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
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 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.
