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Before diving into the preparation of these delectable cannoli cheesecake bars, it's essential to understand the key ingredients that contribute to their unique flavor and texture. Each component plays a vital role in creating a harmonious balance that embodies the essence of both cannoli and cheesecake.

Cannoli Cheesecake Bars Recipe

Indulge in the exquisite flavors of Cannoli Cheesecake Bars, where traditional Italian cannoli meets creamy cheesecake in a fun and shareable form. With a buttery graham cracker crust, rich ricotta and cream cheese filling, and optional toppings like mini chocolate chips, these bars are perfect for any occasion. Easy to make and sure to impress, these sweet treats are a must-try for dessert lovers! #CannoliCheesecakeBars #DessertRecipe #BakingJoy #ItalianDessert #YummyTreats
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup ricotta cheese

8 oz cream cheese, softened

½ cup granulated sugar

¾ cup powdered sugar

2 large eggs

1 tsp vanilla extract

1 tsp lemon juice

½ cup mini chocolate chips

¼ cup candied orange peel, chopped (optional)

½ tsp ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

    In a medium bowl, combine graham cracker crumbs, melted butter, and ground cinnamon. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of the prepared pan.

      Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden. Remove from the oven and let it cool slightly.

        In a large mixing bowl, beat together the ricotta cheese, cream cheese, and granulated sugar until creamy and smooth.

          Incorporate the powdered sugar, eggs, vanilla extract, and lemon juice. Beat until fully combined, taking care not to overmix.

            Fold in the mini chocolate chips and chopped candied orange peel, if using.

              Pour the cheesecake batter over the cooled graham cracker crust and spread it evenly.

                Bake for 30-35 minutes or until the edges are set and the center has a slight jiggle.

                  Remove from the oven and cool at room temperature for about 30 minutes. Once cooled, refrigerate for at least 3 hours or until fully chilled.

                    Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into squares and serve.

                      Prep Time: 20 minutes | Total Time: 3 hours 50 minutes | Servings: 12