If you’re searching for the ultimate low-carb dessert that requires minimal effort but delivers maximum flavor, let me introduce you to Keto No-Bake Churro Cheesecake Bars. These luscious, creamy bars effortlessly combine the nostalgic cinnamon sugar essence of classic churros with a rich cheesecake filling — all on a buttery almond flour crust. Best of all, they’re completely keto-friendly and gluten-free, so you can enjoy every bite without a bit of guilt!

Keto No-Bake Churro Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how a handful of simple, accessible ingredients come together to create something truly magical. Each component is chosen not just for its flavor, but for its unique contribution to the texture, richness, and unmistakable churro-vibes you’ll get with every bite.

Almond flour: The backbone of our crust, almond flour brings a slightly nutty flavor and keeps these bars low in carbs.
Powdered erythritol: Acts as the perfect sugar swapper, offering sweetness without spiking your blood sugar or leaving an aftertaste.
Butter (melted): Adds richness and helps bind the crust, ensuring every bite melts in your mouth.
Cinnamon: Essential for both the crust and filling, cinnamon infuses every layer with classic churro warmth and aroma.
Cream cheese (softened): The star of the filling, giving that signature cheesecake tang and velvety texture.
Vanilla extract: Rounds out the flavors and enhances the dessert’s overall sweetness.
Heavy whipping cream: Whipped to perfection, it lightens the filling and makes it irresistibly fluffy.
Granulated erythritol with cinnamon (for topping): Mimics classic churro coating, delivering that treasured sweet-cinnamon sparkle on top.

How to Make Keto No-Bake Churro Cheesecake Bars

Step 1: Mix the Crust

In a medium mixing bowl, combine your almond flour, powdered erythritol, melted butter, and a teaspoon of cinnamon. Stir everything together until the mixture looks like damp sand and starts to clump a bit. The butter and sweetener will help everything stick together, and the cinnamon will lend that signature churro flavor right from the base.

Step 2: Press and Chill

Line an 8×8-inch baking pan with parchment paper for easy removal later. Pour the crust mixture in and press it down firmly with your fingers or the back of a measuring cup. You want it nice and even so every slice has the perfect crust-to-filling ratio. Pop the pan into the fridge while you tackle the next step — this helps the crust set and keeps the layers defined.

Step 3: Make the Filling

In a large bowl, beat the softened cream cheese, 1/2 cup powdered erythritol, a splash of vanilla extract, and 1/2 teaspoon of cinnamon together. The mixture should be creamy, smooth, and oh-so-fluffy. Be sure your cream cheese is at room temperature for the best consistency (and to avoid any lumps).

Step 4: Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form. This step is the secret to that dreamy, airy cheesecake texture. You’ll know it’s ready when you lift your beaters and the cream holds its shape in little peaks.

Step 5: Fold and Layer

Gently fold your whipped cream into the cream cheese mixture. Go slowly here, using a spatula and light, broad strokes — this helps keep everything light and fluffy rather than dense. Once it’s thoroughly mixed, spread the filling over your chilled crust, smoothing the top for a polished look.

Step 6: Churro Topping & Chill

Finally, take a tablespoon of granulated erythritol mixed with half a teaspoon cinnamon and sprinkle it evenly across the cheesecake surface. This sweet-spiced dusting is the key to that “churro bar” moment. Cover and refrigerate the whole pan for at least four hours, or until the bars are fully set. Overnight is even better if you can wait — the flavors meld and the texture turns truly decadent!

How to Serve Keto No-Bake Churro Cheesecake Bars

Garnishes

Sprinkle a little extra cinnamon or even a dollop of whipped cream on each bar when serving. A few fresh berries or a mint leaf are also beautiful and add a pop of color. For a touch of elegance, try a light drizzle of sugar-free caramel sauce!

