Keto Churro Cheesecake Bars
These keto churro cheesecake bars pair a lightly baked almond flour crust with a tangy no-bake cream cheese filling and a cinnamon-sweetener topping, ready after chilling until firm to slice.
Equipment
- 8x8 baking dish
- Parchment paper
- Mixer
- Mixing bowls
Ingredients
- 1 1/4 cup almond flour
- 1/2 cup butter (melted)
- 1 TB brown natural sweetener
- 16 oz cream cheese (softened to room temperature)
- 1 cup powdered natural sweetener
- 1/3 cup sour cream
- 2/3 cup heavy cream
- 2 tsp vanilla extract
- 2/3 cup granulated natural sweetener
- 2 tsp cinnamon
Instructions
Crust:
- Set the oven to 350°F and stir the almond flour, melted butter, and brown natural sweetener together in a small bowl. The butter should moisten the flour throughout, with no dry pockets remaining.
- Line an 8x8 baking dish with parchment, then compact the crust mixture into a level layer across the bottom. A consistent thickness helps the center and edges bake evenly.
- Give the crust 10 minutes in the oven, then leave it to cool completely before assembling the filling layer. Look for a lightly golden surface that feels set once cool, with no lingering warmth underneath.
Filling:
- Work the softened cream cheese and powdered natural sweetener together with a mixer in a medium bowl before incorporating the sour cream, heavy cream, and vanilla extract. The initial cream cheese mixture should lose its visible lumps before the remaining dairy goes in.
- Continue mixing until the filling develops a uniform, creamy consistency. Check for a smooth sheen rather than small flecks of unbeaten cream cheese.
- Transfer the filling onto the completely cooled crust and level it from the center toward the corners. An even surface gives every bar a consistent cheesecake layer.
Topping:
- Stir the granulated natural sweetener with the cinnamon, distribute it over the leveled filling, cover the dish, refrigerate for 2 hours or overnight, and cut into bars once firm. The cinnamon coating will become darker and softer as the bars chill.
Notes
Ingredient tip: Use full-fat block-style cream cheese softened all the way through rather than whipped or spreadable varieties so the filling mixes smoothly and holds its structure. Texture tip: Keep powdered sweetener in the filling to prevent grittiness, and let the baked crust cool completely, including the bottom of the dish, before spreading the dairy layer. Serving tip: Leave a parchment paper overhang on opposite sides of the dish so you can lift the chilled block out and wipe the knife between cuts for clean squares. Storage: Keep the bars covered in the refrigerator with the topping protected from the lid; the crust and cinnamon layer will soften slightly over time. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.