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No Bake Keto Churro Cheesecake Bars Recipe

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★★★★★

4.5 from 83 reviews

These No Bake Keto Churro Cheesecake Bars combine the rich flavors of cinnamon and cream cheese into a creamy, low-carb dessert that requires no baking. Perfectly crunchy almond flour crust topped with a smooth, light cheesecake filling and a sprinkle of cinnamon-sweetener mixture makes for an irresistible keto-friendly treat that’s easy to prepare and great for any occasion.

Ingredients

Scale

Crust

  • 1.5 cups almond flour
  • 0.25 cup melted butter
  • 2 tablespoons erythritol (or sweetener of choice)
  • 1 teaspoon cinnamon

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 0.5 cup powdered erythritol (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream

Topping

  • 1 tablespoon cinnamon
  • 2 tablespoons erythritol (for sprinkling over the top)

Instructions

  1. Prepare the Crust: In a medium bowl, combine almond flour, melted butter, erythritol, and cinnamon. Mix until the mixture forms a crumbly texture that holds together when pressed.
  2. Press the Crust: Firmly press the crust mixture into the bottom of a lined 8×8-inch baking dish to create an even, compact base. Set aside while making the filling.
  3. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy, free of lumps.
  4. Add Sweetener and Flavor: Gradually add the powdered erythritol and vanilla extract to the cream cheese, mixing thoroughly until well combined and smooth.
  5. Whip the Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring it is light and airy.
  6. Fold Cream into Cream Cheese: Gently fold the whipped cream into the cream cheese mixture, being careful to incorporate fully without deflating the whipped cream.
  7. Assemble the Bars: Spread the cheesecake filling evenly over the prepared almond flour crust, smoothing the surface with a spatula for an even layer.
  8. Prepare the Topping: In a small bowl, mix together the cinnamon and erythritol for the topping.
  9. Sprinkle the Topping: Evenly sprinkle the cinnamon-erythritol mixture over the surface of the cheesecake layer for added flavor and a churro-inspired finish.
  10. Chill and Set: Refrigerate the assembled bars for at least 4 hours or until the cheesecake filling is firm enough to cut into neat squares.
  11. Serve: Once set, cut into 9 squares and serve chilled for a delicious and creamy keto dessert experience.

Notes

  • Use powdered erythritol or a similar keto-friendly sweetener to maintain the keto profile.
  • Ensure cream cheese is softened to avoid lumps in the filling.
  • Whip the heavy cream just until stiff peaks form for the best texture in the cheesecake filling.
  • The bars must be chilled sufficiently to set properly before slicing.
  • Store leftovers in the refrigerator covered tightly to maintain freshness for up to 4 days.
  • For a dairy-free version, substitute cream cheese and heavy cream with keto-friendly non-dairy alternatives, though texture may vary slightly.

Keywords: keto dessert, no bake cheesecake, churro cheesecake, keto bars, low carb dessert, almond flour crust

Find it online: https://foodbylina.com/no-bake-keto-churro-cheesecake-bars-recipe/