I recently crafted my twist on No Bake Keto Churro Cheesecake Bars using a delicate almond flour base and a rich cream cheese filling. Infused with vanilla and elevated by a sprinkle of ground cinnamon and powdered erythritol, this creation offers an unexpected blend of flavors that intrigues me every time I serve it.

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I’ve been playing around in the kitchen and recently came up with a twist on a classic favorite – No Bake Keto Churro Cheesecake Bars. This dessert is all about marrying flavors in a fun way, bringin that churro spice into a dense, creamy cheesecake treat that you can make without even turning on the oven.

I started off by combining almond flour with unsalted butter and a touch of powdered erythritol to form a firm base. For the filling, I mixed softened cream cheese with heavy whipping cream, a bit more powdered erythritol and a dash of vanilla extract, which gave the mix a rich flavor thats just irresistible.

The final kicker is the topping: a sprinkle of granulated erythritol and ground cinnamon, finished off with a drizzle of melted butter to lock in that churro essence. This recipe is a fun spin on other keto desserts i’ve tried, and i cant wait for you to taste it.

Why I Like this Recipe

I like this recipe because it’s super easy to make and doesn’t require me to turn on the oven. I also love that it has that sweet cinnamon sugar topping that makes me feel like im eating a real churro. The fact that it’s keto friendly is important to me too since I wanna indulge without feeling too guilty. And the mix of creamy cheesecake filling with a crunchy almond flour crust is just the perfect combination that totally satisfies my sweet tooth.

Ingredients

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Almond flour brings in good fats, proteins, and fiber while keeping carbs low.
Cream cheese delivers creamy texture and protein with a tangy flavor in every bite.
Heavy whipping cream adds rich texture and smooth flavor with healthy fats for indulgence.
Powdered erythritol sweetens without causing sugar spikes or extra carbs.
Ground cinnamon gives a warm spice that balances sweetness and adds a healthy hint.

Ingredient Quantities

1 1/2 cups almond flour

1/3 cup unsalted butter, melted

1/4 cup powdered erythritol

16 oz cream cheese, softened

1/2 cup heavy whipping cream

1/2 cup powdered erythritol

1 tsp vanilla extract

2 tbsp granulated erythritol (for the churro topping)

1 tbsp ground cinnamon (for that churro flavor)

2 tbsp unsalted butter, melted (for drizzling on top)

How to Make this

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1. In a bowl, mix together 1 1/2 cups almond flour, 1/3 cup melted unsalted butter and 1/4 cup powdered erythritol until well combined. Press this mixture evenly into the bottom of a lined 8×8 inch pan.

2. In a large mixing bowl, beat the 16 oz softened cream cheese until smooth.

3. Add 1/2 cup heavy whipping cream, 1/2 cup powdered erythritol, and 1 tsp vanilla extract to the cream cheese and blend well until the mixture is smooth and creamy.

4. Spoon the cream cheese filling over the crust and spread it out evenly with your spatula.

5. In a small bowl, stir together 2 tbsp granulated erythritol and 1 tbsp ground cinnamon. Sprinkle this mixture evenly over the cheesecake layer.

6. Drizzle 2 tbsp melted unsalted butter on top of the cinnamon sugar mix.

7. Cover the pan with plastic wrap and place it in the fridge.

8. Chill the dessert for at least 4 hours, or until it sets completely.

9. Once set, cut into bars.

10. Enjoy your No Bake Keto Churro Cheesecake Bars as a sweet keto treat!

Equipment Needed

1. 8×8 inch pan lined with parchment paper
2. A medium bowl for mixing the crust ingredients
3. A large mixing bowl for beating the cream cheese and blending the filling
4. A small bowl for stirring together the cinnamon and granulated erythritol
5. An electric mixer or a whisk for a smooth, creamy mix
6. A spatula to spread the cream cheese filling evenly
7. Measuring cups and spoons for accuracy
8. Plastic wrap to cover the pan before chilling

FAQ

Q: Can I make these No Bake Keto Churro Cheesecake Bars ahead of time?

A: Yep, you can make them a day or two early and keep them in an airtight container in the fridge.

Q: What if I dont have almond flour?

A: If you dont have almond flour, you can try using coconut flour but be careful because it absorbs liquid differently so you might need to adjust the amounts.

Q: Can I swap erythritol with another sweetener?

A: Yeah, you can use stevia or monk fruit sweetener as an alternative, but the measurements might change so do a little test batch.

Q: Do I need heavy whipping cream for the cheesecake?

A: The heavy whipping cream makes the cheesecake nice and creamy. If you cant get any, full-fat coconut milk could work as a substitute.

Q: Is it okay to use a different pan than what the recipe suggests?

A: Sure thing, just pick a shallow pan so the bars aren’t too thick and you can get the right texture.

No Bake Keto Churro Cheesecake Bars Recipe Substitutions and Variations

If you don’t have almond flour, you could try using coconut flour instead though you need to use a bit less since it soaks up more liquid.
You can swap unsalted butter with coconut oil if you’re looking for a dairy free alternative or if you are just out of butter.
If you’re short on powdered erythritol, you can use powdered monk fruit sweetener which works pretty similar in most recipes.
Instead of cream cheese, some folks use a blend of full-fat Greek yogurt with a little bit of soft cream cheese to get that rich texture.
Heavy whipping cream can be replaced by coconut cream if you want to add a light tropical twist to your bars.

Pro Tips

1. Make sure the cream cheese is totally softened before mixing in the other ingredients, because if it isn’t the filling can turn out lumpy and not so smooth.
2. Press the almond flour crust down really firmly and evenly in your pan so that it holds together well after chilling.
3. When you’re sprinkling the cinnamon sugar topping, do it right before you drizzle the melted butter so that the butter helps the sugar stick for that extra churro flavor.
4. Don’t rush the chilling process—letting the bars set in the fridge for at least 4 hours is key, and if you can leave them overnight, they turn out even better.