Cannoli Cheesecake Squares ___

Cannoli Cheesecake Squares


For the Crust:

  • 10-12 large Cannoli shells
  • 5 tablespoons unsalted butter melted

For the Filling:

  • 8 ounces whole milk ricotta cheese, room temperature
  • 8 ounces ounces mascarpone cheese, room temperature
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 packets Vanillina powder or 1 teaspoon vanilla extract
  • zest of 1 orange
  • 0.25 teaspoon ground cinnamon
  • 0.25 cup crushed pistachios
  • 0.75 cup mini chocolate chips
  • confectioners sugar for dusting


Yield: 9- 2”x 2” squares 

Get the ingredients needed for this recipe HERE

To make the crust:   

  1. Place the cannoli shells in the bowl of a food processor and process until very fine, about 1 minute. Remove to a medium mixing bowl and stir in the butter. Press mixture into bottom of the prepared baking pan to form a thin even crust.
  2. Use the bottom of a drinking glass to make it even.   

To make the filling:

  1. Preheat your oven to 350 degrees. Spray a 9x9 inch square pan with baking spray. Set aside.   
  3. In a large mixing bowl combine the ricotta, mascarpone, and granulated sugar and beat with an electric mixer until smooth. Beat in eggs one at a time followed by the Vanillina, orange zest and cinnamon.     
  4. Fold in the Pistachios and pour the cheesecake filling over the crust. Spread into an even layer and top with the chocolate chips.     
  5. Bake for 30-45 minutes or until the center is set and the edges begin to turn golden brown.     
  6. Cool to room temperature and refrigerate until chilled before slicing.     
  7. Dust with confectioners sugar before serving.