Pressure Cooker Cannoli Cheesecake Bars Recipe
Rich and creamy pressure cooker cheesecake bars with ricotta, mascarpone, orange zest and mini chocolate chips, all set on a crisp crust and made with less fuss.
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- 1 ½ cups Waffle cone crumbs or graham cracker crumbs
- 5 tablespoons Butter melted
- 8 ounces Ricotta cheese room temperature, full fat, strained
- 8 ounces Mascarpone cheese room temperature, full fat, strained
- ½ cup Granulated sugar
- 2 Eggs large
- 1 teaspoon Vanilla extract
- ½ teaspoon Orange zest fresh
- ¼ teaspoon Ground cinnamon
- ¾ cup Mini chocolate chips
- Powdered sugar optional, for garnish
Instructions
Instructions
- Preheat oven to 325°F and line 8" square pan with parchment paper.
- Mix waffle cone crumbs and melted butter until fully combined.
- Press crust mix into pan evenly and bake for 10 minutes. Let cool.
- In a large bowl, beat together ricotta, mascarpone and sugar until creamy.
- Beat in eggs one at a time, then stir in vanilla, orange zest and cinnamon.
- Fold in mini chocolate chips gently.
- Pour filling over cooled crust and smooth top evenly.
- Bake at 325°F for 35–40 minutes until center is set and edges golden.
- Cool on wire rack then refrigerate 4 hours or overnight.
- Lift out bars with parchment and slice. Dust with powdered sugar to serve.
Notes
Use pre-strained whipped ricotta and mascarpone to save chilling time. Crust can also be prepped the night before.