If you love snickerdoodle cookies, then you will love these cheesecake bars! Keto snickerdoodle cheesecake bars are high-fat and rich.
Keto Cheesecake Bars
Cheesecake bars are my favorite things to make for parties because they’re incredibly easy! I always make no-bake cheesecake bars. Just mix all the ingredients, place them in the baking dish, and let the bars chill in the refrigerator for at least four hours.
They’ll be ready for the party when you need them!
There are so many different variations of keto cheesecake bars that you can make! Keto churro cheesecake bars are still one of my all-time favorites. In the summertime, I love to make strawberry cheesecake bars.
Cheesecake Bars
You don’t have to make them into bars, that’s just the easiest way to cut them and serve them at parties (and to maintain portion control). Slice them into pie pieces and serve them like a cheesecake.
These snickerdoodle cheesecake bars are perfect any time of year. They aren’t really a seasonal recipe. Any month, any day is the perfect time for snickerdoodle cheesecake bars!
Snickerdoodle Cheesecake Bars
Snickerdoodles were one of my favorite cookies as a kid! They are so much fun to make. Snickerdoodles have an iconic combination of brown sugar, ginger, and cinnamon.
They are more than just cinnamon and sugar, they have deeper, earthier notes in them.
My favorite thing about this cheesecake recipe is the crust. It’s made with almond flour, confectioner’s sugar substitute, cream cheese, and butter. It’s the perfect keto pie crust. Every bite just melts in your mouth!
Use this pie crust recipe to make any kind of keto cheesecake that you want – chocolate, strawberry, or peanut butter. The options are endless!
Keto Snickerdoodle Bars
Store extra bars in an airtight food storage container and keep it in the refrigerator for up to three days.
These are the perfect snickerdoodle bars to freeze and save for later, too. They will stay fresh in the freezer for up to six months!
Here’s how to freeze them.
Cut them into bars. Then, place them on a parchment-linked baking sheet, spread out so they aren’t touching each other. Freeze them for about 2-3 hours.
When they are completely frozen, wrap them in parchment paper or plastic food wrap and store them in a freezer-safe food storage bag.
Keto Snickerdoodle Recipe
The unique flavors of snickerdoodles are easy to replicate in other desserts too. Keto pumpkin snickerdoodle cookies are delightfully soft and sweet.
Keto snickerdoodle bread is another low-carb dessert that you can give as a homemade gift. Or just go classic and make a batch of soft keto snickerdoodles! My kids love them.
Keto Snickerdoodle Cheesecake Bars Recipe
Below are the ingredients you’ll need to make this keto snickerdoodle cheesecake bars recipe. Exact measurements and instructions are located below within the printable recipe card below.
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 12
Net Carbs: 3 net carbs per serving
Ingredients:
For the crust:
Almond flour
Vanilla extract
Swerve confectioners sugar substitute
Cream cheese softened
Melted butter
For the filling:
Unflavored gelatin powder
Boiling water
Cream cheese softened
Swerve brown sugar substitute
Swerve confectioners sugar substitute
Ground ginger
Ground cinnamon
Heavy whipping cream
Instructions:
Add the ingredients for the crust to a mixing bowl, and blend until a crumbly mixture has formed.
Press the crust mixture into the bottom of a well greased 9×9 baking dish.
Mix the gelatin powder and boiling water in a mixing bowl, and let sit for 5 minutes.
Place the cream cheese, Swerve sugars, ginger and cinnamon in the mixing bowl with the gelatin, and beat until smooth and cream.
Remove, and set aside.
To another mixing bowl, add the heavy whipping cream, and beat until stiff peaks form.
Fold the heavy whipping cream into the cream cheese mixture until well combined.
Smooth the filling over the crust. Top with cinnamon and chill for at least 4 hours before serving.
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Keto Snickerdoodle Cheesecake Bars
Equipment
- 9x9 Baking Dish
Ingredients
Keto Pie Crust
- 1 1/2 cups Almond Flour
- 1 tsp Vanilla Extract
- 3 tbsp Swerve Confectioner's Sugar Substitute
- 2 ounces Cream Cheese softened
- 3 tbsp Melted Butter
Snickerdoodle Cheesecake Filling
- 1 tsp Unflavored Gelatin Powder
- 1 tbsp Boiling Water
- 8 ounces Cream Cheese softened
- 1/4 cup Swerve Brown Sugar Substitute
- 1/3 cup Swerve Confectioner's Sugar Substitute
- 1/4 tsp Ground Ginger
- 1 tsp Ground Cinamon
- 1 cup Heavy Whipping Cream
Instructions
- Add the ingredients for the crust to a mixing bowl, and blend until a crumbly mixture has formed.
- Press the crust mixture into the bottom of a well greased 9x9 baking dish.
- Mix the gelatin powder and boiling water in a mixing bowl, and let sit for 5 minutes.
- Place the cream cheese, Swerve sugars, ginger and cinnamon in the mixing bowl with the gelatin, and beat until smooth and cream. Remove, and set aside.
- To another mixing bowl, add the heavy whipping cream, and beat until stiff peaks form.
- Fold the heavy whipping cream into the cream cheese mixture until well combined.
- Smooth the filling over the crust, and chill for at least 4 hours before serving.
Notes
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Desserts
If you enjoyed learning how to make keto snickerdoodle cheesecake bars, here are some more tasty keto dessert recipes you should make next! They are some of my favorites!
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