No-Bake Keto Snickerdoodle Cheesecake Bars
Ingredients:
For the crust:
1 ½ cups almond flour
¼ cup unsweetened shredded coconut (optional, for texture)
2 tosp butter, melted
1-2 tbsp erythritol or your preferred sweetener (adjust to taste)
1 tsp cinnamon
Pinch of salt
For the cheesecake filling:
16 oz cream cheese, softened
1 cup heavy cream
½ cup powdered erythritol (or other keto sweetener)
1 tsp vanilla extract
1 tsp ground cinnamon
Pinch of salt
For the topping (optional):
1 tbsp cinnamon
1-2 tbsp erythritol or your sweetener of choice
Instructions:
1. Make the Crust:
In a medium-sized bowl, mix the almond flour, shredded coconut (if using), cinnamon, sweetener, and salt together.
Add the melted butter and stir until the mixture resembles wet sand.
Press the mixture into the bottom of a parchment-lined 8x8-inch pan or a similar-sized baking dish, packing it down firmly.
Place the pan in the fridge to chill while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
Add the powdered erythritol, vanilla extract, cinnamon, and a pinch of salt. Beat again until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
3. Assemble the Bars:
Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
Place the cheesecake bars in the fridge to chill for at least 3 hours, or until firm. For best results, chill overnight.
4. Optional Topping:
In a small bowl, mix the cinnamon and sweetener.
Sprinkle this cinnamon-sugar mixture over the top of the chilled cheesecake bars just before serving for that authentic snickerdoodle finish.