That first hiss from the cooker tells you something good is happening. You hear that pressure build up and kinda get excited cause you know your kitchen is about to smell amazing. It’s like the start of a little adventure right in your own condo kitchen.
You spot the sealing ring doing its job and you catch that steam working hard. It feels like the cooker is giving you a gentle nod, like hey I got this, so you can just chill for a bit. The wait might be tough but it’s so worth it.
Then comes the quick release and you get this little burst of hot air and all the smells hit you at once. You recall that moment when you lift the lid and there it is, bars all set with that tender pull that tells you everything cooked just right. You gotta love that moment of truth.
The Real Reasons You Will Love This Method
- Pressure cooking seals in moisture so the cheesecake bars come out super creamy and not dry at all.
- You don’t gotta babysit the oven which lets you multitask or relax.
- Using the sealing ring right means you get perfect pressure build every single time.
- The quick release method is fast and stops overcooking, keeping things tender.
- This method makes the crust nice and firm while the filling stays soft.
- You get bars that slice up real clean without falling apart when chilled.
What Goes Into the Pot Today
You gotta start with the base, so for this recipe you’ll want 1 ½ cups waffle cone crumbs or graham cracker crumbs if that’s what you got on hand. About 5 tablespoons melted butter gets mixed in so the crust holds together nice and firm.
For the filling, you’re using 8 ounces of room temp ricotta and another 8 ounces of mascarpone cheese. Make sure both are full fat and strained overnight if you can to get that creamy texture.
Then comes ½ cup granulated sugar, which sweetens things without overpowering. You’ll mix in 2 large eggs one at a time for richness and that tender pull.
Vanilla extract, 1 teaspoon, adds a lovely aroma. Orange zest brings a fresh zing with about ½ teaspoon. A pinch of ¼ teaspoon ground cinnamon gives a warm note.
Mini chocolate chips, roughly ¾ cup, go in last for little pockets of chocolate in every bite. Optionally sprinkle some powdered sugar on top when serving to dress things up.
How It All Comes Together Step by Step
First, you gotta preheat your oven to 325 degrees Fahrenheit even though you’re using the pressure cooker later. Line an 8-inch square pan with parchment paper, leaving some overhang on the sides so it’s easy to lift out your bars once done.
Mix your waffle cone crumbs with melted butter until all crumbs are evenly coated. Press that mix firmly into the bottom of your pan forming an even crust. Pop it in the oven for 10 minutes. When it’s done, let it cool just a bit.
While the crust’s cooling, beat your ricotta, mascarpone, and sugar together until smooth and creamy. It takes some good elbow grease but it’s worth it. Then add eggs one by one beating well after each addition for that silky texture.
Stir in vanilla, orange zest, and cinnamon till everything’s well mixed. Fold in the mini chocolate chips gently so they don’t sink to the bottom.
Pour the cheesecake filling over the crust and smooth the top with a spatula. Get it real even cause this is gonna look mighty fine when sliced.
Bake for 35 to 40 minutes until the center sets and edges turn lightly golden. Take out and let cool on a wire rack before popping it in the fridge to chill at least 4 hours or overnight. When fully chilled, use the parchment overhang to lift and slice your bars nice and easy.
Smart Shortcuts for Busy Days
If you’re kinda pressed for time, grab pre-made graham cracker crumbs instead of crushing cones yourself. It shaves off a few steps and works real good.
Use whipped mascarpone and ricotta from the store if you spot it pre-strained. Saves hours of waiting overnight.
Mix the filling in a blender on low speed if your arms get tired from beating. It gets the same creamy texture without much fuss.
Last trick is to prep your crust the night before and keep it in the fridge covered. That way you’re ready to go the next day when you wanna bake and pressure cook.
When You Finally Get to Eat
Pulling one of these bars from the fridge feels like unwrapping a little treasure. The crust has that tender pull with just enough crunch to hold together without being dry.
The filling melts in your mouth with ricotta and mascarpone blending so smooth it’s like a little cloud of creamy goodness. The chocolate chips add surprise bites of sweet and gooey that spark up each mouthful.
That hint of orange zest and cinnamon lingers and makes it feel all special and kinda fancy. Sprinkle powdered sugar on top if you want a little extra flair. Perfect for sharing or just sneaking extra bites when no one’s looking.
Making It Last All Week Long
You can keep these bars fresh for a few days if you store them right. First, wrap them tightly with plastic wrap so they don’t dry out in the fridge.
Another way is to put them in an airtight container with parchment sheets between layers so they don’t stick together. This keeps every bar neat and easy to grab.
If you wanna save them longer, freezing is your friend. Just wrap tightly then seal in a freezer bag. Thaw in the fridge overnight when you’re ready and they taste almost like fresh baked again.
What People Always Ask Me
- Can I use regular cream cheese instead of ricotta and mascarpone? You can but the texture and flavor change to a heavier, less delicate cheesecake bar. I like the combo for that light tender pull.
- Is the quick release safe for cheesecake bars? Yessir! It prevents overcooking and keeps the texture nice and creamy rather than dense.
- What if I forget to strain the ricotta and mascarpone? It might be a tad grainy but still tasty. Straining smooths it out nicely but skip if you’re in a hurry.
- Can I replace waffle cone crumbs? Graham cracker crumbs work fine. Waffle cones add a little extra crunch and flavor but graham crackers do the job well.
- Do I need to chill the bars overnight? Ideally yes for best slicing and flavor development but 4 hours in the fridge can work if you’re super hungry.
- Why is the sealing ring important? The sealing ring keeps your cooker pressurized. A poor seal means no pressure build which messes with your bars coming out right.
For recipes that pair well with these bars and more pressure cooker tips, be sure to check out our Thai Sweet Chili Chicken and Cinnamon Apple Fritters posts for easy and tasty meal ideas.
Pressure Cooker Cannoli Cheesecake Bars Recipe
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.
