These Keto No-Bake Churro Cheesecake Bars are a heavenly treat that brings together the creamy, indulgent texture of cheesecake and the warm, sweet flavor of churros—all without the carbs! With a no-bake, keto-friendly crust and a rich, fluffy cheesecake layer, these bars are perfect for satisfying your dessert cravings while sticking to a low-carb lifestyle.
Why You’ll Love This Recipe
I love these Keto No-Bake Churro Cheesecake Bars because they combine two of my favorite things: cheesecake and churros. The creamy cheesecake filling is perfectly balanced with a hint of cinnamon, while the almond flour crust offers a satisfying crunch that complements the softness of the filling. The best part is that these bars are no-bake, so I don’t have to turn on the oven, which makes them incredibly easy to prepare. Plus, they’re keto-friendly, so they’re ideal for anyone following a low-carb or sugar-free diet.
Ingredients
For the Crust:
1 1/2 cups almond flour
1/4 cup unsweetened shredded coconut
2 tablespoons erythritol (or sweetener of choice)
1/4 teaspoon ground cinnamon
1/4 cup melted butter
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup heavy cream
1/2 cup powdered erythritol (or sweetener of choice)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
For the Cinnamon-Sugar Topping:
2 tablespoons erythritol (or sweetener of choice)
1 teaspoon ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Crust: In a medium bowl, combine almond flour, shredded coconut, erythritol, and ground cinnamon. Add the melted butter and mix until the dough starts to come together. Press the mixture into the bottom of a lined 9×9-inch square baking pan. Refrigerate to set while preparing the cheesecake layer.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the heavy cream, powdered erythritol, vanilla extract, and ground cinnamon. Continue mixing until the mixture is thick and creamy.
Assemble the Bars: Spread the cheesecake mixture evenly over the chilled crust in the pan. Smooth the top with a spatula.
Chill: Refrigerate the bars for at least 2 hours or until the cheesecake layer is firm.
Prepare the Topping: In a small bowl, combine erythritol and ground cinnamon. Once the cheesecake bars are chilled, sprinkle the cinnamon-sugar mixture over the top for that signature churro flavor.
Serve: Slice into squares and enjoy! Store any leftovers in the fridge.
Servings and Timing
Servings: 12 bars
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 2+ hours chilling
Each serving contains approximately 250 kcal.
Variations
If you want to mix things up, you can try these variations:
Add a Nutty Crunch: Add a handful of chopped nuts like pecans or walnuts to the crust mixture for a bit of extra texture.
Make it Chocolatey: Incorporate a few tablespoons of cocoa powder into the cheesecake layer for a chocolate version of this dessert.
Add a Fruit Twist: If you’re not following strict keto guidelines, you can top the bars with a few fresh berries or sugar-free fruit syrup for added flavor.
Storage/Reheating
These bars store wonderfully in the refrigerator. Just cover them tightly with plastic wrap or place them in an airtight container. They’ll stay fresh for up to 5 days. Since the bars are no-bake, there’s no need to reheat them—simply take them out of the fridge when you’re ready to enjoy. If you prefer them a bit firmer, feel free to let them chill for a few hours longer before serving.
Related Recipes:
- Keto Pumpkin Bread with Cream Cheese Filling
- Keto Lemon Bread
- Keto Crispy Cinnamon Cream Cheese Roll-Ups
FAQs
How do I make these bars less sweet?
If you find the bars too sweet, you can reduce the amount of erythritol or your chosen sweetener. Start by cutting it by half and taste-testing before adding more.
Can I use a different sweetener?
Yes! If erythritol isn’t your preference, you can use any keto-friendly sweetener like monk fruit, stevia, or xylitol. Just keep in mind that sweetness levels may vary depending on the sweetener you choose.
Can I make these bars dairy-free?
Yes, you can make these bars dairy-free by using dairy-free cream cheese and coconut cream in place of the heavy cream. Just make sure that the other ingredients are also dairy-free.
How do I know when the cheesecake layer is set?
The cheesecake layer should feel firm to the touch after about 2 hours of chilling. If it still feels soft, leave it in the fridge for a little longer. It should hold its shape when you cut it into bars.
Can I freeze these bars?
Yes, you can freeze these cheesecake bars! Wrap them tightly in plastic wrap or store them in an airtight container and place them in the freezer. They’ll keep for up to 3 months. To thaw, simply leave them in the fridge overnight.
Conclusion
These Keto No-Bake Churro Cheesecake Bars are a perfect balance of creamy, crunchy, and sweet. With minimal prep time, no baking required, and all the flavors of a classic churro, they’re sure to be a hit whether you’re following a keto diet or just looking for a delicious dessert. I love that they’re easy to customize and store well, making them the perfect treat to prepare in advance for any occasion.
📖 Recipe:
Print
Keto No-Bake Churro Cheesecake Bars
- Total Time: 2+ hours (chilling)
- Yield: 12 bars
- Diet: Gluten Free
Description
These Keto No-Bake Churro Cheesecake Bars are a delectable dessert that combines the creamy richness of cheesecake with the warm, cinnamon-spiced goodness of churros. Made with a low-carb almond flour crust and a luscious cheesecake filling, these bars are a perfect keto-friendly treat that satisfies your sweet tooth without the carbs. Plus, they’re super easy to prepare—no baking required! These bars are ideal for anyone on a low-carb, sugar-free, or keto diet.
Ingredients
For the Crust:
1 1/2 cups almond flour
1/4 cup unsweetened shredded coconut
2 tablespoons erythritol (or sweetener of choice)
1/4 teaspoon ground cinnamon
1/4 cup melted butter
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup heavy cream
1/2 cup powdered erythritol (or sweetener of choice)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
For the Cinnamon-Sugar Topping:
2 tablespoons erythritol (or sweetener of choice)
1 teaspoon ground cinnamon
Instructions
- Prepare the Crust:
In a medium bowl, mix almond flour, shredded coconut, erythritol, and ground cinnamon. Add melted butter and stir until the mixture begins to come together. Press the dough into the bottom of a lined 9×9-inch baking pan. Refrigerate while preparing the cheesecake filling. - Make the Cheesecake Filling:
Beat softened cream cheese until smooth and fluffy. Add heavy cream, powdered erythritol, vanilla extract, and ground cinnamon. Continue to mix until thick and creamy. - Assemble the Bars:
Spread the cheesecake filling evenly over the chilled crust in the pan. Smooth the top with a spatula. - Chill:
Refrigerate for at least 2 hours until the cheesecake layer is firm. - Prepare the Topping:
In a small bowl, combine erythritol and ground cinnamon. Sprinkle this mixture evenly over the chilled cheesecake bars. - Serve:
Slice into squares and enjoy! Store leftovers in the fridge.
Notes
Sweetener Options: Feel free to use monk fruit, stevia, or xylitol in place of erythritol. Sweetness levels may vary, so adjust to taste.
Dairy-Free Option: Substitute dairy-free cream cheese and coconut cream for a dairy-free version of these bars.
Make Ahead: These bars store well in the fridge for up to 5 days and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Keto, Low Carb, American
Nutrition
- Serving Size: 12 bars
- Calories: Approximately 250 kcal per serving
