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    Home » Dessert Recipes » Cookies & Bars » Cinnamon Roll Cheesecake Bars

    Cinnamon Roll Cheesecake Bars

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Apr 2, 2020 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for cinnamon roll cheesecake bars

    Cinnamon Roll Cheesecake Bars are my new favorite breakfast, afternoon snack, & dessert. They are rich & creamy cheesecake bars with sweet cinnamon & cream cheese icing. I promise these will be the best keto cheesecake bars you've ever tasted!

    two cinnamon roll cheesecake bars on white plate with bite missing from one.

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    This recipe was a happy 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? Cheesecake cinnamon roll bars with cream cheese frosting sounded amazing.

    Sometimes those accidental recipes are the best ones. My husband and our dinner company loved these Cinnamon Bun Cheesecake Bars.

    Since that original batch, I've tweaked this recipe to perfection! It is simpler, easier, and tastier than any other keto cheesecake bars I've tried!

    overhead shot of square cinnamon bun cheesecake bar slices

    How to Make the Crust for Keto Cheesecake Bars

    To make the crust for the cinnamon cheesecake bars simply process the almond flour, coconut flour, sweetener, softened cream cheese, softened butter, vanilla until the dough comes together in a ball. This can take 1-2 minutes. At first, it will look dry and crumbly but it does come together as you can see in the photos.

    Crust for Keto Cheesecake bar ingredients include almond flour, coconut flour, sweetener, softened butter, softened cream cheese, and vanilla

    Then sprinkle the dough with a little cinnamon. You don't need packaged cinnamon rolls to get those same flavors.

    Overhead shot of food processor mixing dough for cheesecake crust

    How to Make Cinnamon Roll Cheesecake Bars

    I make my keto cheesecake bars in the food processor to keep it simple! Once I make the crust I just press it into the pan and then I mix the filling in the food processor without even washing it.

    Overhead shot of cheesecake filler in food processor next to small dish of ground cinnamon and baking pan with cinnamon dusted crust

    Cinnamon Roll Cheesecake Bar Filling

    Next, to make the filling process the softened cream cheese, cottage cheese or ricotta cheese (your choice!), eggs, heavy cream, and sweetener until smooth.

    overhead shot of Cinnamon swirled into cheesecake batter before baking

    Cottage Cheese in Cheesecake?

    Yes! And you cannot taste it one bit. I promise. Cottage cheese is one of my go-to healthy cheesecake ingredients because it adds protein without sacrificing the taste or texture. And if you use full-fat cottage cheese it is low carb. Check out my low carb keto Protein Cheesecake next.

    Sweet Cinnamon Swirl

    To make the cinnamon swirl stir together the two tablespoons of sweetener with the cinnamon. Drop little spoonfuls on top of the cheesecake batter. Use a knife or toothpick to swirl them together.

    You need the sweetener to have enough to make a nice swirl. Just using cinnamon can work but then you wouldn't have enough to get the pretty effect on the top. If you prefer to just use cinnamon you can sprinkle it on.

    overhead shot of cinnamon bun cheesecake bars uncut without frosting in parchment lined baking pan
    My girls loved how the topping looked like it had hearts!

    Can I Make These Nut Free?

    Yes, just sub in sunflower seed flour for the almond flour.

    Cream Cheese Icing

    Finally, for the icing just mix together softened cream cheese, softened butter, and powdered erythritol. I used a piping bag to drizzle it on top but that really isn't necessary. If you want you can just spread it on the bars gently or thin it with a little cream so it's more of drizzling consistency.

    Cinnamon Bun Cheesecake bars in baking pan uncut

    How to store Cinnamon Roll Cheesecake Bars:

    As with any cheesecake, you must store this in the refrigerator. It can last for 1-2 weeks in the fridge or you can freeze it for 2-3 months. I even love eating it right from the freezer. It is a cool and refreshing treat!

    White plate of two square cinnamon bun cheesescake bars with other square slices in background

    More Keto Cheesecake Bars:

    Sopapilla Cheesecake Bars

    Lemon Blueberry Cheesecake Crumb Bars

    Butter Pecan Cheesecake Bars

    Cranberry Swirl Cheesecake Bars

    And make sure to try this Keto Red Velvet Cinnamon Cheesecake next!

