No Bake Keto Churro Cheesecake Bars Recipe

I captured the cinnamon-sugar charm of churros in No Bake Keto Churro Cheesecake Bars, a low-carb, no-bake cheesecake with a crisp cinnamon-sugar topping.

I wanted to squeeze every churro vibe into a low carb bar that skips the oven. The result is my No Bake Keto Churro Cheesecake Bars, a slightly cheeky mash of crisp edges and silky filling that tastes wrong but is actually keto.

I build the lush center around cream cheese so it stays dense yet melt in your mouth, and a generous dusting of ground cinnamon adds that toasty, almost addictive aroma. It’s not fussy, but somehow feels like a treat you didn’t earn, and you’ll wanna hide them from yourself.

Trust me you’ll test it on friends and then regret sharing.

Ingredients

• Adds nutty flavor, low carbs, some protein and fiber, makes crust tender
• Zero sugar sweetener, adds sweetness without carbs, can leave a cooling aftertaste
• Smooth powdered sweetener, blends into cream cheese well, gives sweetness no calories
• Rich creamy base, adds fat and a little protein, keeps the filling smooth its tangy
• Whips up light, adds velvety richness and extra fat for body and mouthfeel
• Ground cinnamon gives big churro flavor, warm spice and aroma, almost no calories
• Unsalted butter binds crust, brings buttery flavor and fat, helps texture and richness
• Gelatin optional, firms the bars so they slice cleaner, zero carbs, no taste

Ingredient Quantities

• 1 1/2 cups almond flour finely ground
• 3 tbsp granulated erythritol or Swerve
• 1/4 cup unsalted butter melted
• 1 tsp ground cinnamon
• pinch fine salt
• 16 oz cream cheese softened
• 1/3 cup powdered erythritol or confectioners style Swerve
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 cup heavy whipping cream cold
• 1 tbsp unflavored powdered gelatin optional for firmer set
• 2 tbsp unsalted butter melted for topping
• 2 tbsp granulated erythritol for topping
• 1 1/2 tsp ground cinnamon for topping

How to Make this

1. Line an 8×8 pan with parchment leaving an overhang for easy removal, or use a springform if you got one. Set aside.

2. Make the crust: in a bowl mix 1 1/2 cups finely ground almond flour, 3 tbsp granulated erythritol, 1 tsp ground cinnamon and a pinch of salt. Pour in 1/4 cup melted unsalted butter and stir until it holds together when pressed. Press firmly into the prepared pan, especially the corners, and chill while you make the filling. A flat-bottomed glass or measuring cup helps press it evenly.

3. If you want a firmer no bake set use the gelatin: sprinkle 1 tbsp powdered gelatin over about 2 tbsp cold water and let it bloom 3 to 5 minutes, then warm gently (microwave 10 seconds or on the stove) until dissolved and clear. If you dont want gelatin skip this step.

4. Beat 16 oz softened cream cheese until smooth, then add 1/3 cup powdered erythritol, 1 tsp vanilla extract and 1 tsp ground cinnamon. Scrape the bowl so no lumps remain, beat till silky.

5. Whip 1/2 cup cold heavy whipping cream to medium-stiff peaks in a chilled bowl, using cold beaters helps. Dont overbeat or it’ll turn grainy or buttery. Fold the whipped cream into the cream cheese mixture gently with a spatula until uniform and airy.

6. If using gelatin, temper it into the filling: stir a tablespoon of the cream mixture into the dissolved gelatin to warm it up, then fold that back into the rest of the filling quickly but gently so it distributes evenly.

7. Pour the filling over the chilled crust, smooth the top, cover and refrigerate. Without gelatin chill at least 4 hours or preferably overnight for best texture. With gelatin it will set faster, check after 1 to 2 hours.

8. Right before serving mix 2 tbsp granulated erythritol with 1 1/2 tsp ground cinnamon. Brush the top of the chilled cheesecake with 2 tbsp melted unsalted butter then sprinkle the cinnamon sugar evenly. Let the topping set a few minutes. For clean slices heat a thin knife under hot water, wipe dry, slice, wipe and repeat.

Equipment Needed

1. 8×8 baking pan or springform, lined with parchment and with an overhang for easy removal
2. Mixing bowls (one large for filling, one medium for crust)
3. Measuring cups and spoons
4. Electric mixer or hand mixer for beating the cream cheese and whipping cream
5. Rubber spatula for folding and scraping the bowl
6. Flat bottomed glass or measuring cup to press the crust evenly
7. Small microwave safe cup or small saucepan to bloom and dissolve gelatin if using
8. Thin sharp knife, plus a towel or paper towel and a bowl of hot water for clean slices

FAQ

No Bake Keto Churro Cheesecake Bars Recipe Substitutions and Variations

• Almond flour: swap for finely ground pecans or hazelnuts, 1:1 — gives the same texture with a nuttier flavor; for nut allergies use sunflower seed flour 1:1. If you try coconut flour, use only about 1/4 to 1/3 the amount and add more liquid because it soaks up moisture.
• 3 tbsp granulated erythritol: swap for allulose 1:1 for a softer mouthfeel and less cooling aftertaste, or a monk fruit + erythritol blend 1:1. (Avoid xylitol if you have dogs, it’s toxic to pets.)
• 16 oz cream cheese: swap for mascarpone 1:1 for a richer, silkier filling, or use a full‑fat vegan cream cheese 1:1 for dairy free — flavor and firmness may vary a bit.
• 1 tbsp unflavored powdered gelatin: swap for agar agar powder — start with about 1 tsp agar powder for the same firm set, dissolve in hot liquid and chill. Agar sets firmer and a little more brittle, so you might tweak amounts to preference.

Pro Tips

– Cut the erythritol crunch: use powdered erythritol for the filling and, if possible, for the topping too. If you only have granulated, pulse it in a spice grinder or blender until finer, or mix it into the melted butter so it clings instead of sitting as crunchy crystals on top.

– Make the filling extra silky: let the cream cheese come fully to room temp, sift the powdered sweetener in, and beat until totally smooth. If you still see tiny lumps nuke the bowl for 5 to 7 seconds then rebeat. And fold the whipped cream in gently with a spatula using slow figure eight motions so you keep the air.

– Gelatin tips if you use it: always bloom in cold water first and heat only until the gelatin is clear, not boiling. Temper it by stirring a spoonful of the filling into the dissolved gelatin before folding it back in so you dont get streaks or blobs. If you want a firmer set without gelatin, pop the chilled cake in the freezer for 30 to 45 minutes before serving.

– Clean slices and storage: for neat cuts warm a thin knife under hot water, dry it and slice, wiping between each cut. Or chill the whole thing in the freezer 10 to 15 minutes to firm up. Store airtight in the fridge to keep it from drying out or picking up fridge odors, it should be best within 3 to 4 days.