No Bake Keto Churro Cheesecake Bars
Delightfully creamy and perfectly spiced, these No Bake Keto Churro Cheesecake Bars bring together the irresistible flavors of churros with a low-carb, guilt-free cheesecake twist.
Ingredients
For the Crust
- 1 cup Almond flour or a gluten-free baking mix
- 1/4 cup Butter Unsalted, melted
- 1/4 cup Sweetener of choice erythritol or monk fruit
For the Cheesecake Filling
- 8 oz Cream cheese Softened
- 1/2 cup Heavy cream For a fluffy texture
- 1 tsp Cinnamon
- 1 pinch Nutmeg To elevate the flavors
- to taste Sweetener
For the Topping
- 1 tsp Cinnamon For dusting
- optional Sugar-free chocolate or caramel sauce For an extra touch
Instructions
Prepare the Crust
- In a mixing bowl, combine almond flour, melted butter, and your sweetener. Mix until crumbly, then firmly press the mixture into the bottom of a 9×9-inch pan. Make sure it’s even for a perfect base.
- Chill in the refrigerator to set while you work on the filling.
Make the Filling
- In a large mixing bowl, combine softened cream cheese and heavy cream. Whisk together until smooth and creamy.
- Add your cinnamon, a pinch of nutmeg, and sweetener, then blend until fully combined. Taste and adjust the sweetness as needed.
Layer the Bars
- Pour the cheesecake filling over the chilled crust, smoothing it out evenly with a spatula.
Chill and Set
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal.
Serve
- Once set, cut the cheesecake into bars and dust with cinnamon. For a fun twist, drizzle with sugar-free chocolate or caramel.
Notes
Ensure cream cheese is softened to avoid lumps in the filling. Use the back of a measuring cup to press crust mixture for even thickness. Allow ample chilling time for best results.