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!
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!
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.
Then sprinkle the dough with a little cinnamon. You don’t need packaged cinnamon rolls to get those same flavors.
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.
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.
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.
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.
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!
More Keto Cheesecake Bars:
Lemon Blueberry Cheesecake Crumb Bars
And make sure to try this Keto Red Velvet Cinnamon Cheesecake next!
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Cinnamon Roll Cheesecake Bars
Ingredients
Crust Ingredients:
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 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 or cottage cheese
- 2 eggs
- 1/4 cup heavy cream
- 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Cinnamon Swirl:
Icing Ingredients:
- 2 oz cream cheese softened
- 2 tbsp powdered sweetener
- 1 tbsp butter softened
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 8×8 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
Nutrition
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Originally Published November 7, 2016. Revised and Republished April 2, 2020.
This was fantastic! I can’t wait to make it again!
Can I use sour cream instead of the ricotta or cottage cheese?
Sure
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!
The nutritional info shows 5 carbs. Is that total or net?
Carbohydrates: 5g
Fiber: 2g
So, 5 is total carbs. They have 3 net carbs.
Can I use baking blend in place of almond and coconut flours?
Yes, use a tiny bit less.
Could you just spread the dough in the pan, and sprinkle with the cinnamon/sweetener instead of rolling out and cutting up?
Sure. I would put in half the dough, then the sweetener and cinnamon, and then the other half.
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?
Yes.
This looks really good! Can the ricotta cheese be replaced with something else? TIA
You can just use more cream cheese 🙂
Oh my this recipe did not dissapoint it was amazzzzzing – so good – love it
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.
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 😉