No Bake Keto Snickerdoodle Cheesecake Bars

No Bake Keto Snickerdoodle Cheesecake Bars.. something I'd only dreamt about (seriously) but never made until now. I had originally planned on baking these but with how hot it was outside today I just wanted something cold and didn't feel like turning on the oven.

This was the perfect time to throw it back to the no-bake style cheesecake my Mom used to make for use.

No bake cheesecake is great because it offers a creamier texture than baked cheesecake and is SO easy to make! The possibilities are endless.

This version is similar to the original one we used to eat but I've made it even simpler and keto friendly! These No Bake Snickerdoodle Cheesecake Bars only take about 10-15min total to put together then you just place them in the fridge and they are ready for dessert later that day!

This is a great summer recipe you can make to impress friends and family.

I have to admit I ate 2 whole bars during the photography for this post..so they are slightly addictive, haha. Be warned.

Ingredients In No Bake Keto Snickerdoodle Cheesecake Bars

• Almond Flour– I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• Gelatin Powder – I actually use the Organika brand most of the time but couldn’t find it on the US Amazon store and seeing as most of my followers are from the states, I would recommend you try this one instead (I’ve also used it before).

Tools I Used To Make No Bake Keto Snickerdoodle Cheesecake Bars

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making No Bake Keto Snickerdoodle Cheesecake Bars

• When making this recipe, make sure your cream cheese is already room temperature and you cream is cold for best results.
• These bars are great with all kinds of toppings like fruit, melted chocolate, coconut and more if you ever want to switch it up!

No Bake Keto Snickerdoodle Cheesecake Bars

Serves: 8

Ingredients:

Snickerdoodle Crust

• 1 cup almond flour, 112g
• 3 tbsp salted butter, melted
• 2 1/2 tbsp powdered monkfruit/erythritol sweetener, 30g
• 1/2 tsp cinnamon
• pinch of salt

Cheesecake Filling

• 1 8oz brick of cream cheese, softened
• 1/4 cup + 1 tbsp light cream, chilled, 75g
• 5 tbsp powdered monkfruit/erythritol sweetener, 60g
• 1/2 tsp vanilla extract
• 1 tsp powdered unflavoured gelatin (I use the Organika (Canadian) or Vital Proteins (US) brands)

Topping

• 1/4 tsp cinnamon
• 1 tbsp Truvia sweetener (or any granulated sweetener)

Directions:

1. In a bowl, whisk together your almond flour, sweetener, cinnamon and salt for the crust.
2. Add the 3 tbsp of melted butter and stir until everything is mixed and a crumbly dough forms.
3. Line a loaf pan with parchment paper. Use your hands to press the dough evenly into the bottom of the loaf pan (mine is slightly bigger than the average loaf pan, you can also use an 8×8 inch pan for slightly thinner bars). Set the crust aside.
4. In a glass measuring cup or microwavable cup add your cold cream and sprinkle the top with the gelatin. Let this sit while you make the rest of the filling.
5. In a bowl, beat the softened cream cheese, sweetener and vanilla extract until light and fluffy (~1min).
6. After the gelatin and cream have sat for at least 5min, microwave them for 45-60s. Stir until the gelatin has dissolved (microwave for another 10-15s if needed).
7. Now add the hot gelatin mixture to your cream cheese and beat again until smooth (be careful not to splash hot liquid).
8. Pour this mixture over your crust and use a spatula to make sure the top is even.
9. Mix the cinnamon and sweetener for your topping together in a small bowl and sprinkle over the top of the cheesecake.
10. Place the cake in the fridge uncovered for at least 2-3 hours or until it's set (the cake should be soft and jiggly but still hold together). Gently lift it out of the pan using the parchment paper and peel it off the sides of the bars. Slice into 8 pieces and enjoy your No Bake Keto Snickerdoodle Cheesecake Bars!

Nutrition for 1/8th of recipe (1 cheesecake bar): 246 calories | 23.6g fat | 2.6 NET carbs | 5.2g protein | 1.5g fibre

Disclaimer: This recipe contains some affiliate links

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