Cannoli Cheesecake Bars — Creamy Ricotta Dessert Squares

When you have the best Italian Cheesecake Recipe on the internet

Naturally you have to turn it into Cannoli Cheesecake Bars!

No matter the occasion, these bars will win the dessert table

I used my anise biscotti as the crust with bright notes of lemon and orange, a touch of cinnamon, and a dollop of vegan whipped cream on top.

Notes for Success

Use a scale to weigh the cornstarch and flour. Measuring these by volume can easily lead to too much and change the texture of the cheesecake.

I originally baked these in a 9″ x 9″ pan, which produced very thick bars. For a more typical bar size, I recommend a 9″ x 13″ pan — bake time for that pan is about 20 minutes for the crust and a shorter time for the filling.

I’ve been baking cheesecakes at 335°F instead of 350°F, especially when using my homemade tofu-based cream cheese substitute. That version tends to bake faster because it is lower in oil than most vegan cream cheeses.

Anise biscotti is an ideal crust for these cannoli cheesecake bars, but you can substitute any favorite cookie or graham crackers in the same amount.

Want lower sugar? You can adapt both the biscotti crust and the cheesecake filling — follow your preferred sugar-free baking guidelines and sweetener conversions.

Cannoli Cheesecake Bars

Ingredients

For the Crust

• 2 cups (about 250 g) anise biscotti crumbs
• 6 Tbsp vegan butter, melted

For the Cannoli Cheesecake

• 20 oz (560 g) firm tofu
• 12 oz (336 g) vegan cream cheese
• 1¼ cups (250 g) granulated sugar
• 6 Tbsp (48 g) cornstarch
• ¼ cup (30 g) all-purpose flour
• 1 Tbsp dry egg replacer
• 2 tsp vanilla extract
• 1/8 tsp cinnamon
• 1 cup plant milk
• 2 tsp lemon zest
• 2 tsp orange zest
• 1½ cups mini chocolate chips

For the Topping

• 1½ cups vegan whipped cream (optional)

Instructions

1. Preheat oven to 350°F. Grease and line a 9″ x 9″ pan with parchment (see notes about pan size).
2. Prepare the crust: process the biscotti into fine crumbs, add melted vegan butter, and pulse until the mixture resembles moist sand.
3. Press the crust into the bottom of the prepared pan and bake about 15 minutes, until it begins to turn golden. Remove and cool while you make the filling.
4. In a food processor, combine all cheesecake ingredients except the mini chocolate chips and process to a smooth batter.
5. Transfer the batter to a bowl and gently fold in the mini chocolate chips.
6. Pour the batter over the baked crust. Place the pan in a water bath, reduce oven temperature to 335°F, and bake 35–45 minutes (see notes about baking times and temperature).
7. When the cheesecake is done, the center will still jiggle slightly but not be liquid. Turn off the oven, crack the door, and let the cheesecake cool slowly in the oven for 30 minutes.
8. Remove and cool completely at room temperature, then refrigerate for at least 2 hours, preferably overnight, to set.
9. To unmold, loosen the sides with a small spatula. Run the pan sides under hot water or use a blowtorch briefly (carefully), invert onto a platter, then flip onto your serving board. Top with vegan whipped cream and a dusting of cocoa powder if desired.

Notes

Read the success notes above the recipe.

Storage: Keep these bars refrigerated. They stay fresh up to 5 days. Freezing is not recommended as the texture can become grainy and separate. I find the flavor is best after sitting at room temperature for about an hour.