If you’re craving a dessert that perfectly balances creamy, cinnamon-spiced bliss with a crunchy, buttery base, you’re going to fall head over heels for this Keto No-Bake Churro Cheesecake Bars Recipe. It combines the irresistible flavors of churros with the richness of cheesecake, all while keeping things low-carb and no-fuss in the kitchen. Whether you’re looking for a quick treat or a show-stopping dessert for guests, these bars bring all the warmth and indulgence without the oven or sugar crash.
Ingredients You’ll Need
This Keto No-Bake Churro Cheesecake Bars Recipe calls for simple ingredients that pack a punch in flavor and texture. Each component works beautifully to create that signature churro-cheesecake harmony—from the nutty almond flour crust to the smooth and spiced cheesecake filling.
- 1 1/2 cups almond flour: Provides a grain-free, slightly sweet base with just the right crunch.
- 1/4 cup unsweetened shredded coconut: Adds a subtle tropical texture and chewiness to the crust.
- 2 tablespoons erythritol (or sweetener of choice): Sweetens the crust while keeping carbohydrates low.
- 1/4 teaspoon ground cinnamon: Infuses warm, comforting spice into the crust, echoing churro flavors.
- 1/4 cup melted butter: Binds the crust ingredients and adds richness for a perfect buttery finish.
- 16 oz cream cheese, softened: Creates the luscious cheesecake layer, smooth and tangy.
- 1/2 cup heavy cream: Whipped into the filling for a light, airy texture that melts in your mouth.
- 1/2 cup powdered erythritol (or sweetener of choice): Sweeter mix for the cheesecake filling, giving it just the right touch of sweetness.
- 1 teaspoon vanilla extract: Elevates the filling with a fragrant, classic flavor.
- 1/2 teaspoon ground cinnamon: Adds that unmistakable churro vibe throughout the filling.
- 2 tablespoons erythritol (or sweetener of choice) + 1 teaspoon ground cinnamon: This combo is perfect for sprinkling on top to mimic churro sugar coating.
How to Make Keto No-Bake Churro Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by combining the almond flour, shredded coconut, erythritol, and ground cinnamon in a mixing bowl. Pour in the melted butter and stir until everything is evenly moistened and crumbly. Press this mixture firmly into the bottom of a square pan lined with parchment paper to create an even crust layer that will hold together when chilled. Pop it into the fridge while you prepare the filling—this ensures a firm base that contrasts beautifully with the creamy topping.
Step 2: Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the heavy cream, powdered erythritol, vanilla extract, and ground cinnamon. Continue beating until the mixture turns silky, thick, and spreadable. The cinnamon gently flavors the filling to remind you of those classic churro spices, perfectly balanced by the sweetener and vanilla.
Step 3: Assemble the Bars
Remove the crust from the fridge and spread the cheesecake mixture evenly on top, smoothing it out with a spatula for an even layer. This step is where your no-bake dessert really comes together—each bite will combine the buttery base with the dreamy cheesecake topping.
Step 4: Add the Churro Topping
Mix the remaining erythritol with cinnamon and sprinkle it generously over the cheesecake layer. This sugary cinnamon topping replicates the iconic churro crunch and adds a lovely finishing touch that looks as good as it tastes.
Step 5: Chill to Set
Place the pan in the refrigerator for at least 4 hours, or better yet, overnight. The longer it chills, the firmer the bars become, which makes them easier to cut and enjoy. This resting time lets all the flavors meld for a dessert that tastes as indulgent as any traditional churro cheesecake, without the baking.
How to Serve Keto No-Bake Churro Cheesecake Bars Recipe
Garnishes
To amp up the presentation, sprinkle a bit more cinnamon or a dusting of powdered erythritol on top right before serving. A few toasted coconut flakes or slivered almonds can provide an extra layer of texture and a pretty accent that catches the eye immediately.
Side Dishes
These bars pair delightfully with a cup of hot coffee or spiced chai tea, which complement the cinnamon notes perfectly. For a refreshing contrast, a side of fresh berries or a drizzle of sugar-free caramel sauce also works beautifully to round out the flavor experience.
Creative Ways to Present
Cut the bars into bite-sized squares and serve them on decorative trays for parties or gatherings. For an elegant twist, layer chunks of the bars with whipped cream in small parfait glasses, creating individual mini desserts that highlight the layers and textures of the recipe.
