No Bake Keto Churro Cheesecake Bars Recipe

These No Bake Keto Churro Cheesecake Bars are the ultimate low-carb dessert that combines the creamy richness of cheesecake with the sweet, spiced flavor of a classic churro—all without turning on the oven. I love how indulgent they taste while still fitting into my keto lifestyle. With a cinnamon “sugar” swirl and a buttery almond flour crust, every bite is creamy, spiced, and perfectly satisfying.

Why You’ll Love This Recipe

I love this recipe because it brings all the flavor of churros and cheesecake into a no-fuss, no-bake dessert. It’s low in carbs, high in flavor, and completely satisfying without feeling heavy. Plus, it’s easy to make ahead, which makes it perfect for gatherings, meal prep, or just keeping a treat on hand during the week. The combination of cinnamon, vanilla, and smooth cream cheese makes this one of my go-to keto desserts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Almond flour
• Melted butter
• Granulated erythritol or other keto-friendly sweetener
• Ground cinnamon

For the cheesecake filling:

• Cream cheese, softened
• Heavy whipping cream
• Vanilla extract
• Powdered erythritol or monk fruit sweetener

For the cinnamon “sugar” topping:

• Granulated erythritol
• Ground cinnamon
• Melted butter (to help it stick)

Directions

1. I start by mixing the almond flour, melted butter, cinnamon, and granulated erythritol to form a crumbly crust mixture.
2. I press the crust mixture firmly into the bottom of a parchment-lined baking dish and place it in the fridge to set.
3. In a mixing bowl, I beat the softened cream cheese until smooth, then add the vanilla and powdered sweetener.
4. I whip the heavy cream separately until it forms stiff peaks, then fold it gently into the cream cheese mixture.
5. I spread the cheesecake filling evenly over the chilled crust.
6. I mix together the cinnamon and granulated sweetener, then sprinkle it over the top of the cheesecake layer. I drizzle melted butter on top to help the topping stick and give it that churro-like finish.
7. I chill the bars in the fridge for at least 4 hours (or overnight) until firm, then slice and serve.

Servings and Timing

This recipe makes about 9 bars, depending on how I slice them. It takes around 20 minutes to prepare, plus at least 4 hours of chilling time.

Variations

• Chocolate swirl: I drizzle melted sugar-free chocolate over the top before chilling.
• Pumpkin spice twist: I add a little pumpkin puree and pumpkin spice to the cheesecake filling for a seasonal version.
• Nut-free option: I use sunflower seed flour instead of almond flour for the crust.
• Extra creamy: I mix a spoonful of sour cream into the filling for added richness.
• Mini version: I press the crust into muffin liners for individual no-bake cheesecake cups.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 5 days. If I want to keep them longer, I freeze them individually wrapped and thaw them in the fridge overnight. Since they’re no-bake, there’s no reheating needed—just grab and enjoy.

FAQs

Can I use a different sweetener for this recipe?

Yes, I often use monk fruit, erythritol, or allulose. I just make sure it’s powdered for the filling and granulated for the crust and topping.

Do I need a springform pan?

No, I use a regular square baking dish lined with parchment paper—it makes removing the bars easy.

How do I make the crust firmer?

I press it down firmly and chill it long enough. If I want a more solid base, I reduce the butter slightly or add a tablespoon of coconut flour.

Can I make this dairy-free?

Yes, I use dairy-free cream cheese and coconut cream instead of heavy cream. The texture is slightly different but still delicious.

What’s the best way to slice these cleanly?

I use a sharp knife dipped in hot water and wiped clean between each slice for neat, bakery-style squares.

Conclusion

These No Bake Keto Churro Cheesecake Bars are one of my favorite guilt-free desserts. They’re creamy, cinnamony, and indulgent—all without the carbs or baking. I love keeping a batch in the fridge for when I need something sweet, and they always impress whenever I share them. It’s a keto dessert that’s as easy as it is irresistible.

Print