Cinnamon Bun Cheesecake Bars -Low Carb, THM S

Cinnamon Bun Cheesecake Bars are my new favorite breakfast, afternoon snack, & dessert. They are rich & creamy with sweet cinnamon & cream cheese icing.

This recipe was an accident. I really wanted to make cinnamon bun cookies. I even made the cream cheese drizzle before the dough. That’s how much I wanted something cinnamon bun-y. But the dough kept sticking to the parchment paper as I tried to roll them. And when it stuck it crumbled. So I was left with little bits of cinnamon sugar cookie dough. I put them in a baking dish and stuck it in the oven thinking I’d make bars. But then I remembered I had ricotta cheese to use. What better way to use it than in cheesecake?

Sometimes those accidental recipes are the best ones. My husband and our dinner company loved these Cinnamon Bun Cheesecake Bars. My Chocolate Chip Cookie Dough Bark was another accidental recipe that is fabulous.

Cinnamon Bun Cheesecake Bars -Low Carb, THM S

Scroll to the bottom for a printable version of this recipe.

Crust Ingredients:

1 1/4 cups almond flour

1/4 cup coconut flour

6 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend), divided

2 oz cream cheese, softened

3 tbsp butter, softened

1 tsp vanilla

1 tbsp cinnamon

See that middle picture? That’s why this became a cheesecake recipe instead of a cookie recipe.

Filling Ingredients:

8 oz cream cheese, softened

1 cup ricotta cheese

2 eggs

1/4 cup heavy cream

1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

1 tsp cinnamon

Icing Ingredients:

2 oz cream cheese, softened

2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)

Instructions:

Preheat oven to 350.

Stir together the almond flour, coconut flour, 3 tbsp of the sweetener, cream cheese, butter, and vanilla. Roll out the dough on a piece of parchment paper. Sprinkle with the cinnamon and other 2 tbsp sweetener. Roll it up and cut into pieces. Basically you just want small scraps of dough covered with the cinnamon mixture. It doesn’t have to be pretty. Put the pieces in a greased 8 x 8 baking dish and press down gently. Bake for 15 minutes.

Meanwhile, combine the filling ingredients in a blender or food processor. Process until smooth. Pour over the baked crust. Bake for an additional 30-40 minutes or until the center of the cheesecake only jiggles slightly. Cool completely.

Stir together the icing ingredients and drizzle or spread on the cooled cheesecake. If you want to drizzle it you can add a teaspoon of almond milk or cream to thin it out a little bit.

Print

Cinnamon Bun Cheesecake Bars

Author: Taryn

Ingredients

Crust Ingredients:

• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 6 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend, divided
• 2 oz cream cheese softened
• 3 tbsp butter softened
• 1 tsp vanilla
• 1 tbsp cinnamon

Filling Ingredients:

• 8 oz cream cheese softened
• 1 cup ricotta cheese
• 2 eggs
• 1/4 cup heavy cream
• 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 1 tsp cinnamon

Icing Ingredients:

• 2 oz cream cheese softened
• 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend

Instructions

1. Preheat oven to 350.
2. Stir together the almond flour, coconut flour, 3 tbsp of the sweetener, cream cheese, butter, and vanilla. Roll out the dough on a piece of parchment paper. Sprinkle with the cinnamon and other 2 tbsp sweetener. Roll it up and cut into pieces. Basically you just want small scraps of dough covered with the cinnamon mixture. It doesn't have to be pretty. Put the pieces in a greased 8 x 8 baking dish and press down gently. Bake for 15 minutes.
3. Meanwhile, combine the filling ingredients in a blender or food processor. Process until smooth. Pour over the baked crust. Bake for an additional 30-40 minutes or until the center of the cheesecake only jiggles slightly. Cool completely.
4. Stir together the icing ingredients and drizzle or spread on the cooled cheesecake. If you want to drizzle it you can add a teaspoon of almond milk or cream to thin it out a little bit.