Amazing 16 Ricotta Cannoli Squares

Oh my gosh, you know those traditional cannoli shells? They are absolutely divine, but honestly, dealing with deep frying and piping individual shells always feels like such a production. I love that taste—that sweet, creamy ricotta filling with that hint of bright lemon and cinnamon—but sometimes I just need that flavor without the fuss, right? Well, I finally figured out the shortcut, and trust me, it’s a game-changer! These baked Ricotta Cannoli Squares deliver every bit of that authentic flavor packed into an incredibly easy, sliceable bar. They have a buttery shortbread bottom that holds up perfectly to the creamy filling. It’s my new go-to Italian baked ricotta dessert when company shows up!

Why You Will Love These Ricotta Cannoli Squares

I honestly can’t bake these enough. You get so much flavor payoff for almost no effort. If you’re looking for a winner, here’s why these slices are about to become your new favorite:

• They’re the ultimate shortcut to authentic cannoli flavor, but baked!
• The creamy, dreamy filling sets up perfectly—no runny messes, I promise.
• They are fantastic for parties because you can bake them a day ahead.
• Everyone gets a perfect crust-to-filling ratio in every single square.

If you also love my soft cannoli cookies, you should check those out next here!

Essential Ingredients for Perfect Ricotta Cannoli Squares

You don’t need a million fussy things for these, which is why I love them! But for the best texture, especially in that creamy filling, you have to respect the ingredients. For the crust, we need simple shortbread vibes: flour, a little granulated sugar, salt, and that crucial stick of COLD unsalted butter, cut into cubes.

Then you throw in an egg yolk and vanilla to bring it all together into a beautiful, pressable dough. Now, for the filling—this is where the real magic happens to make these into true Ricotta Cannoli Squares. You absolutely must have 15 ounces of whole milk ricotta that has been drained well. Trust me, draining it stops the squares from weeping water later!

We sweeten that with powdered sugar, one whole egg to help it set, a hit of bright lemon zest, and our favorite spice, cinnamon. Don’t forget the mini chocolate chips; those little bursts of chocolate are non-negotiable for me! If you haven’t tried my soft lemon ricotta cookies yet, you need to check them out next!

Expert Tips for the Ricotta Filling Dessert Bars

Look, I’m going to be honest: these Ricotta Cannoli Squares succeed or fail based on two things: the shortbread crust and the ricotta moisture level. You want that crust to be tender but sturdy enough to hold the creamy topping. When you’re cutting in that cold butter, don’t overwork it. Stop mixing as soon as it looks like coarse meal, maybe with some pea-sized chunks still there? That’s what gives you that lovely, crumbly texture instead of a hard tile.

But seriously, the biggest game-changer for any dessert bar with creamy filling is the ricotta prep. If you skip draining, you’ll end up with a soupy mess that doesn’t set, and nobody wants that! I’ve learned that patience here pays off huge dividends later when you want to slice these perfectly. If you want more ideas for sweet ricotta pastry filling, I wrote a whole post about it here.

How to Properly Drain Ricotta for Cannoli Inspired Squares Recipe

This step is non-negotiable if you want your filling to set beautifully. You really need to remove excess water from that whole milk ricotta. Take a fine-mesh sieve—the finer the better—and line it with a few layers of cheesecloth or even a clean coffee filter in a pinch. Plop your ricotta right on top, put the whole setup over a bowl to catch the drips, and stick it in the fridge. You need at least two hours, but honestly, leaving it overnight is better. It pulls out unbelievable amounts of liquid, making your final Ricotta Cannoli Squares perfectly dense, not wet!

Step-by-Step Instructions for Baked Ricotta Cannoli Bars

Okay, let’s get baking! First things first, make sure your oven is warmed up to 350 degrees F. This recipe is a little different because we need to give that crust a head start. Grab an 8×8 inch pan—this size is perfect for nice thick squares—and line it with parchment paper. Make sure you leave a little overhang on two sides! That parchment sling is your best friend later when you try to lift these beauties out.

For the crust, mix your dry stuff—flour, sugar, salt—and then work in that cold, cubed butter until it looks chunky, like coarse sand. Now, toss in the egg yolk and vanilla, and just mush it together until it forms a dough. Press that evenly into your prepared pan and send it into the oven for just 15 minutes. We just want it lightly set and golden, not done through.

While that’s happening, you’ll mix up that amazing filling. Remember that well-drained ricotta? Whisk it vigorously with the powdered sugar, that single egg, your lemon zest, and cinnamon until it’s just completely smooth. Fold in your mini chocolate chips—and orange peel if you’re feeling fancy! Pour that glorious filling right over the warm crust. Pop it back into the oven for another 30 to 35 minutes. The filling should look set when you shake the pan just gently. If you’re looking for more easy bar recipes, try my cannoli cheesecake bars next!

Serving and Storing Your Lemon Ricotta Dessert Squares

Okay, resisting the urge to cut these right away is the hardest part! You absolutely must let these Lemon Ricotta Dessert Squares cool completely on the rack before you try slicing them. If you cut them warm, that creamy center will just ooze out everywhere. Once they’re totally cool, use those parchment paper handles to lift the whole block onto a cutting board. Then, use a sharp knife to slice them into 16 neat squares. The powdered sugar dusting? Do that *right* before you serve them, not before storing—otherwise, it soaks up moisture and disappears!

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge. They keep beautifully for four, maybe five days. They are actually fantastic the next day when they are super chilled. If you want to make these ahead like the best Italian squares should be, just wait to dust them until serving time!

Variations for Your Ricotta Cannoli Squares

While the classic recipe is just dreamy, I always love tinkering with these Ricotta Cannoli Squares. If you want to change things up, keep the flavors in that Italian wheelhouse! You can easily swap out the lemon zest for fresh orange zest—pure sunshine! If you aren’t a fan of the candied peel or chocolate chips, try folding in some finely chopped toasted pistachios instead. Those nuts give a wonderful little crunch that works so well with the creamy texture. For a slightly different spiced kick, add just a pinch of nutmeg to your cinnamon. Check out some other one-bowl ideas in my simple ricotta dessert recipes post!

Frequently Asked Questions About Ricotta Cannoli Squares

I know you might have worries about making sure these turn out like a dream, just like my first few tries! Dealing with ricotta can be tricky, but don’t sweat it. I’ve gathered up the questions I get asked the most about these Ricotta Cannoli Squares.

Can I use part-skim ricotta instead of whole milk ricotta cheese?

Oh, you definitely *can*, but I really, really caution against it if you’re aiming for that rich flavor and firm set. Whole milk ricotta is much thicker to begin with, which means less draining time for you. Part-skim has way more water content, and even after draining, you risk a softer, slightly weeping filling in your Dessert bars with creamy filling. Stick to whole milk for the best results here!

What happens if I skip the lemon zest? This is my shortcut cannoli dessert idea!

Honestly, if you skip the zest, you’re missing that classic Italian brightness that cuts through the sweetness. It’s what makes it taste like a *cannoli* and not just a sweet cheese bar. If you don’t have lemons, using a tiny bit of orange zest works too, but please don’t skip the citrus entirely! I even have a post about other shortcut cannoli dessert ideas if you’re looking for inspiration!

Can I make these no bake ricotta dessert slices instead?

That’s a great question about No bake ricotta dessert slices! Unfortunately, for this specific recipe, you need the egg and the heat to help that ricotta set up firm enough to slice cleanly. If you really need no-bake, you’d need a recipe base that relies on chilling and gelatin or cream cheese instead, like an easy cannoli cheesecake bars recipe base. This one needs the oven!

I don’t have candied orange peel—can I substitute it with something else?

Absolutely! Candied fruit is totally optional in my book. If you don’t have it, you can use a tablespoon of finely chopped, toasted slivered almonds for texture or just skip it altogether. You’ll still have amazing Lemon ricotta dessert squares!

Nutritional Estimates for Ricotta Cannoli Squares

Now, listen, just like with Grandma’s recipes, these numbers are coming straight off my standard ingredient calculations—they’re not from a fancy lab or anything! So consider these estimates for one of our wonderful Ricotta Cannoli Squares. Per square, you’re looking at about 240 calories, with 18 grams of sugar and 12 grams of fat. They’re great, but they are a treat, so enjoy them responsibly! This information is just a helpful guideline for your planning.

Share Your Experience Making These Ricotta Cannoli Squares

I truly hope you whip up a batch of these and bring a little slice of Italy right into your kitchen! Seriously, when you make these Ricotta Cannoli Squares, I need to hear all about it. Did you add nuts? Did you skip the orange peel? Did the draining trick work wonders for you?

Please, if you make them, leave a comment down below and give this recipe a star rating! It helps other bakers know they can trust this shortcut recipe. And if you snap a picture of those beautiful, creamy bars, tag me on social media so I can see your handiwork! I love seeing your bakes shared from my Kitchen to yours. Happy baking, and check out my main recipe index for more Italian favorites!

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