Three summers ago, Liam and I stumbled into a tiny Italian bakery in our neighborhood during a particularly hot afternoon. The owner, an elderly woman named Rosa, noticed Liam's fascination with the glass case full of cannoli and smiled. Instead of the traditional tubes, she sliced us each a square from a pan - creamy ricotta filling layered between golden pastry, studded with chocolate chips. Liam took one bite, closed his eyes, and declared it "the best thing ever invented." That afternoon sparked my mission to recreate those ricotta cannoli squares at home.
Why These Ricotta Cannoli Squares Work
My culinary training taught me the science behind perfect ricotta pastry dessert, but years of making these cannoli squares recipe variations showed me what home bakers really need. The key to this cannoli bar recipe is balancing moisture levels - ricotta naturally contains a lot of liquid, so proper draining is crucial. By letting the ricotta sit in cheesecloth or a fine-mesh strainer for at least an hour, we remove excess moisture that would otherwise make the graham cracker crust soggy. The addition of mascarpone ricotta filling creates an even silkier texture while adding structural stability that helps these layered cannoli dessert squares hold their shape when sliced.
What makes this ricotta cannoli squares recipe easy compared to traditional cannoli is the elimination of frying and individual shell filling. Traditional cannoli shells require deep frying at precise temperatures and must be filled just before serving to maintain crispness. These Italian ricotta bars with chocolate chips solve that problem by using a sturdy base - whether you choose a baked crust or pressed graham cracker layer - that can handle the creamy filling for days without losing texture. The ricotta cheese filling gets its signature cannoli flavor from vanilla, a touch of cinnamon, and mini chocolate chips, while the layered Italian dessert format means every bite delivers the perfect ratio of cream to crunch.
Jump to:
- Why These Ricotta Cannoli Squares Work
- Ricotta Cannoli Squares Ingredients
- How To Make Ricotta Cannoli Squares Step By Step
- Smart Swaps for Ricotta Cannoli Squares
- Ricotta Cannoli Squares Variations
- Equipment For Ricotta Cannoli Squares
- Storing Your Ricotta Cannoli Squares
- Top Tip
- FAQ
- Time to Make Italian Magic!
- Related
- Pairing
- Ricotta Cannoli Squares
Ricotta Cannoli Squares Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
For the Ricotta Cheese Filling:
- 2 pounds whole milk ricotta
- 8 ounces mascarpone cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup mini chocolate chips
For the Topping:
- ½ cup mini chocolate chips
- ¼ cup crushed cannoli shells
- Powdered sugar for dusting
- Chopped pistachios
How To Make Ricotta Cannoli Squares Step By Step
Step 1: Drain the Ricotta Properly
This is the most critical step for perfect ricotta dessert squares. Place your ricotta in a cheesecloth-lined strainer or fine-mesh sieve set over a bowl. Refrigerate for at least 2 hours, preferably overnight, letting gravity pull out excess moisture. You should have at least ½ cup of liquid drain away - this seems like a lot, but it's essential for preventing soggy cannoli bar recipe results. Press gently on the ricotta occasionally to encourage draining, but don't squeeze it or you'll lose too much. Properly drained ricotta cheese filling should be thick and almost paste-like, not wet or soupy. This step is what separates authentic Italian ricotta pastry from disappointing watery versions.
Step 2: Create Your Graham Cracker Crust Base
Preheat your oven to 350°F and line your 9x13 inch pan with parchment paper, leaving overhang on the sides for easy removal later. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture looks like wet sand and holds together when squeezed. Press this mixture firmly and evenly into the bottom of your prepared pan, using the bottom of a measuring cup to create a compact, level layer. Bake for 10-12 minutes until the crust is golden and fragrant, then remove from the oven and let cool completely on a wire rack. This baked base for your layered Italian dessert needs to be completely cool before adding the filling.
Step 3: Make the Cannoli Cream Filling
In a large bowl with an electric mixer, beat the drained ricotta and room-temperature mascarpone together on medium speed for 2-3 minutes until completely smooth and creamy. Add powdered sugar, vanilla extract, cinnamon, and salt, then beat for another 2 minutes until fluffy and well combined. The mascarpone ricotta filling should be thick, creamy, and hold soft peaks when you lift the beaters - if it seems too loose, your ricotta wasn't drained enough. Using a rubber spatula, gently fold in the mini chocolate chips, reserving a few tablespoons for topping. The folding motion keeps the filling light and airy, which is key to authentic homemade cannoli cream texture.
Step 4: Assemble Your Ricotta Cannoli Squares
Spread the ricotta pastry dessert filling evenly over the cooled graham cracker crust, using an offset spatula to create a smooth, level surface that reaches all the corners. Take your time with this step - a beautifully smooth top makes your cannoli squares recipe look professional and bakery-worthy. Sprinkle the reserved mini chocolate chips across the top, then add crushed cannoli shell pieces if using for authentic crunch. For a classic finish, dust lightly with powdered sugar through a fine-mesh sieve. If you're adding chopped pistachios, scatter them now for that traditional Italian ricotta desserts appearance. Cover the pan tightly with plastic wrap, making sure it doesn't touch the surface of the filling.
