If you’re craving something sweet and nostalgic — but still want to keep things low-carb — you’re about to fall in love with Keto No-Bake Churro Cheesecake Bars! These dreamy bars bring together the cinnamon-sugar flavor of classic churros and the creamy tang of cheesecake, all in a perfectly chilled, no-bake keto treat you can whip up in minutes. Every bite is a texture-lovers delight: a buttery almond flour crust, billowy whipped cheesecake filling, and a dusting of cinnamon “sugar” magic that makes dessert (or snack time!) feel downright celebratory. Best of all, they’re keto-friendly, gluten-free, and will absolutely impress anyone lucky enough to snag a square.

Keto No-Bake Churro Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Keto No-Bake Churro Cheesecake Bars serves a delicious purpose, from creating a crunchy base to delivering that signature cinnamon swirl. The best part? The ingredient list is short, simple, and easy to find at any grocery store — each one designed to enhance flavor, texture, or appearance without any fuss.

Almond flour: The naturally sweet, nutty backbone of the crust with a satisfying crunch.
Granulated erythritol: Adds authentic sweetness to the base without spiking your blood sugar.
Ground cinnamon: The hero spice that gives both the crust and the filling that cozy churro warmth.
Unsalted butter (melted): Helps bring the crust together while adding rich, buttery flavor.
Cream cheese (softened): The silky, tangy star of the filling — always use full-fat for the creamiest results.
Powdered erythritol: Blends seamlessly into the filling and topping, keeping everything beautifully smooth and sugar-free.
Vanilla extract: Lends subtle warmth and rounds out all the flavors in the filling.
Heavy whipping cream: Whipped to fluffy peaks, this makes the cheesecake light as a cloud.
Extra powdered erythritol + ground cinnamon (topping): The finishing touch that gives these bars that unmistakable churro sparkle.

How to Make Keto No-Bake Churro Cheesecake Bars

Step 1: Prepare the Pan

Begin by lining an 8×8-inch square pan with parchment paper, allowing a bit of overhang on the sides for easy removal later. This small step keeps sticking at bay and ensures those Keto No-Bake Churro Cheesecake Bars look picture-perfect when it’s time to slice and serve.

Step 2: Make the Almond Flour Crust

In a medium bowl, combine the almond flour, granulated erythritol, and ground cinnamon. Pour in the melted unsalted butter and stir until everything’s evenly moist and starts to form a crumbly dough. Press this mixture firmly into the bottom of your prepared pan, smoothing it into an even layer. Pop the crust in the fridge while you move on — chilling helps it set nicely so it stays together when you slice.

Step 3: Whip Up the Churro Cheesecake Filling

In a large bowl, beat the softened cream cheese with powdered erythritol, vanilla extract, and ground cinnamon. Keep mixing until the texture turns smooth, creamy, and lightly fluffy. In a separate bowl, whip your heavy cream until it forms stiff peaks — this will make your filling light and airy. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. Spread this dreamy filling evenly over the chilled crust for a showstopping middle layer.

Step 4: Add the Churro-Style Topping

Mix one tablespoon of powdered erythritol with half a teaspoon of cinnamon, then sprinkle this blend evenly over your cheesecake layer. Not only does this give that irresistible churro flavor and look, but it also adds just the right finishing sweetness. If you’d like, a pinch of nutmeg in the topping gives an extra layer of warmth.

Step 5: Chill Completely and Slice

Refrigerate the pan of Keto No-Bake Churro Cheesecake Bars for at least four hours, or until firm. The longer chill lets the flavors meld and makes for perfectly cutter-friendly bars. To serve, lift the parchment paper, place the slab on a cutting board, and slice into 16 generous squares. Serve directly from the fridge for the best texture and taste.

How to Serve Keto No-Bake Churro Cheesecake Bars

Garnishes

Give your Keto No-Bake Churro Cheesecake Bars a little extra flair with garnishes like a fresh dollop of whipped cream, a sprinkle of more cinnamon, or even a few keto-friendly chocolate shavings. A light dusting right before serving keeps them looking as irresistible as they taste.

