Ricotta Cannoli Squares bring a playful spin to a beloved Italian treat, transforming delicate cannoli flavors into easy-to-slice dessert bars. With a buttery crumb crust meeting a silky ricotta and cream cheese filling swirled with cinnamon and dotted with mini chocolate chips, each golden square promises a melt-in-your-mouth moment. Chill, slice, and watch the powdered sugar dusting disappear—these bars are begging to be the star of your next gathering or a sweet pick-me-up any day of the week!
Key Ingredients
Start with these essentials to build the perfect base and creamy filling for your Ricotta Cannoli Squares:
- 2 cups all-purpose flour: The foundation for a tender, buttery crumb crust.
- 1/2 cup granulated sugar: Sweetens the dough and balances the rich butter.
- 1 cup unsalted butter, softened: Binds crumbs and adds a lush, golden flavor.
- 1/4 teaspoon salt: Enhances sweetness and rounds out flavors.
- 1 cup ricotta cheese, drained: Creates a light, pillowy filling without excess moisture.
- 8 ounces cream cheese, softened: Gives the filling its creamy body and tang.
- 2/3 cup powdered sugar: Smoothly sweetens the ricotta-cream cheese blend.
- 1 teaspoon vanilla extract: Infuses warm, aromatic notes.
- 1/2 teaspoon ground cinnamon: Adds a gentle spice swirl for that classic cannoli taste.
- 1/2 cup mini chocolate chips: Delivers tiny bursts of chocolate in every bite.
How To Make Ricotta Cannoli Squares
Baking Ricotta Cannoli Squares is a two-step affair that guarantees a crisp base and a perfectly set, creamy layer. You’ll start by crafting a crumbly dough and baking it briefly, then whip together the ricotta filling and bake again until golden at the edges. Follow these detailed steps for flawless results:
1. Preheat oven and prepare pan
Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Mix crumb dough
In a medium bowl, combine flour, granulated sugar, softened butter, and salt, using a pastry cutter or fork to mix until coarse crumbs form.
3. Bake the crust
Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan. Bake for 12 minutes, or until the edges turn lightly golden.
4. Blend the filling
While the crust bakes, beat together drained ricotta and softened cream cheese until smooth and free of lumps.
5. Flavor the cheese
Add powdered sugar, vanilla extract, and ground cinnamon to the cheese mixture. Blend until everything is fully incorporated and silky.
6. Fold in chocolate chips
Gently fold mini chocolate chips into the filling to ensure even distribution.
7. Assemble layers
Spread the ricotta filling evenly over the warm crust. Sprinkle the remaining crumbs on top for that classic crumbly finish.
8. Second bake
Bake for an additional 20 minutes, or until the top edges turn golden and the filling is set (slight jiggle in the center is okay).
9. Cool and chill
Allow the pan to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up the filling.
10. Slice and serve
Lift the parchment out of the pan, cut into squares, and serve dusted with extra powdered sugar if desired.
Serving Suggestions
These squares are delightful on their own, but a few creative touches can make them shine even brighter. Here are four ways to serve Ricotta Cannoli Squares at their best:
- Dust with powdered sugar: A light coating gives a snowy finish that contrasts beautifully with the golden crust.
- Top with fresh berries: Strawberries or raspberries add a pop of color and a bright, tart counterpoint.
- Add a dollop of whipped cream: A spoonful of lightly sweetened whipped cream makes each bite even more luxurious.
- Pair with espresso or tea: The creamy, cinnamon-dotted squares balance perfectly against a strong coffee or fragrant tea.
Tips For Perfect Ricotta Cannoli Squares
Mastering these bars is all about attention to detail and simple tricks that elevate every layer. Keep your kitchen game strong with these practical notes:
- Ensure the ricotta is well drained to prevent a soggy filling.
- Chilling completely before slicing ensures clean, neat squares.
- Mini chocolate chips distribute more evenly than larger chips.
- Store any leftovers covered in the refrigerator for up to 3 days.
How To Store It
Proper storage keeps Ricotta Cannoli Squares tasting fresh and prevents them from drying out or absorbing fridge odors. Follow these methods for best results:
- Refrigerate: Store cooled squares in an airtight container or covered pan for up to 3 days.
- Freeze: Layer squares between parchment paper in a freezer-safe container and freeze for up to 1 month.
- Thaw gently: Move frozen bars to the refrigerator overnight, then bring to room temperature before serving.
- Protect texture: Keep squares away from strong-smelling foods to maintain their delicate flavor.
