No Bake Keto Churro Cheesecake Bars Recipe

Introduction

These No Bake Keto Churro Cheesecake Bars combine the irresistible flavors of cinnamon and cream cheese into a low-carb treat. Perfect for a quick dessert, they require no oven and come together with simple ingredients.

Ingredients

• 1.5 cups almond flour
• 0.25 cup melted butter
• 2 tablespoons erythritol (or sweetener of choice)
• 1 teaspoon cinnamon
• 16 oz cream cheese, softened
• 0.5 cup powdered erythritol (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 tablespoon cinnamon
• 2 tablespoons erythritol (for sprinkling over the top)

Instructions

1. Step 1: In a medium bowl, combine almond flour, melted butter, erythritol, and 1 teaspoon cinnamon until the mixture becomes crumbly.
2. Step 2: Press the crumb mixture firmly into the bottom of a lined 8×8-inch baking dish and set aside.
3. Step 3: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
4. Step 4: Gradually add powdered erythritol and vanilla extract to the cream cheese, mixing well to combine.
5. Step 5: In a separate bowl, whip the heavy cream until stiff peaks form.
6. Step 6: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
7. Step 7: Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
8. Step 8: In a small bowl, mix together 1 tablespoon cinnamon and 2 tablespoons erythritol, then sprinkle this mixture evenly over the cheesecake layer.
9. Step 9: Refrigerate the bars for at least 4 hours or until firm.
10. Step 10: Once set, cut into squares and serve chilled. Enjoy!

Tips & Variations

• For extra crunch, add chopped pecans or walnuts to the crust mixture before pressing it into the dish.
• If you prefer a sweeter filling, adjust the erythritol amount to taste or use a sweetener blend that you enjoy.
• Try adding a teaspoon of cinnamon to the cream cheese filling for an even stronger churro flavor.
• Use full-fat cream cheese and heavy cream for the best texture and richness.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving. Serve chilled or at room temperature for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of erythritol?

Yes, you can substitute erythritol with other keto-friendly sweeteners like stevia, monk fruit, or a blend. Adjust the quantity according to the sweetness level of your chosen sweetener.

Do I need to use almond flour for the crust?

Almond flour is preferred for keto recipes due to its low carb content. If you’re not keto, you could try crushed graham crackers or digestive biscuits, but this will increase the carb count.

No Bake Keto Churro Cheesecake Bars Recipe

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4.5 from 128 reviews

Delicious No Bake Keto Churro Cheesecake Bars combining a cinnamon-infused almond flour crust with a creamy, sweetened cream cheese filling, topped with a cinnamon-erythritol blend for a perfect low-carb treat. These bars require no baking and are chilled until firm for a smooth, rich dessert ideal for keto diets and low-carb lifestyles.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 9–12 bars 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Crust

• 1.5 cups almond flour
• 0.25 cup melted butter
• 2 tablespoons erythritol (or sweetener of choice)
• 1 teaspoon cinnamon

Cheesecake Filling

• 16 oz cream cheese, softened
• 0.5 cup powdered erythritol (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1 cup heavy cream

Topping

• 1 tablespoon cinnamon
• 2 tablespoons erythritol (for sprinkling over the top)

Instructions

1. Prepare the Crust: In a medium bowl, mix almond flour, melted butter, erythritol, and cinnamon until the mixture becomes crumbly and combines evenly.
2. Form the Crust: Press the crumbly mixture firmly into the bottom of a lined 8×8-inch baking dish, ensuring an even layer. Set aside for the filling preparation.
3. Make the Cheesecake Filling: Using a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps remaining.
4. Add Sweetener and Flavor: Gradually incorporate the powdered erythritol and vanilla extract into the cream cheese, mixing thoroughly until well combined and smooth.
5. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it holds its shape well.
6. Fold Whipped Cream into Cream Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful to maintain the airy texture.
7. Assemble the Bars: Spread the cheesecake filling evenly over the prepared almond flour crust, smoothing it out to cover the crust completely.
8. Add Topping: In a small bowl, combine cinnamon and erythritol. Sprinkle this mixture evenly over the cheesecake filling for a churro-inspired finish.
9. Chill and Set: Refrigerate the assembled cheesecake bars for at least 4 hours or until firm, allowing the filling to set properly.
10. Serve: Once the bars have set, cut into squares and serve chilled for a refreshing, delicious keto dessert.

Notes

• Use preferred keto-friendly sweeteners like erythritol or monk fruit for best results.
• Ensure the cream cheese is softened to room temperature for smooth mixing.
• Whip the heavy cream to stiff peaks for optimal texture in the filling.
• Press the crust firmly and evenly to prevent crumbling when cutting the bars.
• Chilling time can be extended for firmer bars or overnight for convenience.
• Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Keywords: keto cheesecake bars, no bake dessert, churro cheesecake, low carb dessert, keto-friendly cheesecake, almond flour crust, sugar-free dessert