There’s something undeniably magical about the taste of churros. The warm cinnamon, the sweet dusting of sugar, and that satisfying bite—it’s a treat that evokes memories of cozy evenings and fun carnivals. But what if you’re following a keto diet and trying to steer clear of sugar and carbs? That’s where these Keto No-Bake Churro Cheesecake Bars come to the rescue.

This recipe is everything you love about churros and cheesecake, combined into one creamy, spiced, and delightfully rich dessert. Best of all, there’s no baking involved, making it a perfect go-to for busy days or warm weather when you just can’t bring yourself to turn on the oven.

The first time I made these, it was a spontaneous late-night experiment. I was craving something sweet but didn’t want to break my low-carb streak. I had cream cheese, almond flour, and some cinnamon on hand—and boom, this recipe was born. Since then, it’s become a staple in our house. My kids love it, my husband sneaks slices at midnight, and my keto friends keep asking for the recipe.

If you’ve been searching for a dessert that’s easy to make, impressively delicious, and 100% keto-compliant, you’ve found it. These keto churro cheesecake bars are creamy, spiced, slightly tangy from the cheesecake filling, and topped with that signature cinnamon “sugar” crunch that hits just right. Plus, they freeze beautifully and are perfect for making ahead for parties or weekly meal prep.

Why You’ll Love This Recipe

There are so many reasons to fall in love with these keto churro cheesecake bars. Let’s start with the obvious: they taste like dessert heaven. That cinnamon-kissed crust combined with the creamy cheesecake layer and crunchy topping delivers the perfect balance of texture and flavor.

Here’s why you’ll be coming back to this recipe again and again:

No baking needed: That’s right, not even a second of oven time. It’s all chill, no heat. Perfect for hot summer days or when you need a dessert in a pinch.
Simple ingredients: Everything in this recipe is keto pantry-friendly. Almond flour, butter, cream cheese, cinnamon, and a keto sweetener—you likely already have it all.
Quick and easy: Prep time is minimal, and the hardest part is waiting for it to set in the freezer. You can even whip this up the night before and wake up to a ready-to-eat treat.
Kid-friendly and party-ready: These bars are so good, even non-keto eaters won’t know the difference. They’re perfect for gatherings or to stash away for when your sweet tooth strikes.
Customizable: Add a drizzle of keto caramel, swirl in some cocoa, or make it into a full-sized cheesecake—this recipe is super flexible.

And let’s not forget the star of the show—the cinnamon-sugar topping. It gives that authentic churro flavor and adds just the right amount of sweetness and crunch to complement the smooth filling.

Health Benefits

Following a keto lifestyle means finding smart ways to enjoy your favorite foods without sacrificing your health goals. These churro cheesecake bars deliver indulgent flavor without derailing your diet.

Low in carbs: Made with almond flour and sugar-free sweeteners, this dessert helps you stay in ketosis while satisfying your cravings.
High in healthy fats: With ingredients like cream cheese, butter, and heavy cream, these bars are perfect for hitting your daily fat macros.
Gluten-free and grain-free: Almond flour replaces traditional flour, making this a safe option for those avoiding gluten or following a grain-free diet.
Sugar-free: Thanks to erythritol or monk fruit sweetener, you get the sweet flavor without the blood sugar spike.

Dessert doesn’t have to mean guilt. With these bars, you can indulge mindfully while staying on track with your keto journey.

Preparation Time, Servings, and Nutritional Information

Total Time:

Prep Time: 15 minutes
Freeze Time: 2 hours
Total Time: Approximately 2 hours and 15 minutes

Servings:

Makes 12 bars

Nutrition per serving (1 bar):

Calories: 290
Protein: 4g
Fat: 27g
Carbohydrates: 5g net carbs (includes fiber and sugar alcohols)

Ingredients List

The Crust Layer:

1 ½ cups almond flour – forms the base of the crust with a nutty flavor
½ cup melted unsalted butter – binds the crust and adds richness
1 ½ teaspoons ground cinnamon – brings that churro flavor to life
2 tablespoons powdered sugar substitute (like Swerve or Lakanto) – for sweetness

The Cheesecake Layer:

16 oz (2 blocks) cream cheese, softened – creamy, tangy, and the heart of the filling
¼ cup sour cream – adds tang and smoothness
½ cup heavy cream – whipped in for an airy texture
1 ½ teaspoons vanilla extract – enhances all the flavors
½ cup powdered sugar substitute – sweetens the filling without carbs

The Churro Topping:

1 tablespoon ground cinnamon – the star spice
2 tablespoons granulated sugar substitute – mimics the classic churro sugar crunch

Optional Garnish:

Keto caramel drizzle or extra cinnamon

Step-By-Step Cooking Instructions

Prepare the pan:
Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy lifting later. This will help you remove the bars without any sticking.
Make the crust:
In a medium bowl, combine almond flour, melted butter, cinnamon, and powdered sweetener. Stir until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared pan using a spatula or the back of a spoon. Make sure it’s packed tightly and evenly.
Place the pan in the freezer while you prepare the filling. This helps the crust firm up and hold together.
Whip the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and creamy.
Add in the sour cream, heavy cream, vanilla extract, and powdered sweetener. Beat on medium-high speed for 2-3 minutes until the mixture becomes fluffy and well combined.
Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated.
Assemble the bars:
Take the crust out of the freezer. Pour the cheesecake mixture over the crust and use a spatula to smooth out the top.
Mix the cinnamon and granulated sweetener for the topping in a small bowl. Sprinkle it evenly over the top of the cheesecake layer. Press it down gently with your hands or a piece of parchment so it sticks.
Freeze to set:
Place the entire pan in the freezer and let it set for at least 2 hours. You want the bars to be firm enough to slice cleanly.
Once firm, use the parchment overhang to lift the bars out of the pan. Slice into 12 squares.
Serve and enjoy:
Let the bars sit at room temperature for 10-15 minutes before serving for the best texture.

