Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 1 cup whole milk ricotta cheese
- 1/2 cup mini chocolate chips
- 1/4 cup powdered sugar (for topping)
Instructions
- Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan to form the crust.
- In a bowl, beat cream cheese and sugar until smooth. Scrape down the sides.
- Add eggs one at a time, mixing just until combined. Mix in vanilla.
- Gently fold in ricotta cheese and mini chocolate chips.
- Pour filling over crust and smooth the top.
- Bake for 40–45 minutes, until edges are set and center slightly jiggles.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Dust with powdered sugar before slicing and serving.
Notes
- Use full-fat dairy for the best texture.
- Chill thoroughly before slicing for clean edges.
- Mini chocolate chips work best and won’t sink.
- Slice with a warm knife for bakery-style bars.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian