Description
These Keto No-Bake Churro Cheesecake Bars are a delicious low-carb dessert perfect for those following a ketogenic lifestyle. With a cinnamon-spiced almond flour crust and a creamy cheesecake filling sweetened with erythritol, these bars deliver the classic churro flavor without the carbs or baking.
Ingredients
Scale
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
Cheesecake Filling
- 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
Topping
- 2 tablespoons erythritol (or sweetener of choice)
- 1 teaspoon ground cinnamon
Instructions
- Prepare the crust: In a bowl, mix together the almond flour, shredded coconut, erythritol, and ground cinnamon. Stir in the melted butter until the mixture is crumbly but sticks together when pressed.
- Press crust into pan: Evenly press the crust mixture into the bottom of an 8×8 inch pan lined with parchment paper to form a firm base.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the heavy cream, powdered erythritol, vanilla extract, and ground cinnamon, and continue to beat until the mixture is light and fluffy.
- Assemble the cheesecake bars: Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
- Prepare the topping: In a small bowl, combine the erythritol and ground cinnamon for the churro topping. Sprinkle this mixture evenly over the cheesecake layer.
- Chill: Place the pan in the refrigerator and chill for at least 4 hours or until set and firm enough to cut into bars.
- Serve: Once set, cut into 12 bars and serve chilled. Store leftovers in the refrigerator.
Notes
- Ensure the cream cheese is fully softened for a smooth filling.
- Powdered erythritol helps avoid a grainy texture in the filling.
- Use parchment paper to make removal from the pan easier.
- For a firmer crust, you can chill it for 10-15 minutes prior to adding the filling.
- These bars keep well refrigerated for up to 5 days.