Side Dishes

These bars pair beautifully with black coffee or low-carb lattes, balancing their sweetness with a bit of bitterness. You could also serve alongside a berry salad (raspberries or strawberries work great) for a bright, tart contrast that makes dessert feel truly special.

Creative Ways to Present

Get playful with presentation by cutting the bars into smaller squares for a party platter, using mini-muffin liners for single servings, or stacking them in mason jars for keto-friendly “dessert parfaits.” Whether elegant or whimsical, these cheesecake bars are a crowd-pleaser in every form!

Make Ahead and Storage

Storing Leftovers

The best part about these Keto No-Bake Churro Cheesecake Bars is how well they keep. Store any extras in an airtight container in the fridge, and they’ll stay fresh (and delicious) for up to five days. Chill also helps them hold their shape, so they’re just as impressive on day five as day one.

Freezing

If you want to make a batch ahead of time, these bars are freezer-friendly! Simply wrap them individually or layer with parchment in a container; they’ll last up to a month. When you’re ready to indulge, thaw them in the fridge overnight for the perfect texture every time.

Reheating

Since these are a no-bake treat, you won’t need to reheat them in the traditional sense. Just let your frozen bars thaw gently in the refrigerator, or let refrigerated bars sit at room temperature for about 10 minutes to take the chill off before serving. This brings out their creamy, dreamy texture.

FAQs

Can I use another sweetener instead of erythritol?

Absolutely! Monk fruit or allulose are both excellent keto-friendly alternatives to erythritol in these Keto No-Bake Churro Cheesecake Bars. Just be sure to use the powdered form for the filling and topping to keep the texture super smooth.

Is there a dairy-free option for this recipe?

Yes, you can make a dairy-free version by swapping in your favorite plant-based cream cheese and coconut cream (whipped) in place of heavy cream and regular cream cheese. The taste will be a little different, but the results are still delightful and totally keto.

Do I have to use almond flour for the crust?

Almond flour gives the crust its signature flavor and crunch, but you could experiment with other nut flours like pecan or hazelnut if allergies are a concern. Coconut flour doesn’t work as a direct swap, since it’s much more absorbent.

How do I know the bars are set and ready to slice?

Your Keto No-Bake Churro Cheesecake Bars are ready when the filling feels firm to the touch (it won’t jiggle) and the edges look set. Four hours is usually enough, but overnight chilling makes them even easier to slice cleanly.

Can I make this recipe ahead for a party?

This dessert is a party planner’s dream! You can make it up to 2 days in advance, keeping the bars refrigerated until you’re ready to serve. Just wait to sprinkle on any extra garnish until right before they hit the table for the freshest appearance.

Final Thoughts

Now you’ve got every reason to treat yourself — or wow your friends — with these Keto No-Bake Churro Cheesecake Bars. They’re the kind of dessert you’ll find yourself coming back to, again and again, for celebrations or everyday cravings. Give them a try, have fun with the flavors and toppings, and prepare for instant keto dessert happiness!

Keto No-Bake Churro Cheesecake Bars Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 4 hours 20 minutes (including chill time)
Yield: 16 bars 1x
Diet: Vegetarian

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Description

Indulge in the delicious flavors of a churro cheesecake in a convenient no-bake bar form with this keto-friendly recipe. Creamy and rich, with a cinnamon-spiced crust and topping, these bars are the perfect low-carb dessert for any occasion.

Ingredients

Scale

Crust:

1 1/2 cups almond flour
1/4 cup granulated erythritol
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter, melted

Filling:

16 oz cream cheese, softened
1/2 cup powdered erythritol
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup heavy whipping cream

Topping:

1 tablespoon powdered erythritol mixed with 1/2 teaspoon ground cinnamon

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Instructions

Line the Pan: Prepare an 8×8-inch square pan with parchment paper.
Make the Crust: Mix almond flour, erythritol, and cinnamon in a bowl. Add melted butter and press the dough into the pan.
Prepare the Filling: Beat cream cheese, erythritol, vanilla extract, and cinnamon until smooth. Whip heavy cream separately and fold into the cream cheese mixture.
Assemble: Spread the filling over the crust. Combine powdered erythritol and cinnamon for the topping and sprinkle over the bars.
Chill and Serve: Refrigerate for at least 4 hours, then slice and enjoy chilled.