Side Dishes

These bars pair well with a cup of strong coffee, chai, or a shot of espresso — the warmth of the drink really accentuates that classic churro-cinnamon flavor. If you’re serving them at a party, set them alongside a simple fruit salad or a platter of other low-carb sweets for a decadent dessert spread.

Creative Ways to Present

For parties, cut the Keto No-Bake Churro Cheesecake Bars into bite-sized cubes and skewer them with festive toothpicks. If you’re feeling playful, arrange them in a circle around a bowl of whipped cream for dipping. A sprinkle of edible gold dust or sugar-free chocolate shavings turns them into a show-stopping treat!

Make Ahead and Storage

Storing Leftovers

These cheesecake bars can be stored in an airtight container in the fridge for up to five days. The texture stays remarkably creamy, and the churro-inspired topping keeps its delightful crunch.

Freezing

You can absolutely freeze Keto No-Bake Churro Cheesecake Bars! Once set, cut them into bars and wrap each individually in plastic wrap. Store in a freezer-safe bag or container for up to two months. Thaw in the fridge overnight before serving for best results.

Reheating

There’s no need to reheat these bars — in fact, they’re at their best served chilled straight from the fridge. If frozen, thaw gently in the refrigerator for a few hours before enjoying.

FAQs

Can I substitute another sweetener for erythritol?

Yes! You can use other powdered keto-friendly sweeteners like allulose or monk fruit blend. Just be sure to use a powdered version for the filling to keep it silky smooth.

Is there a dairy-free option?

If you need to skip the dairy, try using a plant-based cream cheese and coconut cream (well chilled and whipped) in place of the heavy cream. The flavor will be a little different but still delicious and creamy.

Can I make these bars nut free?

The almond flour is central to the crust’s flavor and texture, but you can try using sunflower seed flour as a nut-free alternative. Be aware that it may taste a little different but will keep the recipe keto-friendly.

What if I don’t have an 8×8 pan?

No worries! You can use a 9-inch round cake pan or even make mini cheesecake cups in a muffin tin. Just keep an eye on the thickness of each layer and adjust your chilling time as needed.

How do I prevent the filling from becoming runny?

Make sure to whip your cream until stiff peaks form, and fold it in gently. Also, give the bars plenty of time to set in the fridge (at least four hours, but overnight is ideal) so they hold their shape perfectly when sliced.

Final Thoughts

If you’ve been craving a dessert that hits all the nostalgia buttons while staying true to your low-carb lifestyle, these Keto No-Bake Churro Cheesecake Bars are calling your name. Simple, satisfying, and utterly decadent, they’re sure to become a staple in your treat rotation. Go ahead, give them a try and let the churro-inspired magic take over!

Keto No-Bake Churro Cheesecake Bars Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 4 hours 20 minutes (includes chilling time)
Yield: 12 bars 1x
Diet: Vegetarian

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Description

Indulge in the delicious flavors of a churro in cheesecake form with these Keto No-Bake Churro Cheesecake Bars. Creamy, cinnamon-spiced filling atop an almond flour crust, these bars are a low-carb dessert dream!

Ingredients

Scale

For the Crust:

1 1/2 cups almond flour
1/4 cup powdered erythritol
1/4 cup butter, melted
1 teaspoon cinnamon

For the Filling:

16 oz cream cheese, softened
1/2 cup powdered erythritol
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup heavy whipping cream
1 tablespoon granulated erythritol mixed with 1/2 teaspoon cinnamon

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Instructions

Prepare the Crust: In a medium bowl, combine almond flour, powdered erythritol, melted butter, and 1 teaspoon cinnamon. Press the mixture into the bottom of a parchment-lined 8×8-inch pan.
Make the Filling: Beat cream cheese, powdered erythritol, vanilla extract, and 1/2 teaspoon cinnamon until smooth. Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
Assemble: Spread the filling over the crust, sprinkle with cinnamon-erythritol topping, then chill for at least 4 hours.
Serve: Slice into bars and enjoy chilled!