If you love the cozy comfort of churros and the creamy indulgence of cheesecake, then you are going to absolutely adore this Keto No-Bake Churro Cheesecake Bars Recipe. It perfectly combines all the warm, cinnamon-spiced flavors of a classic churro with a luscious, velvety cheesecake that sets without any oven time. These bars are not only a dream for keto and low-carb fans seeking a sweet treat, but they’re also incredibly easy to whip up, making them a perfect go-to dessert for any occasion. Get ready to impress yourself and your guests with this delightful blend of crunchy, creamy, and perfectly cinnamon-kissed bliss!
Ingredients You’ll Need
The magic of the Keto No-Bake Churro Cheesecake Bars Recipe lies in its straightforward ingredients list, each playing a vital role. From the nutty base to the creamy filling and that signature cinnamon touch, every component contributes essential flavor and texture without fuss.
- Almond flour: Creates a sturdy, low-carb crust with a subtle nutty flavor perfect for the base.
- Unsweetened shredded coconut: Adds a hint of chewiness and depth to the crust’s texture.
- Erythritol (or sweetener of choice): Keeps the bars sweet without the carbs; using powdered sweetener helps smooth the cheesecake filling.
- Ground cinnamon: Provides that iconic churro warmth and spice throughout both crust and filling.
- Melted butter: Binds the crust ingredients beautifully, adding richness and helping it set firm.
- Cream cheese, softened: The creamy foundation of the cheesecake filling for smooth, rich texture.
- Heavy cream: Whipped to add lightness and fluffiness to the filling, balancing the richness.
- Vanilla extract: Infuses subtle sweetness and depth, enhancing the overall flavor of the cheesecake.
How to Make Keto No-Bake Churro Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by mixing almond flour, shredded coconut, erythritol, and ground cinnamon in a bowl to combine the dry ingredients evenly. Pour in the melted butter and stir until the mixture holds together like wet sand. Press this mixture firmly into the bottom of a lined square pan. This crust needs to set up in the fridge while you prepare the filling, so get it chilled well to form a solid base for your bars.
Step 2: Whip the Cheesecake Filling
Next, beat the softened cream cheese with powdered erythritol, vanilla extract, and cinnamon until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. This step is key for creating a light, airy filling that contrasts perfectly with the crunchy crust.
Step 3: Assemble and Chill
Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula for a flawless finish. Finally, sprinkle a mixture of erythritol and cinnamon over the surface for that classic churro look and extra cinnamon flavor. Refrigerate the entire pan for at least 4 hours, or until the cheesecake bars are fully firm and sliceable.
How to Serve Keto No-Bake Churro Cheesecake Bars Recipe
Garnishes
To elevate presentation and flavor, garnish these bars with a light dusting of cinnamon powder or a sprinkle of toasted coconut flakes. A few dollops of whipped cream or a drizzle of sugar-free caramel sauce can also add a luscious finishing touch. These simple touches make the bars look irresistibly inviting.
Side Dishes
Pair your Keto No-Bake Churro Cheesecake Bars with a warm cup of coffee or a cinnamon-infused tea to complement the spiced flavors. For a fun brunch twist, serve alongside fresh berries or sliced strawberries to balance the richness with a bit of fresh brightness.
Creative Ways to Present
For a crowd-pleasing dessert tray, cut the bars into bite-sized squares and skewer them with decorative picks alongside fresh fruit chunks. You can also layer the cheesecake filling and crust mixture in individual mason jars for charming single servings perfect for parties.
Make Ahead and Storage
Storing Leftovers
Once made, these bars keep beautifully in the fridge for up to 5 days when stored in an airtight container. This makes them an excellent make-ahead dessert that stays fresh and flavorful, ready to satisfy any sweet craving.
Freezing
You can freeze the bars for longer storage by wrapping individual pieces tightly in plastic wrap and then placing them in a sealed freezer bag. They’ll keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge for perfect texture.
Reheating
Since these bars are best served chilled, reheating isn’t recommended. However, if you prefer a slightly softer texture, let them sit at room temperature for 15-20 minutes before serving.
FAQs
Can I use a different sweetener for this recipe?
Absolutely! Although erythritol is suggested for its low-carb profile and mild flavor, you can use other keto-friendly sweeteners like monk fruit or stevia blends. Just adjust the amount to taste as some sweeteners are sweeter than others.
Is it necessary to chill the bars for 4 hours?
Chilling for at least 4 hours ensures the cheesecake filling sets properly and the crust firms up, enabling clean slices and the right texture. If you’re short on time, refrigerate as long as possible.
Can I make this recipe dairy-free?
While the cheesecake filling relies on cream cheese and heavy cream for its signature texture, you could experiment with dairy-free cream cheese and coconut cream alternatives. The flavor and texture may vary slightly but it’s worth trying if dairy-free is needed.
What kind of pan is best for making these bars?
A square 8×8 inch pan lined with parchment paper works best for easy removal and slicing. You want a pan that helps maintain the shape while the bars set firmly in the fridge.
How do I get the perfect churro cinnamon topping?
Mix powdered erythritol with ground cinnamon for a sugar-like texture that sticks to the creamy top. Sprinkling this just before serving preserves the look and gives that classic churro flair.
Final Thoughts
Making these Keto No-Bake Churro Cheesecake Bars Recipe brings together some of the most comforting flavors and textures in one simple, delightful dessert. Whether you’re treating yourself or impressing friends, these bars are guaranteed to become a beloved favorite. So, don’t wait to enjoy this easy, scrumptious recipe that perfectly fits into a keto lifestyle with zero baking required!
Print
Keto No-Bake Churro Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Description
Enjoy a guilt-free dessert with these Keto No-Bake Churro Cheesecake Bars, featuring a crunchy almond flour crust with shredded coconut and a creamy cinnamon-spiced cheesecake filling. These bars are easy to prepare, require no baking, and are perfect for a low-carb, keto-friendly treat that satisfies your sweet tooth without the sugar overload.
Ingredients
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 mixing bowl, combine the almond flour, unsweetened shredded coconut, erythritol, and ground cinnamon. Pour in the melted butter and mix well until the mixture becomes crumbly but holds together when pressed.
- Form the crust layer: Press the crust mixture firmly into the bottom of a lined or greased 8×8-inch baking pan to create an even layer. Place it in the refrigerator to chill while you prepare the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the heavy cream, powdered erythritol, vanilla extract, and ground cinnamon. Continue to whip the mixture until light and fluffy.
- Assemble the bars: Spread the cream cheese filling evenly over the chilled crust layer. Smooth the top with a spatula for an even finish.
- Add the topping: In a small bowl, mix together the erythritol and ground cinnamon for the topping. Sprinkle this cinnamon-sweetener blend evenly over the cheesecake layer.
- Chill to set: Refrigerate the assembled cheesecake bars for at least 4 hours, or until firm enough to cut into squares.
- Serve: Once set, cut into 12 bars and serve chilled. Store any leftovers in the refrigerator in an airtight container.
Notes
- Use full-fat cream cheese and heavy cream for best texture and keto compliance.
- Erythritol can be replaced with other low-carb sweeteners such as stevia or monk fruit if preferred.
- For a nut-free option, substitute almond flour with coconut flour, but reduce quantity as coconut flour is more absorbent.
- Keep bars refrigerated until serving to maintain texture and prevent melting.
- These bars can be stored in the fridge up to 5 days or frozen for up to 1 month.
