  • ⅓ cup (41 g) chopped pistachios, shelled and chopped, plus more for topping if desired

Instructions

  1. Prepare the Biscoff Cookie Crust: Line an 8-inch square pan with parchment paper, leaving a two-inch overhang on at least two sides. Pulse the Biscoff cookies in a food processor until fine crumbs form. Add melted butter and pulse until combined well. If you don’t have a food processor, crush cookies in a resealable bag with a rolling pin, then mix crumbs with butter in a bowl until moist. Press the mixture evenly into the bottom of the pan and freeze for at least 30 minutes.
  2. Make the Cannoli Cheesecake Filling: In a large mixing bowl, beat ricotta cheese, powdered sugar, and room temperature cream cheese with an electric mixer until smooth and combined. Mix in the vanilla extract, cinnamon, and lemon zest until fully incorporated. Fold in the mini chocolate chips and chopped pistachios gently with a spatula.
  3. Assemble the Bars: Spread the filling evenly over the chilled crust using an offset spatula to smooth the surface. Optionally, top with extra mini chocolate chips and pistachios. Cover tightly with plastic wrap or place in an airtight container.
  4. Chill: Refrigerate the assembled bars for at least 4 hours or preferably overnight to allow the filling to firm up.
  5. Serve: When ready to serve, lift the bars out of the pan by pulling up the parchment paper on two sides and transfer to a cutting board. Use a long, sharp knife warmed under hot water and dried between cuts for clean slicing. Cut into 12 or 16 squares.

Notes

  • You can substitute graham cracker crumbs for Biscoff cookies if preferred.
  • Use raw, pre-shelled pistachios or roasted salted/unsalted, ensuring you have ⅓ cup chopped.
  • Full-fat, block-style cream cheese at room temperature will give the smoothest filling without lumps.
  • Ricotta cheese adds authentic cannoli flavor and texture; part skim or whole milk works fine and does not need draining or warming.
  • Lemon zest and cinnamon are optional but enhance overall flavor without overpowering; orange zest can be swapped for lemon zest.
  • Chilling stiffens the filling — allow at least 4 hours or overnight for best texture.
  • Decorate bars with additional chocolate chips and pistachios before or after chilling as desired.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months; thaw overnight in the fridge before serving.
  • For easier slicing, clean, warm your knife between cuts.

Keywords: Cannoli bars, no-bake dessert, Biscoff crust, cannoli cheesecake, ricotta dessert, easy dessert bars, chocolate chip pistachio bars

Find it online: https://mixitwitjoe.com/cannoli-bars-recipe/