No Bake Keto Churro Cheesecake Bars Recipe
No Bake Keto Churro Cheesecake Bars are a delicious low-carb, gluten-free dessert perfect for keto enthusiasts. Featuring a cinnamon-spiced almond flour crust and a creamy, sweetened cream cheese filling topped with a classic churro-inspired cinnamon and erythritol mix, these bars offer indulgence without the guilt. Easy to make and requiring no baking, they’re ideal for a quick yet satisfying treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 9 bars (3x3 grid)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crust:
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- 2 tablespoons erythritol or preferred keto sweetener
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup erythritol or other keto sweetener
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
Topping:
- 1/2 teaspoon ground cinnamon
- 1 tablespoon powdered erythritol (optional)
- Unsweetened cocoa powder or keto-friendly chocolate drizzle (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine almond flour, ground cinnamon, and erythritol. Add the melted butter and mix until the texture resembles wet sand. Line an 8×8 baking pan with parchment paper and press the crust mixture firmly into the bottom. Refrigerate while preparing the filling.
- Make the Cheesecake Filling: Beat softened cream cheese with an electric mixer until smooth. Gradually add erythritol and mix until incorporated. Add vanilla extract and mix again until creamy. In another bowl, whip heavy whipping cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until smooth and fluffy.
- Assemble the Cheesecake Bars: Remove crust from refrigerator and spread cheesecake filling evenly over the crust. Smooth the top with a spatula or spoon.
- Add the Churro Topping: Mix ground cinnamon with powdered erythritol in a small bowl. Sprinkle evenly over cheesecake layer. Optionally, drizzle with melted keto-friendly chocolate or dust with cocoa powder for extra flavor.
- Chill the Cheesecake Bars: Cover pan with plastic wrap and refrigerate for at least 4 hours or overnight to set properly.
- Slice and Serve: Lift cheesecake from pan using parchment paper. Use a sharp knife to cut into bars, wiping knife clean between cuts for neat slices. Serve chilled and enjoy.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Whip the heavy cream to stiff peaks for a light and fluffy texture in the filling.
- Use parchment paper for easy removal and clean slicing.
- Chilling the bars overnight yields the best texture and firmness.
- Optional toppings like keto-friendly chocolate drizzle or cocoa powder add extra flavor without carbs.