Frequently Asked Questions
Got questions? Here are quick answers to the most common queries about these Ricotta Cannoli Squares:
- How do I ensure the ricotta cheese is properly drained before making the filling?
To prevent a watery filling, transfer the ricotta to a fine-mesh sieve or wrap it in a double layer of cheesecloth set over a bowl. Allow it to sit in the refrigerator for at least 30 minutes so excess moisture can drip away. If you’re short on time, gently press on the ricotta with a spoon to speed up draining, but avoid squeezing too hard, which can alter the texture.
- Can I substitute any ingredients if I don’t have all-purpose flour or cream cheese?
You can experiment by replacing all-purpose flour with a one-to-one gluten-free blend, though the crust may be slightly more delicate. Swapping the cream cheese for mascarpone will yield a richer filling but may require an extra minute of baking to fully set. Keep in mind that ingredient changes can affect both texture and baking times, so monitor the squares closely as they bake.
- Why is it important to bake the crust before adding the filling?
Prebaking the crust for 12 minutes sets a golden, crisp base that supports the ricotta mixture. If you skip this step, the bottom layer can remain underbaked and gummy, leading to a soggy dessert. A lightly golden edge is your cue that the crust is ready for the next layer.
- What techniques help achieve clean, neat square cuts after chilling?
After at least two hours in the refrigerator, run a sharp knife under hot water and wipe it dry before each cut. A warm blade glides through the chilled filling more smoothly, preventing cracks or crumbles. Clean the knife between slices to maintain precise edges and ensure each square looks as good as it tastes.
- How can I tell when the ricotta filling is fully set and the bars are done baking?
The filling should appear slightly puffed at the edges and barely jiggle in the center when you gently shake the pan. If the very center still looks loose, give it a few more minutes in the oven, watching carefully to avoid overbrowning. Once the edges turn a light golden hue and the surface feels firm to the touch, remove the pan and let it cool to room temperature before chilling.
- Is it possible to freeze these ricotta cannoli squares, and how should I do it?
Yes, you can freeze them in an airtight container layered with parchment paper to prevent sticking. Freeze for up to one month. To serve, thaw overnight in the refrigerator, then bring to room temperature for about 15 minutes before dusting with powdered sugar. This helps restore their creamy texture without making the filling too cold or hard.
- What adjustments should I make if I want more cinnamon or a different flavor profile?
You can increase the cinnamon by an additional quarter teaspoon for a more pronounced spice, or substitute it with nutmeg or pumpkin pie spice to create seasonal variations. If you prefer a citrus note, fold in a teaspoon of finely grated lemon or orange zest along with the vanilla extract. Just be mindful that extra liquid from zest might require slightly longer chilling to keep the filling firm.
What Makes This Special
Ricotta Cannoli Squares hit all the right notes—buttery crumb crust, silky ricotta-cream cheese filling, a whisper of cinnamon, and playful mini chocolate chips. They take the charm of traditional cannoli and make it even more approachable, cut-and-serve style. The two-step bake ensures every bite has crisp edges and a perfectly set center, while chilling before slicing gives you those Instagram-worthy clean cuts. Feel free to print this recipe and tuck it into your favorite binder for repeat bliss. Got thoughts or questions? Drop a comment below—I’d love to hear how your squares turned out!
Ricotta Cannoli Squares
Description
Golden, buttery squares give way to a pillowy ricotta and cream cheese layer, where flecks of cinnamon and bursts of mini chocolate chips melt into every bite. Chill, slice, and watch the powdered sugar dusting disappear.
Ingredients
Instructions
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Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper.
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In a medium bowl, combine flour, granulated sugar, softened butter, and salt, mixing until coarse crumbs form.
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Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan and bake for 12 minutes until lightly golden.
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While the crust bakes, beat together drained ricotta and softened cream cheese until smooth.
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Add powdered sugar, vanilla extract, and ground cinnamon to the cheese mixture and blend until fully incorporated.
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Fold mini chocolate chips gently into the filling mixture.
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Spread the ricotta filling evenly over the warm crust and sprinkle the remaining crumbs on top.
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Bake for an additional 20 minutes, or until the top edges begin to turn golden and the filling is set.
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Allow the pan to cool to room temperature, then chill in the refrigerator for at least 2 hours.
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Lift the parchment out of the pan, cut into squares, and serve dusted with extra powdered sugar if desired.
Note
- Ensure the ricotta is well drained to prevent a soggy filling.
- Chilling completely before slicing ensures clean, neat squares.
- Mini chocolate chips distribute more evenly than larger chips.
- Store any leftovers covered in the refrigerator for up to 3 days.