Make Ahead and Storage
Storing Leftovers
Leftover bars should be refrigerated in an airtight container for up to 5 days. Keeping them chilled preserves the texture and flavor, ensuring every bite stays fresh and delightful. They’re a convenient grab-and-go snack for busy days.
Freezing
If you want to keep these delicious Keto No-Bake Churro Cheesecake Bars Recipe treats longer, wrap them tightly and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for the best texture and taste.
Reheating
These bars are best enjoyed cold or at room temperature, so reheating is usually unnecessary. If you prefer a softer texture, letting them sit out for 15 minutes before eating works wonders.
FAQs
Can I use a different sweetener in this recipe?
Absolutely! While erythritol is recommended for its low-carb properties and minimal aftertaste, you can substitute compatible sweeteners like monk fruit or stevia blends. Just adjust quantities to your taste, as sweetness levels vary.
Is this recipe suitable for strict keto diets?
Yes, this Keto No-Bake Churro Cheesecake Bars Recipe is designed with ketogenic principles in mind—low in carbohydrates and free from grains and sugars that spike blood sugar.
Can I make this recipe dairy-free?
You can try using dairy-free cream cheese and heavy cream alternatives, but keep in mind that the texture and flavor might change. Coconut-based substitutes might work best for a similar creamy consistency.
How thick should I press the crust?
A thickness around 1/4 to 1/2 inch provides the perfect balance of crunch without overwhelming the cheesecake layer. Press firmly to ensure it holds when slicing.
Can I add flavors like chocolate or nuts?
Definitely! Swirling in sugar-free chocolate or folding in chopped nuts before chilling can add extra depth and crunch. Just keep in mind that this will alter the classic churro flavor profile slightly.
Final Thoughts
There is something incredibly satisfying about a dessert that hits all the right notes—comforting cinnamon, creamy cheesecake, and a crispy, buttery crust—all without turning on your oven. The Keto No-Bake Churro Cheesecake Bars Recipe is a personal favorite that brings these flavors together effortlessly. I wholeheartedly encourage you to give them a try; once you do, these bars will quickly become your go-to indulgence for guilt-free dessert bliss.
Print
Keto No-Bake Churro Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Description
These Keto No-Bake Churro Cheesecake Bars combine the rich, creamy texture of cheesecake with the warm, cinnamon-sugar flavor of classic churros, all while keeping it low-carb and sugar-free. Perfect for a guilt-free dessert that’s easy to prepare without baking.
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
Filling
- 16 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup powdered erythritol (or sweetener of choice)
- 1 teaspoon vanilla extract
Topping
- 1/2 teaspoon ground cinnamon
- 2 tablespoons erythritol (or sweetener of choice)
- 1 teaspoon ground cinnamon
Instructions
- Prepare the crust: In a medium bowl, combine almond flour, shredded coconut, 2 tablespoons erythritol, and 1/4 teaspoon ground cinnamon. Stir in melted butter until the mixture resembles wet sand.
- Form the crust: Press the crust mixture firmly and evenly into the bottom of a lined 8×8 inch pan. Place in the refrigerator to set while preparing the filling.
- Make the filling: In a large mixing bowl, beat softened cream cheese until smooth. Add heavy cream, powdered erythritol, and vanilla extract, then beat until creamy and well combined.
- Assemble the bars: Pour the filling over the chilled crust, spreading it evenly with a spatula. Return the pan to the refrigerator to chill for at least 2 hours, or until the filling is firm.
- Prepare the topping: Mix together 1/2 teaspoon cinnamon, 2 tablespoons erythritol, and 1 teaspoon ground cinnamon in a small bowl.
- Add the topping: Once the cheesecake bars have set, sprinkle the cinnamon-erythritol mixture evenly over the top.
- Serve: Cut into 12 bars and enjoy chilled. Store leftovers in the refrigerator.
Notes
- For best results, use room temperature cream cheese to avoid lumps in the filling.
- If you prefer a stronger cinnamon flavor, increase the cinnamon in the topping mixture.
- Store in an airtight container in the refrigerator for up to 5 days.
- Use powdered erythritol for the filling to avoid graininess.
- These bars are great for keto and low-carb diets.
