No Bake Keto Churro Cheesecake Bars Recipe

I crafted my No Bake Keto Churro Cheesecake Bars featuring an almond flour crust with melted butter and erythritol and a rich cream cheese and sour cream filling. Accented by a cinnamon sugar topping and a splash of lemon juice, this low carb treat truly intrigues you to keep reading.

I’ve been experimenting with keto desserts for a while now, and these No Bake Keto Churro Cheesecake Bars totally blew my mind. Imagine biting into a delicious cheesecake that’s got all the vibe of classic churros, without having to switch your low carb game.

I mixed 1 1/2 cups almond flour with a bit of melted unsalted butter, granulated erythritol and a pinch of salt to create the perfect crust. For the filling, I went with 16 oz of softened cream cheese, added some full-fat sour cream and whipped in heavy whipping cream, along with a touch of vanilla extract and a little bit of gelatin bloomed in water mixed with lemon juice.

And then, to top it all off, I poured additional melted butter over a cinnamon sugar mixture made with granulated erythritol and cinnamon. If you’re into treats like keto cream cheese bars or even keto snickerdoodle cheesecake bars, you’re going to love this recipe.

Enjoy!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, it’s super easy to make since it doesn’t even require baking, which is a huge plus for me when I dont feel like heating up the oven. Also, I dig how it mixes the creamy cheesecake vibe with the classic churro flavors—the cinnamon sugar topping adds that perfect hint of spice that makes me think of a fun fair. Another thing is that I appreciate the keto twist; it lets me indulge in something sweet without completely wrecking my diet goals. Lastly, the crunch from the almond flour crust perfectly balances out all the creamy goodness, making every bite interesting and satisfying.

Ingredients

• Almond flour brings a nutty flavor, fibre and protein; its a healthier low-carb choice.
• Unsalted butter adds a rich, smooth taste, making the crust satisfyingly crispy.
• Cream cheese contributes a creamy texture and a slight tang that balances sweetness.
• Granulated erythritol provides sweetness without extra sugars, perfect for a keto treat.
• Heavy whipping cream, when whipped, makes the filling light and extra delightful.
• Ground cinnamon tops with warm spice, making the bars extra exciting and flavorful.
• A splash of lemon juice offers a tangy zing that brightens the flavors wonderfully.
• Full-fat sour cream gives a zesty creaminess, balancing the tart and sweet tastes naturally.

Ingredient Quantities

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted (for the crust)
• 2 tbsp granulated erythritol (for the crust)
• 1/4 tsp salt
• 16 oz cream cheese, softened
• 1/2 cup full-fat sour cream
• 1/2 cup heavy whipping cream, whipped
• 1/2 cup granulated erythritol (for the filling)
• 2 tsp vanilla extract
• 1 envelope unflavored gelatin (about 7g)
• 2 tbsp water (to bloom the gelatin)
• 1 tbsp lemon juice
• 1/4 cup unsalted butter, melted (for the topping)
• 1/3 cup granulated erythritol (for the cinnamon sugar topping)
• 2 tsp ground cinnamon

How to Make this

1. Start by making the crust: mix 1 1/2 cups almond flour, 1/4 cup melted unsalted butter, 2 tbsp granulated erythritol and 1/4 tsp salt in a bowl until it forms a crumbly dough. Then press it firmly into the bottom of an 8×8 or similar pan.

2. In a small cup, add 2 tbsp water and the envelope of gelatin; let it sit for a few minutes to bloom.

3. Soften 16 oz cream cheese by leaving it at room temp or microwaving briefly on low and then beat it in a large bowl with 1/2 cup granulated erythritol (for the filling) and 2 tsp vanilla extract until smooth.

4. Add 1/2 cup full-fat sour cream to the cream cheese mixture and blend well.

5. In a separate bowl, whip 1/2 cup heavy whipping cream until soft peaks form then gently fold it into the cream cheese mixture.

6. Heat the bloomed gelatin in the microwave for about 10 seconds (or on the stove on very low heat) until fully dissolved and stir in 1 tbsp lemon juice; then quickly mix it into your cheesecake filling.

7. Pour the filling over the prepared crust and smooth the top with a spatula; cover the pan with plastic wrap then place into the fridge so it sets for at least 4 hours.

8. For the cinnamon sugar topping, combine 1/4 cup melted unsalted butter, 1/3 cup granulated erythritol and 2 tsp ground cinnamon in a small bowl until well blended.

9. After the cheesecake has set, either drizzle the topping evenly over the top or use a spatula to gently spread it across.

10. Finally, cut your cheesecake into bars and enjoy this no bake keto treat chilled.

Equipment Needed

1. A mixing bowl for combining the crust ingredients
2. An 8×8-inch (or similar sized) pan to set the cheesecake
3. A small cup for blooming the gelatin
4. A microwave or a small pan on the stove to dissolve the gelatin
5. A large bowl to beat and blend the cream cheese with other filling items
6. Another bowl for whipping the heavy cream to soft peaks
7. Measuring cups and spoons for accuracy
8. A hand mixer or whisk to help achieve a smooth cream cheese mixture
9. A spatula for smoothing the filling and for spreading the topping
10. Plastic wrap to cover the pan while refrigerated
11. A knife (or similar cutting tool) to slice the cheesecake into bars

FAQ

No Bake Keto Churro Cheesecake Bars Recipe Substitutions and Variations

• If you dont have almond flour on hand, you can swap it with coconut flour. Just remember that coconut flour soaks up more liquid so you might need less than the recipe calls for.
• You can replace the unsalted butter in the crust with melted coconut oil. It’ll add a slight coconut flavor which some people really like.
• If you run out of cream cheese, mascarpone cheese is a decent alternative that gives a similar creamy texture, though its flavor is a tad milder.
• For the heavy whipping cream, try using coconut cream if you want a dairy-free version. It works well but be prepared for a bit of a different taste.
• In case you dont have unflavored gelatin, agar agar is a good plant-based substitute. Just be aware that it might require a different method to dissolve and set.

Pro Tips

1. Make sure that your cream cheese is really super soft before mixin it; cold chunks can ruin the smooth texture so let it sit out a bit or zap it gently in the microwave.
2. Bloom the gelatin carefully – don’t over-heat it coz that might mess up its magic, and make sure it dissolves fully in that little water so the filling sets nice and evenly.
3. When foldin in your whipped cream, do it slowly and gently; if you beat it too hard, you’ll lose all that airy lightness which can make your cheesecake turn out heavy.
4. Chill your cheesecake for at least four hours – trust me, this extra time in the fridge really helps everything firm up and gives you those perfect, cuttable bars.