I’ve been dreaming about these Cannoli Bars for days now. Can you blame me? They’re all the magic of traditional Italian cannoli—creamy ricotta filling, orange zest, chocolate chips, pistachios—but transformed into an approachable, no-fuss dessert bar. No piping, no frying, just pure cannoli bliss that actually tastes better after chilling overnight. Perfect for those times when you crave something impressive without the hassle. Trust me, your friends will never guess how simple these were to make.
Why You’ll Love these Homemade Cannoli Bars
If you’ve ever craved the classic Italian dessert without all the fuss of frying shells and piping filling, these cannoli bars are about to become your new obsession. They capture all those beloved cannoli flavors—creamy ricotta, tangy cream cheese, orange zest, chocolate chips, and pistachios—in an easy-to-make bar form.
I’m particularly fond of how these bars can be made ahead and actually taste better after chilling. Perfect for busy weekends when you need a showstopper dessert without standing over the stove. The graham cracker crust? Much simpler than traditional cannoli shells, but still provides that perfect textural contrast.
What Ingredients are in Homemade Cannoli Bars?
These cannoli bars transform the classic Italian dessert into a convenient, sliceable treat that captures all those beloved flavors without the fuss of frying shells.
- 1 ½ cups graham cracker crumbs
- 1 teaspoon cinnamon
- 4 tablespoons granulated sugar (for crust)
- 7 tablespoons melted salted butter
- ¾ cup whole milk ricotta cheese, strained
- 8 ounces cream cheese, room temperature
- ½ cup + 2 tablespoons granulated sugar (for filling)
- 1 orange zest
- 2 teaspoons vanilla extract (for filling)
- 2 large eggs
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract (for topping)
- ½ cup mini chocolate chips
- ¼ cup chopped pistachios
For best results, make sure your ricotta is well-strained (nobody wants a soggy cannoli bar!), and bring that cream cheese fully to room temperature—trust me, it makes all the difference when creating that silky-smooth filling that’ll remind you of authentic cannoli cream.
How to Make these Homemade Cannoli Bars
Let’s start with the crust—it’s ridiculously simple but sets the stage for all that cannoli goodness. Mix 1½ cups graham cracker crumbs with 1 teaspoon cinnamon, 4 tablespoons granulated sugar, and 7 tablespoons melted salted butter until it resembles wet sand. Press this mixture firmly into an 8×8 baking pan, creating an even layer that will support our creamy filling. I love running the bottom of a measuring cup over the surface to get that perfectly smooth, compact base that won’t crumble when you cut into it later.
Now for the star of the show—that luscious cannoli filling! In a large bowl, beat ¾ cup strained ricotta cheese (the straining is pivotal, folks) with 8 ounces of room temperature cream cheese until completely smooth. Add ½ cup plus 2 tablespoons granulated sugar, the zest of one orange, 2 teaspoons vanilla extract, and 2 large eggs, mixing until you’ve got a silky, cohesive batter. Pour this heavenly mixture over your graham cracker crust and bake at 350°F for 50-60 minutes, or until the center is just set with a slight wobble. Once baked, let it cool completely before moving on to the next step—patience is a virtue, especially with desserts.
The finishing touches transform these bars from good to spectacular. Whip 1 cup heavy cream with 3 tablespoons powdered sugar and ½ teaspoon vanilla extract until stiff peaks form, then spread this cloud-like topping over your cooled cheesecake layer. Scatter ½ cup mini chocolate chips and ¼ cup chopped pistachios across the top for that authentic cannoli crunch and visual appeal. If you enjoy these bars, you might want to explore making more Italian-inspired desserts using a versatile cast iron dutch oven for even heat distribution. Now comes the hardest part—refrigerating the bars for 4-6 hours before serving. This resting time allows all the flavors to meld together and the bars to set properly. When you finally cut into these beauties, you’ll get clean slices that showcase all those beautiful layers, ready to transport everyone’s taste buds straight to Sicily.
What to Serve with Homemade Cannoli Bars
While these decadent cannoli bars shine brilliantly on their own, pairing them with complementary flavors can elevate your dessert experience to new heights. I love serving mine with a shot of espresso or a frothy cappuccino—the bitter coffee notes balance the sweet, creamy filling perfectly.
For a more indulgent spread, try adding fresh berries on the side or a scoop of vanilla gelato. The tartness of raspberries or strawberries cuts through the richness, while the gelato adds another creamy dimension. Feeling fancy? A small glass of chilled Vin Santo or amaretto liqueur makes these bars truly restaurant-worthy.
Leftovers and Storage for these Homemade Cannoli Bars
After enjoying these treats with coffee or dessert wine, you’ll want to know how to keep any remaining bars fresh and delicious. I store mine in an airtight container in the refrigerator, where they’ll stay perfect for up to 5 days. The whipped cream topping holds up surprisingly well, though it might lose a bit of its fluff after day three.
For longer storage, you can freeze these little treasures without the topping. Just wrap individual portions in plastic, then foil. When you’re ready to indulge again, thaw overnight in the fridge.
Homemade Cannoli Bars Substitutions and Variations
Many home bakers worry about making substitutions, but these cannoli bars are surprisingly flexible. I’m all about working with what you’ve got in your pantry.
Don’t have ricotta? Mascarpone creates an even creamier texture. Lactose-intolerant? Dairy-free cream cheese works in a pinch. The crust can be made with vanilla wafers or biscotti crumbs for a different twist.
For fun variations, try adding lemon zest instead of orange, or fold in dried cherries with the chocolate chips. Need a nut-free version? Simply double the chocolate chips and skip the pistachios. Almond extract gives a lovely depth, too.
Final Thoughts
These homemade cannoli bars have become my absolute favorite dessert to bring to gatherings because they’re such a crowd-pleaser without the fuss of traditional cannoli. The creamy ricotta filling, crunchy graham crust, and decadent toppings create the perfect balance of textures and flavors in each bite.
Who needs to spend hours filling individual cannoli shells when you can achieve all that delicious flavor in an easy-to-serve bar form? They can be made ahead of time, actually improving after a good chill in the refrigerator. Trust me, your friends will be asking for the recipe before they’ve finished their first piece.
Like white chocolate raspberry treats, these bars offer a perfect balance of flavor elements that complement each other beautifully.