Dessert

No Bake Keto Churro Cheesecake Bars Recipe

Bylina moretti November 7, 2025November 7, 2025

Introduction

These No Bake Keto Churro Cheesecake Bars combine the creamy richness of cheesecake with the warm, comforting flavors of cinnamon and sweetness, all without turning on the oven. Perfect for a low-carb treat, they come together quickly and chill into a delightful dessert.

The image shows three square-shaped dessert bars on a white marbled surface. Each bar has three visible layers: the bottom layer is a light brown, crumbly crust with a rough texture, the middle layer is a thick, white, creamy filling with a smooth texture, and the top layer is a thin, uneven coat of light brown powder, likely cinnamon or cocoa, giving a slightly dusty look. The bars are stacked close together with soft edges, and the lighting highlights the creamy and crumbly textures clearly. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, combine almond flour, melted butter, erythritol, and 1 teaspoon cinnamon until the mixture becomes crumbly.
Step 2: Press the crumbly mixture firmly into the bottom of a lined 8×8-inch baking dish. Set aside.
Step 3: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Step 4: Gradually add powdered erythritol and vanilla extract to the cream cheese, mixing well until fully incorporated.
Step 5: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 6: Gently fold the whipped cream into the cream cheese mixture until well combined and silky.
Step 7: Spread the cheesecake filling evenly over the prepared crust, smoothing the top.
Step 8: In a small bowl, mix together 1 tablespoon cinnamon and 2 tablespoons erythritol.
Step 9: Sprinkle the cinnamon and erythritol mixture evenly over the cheesecake layer.
Step 10: Refrigerate the bars for at least 4 hours, or until firm and set.
Step 11: Once chilled and firm, cut into squares and serve cold.

Tips & Variations

For a sweeter crust, increase the erythritol slightly or add a teaspoon of vanilla extract to the crust mixture.
Use flavored cream cheese such as cinnamon or vanilla for an extra depth of flavor.
Top with a few fresh berries or a drizzle of sugar-free caramel for added flair.
If you prefer a firmer crust, briefly press the crust mixture and chill before adding the filling.

Storage

Store these cheesecake bars covered in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. For best texture, enjoy chilled directly from the fridge.

How to Serve

The image shows three square slices of a layered dessert placed closely on a white marbled surface. Each slice has three clear layers: the bottom layer is a light brown crumbly crust with a slightly rough texture, the middle layer is thick, smooth, and creamy white, and the top layer is a thin light brown dusting, likely cocoa powder, evenly spread across the creamy layer. The dessert looks soft and rich, with clean edges and a slightly uneven top surface due to the cocoa powder. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute erythritol with other keto-friendly sweeteners such as monk fruit sweetener or stevia blends, adjusting the quantity to taste.