Step 5: Slice and Serve Your Italian Ricotta Bars
When you're ready to serve these chilled dessert squares, use the parchment paper overhang to lift the entire dessert out of the pan onto a cutting board - this makes slicing so much easier and cleaner. Use a large, sharp knife that you've wiped clean and dipped in hot water between each cut for the neatest edges. Cut into 24 squares or whatever size you prefer, wiping the knife after each slice for those professional-looking clean lines. Just before serving, dust the tops with an extra sprinkle of powdered sugar for that fresh-from-the-bakery look. These ricotta cannoli squares with graham crust taste even better when served slightly chilled.
Smart Swaps for Ricotta Cannoli Squares
Based on dietary needs and ingredient availability from readers who love this simple Italian dessert bars recipe:
Base Options:
- Graham crackers → Vanilla wafer crumbs
- Traditional crust → Crushed pizzelle cookies
- Graham base → Shortbread cookie crumbs
- Regular → Gluten-free graham crackers
Ricotta Variations:
- Whole milk ricotta → Part-skim (drain extra long)
- Fresh ricotta → High-quality store-bought
- Regular → Homemade ricotta for best flavor
- Cow's milk → Sheep's milk ricotta (traditional)
Mascarpone Alternatives:
- Mascarpone → Cream cheese (softened)
- Italian → Philadelphia cream cheese
- Full-fat → Reduced-fat cream cheese
- Dairy → Vegan cream cheese alternative
Chocolate Choices:
- Mini chips → Regular chips (chopped)
- Chocolate → White chocolate chips
- Standard → Dark chocolate for less sweetness
- Chips → Cacao nibs for crunch
Ricotta Cannoli Squares Variations
Pistachio Lover's Dream:
- Add pistachio paste to ricotta cheese filling
- Fold in chopped pistachios throughout
- Top with whole pistachios and white chocolate
- Traditional Sicilian cannoli bar recipe variation
Orange Chocolate Cannoli Bars:
- Add orange zest to mascarpone ricotta filling
- Use candied orange peel pieces
- Drizzle with dark chocolate ganache
- Bright citrus twist on Italian ricotta pastry
Espresso Cannoli Squares:
- Mix espresso powder into filling
- Add chocolate-covered espresso beans on top
- Dust with cocoa powder instead of powdered sugar
- Perfect coffee-lover's ricotta dessert squares
Cherry Amaretto Version:
- Fold in dried cherries soaked in amaretto
- Add almond extract to filling
- Top with sliced almonds
- Elegant layered cannoli dessert for special occasions
Peanut Butter Chocolate Twist:
- Swirl peanut butter into ricotta pastry dessert filling
- Use chocolate graham crackers for crust
- Top with chopped peanut butter cups
- Kid-friendly cannoli squares recipe variation
Equipment For Ricotta Cannoli Squares
- 9x13 inch baking pan
- Parchment paper for easy removal
- Cheesecloth or fine-mesh strainer
- Electric mixer (hand or stand)
- Offset spatula for smooth spreading
- Sharp chef's knife for clean cuts
Storing Your Ricotta Cannoli Squares
Best Fresh:
- Serve within 3-4 days of making for optimal texture
- Ricotta cannoli squares recipe stays freshest when well-covered
- Cannoli cream filling maintains perfect consistency when cold
- Store refrigerated in airtight container always
Make Ahead Strategy:
- Prepare graham cracker crust base up to 2 days ahead
- Make ricotta cheese filling 1 day before and refrigerate
- Assemble complete ricotta cannoli squares recipe night before serving
- Add final powdered sugar topping just before serving
Refrigerator Storage:
- Keep assembled Italian ricotta bars covered for 3-4 days
- Store in original pan covered tightly with plastic wrap
- Cannoli dessert bars texture stays perfect when chilled
- Bring to cool room temperature 10 minutes before serving
Freezer Instructions:
- Freeze unfilled crust base up to 1 month wrapped well
- Don't freeze assembled ricotta dessert squares or filling weeps
- Individual slices can freeze but texture suffers slightly
- Best results always come from fresh chilled dessert squares
Top Tip
- Our neighbor Rosa, who inspired these ricotta cannoli squares, shared a secret that transformed this recipe from good to exceptional. One afternoon while Liam and I were visiting her bakery, she pulled me aside and showed me her "magic mixture" - a tiny bit of fresh lemon zest mixed into the ricotta cheese filling. "Just a whisper," she said in her thick Italian accent, "not enough to taste lemon, just enough to wake everything up."
- She was absolutely right. That barely-there citrus brightness balances the richness of the mascarpone ricotta filling without announcing itself. It's the kind of subtle touch that makes people take a second bite trying to figure out what makes your cannoli bar recipe taste different from everyone else's. Rosa also taught us to tap the pan firmly on the counter after spreading the filling - it releases any air bubbles and creates a denser, creamier texture in the final Italian ricotta pastry.
