Sweet, creamy, and with just the right amount of cinnamon sugar… without the carbs.

Do you ever crave churros and cheesecake at the same time? (I know I do!) Well, I got you with these No-Bake Keto Churro Cheesecake Bars. The best part? You get all the delicious flavors without heating up the oven—just some fridge time, and you’re golden. You’re about to taste the Desserts Keto dream you didn’t know you needed.

Why You’ll Love These

  • Smooth, creamy cheesecake filling
  • Churro-inspired cinnamon-sugar topping
  • No baking required (seriously)
  • Only 4g net carbs per serving
  • Perfect for a quick keto dessert or low-carb breakfast treat
  • A great way to sneak in your favorite flavors without the sugar crash

These are the Keto Churro Cheesecake Bars that’ll have you rethinking everything you know about cheesecake.

Tips from My Kitchen

  • Chill for best results—these need time to firm up in the fridge
  • If you like a crispier churro crust, use almond flour and coconut flour for a little extra crunch
  • Add a dollop of whipped cream on top—because why not?

Serving Suggestions

  • Slice these babies up and serve with fresh berries for a little extra freshness
  • Make a batch for your next brunch (they’ll disappear faster than you can say “Keto Quiche”)
  • Pair with your morning coffee or some Keto Pancakes for a decadent breakfast
  • Top with a bit of keto-friendly chocolate sauce for that dessert level upgrade

Storage Instructions

  • Keep in the fridge for up to 5 days
  • Freezer: Wrap tightly and store for up to 2 months. Let thaw in the fridge overnight.

VIDEO: No-Bake Churro Cheesecake Bars

Search “No-Bake Keto Churro Cheesecake Bars – Stylish Cravings” on YouTube to see exactly how easy these are to make.

FAQs

Can I make this a Keto Quiche version?
You could! Skip the cinnamon topping and add some savory seasonings for a lighter version, though it won’t be quite the same indulgent experience.

Is there a way to make these lower in fat?
You can swap out some of the cream cheese for Greek yogurt or a lighter cheese, but just know they won’t be as creamy.

Can I use a different sweetener?
Yep! Use your preferred keto-friendly sweetener. Just make sure it’s powdered if you don’t want any gritty texture.

Ingredients

For the Crust:

  • 1 cup almond flour
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp butter, melted
  • 2 tbsp powdered keto sweetener
  • Pinch of salt

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1/4 cup powdered keto sweetener
  • 1 tsp vanilla extract

For the Topping:

  • 1 tbsp cinnamon
  • 2 tbsp powdered keto sweetener

Step-by-Step Instructions

  1. Make the crust: Mix almond flour, coconut, melted butter, sweetener, and salt in a bowl. Press mixture into the bottom of an 8×8-inch pan. Set aside.
  2. Make the cheesecake filling: Beat softened cream cheese with heavy cream and powdered sweetener until smooth. Add vanilla extract and beat again until creamy.
  3. Spread cheesecake filling evenly over the crust. Use a spatula to smooth it out.
  4. Top it off: Mix cinnamon and sweetener in a small bowl. Sprinkle the cinnamon-sugar topping over the cheesecake layer.
  5. Refrigerate for at least 4 hours, or overnight for best results.
  6. Slice into bars and enjoy!

Nutrition (Per Serving – 1 bar)

  • Calories: 180
  • Fat: 16g
  • Protein: 5g
  • Net Carbs: 4g

These Keto Churro Cheesecake Bars are the perfect blend of creamy, cinnamon-sugary goodness. They’ll hit that sweet spot without kicking you out of ketosis.