No Bake Keto Churro Cheesecake Bars Recipe

Savor the luscious fusion of creamy cheesecake and the nostalgic charm of churros in these No Bake Keto Churro Cheesecake Bars. A crunchy almond crust supports a smooth, spiced cream cheese filling topped with a cinnamon sugar drizzle. A perfect Low Carb No Bake Cheesecake Easy treat for health-conscious dessert lovers.

I love sharing my No Bake Keto Churro Cheesecake Bars recipe because it packs all the flavor of a classic churro in a low carb dessert that won’t wreck your macros. The crust starts with almond flour, granulated erythritol and ground cinnamon mixed with melted unsalted butter, giving you a crunchy base that’s low in carbs but high in flavor.

The cheesecake layer is made with 16 oz cream cheese, heavy whipping cream and sour cream, blended with powdered sweetener, vanilla extract and a pinch of salt. This rich yet light filling reminds me a bit of other keto cream cheese and keto snickerdoodle treats I’ve experimented with in the past.

Topping it off with an extra sprinkle of granulated erythritol and ground cinnamon gives the bars that signature churro taste. Its no bake nature makes these bars easy and perfect for a quick dessert that fits right into your keto lifestyle while still feeling indulgent.

Why I Like this Recipe

I like this recipe because it’s a super easy no bake option when I’m too tired to whip up something elaborate, and the creamy cheesecake flavor paired with that cinnamon sugar topping just hits the spot every time. I also appreciate that it’s low-carb and keto friendly, so I can enjoy a sweet treat without totally wrecking my diet. Plus, the combination of the crunchy almond crust with the smooth filling makes every bite interesting and satisfying. Lastly, I love that it’s pretty flexible with ingredients so I can tinker a bit and still end up with something delicious.

Ingredients

• Almond flour gives a nutty, low-carb base thats packed with fibre and healthy fats.
• Granulated erythritol sweetens without the sugar crash, keeping the recipe keto friendly.
• Cream cheese offers a rich creaminess and tangy flavor that really lifts the dessert.
• Heavy whipping cream adds a luxurious smoothness and thick texture to every bite.
• Ground cinnamon delivers a warm spice note that boosts flavor and reminds you of churros.
• Unsalted butter binds the ingredients while adding a subtle richness and smooth mouthfeel.
• Sour cream improves creaminess and lends a slight tang that balances sweetness perfectly.
• Vanilla extract adds warmth and depth, uniting flavors beautifully in every bite.

Ingredient Quantities

• Almond flour – 1 1/2 cups
• Granulated erythritol – 2 tbsp
• Ground cinnamon – 1/2 tsp
• Unsalted butter, melted – 1/3 cup (plus a little extra for the topping)
• Cream cheese, softened – 16 oz
• Heavy whipping cream – 1 cup
• Sour cream – 1/2 cup
• Powdered sweetener (like Swerve) – 1/3 cup
• Vanilla extract – 1 tsp
• Pinch of salt
• For the cinnamon sugar topping: Granulated erythritol – 1/4 cup and Ground cinnamon – 1 tbsp

How to Make this

1. Preheat your work space by lining a 9×9 inch pan with parchment paper so it’s easier to remove later.

2. In a bowl, mix together 1 1/2 cups almond flour, 2 tbsp granulated erythritol, 1/2 tsp ground cinnamon, and 1/3 cup melted unsalted butter until everything’s moistened.

3. Press the crust mixture firmly and evenly into the bottom of your prepared pan.

4. In a separate large bowl, beat 16 oz softened cream cheese, 1 cup heavy whipping cream, and 1/2 cup sour cream until smooth and creamy.

5. Stir in 1/3 cup powdered sweetener, 1 tsp vanilla extract, and a pinch of salt into the cream mixture just until combined.

6. Pour the cheesecake filling over the prepared crust and spread it out evenly with a spatula.

7. For the topping, mix 1/4 cup granulated erythritol with 1 tbsp ground cinnamon in a small bowl until it’s well blended.

8. Drizzle a little extra melted butter evenly on top of the cheesecake filling and then sprinkle your cinnamon sugar mixture all over it.

9. Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, though overnight is best so it firms up nicely.

10. Once set, cut into bars and enjoy your delicious no bake keto churro cheesecake bars!

Equipment Needed

1. 9×9 inch pan
2. Parchment paper
3. One medium bowl for mixing the crust
4. One large bowl for beating the cream cheese mixture (an electric mixer can be handy here)
5. One small bowl for blending the cinnamon sugar topping
6. A spatula for spreading the mixture evenly
7. Plastic wrap for covering the pan
8. Refrigerator for chilling and setting the cheesecake bars

FAQ

No Bake Keto Churro Cheesecake Bars Recipe Substitutions and Variations

• Almond flour: Try using coconut flour instead, just remember its absorption is different so you might need a bit less
• Granulated erythritol: You can swap in monk fruit sweetener; its sweeter so you might want to cut back a little
• Unsalted butter: If you dont have butter you can use coconut oil or even ghee, both work well for this recipe
• Cream cheese: Mascarpone or thick Greek yogurt can be a good alternative if you’re out of regular cream cheese
• Heavy whipping cream: In a pinch, coconut cream or half and half can do the trick in your cheesecake filling

Pro Tips

1. Make sure your cream cheese is totally softened before you mix it with the heavy cream and sour cream because if it isn’t, you might end up with lumps that ruin the smooth texture of your cheesecake filling.

2. When you press the almond flour crust into the pan, do it firmly and evenly because a well packed crust helps everything stick together. Its a small detail that makes a big difference.

3. Use extra melted butter on top sparingly because too much can make the cinnamon sugar topping slide off when you cut the bars. Try drizzling just enough so the topping sticks.

4. Chill the cheesecake for at least 4 hours, but overnight is way better. That extra time really helps the bars set up nice and firm so they cut cleanly without falling apart.