- Liam's contribution came from pure kid logic. He suggested we crush a few actual cannoli shells and sprinkle them on top for "bonus crunch." At first, I thought it was silly, but that textural contrast between the creamy ricotta dessert squares and those crispy shell pieces adds an element of surprise that adults and kids both love.
FAQ
What is the best ricotta filling for cannolis?
The best ricotta filling for cannolis combines well-drained whole milk ricotta with mascarpone cheese for extra creaminess. For this ricotta cannoli squares recipe, use a 2:1 ratio of ricotta to mascarpone, sweetened with powdered sugar and flavored with vanilla and cinnamon. The ricotta cheese filling must be thick enough to hold its shape - proper draining is essential for preventing soggy results in any cannoli cream filling.
What are common cannoli mistakes?
The biggest mistakes include using wet ricotta (always drain it), filling shells too early (they get soggy), and over-sweetening the filling. For ricotta cannoli squares, common errors are under-draining the ricotta pastry dessert filling, not chilling long enough for the layers to set, and cutting with a dirty knife between slices. Always drain ricotta at least 2 hours and chill assembled cannoli dessert bars at least 4 hours.
What is the difference between a Sicilian cannoli and a regular cannoli?
Sicilian cannoli traditionally use sheep's milk ricotta, which is richer and slightly grainy, while regular cannoli often use cow's milk ricotta for a smoother texture. Sicilian versions typically include candied fruit and pistachios in the Italian ricotta desserts filling, while American-style cannoli bar recipe versions favor chocolate chips. This ricotta cannoli squares recipe bridges both styles, letting you customize with traditional or modern toppings.
Is mascarpone or ricotta better for cannoli?
Traditional cannoli use ricotta, not mascarpone alone, because ricotta provides the signature slightly grainy, fresh texture. However, the best approach for cannoli squares recipe combines both - ricotta for authentic flavor and texture, mascarpone for extra creaminess and stability. This mascarpone ricotta filling creates the ideal balance, giving you the traditional taste with improved texture that holds up better in layered Italian dessert formats like these bars.
Time to Make Italian Magic!
Now you have everything needed to create these irresistible ricotta cannoli squares - from proper ricotta draining technique to Rosa's secret lemon zest touch. This cannoli bar recipe proves that Italian bakery-style dessert can be made at home with simple ingredients and straightforward steps, no deep fryer required.
Craving more delicious treats? Bake our festive The Best Peppermint Swirl Cookies Recipe perfect for holiday gatherings, try our wholesome Healthy Vegan Apple Pie Recipe that everyone will love, or create our stunning The Best Lemon Curd Cake Recipe for a show-stopping citrus dessert!
Share your Ricotta Cannoli Squares success! Tag @EmilyAndLiamKitchen and #ItalianBaking. We love seeing your beautiful ricotta dessert squares creations!
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Pairing
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Ricotta Cannoli Squares
Equipment
- 1 9x13-inch baking pan (lined with parchment)
- 1 Cheesecloth or fine-mesh strainer (for draining ricotta)
- 1 Electric mixer (hand or stand)
- 1 Offset spatula (for spreading filling)
- 1 Sharp chef's knife (for clean slicing)
- 1 Mixing bowls (medium + large)
Ingredients
Graham Cracker Crust
- 2 cups Graham cracker crumbs
- ½ cup Butter, melted
- ¼ cup Granulated sugar
- ½ teaspoon Cinnamon
Ricotta Cheese Filling
- 2 pounds Whole milk ricotta - drained 2-12 hours
- 8 ounces Mascarpone cheese - softened
- 1 cup Powdered sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Salt
- 1 cup Mini chocolate chips - reserve some for topping
- Fresh lemon zest - optional "Rosa's secret"
Topping
- ½ cup Mini chocolate chips
- ¼ cup Crushed cannoli shells - optional crunch
- Powdered sugar - for dusting
- Chopped pistachios - optional
Instructions
- Place ricotta in a cheesecloth-lined strainer over a bowl. Refrigerate 2 hours to overnight until at least ½ cup liquid drains off. Ricotta should be thick and paste-like.
- Mix graham crumbs, butter, sugar, and cinnamon. Press firmly into a parchment-lined 9×13 pan. Bake 10-12 minutes and cool completely.
- Beat drained ricotta and mascarpone until smooth. Add powdered sugar, vanilla, cinnamon, and salt. Beat until fluffy, then fold in mini chocolate chips.
- Spread filling evenly over cooled crust. Tap the pan to remove air bubbles. Add remaining chocolate chips, crushed cannoli shells, and optional pistachios. Dust lightly with powdered sugar.
- Cover and chill at least 4 hours. Use parchment to lift out and slice with a hot, clean knife. Dust with powdered sugar before serving.
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