No Bake Keto Snickerdoodle Cheesecake Bars
An easy recipe for creamy no bake cheesecake layered on top of a sweet snickerdoodle crust and topped with a sprinkling of cinnamon "sugar".
Servings: 8 cheesecake bars
Calories: 246kcal
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
- 1x 8 oz 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 or Vital Proteins brands
Topping
- 1/4 tsp cinnamon
- 1 tbsp Truvia sweetener or any granulated sweetener
Instructions
- In a bowl, whisk together your almond flour, sweetener, cinnamon and salt for the crust.
- Add the 3 tbsp of melted butter and stir until everything is mixed and a crumbly dough forms.
- 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 8x8 inch pan for slightly thinner bars). Set the crust aside.
- 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.
- In a bowl, beat the softened cream cheese, sweetener and vanilla extract until light and fluffy (~1min).
- 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).
- Now add the hot gelatin mixture to your cream cheese and beat again until smooth (be careful not to splash hot liquid).
- Pour this mixture over your crust and use a spatula to make sure the top is even.
- In a small dish, combine your sweetener and cinnamon and sprinkle it over the top of the cheesecake.
- Place the cake in the fridge uncovered for at least 2-3 hours or until its 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! *You can store these in an airtight container in the fridge or saran wrapped on a plate*
Notes
Canadian Product Links (US links are within the recipe ingredient list):
Tips
- 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!
Nutrition
Serving: 1bar | Fiber: 1.5g | Calories: 246kcal | Fat: 23.6g | Protein: 5.2g | Carbohydrates: 2.6g