How to Serve

There are several fun and creative ways to serve these bars:

Chilled: Enjoy them straight from the fridge or freezer for a firm, cheesecake-like bite.
Room temperature: Let them soften slightly for a creamier texture.
Topped: Add a dollop of whipped cream, a drizzle of keto caramel, or even a sprinkle of crushed nuts.
Mini style: Cut into smaller squares or use a mini muffin pan for bite-sized portions.

These keto churro cheesecake bars are versatile and always a crowd-pleaser.

Pairing Suggestions

To complete your keto dessert experience, consider pairing your churro cheesecake bars with one of these:

Coffee or espresso: The richness of the bars balances beautifully with a hot cup of black coffee or an almond milk latte.
Herbal tea: Try cinnamon, vanilla rooibos, or peppermint tea for a cozy pairing.
Keto milkshakes: Blend unsweetened almond milk, ice, and a bit of vanilla extract for a refreshing side sip.
Savory snack: Serve alongside a salty snack like spiced almonds or keto cheese crisps to balance the sweetness.

Storage, Freezing & Reheating Instructions

To store in the fridge:
Place the bars in an airtight container and store in the refrigerator for up to 5 days. For the best texture, consume within the first 3 days.

To freeze:
Wrap individual bars in parchment paper and place them in a freezer-safe bag or container. They’ll keep well for up to 6 months.
To serve, thaw in the fridge overnight or let sit at room temperature for about 20 minutes.

Reheating:
These bars don’t require reheating, but if frozen, allow them to soften before enjoying for the creamiest bite.

Common Mistakes to Avoid

Skipping the freeze time: The bars won’t hold together well unless they’re fully set in the freezer.
Overbeating the cream: Beating too long after adding heavy cream can cause the mixture to become runny. Stop when it’s light and fluffy.
Using granulated sweetener in the filling: Always use powdered sweetener for a smooth, creamy texture. Granulated can turn gritty.
Not lining the pan: Parchment paper is essential for lifting the bars out cleanly.
Cutting before set: Be patient! Let the bars fully firm up before slicing to avoid a mess.

Pro Tips

Soften your cream cheese properly: Leave it out at room temperature for 30–60 minutes. This ensures smooth blending without lumps.
Use quality almond flour: Finely ground almond flour gives the crust a smoother texture than almond meal.
Adjust sweetness to taste: Feel free to taste the filling before assembling and adjust the sweetener if needed.
Create clean slices: Wipe your knife between each cut for sharp, bakery-style bars.
Add extra toppings if desired: Try sugar-free chocolate chips, toasted coconut flakes, or a light dusting of cocoa powder.

Frequently Asked Questions (FAQs)

Can I use coconut flour instead of almond flour?
Coconut flour absorbs more moisture, so it’s not a 1:1 swap. If needed, use only 1/3 of the amount and add more butter to bind it.

What sweetener works best?
A powdered erythritol or monk fruit blend is ideal for a smooth texture. Avoid granulated versions in the filling.

Can I make this dairy-free?
Yes, use dairy-free cream cheese and coconut cream as substitutes, but the texture may be slightly different.

Can I make these bars ahead of time?
Absolutely. You can make them a day or two in advance and store them in the fridge or freezer.

Do I need to thaw them before serving?
If stored in the freezer, let them thaw for about 10–20 minutes at room temperature before eating.

Is this dessert kid-friendly?
Yes! It’s sweet, creamy, and full of flavor. Kids love it, and they won’t even know it’s low-carb.

Can I use a different pan size?
Yes, but the thickness of the bars will vary. A 9×9 pan will make thinner bars, while a loaf pan will make them taller.

Can I add flavors like chocolate or coffee?
Absolutely. Add a bit of cocoa powder or espresso powder to the filling for a delicious twist.

Is there a way to make it more firm?
Adding a tablespoon of gelatin to the filling can help if you prefer a firmer texture.

How long do they last in the fridge?
They stay fresh for up to 5 days in an airtight container, though the texture is best within 3 days.

Conclusion & Call to Action

These Keto No-Bake Churro Cheesecake Bars are everything a dessert should be—rich, satisfying, easy to make, and loaded with comforting flavor. Whether you’re following a keto lifestyle or just want a lower-carb way to enjoy something sweet, these bars check every box.

I hope you love them as much as we do. If you give this recipe a try, I’d love to hear how it turned out! Snap a photo, share it on social media, or leave a comment below to let me know how you customized your bars.

This dessert proves that with a few smart swaps, you don’t have to give up your favorite flavors—churros and cheesecake included.