    Hand holding cinnamon bun cheesecake bar in shape of square with bite taken out of piece

     

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

     

    two cinnamon roll cheesecake bars on white plate with bite missing from one

    Cinnamon Roll Cheesecake Bars

    Cinnamon Bun Cheesecake Bars are my new favorite breakfast, afternoon snack, & dessert. They are rich & creamy with sweet cinnamon & cream cheese icing. I promise these will be the best keto cheesecake bars you've ever tasted!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Course: Dessert
    Cuisine: American
    Servings: 16
    Calories: 205
    Author: Taryn

    Ingredients

    Crust Ingredients:

    • 1 ¼ cups almond flour
    • ¼ cup coconut flour
    • 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 oz cream cheese softened
    • 3 tablespoon butter softened
    • 1 teaspoon vanilla
    • 1 tablespoon cinnamon

    Filling Ingredients:

    • 8 oz cream cheese softened
    • 1 cup ricotta cheese or cottage cheese
    • 2 eggs
    • ¼ cup heavy cream
    • ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)

    Cinnamon Swirl:

    • 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 teaspoon cinnamon

    Icing Ingredients:

    • 2 oz cream cheese softened
    • 2 tablespoon powdered erythritol
    • 1 tablespoon butter softened
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    Instructions

    • Preheat oven to 350.
    • Put the dough ingredients in a food processor and process until it comes together into a ball. This can take 1-2 minutes. Press into the bottom of an 8x8 baking dish.
    • Combine the filling ingredients in the food processor. Process until smooth. Pour over the crust.
    • Mix together the sweetener and cinnamon for the cinnamon swirl topping. Drop tiny spoonfuls onto the cheesecake filling. Swirl with a knife or toothpick.
    • Bake for 40-50 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.

    Notes

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 1bar | Calories: 205 | Carbohydrates: 5g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 120mg | Potassium: 56mg | Fiber: 2g | Sugar: 1g | Vitamin A: 527IU | Calcium: 83mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published November 7, 2016. Revised and Republished April 2, 2020.

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    Reader Interactions

    Comments

    1. Crystal says

      March 21, 2021 at 12:33 pm

      Can I use sour cream instead of the ricotta or cottage cheese?

      Reply
      • Taryn says

        March 21, 2021 at 6:52 pm

        Sure

        Reply
    2. John W Dart says

      August 04, 2020 at 12:53 am

      This recipe is the bomb-diggity! Came out great. Couldn't get the perfect topping drizzle like in the picture so just layered on the icing as another consistent layer atop the other two layers, but we had all smiles at our house, so bravo to the chef/poster. I only had Swerve granulated sugar substitute available to me at the time so I followed the guidelines of using 1 1/2 times the fake sugar quantities suggested in the basic recipe and it came out perfect! So just follow the recipe as written and you will have a major winner on your hands!5 stars

      Reply
    3. Penny says

      April 05, 2020 at 5:35 pm

      The nutritional info shows 5 carbs. Is that total or net?

      Reply
      • Taryn says

        April 06, 2020 at 2:15 pm

        Carbohydrates: 5g
        Fiber: 2g

        So, 5 is total carbs. They have 3 net carbs.

        Reply
    4. Linda says

      March 25, 2017 at 9:54 pm

      Can I use baking blend in place of almond and coconut flours?

      Reply
      • Taryn says

        March 26, 2017 at 10:15 am

        Yes, use a tiny bit less.

        Reply
    5. Gina Bergey says

      March 01, 2017 at 11:26 am

      Could you just spread the dough in the pan, and sprinkle with the cinnamon/sweetener instead of rolling out and cutting up?

      Reply
      • Taryn says

        March 01, 2017 at 11:31 am

        Sure. I would put in half the dough, then the sweetener and cinnamon, and then the other half.

        Reply
    6. Ellie says

      December 17, 2016 at 10:56 am

      I'm thinking about making this for my birthday, but I don't have any Gentle Sweet or xylitol on hand, and there's not enough time to order any. Do you think half amounts of Super Sweet blend would work alright?

      Reply
      • Taryn says

        December 17, 2016 at 12:18 pm

        Yes.

        Reply
    7. Tamara P. Salerno says

      November 16, 2016 at 2:34 pm

      This looks really good! Can the ricotta cheese be replaced with something else? TIA

      Reply
      • Taryn says

        November 16, 2016 at 2:43 pm

        You can just use more cream cheese 🙂

        Reply
    8. LaDeana says

      November 13, 2016 at 8:08 pm

      Oh my this recipe did not dissapoint it was amazzzzzing - so good - love it

      Reply
    9. MD says

      November 09, 2016 at 2:27 pm

      Hi,

      This looks very scrumptious!
      I have a couple of questions though, I am still a THM newbie.
      Most of your recipes are Heavy S, do you eat a lot of Heavy S but still losing weight? Do you eat Heavy S desserts everyday?

      Thank you.

      Reply
      • Taryn says

        November 09, 2016 at 10:02 pm

        I've hit a plateau since the spring and I think it is partially due to too many heavy S meals. BUT I love them. Lol. I did low carb for years so they are more natural for me than FPs and Es. I don't eat heavy S deserts everyday and I try to make my lunches E or FP. Like today for lunch I made a simple FP cabbage soup with okra. But with pureed okra it ended up a very unpleasant green color. So not blog worthy 😉

        Reply

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