If churros and cheesecake ever decided to have a low-carb love child, these Keto No-Bake Churro Cheesecake Bars would be it — and trust me, it’s a match made in dessert heaven! Each silky bar delivers that swoon-worthy cinnamon-sugar flavor with a smooth, creamy filling and a buttery almond flour crust, all without turning on the oven or breaking your keto streak. Satisfying, elegant, and generously dusted in sweet cinnamon magic, these bars are your new ticket to guilt-free indulgence.
Ingredients You’ll Need
The beauty of this recipe is how straightforward yet delicately balanced each component is. Every ingredient has a job to do, delivering just the right snap of texture, pop of sweetness, or classic churro warmth you’d expect from a truly memorable keto dessert.
- Almond flour: This star ingredient forms the nutty, golden base of the crust, adding richness without the carbs.
- Powdered erythritol: A natural, keto-friendly sweetener that keeps everything sugar-free but sweet as ever—always use the powdered version for best texture!
- Unsalted butter, melted: Helps bind the crust and creates that irresistibly tender, melt-in-your-mouth bite.
- Cinnamon: Essential for that nostalgic churro flavor, both in the crust and the topping.
- Cream cheese, softened: The creamy heart of the filling; be sure it’s fully softened for an ultra-smooth cheesecake layer.
- Heavy whipping cream: Lightens the filling, giving it a dreamy, mousse-like texture—don’t skip it!
- Vanilla extract: Just a teaspoon rounds out the flavors and makes the filling taste extra decadent.
How to Make Keto No-Bake Churro Cheesecake Bars
Step 1: Prepare Your Pan
Begin by lining an 8×8-inch baking pan with parchment paper, making sure there’s some overhang on the sides for easy removal later. This crucial step keeps your bars neat and sliceable, and also means less cleanup!
Step 2: Make the Crust
In a medium mixing bowl, combine the almond flour, powdered erythritol, melted butter, and cinnamon. Stir everything together until you have a cohesive, crumbly dough. Press this mixture firmly and evenly into the bottom of your prepared pan using the bottom of a glass or your fingers. This buttery, cinnamon-speckled crust sets the stage for those classic churro vibes.
Step 3: Whip Up the Filling
Grab a large mixing bowl and beat the softened cream cheese until completely smooth—no lumps allowed! Next, add the powdered erythritol, heavy whipping cream, and vanilla extract. Beat everything together until the mixture turns light, fluffy, and cloud-like. This filling layer is what transforms these bars into a true Keto No-Bake Churro Cheesecake Bars masterpiece.
Step 4: Assemble and Add Topping
Dollop the cheesecake filling over the crust, then gently spread it out in an even layer using a spatula. In a small bowl, stir together the erythritol and cinnamon for the topping. Sprinkle this mixture liberally over the cheesecake filling, blanketing it in cinnamon-sugar goodness that’s impossible to resist.
Step 5: Chill Until Set
Pop the pan in the refrigerator and let it chill for at least 4 hours. This step is where the magic happens—the bars will firm up, flavors meld, and you’ll end up with clean, creamy slices. When fully set, use the parchment to lift the bars out and cut into generous squares.
How to Serve Keto No-Bake Churro Cheesecake Bars
Garnishes
While the cinnamon topping is a show-stopper on its own, a dollop of freshly whipped cream or a scattering of shaved dark chocolate can make each bar feel like a special occasion. Don’t be shy about a light dusting of extra cinnamon for that true bakery finish!
Side Dishes
Pair these sweet bars with a cup of strong espresso, creamy keto hot chocolate, or even a frothy iced coffee. If you’re serving them at brunch, a bowl of fresh berries will balance the richness and add a pop of color to your table.
Creative Ways to Present
For parties, cut the Keto No-Bake Churro Cheesecake Bars into bite-sized cubes and spear with toothpicks for playful, passable treats. Layer squares in jars with extra cinnamon and keto whipped cream for a gorgeous deconstructed dessert. Or, serve them plated with a tiny drizzle of sugar-free caramel sauce for a restaurant-worthy flourish.
Make Ahead and Storage
Storing Leftovers
Your bars will keep beautifully in an airtight container in the refrigerator for up to five days. Their flavor actually gets even better after a day or two as the crust and filling settle into each other—making this an ideal make-ahead treat for busy weeks.
Freezing
If you want to stretch out your batch or plan ahead for sweet cravings, you can absolutely freeze Keto No-Bake Churro Cheesecake Bars. Place the cut bars on a parchment-lined tray, freeze until solid, then tuck them into a freezer bag or container, separating layers with sheets of parchment to prevent sticking.
Reheating
No need to reheat these bars—simply thaw frozen bars in the refrigerator overnight or for an hour at room temperature. For an even firmer texture and extra bite, try serving them straight from the freezer after a quick 20-minute rest.
FAQs
Can I substitute coconut flour for almond flour?
You can, but since coconut flour absorbs much more liquid, only use about half as much as the recipe calls for almond flour—start with 3/4 cup and adjust as needed for a crumbly but moist crust.
Is there a dairy-free version of this recipe?
Yes! Swap the cream cheese for a dairy-free, keto-friendly cream cheese alternative and use coconut cream in place of heavy cream. Be sure to check that all your substitutes contain no added sugars.
What’s the best way to cut clean bars?
For picture-perfect slices, run a sharp knife under hot water and dry it off before each cut. Chill the bars thoroughly beforehand so the filling is nice and firm.
Can I make Keto No-Bake Churro Cheesecake Bars in advance?
Absolutely! These bars are ideal for making a day ahead since they taste even better after chilling. Just store them in the fridge until you’re ready to slice and serve.
How do I ensure the filling is smooth and lump-free?
Let your cream cheese fully come to room temperature before mixing and beat thoroughly until silky before adding other ingredients—it makes all the difference for a luscious, creamy cheesecake layer.
Final Thoughts
If you’ve been longing for a keto treat that feels anything but restricted, it’s time to pick up your whisk and indulge in these Keto No-Bake Churro Cheesecake Bars. Every bite is a celebration of cinnamon, creaminess, and pure dessert joy, so don’t wait—share them with friends or savor them solo. Happy no-baking!
Print
Keto No-Bake Churro Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 9 bars
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicious flavors of a churro with a keto twist in these easy-to-make no-bake churro cheesecake bars. Creamy and decadent, these bars are the perfect low-carb dessert for any occasion.
Ingredients
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/3 cup unsalted butter, melted
- 1 tsp cinnamon
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
For the topping:
- 2 tbsp powdered erythritol
- 1 tsp cinnamon
Instructions
- Prepare the crust: Line an 8×8-inch baking pan with parchment paper. Mix almond flour, powdered erythritol, melted butter, and cinnamon in a bowl to form a dough. Press into the pan to create the crust.
- Make the filling: Beat softened cream cheese until smooth. Add erythritol, heavy cream, and vanilla extract. Beat until fluffy. Spread over the crust.
- Add the topping: Combine erythritol and cinnamon. Sprinkle over the cheesecake layer.
- Chill and serve: Refrigerate for at least 4 hours. Cut into bars before serving.
Notes
- Store bars in the refrigerator for up to 5 days.
- For a firmer texture, freeze for 20 minutes before serving.
- Coconut flour can be used as a substitute for almond flour, halving the amount.
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