Get ready to fall in love with the warm cinnamon flavors and creamy texture of this Keto No-Bake Churro Cheesecake Bars Recipe. These bars combine the nostalgic taste of churros with rich cheesecake in a perfectly easy, no-bake dessert that fits beautifully into low-carb, keto lifestyles. Whether you’re craving a sweet treat or want to impress guests with something unique yet simple, these cheesecake bars offer an irresistible blend of crunchy almond flour crust, velvety cheesecake filling, and a cinnamon-erythritol topping that brings it all together without any fuss.
Ingredients You’ll Need
These ingredients are simple but essential to creating the perfect balance of crumbly crust, creamy filling, and that signature churro cinnamon kick. Each component plays an important role, from the almond flour’s nutty base to the sweet yet keto-friendly erythritol that keeps things low-carb without sacrificing flavor.
- 1 1/2 cups almond flour: Provides a nutty, gluten-free base with great texture for the crust.
- 1/4 cup powdered erythritol: A low-carb sweetener that keeps the crust perfectly sweet without sugar.
- 1/4 cup butter, melted: Binds the crust ingredients together and adds rich flavor.
- 1 teaspoon cinnamon: Adds that warm, cozy churro spice essential to the crust and topping.
- 16 oz cream cheese, softened: The creamy star of the filling that makes this cheesecake ultra smooth.
- 1/2 cup powdered erythritol: Sweetens the filling while keeping it keto-friendly.
- 1 teaspoon vanilla extract: Enhances the flavor and adds a hint of aromatic sweetness.
- 1/2 teaspoon cinnamon: Infuses the filling with that classic churro spice note.
- 1 cup heavy whipping cream: Whipped to add lightness and fluffiness to the cheesecake layer.
- 2 tablespoons powdered erythritol: Used in the topping to provide sweetness without carbs.
- 1 teaspoon cinnamon: Sprinkled on top for that final churro touch and appealing appearance.
How to Make Keto No-Bake Churro Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by lining an 8×8-inch baking pan with parchment paper; this makes it easy to lift your bars out once chilled. In a medium bowl, combine the almond flour, powdered erythritol, cinnamon, and melted butter, mixing thoroughly until everything is well-coated and the mixture sticks together. Press this mixture firmly into the bottom of your pan to form an even crust layer. Pop it into the fridge to chill while you prepare the luscious cheesecake filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with powdered erythritol, vanilla extract, and cinnamon until smooth and creamy, ensuring no lumps remain. In a separate bowl, whip the heavy cream until stiff peaks form – this step is what makes your filling light and airy. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the volume you’ve just created. Spread this dreamy filling evenly over the chilled crust and smooth the surface with a spatula.
Step 3: Add the Churro Topping and Chill
Mix together the powdered erythritol and cinnamon in a small bowl. Sprinkle this flavorful topping evenly over the cheesecake layer. Cover your pan with plastic wrap or foil, then refrigerate for at least 4 hours, allowing the bars to set perfectly. For the best slicing results, chill well, or freeze for about 30 minutes before cutting into neat bars.
How to Serve Keto No-Bake Churro Cheesecake Bars Recipe
Garnishes
These bars are stunning on their own, but you can elevate their presentation with a light dusting of cinnamon or a sprinkle of crushed toasted almonds for an added crunch. A few fresh raspberries or a small dollop of whipped cream on the side add a pop of color and refreshing contrast.
Side Dishes
While these bars are a star dessert, they pair wonderfully with a cup of rich espresso or herbal tea, balancing the sweetness. For a brunch spread, pairing them with fresh berries or a keto-friendly berry compote complements the cinnamon flavor beautifully.
Creative Ways to Present
For parties, serve these bars on a decorative platter dusted with cinnamon sugar for that churro vibe. You can also cut them into bite-sized squares for easy finger food at gatherings. Layering several bars between parchment paper in a pretty box makes for a thoughtful keto-friendly gift.
Make Ahead and Storage
Storing Leftovers
Once made, these bars keep beautifully in the refrigerator for up to 5 days. Store them in an airtight container to maintain their creamy texture and keep the crust from getting soggy. They’re perfect for prepping ahead when you want a convenient, keto-friendly dessert ready to go.
Freezing
If you want to store these bars for longer, freezing is a great option. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 1 month without losing flavor or texture. Just thaw in the fridge overnight before enjoying.
Reheating
Since this is a no-bake, chilled cheesecake dessert, there’s no need to heat these bars. They are best enjoyed cold right out of the fridge for that perfect creamy, refreshing bite each time.
FAQs
Can I use a different flour instead of almond flour for the crust?
Almond flour is ideal for keto recipes due to its low carb content and nutty flavor. Using other flours like coconut flour might change the texture and flavor, so it’s best to stick to almond flour for this particular recipe.
Is erythritol the only sweetener I can use?
Erythritol works well because it doesn’t raise blood sugar, but you can substitute with other keto-friendly sweeteners like monk fruit powder, as long as you adjust sweetness to taste.
Can I make this recipe dairy-free?
This recipe relies heavily on cream cheese and heavy cream for texture and flavor, so making it dairy-free would require substitutions like coconut cream and vegan cream cheese, which could alter the outcome significantly.
How firm should the cheesecake bars be before slicing?
It’s best to chill the bars for at least 4 hours until they are fully set. If you want extra firm bars, freezing them for 30 minutes before slicing helps get clean cuts without crumbling.
Can I add other flavors or toppings?
Absolutely! While the classic churro cinnamon flavor is the highlight here, you can experiment with adding a sprinkle of cocoa powder or a few chopped nuts on top for added texture and flavor variations.
Final Thoughts
This Keto No-Bake Churro Cheesecake Bars Recipe is a wonderful, fuss-free way to satisfy your sweet tooth without breaking your keto goals. With its creamy filling, spiced crust, and cinnamon sugar finish, it’s quick to assemble and perfect for any occasion. Trust me, once you try these bars, they’ll become a favorite go-to dessert that feels indulgent and wholesome all at once. Give them a whirl—you won’t regret it!
Print
Keto No-Bake Churro Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Description
These Keto No-Bake Churro Cheesecake Bars are a delicious low-carb dessert featuring a cinnamon-spiced almond flour crust, creamy cheesecake filling, and a cinnamon-erythritol topping. Perfectly chilled and easy to make, they satisfy your sweet tooth while keeping it keto-friendly.
Ingredients
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup butter, melted
- 1 teaspoon cinnamon
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup heavy whipping cream
For the topping:
- 2 tablespoons powdered erythritol
- 1 teaspoon cinnamon
Instructions
- Prepare the crust: Line an 8×8-inch baking pan with parchment paper. In a medium bowl, combine almond flour, powdered erythritol, cinnamon, and melted butter until fully mixed. Press the mixture firmly into the bottom of the pan to create an even crust layer. Chill the crust in the refrigerator while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese with powdered erythritol, vanilla extract, and cinnamon until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring it is well combined but still light and fluffy.
- Assemble the bars: Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula. In a small bowl, mix together the powdered erythritol and cinnamon for the topping, then sprinkle it evenly over the cheesecake layer.
- Chill and serve: Cover the pan and refrigerate the bars for at least 4 hours, or until the cheesecake is fully set. Once chilled, slice into 12 bars and serve cold. For a firmer texture, freeze the bars for 30 minutes before cutting.
Notes
- Serve these bars cold for the best texture and flavor.
- Store in the refrigerator for up to 5 days to maintain freshness.
- For a firmer consistency, freeze the bars for 30 minutes before slicing.
