Preparation Steps

• Combine the graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Stir until everything is well mixed and forms a crumbly texture that holds together.
• Press the mixture firmly into the bottom of a 9x13-inch baking dish to create an even layer.
• Beat the ricotta cheese and mascarpone until smooth and creamy in a large mixing bowl.
• Mix in the powdered sugar, vanilla extract, and ground cinnamon until fully incorporated.
• Fold in the mini chocolate chips gently, taking care not to overmix.
• Pour the ricotta filling over the prepared crust, spreading it evenly.
• Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
• Sprinkle with chopped pistachios before serving, if desired.
• Cut into squares and serve chilled.