Ingredients
Crust
- 2 cups graham cracker crumbs
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 tablespoons melted butter
Filling
- 16 oz full-fat cream cheese, softened
- 16 oz whole-milk ricotta cheese, drained
- 1 cup powdered sugar, sifted
- 1 teaspoon orange zest
- ½ teaspoon vanilla bean paste
- ⅓ cup toasted pistachios, roughly chopped
- ½ cup mini chocolate chips
Garnish (optional)
- Whipped cream
- Dried orange peel, roughly chopped
- Extra mini chocolate chips
- Extra chopped pistachios
Instructions
- Prepare the Graham Cracker Crust: Coat a 9x9 inch baking dish with nonstick spray, then line with parchment paper leaving an overhang. In a food processor, pulse graham crackers until fine crumbs form or crush in a sealed bag with rolling pin. Mix crumbs, cinnamon, and salt in a bowl. Pour melted butter over mixture and stir until crumbs resemble wet sand. Press crumb mixture firmly and evenly into the bottom of the pan. Freeze for 20-30 minutes to set.
- Drain the Ricotta: Place ricotta cheese in a fine-mesh sieve lined with cheesecloth or paper towels over a bowl. Let it drain in the refrigerator for 30-60 minutes or overnight to remove excess moisture.
- Make the Filling: Using an electric mixer with paddle attachment, beat softened cream cheese and orange zest on medium speed until smooth and lump-free, about 2-3 minutes. Add drained ricotta, powdered sugar, and vanilla bean paste; continue beating until fully combined and smooth.
- Fold in Mix-ins: Gently fold in mini chocolate chips and chopped pistachios until evenly distributed throughout the filling.
- Assemble and Chill: Spoon the cheese filling over the chilled crust and spread it out evenly. Refrigerate the assembled bars for at least 4 hours or preferably overnight to firm up.
- Serve: Carefully lift the bars from the pan using the parchment overhang and slice into 16 pieces. Garnish with whipped cream, additional mini chocolate chips, chopped pistachios, and dried orange peel if desired. Serve chilled.
Notes
- Draining the ricotta is crucial to avoid a runny filling and achieve the proper texture.
- You can substitute vanilla bean paste with pure vanilla extract if unavailable.
- For a nut-free version, omit pistachios or replace with another nut of choice.
- The bars need at least 4 hours chilling time but overnight chilling results in best texture and flavor.
- Use full-fat cheeses for richest flavor and creaminess.
- Press the crust tightly to prevent it from crumbling when sliced.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
