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cheesecake bars piled in metal container.

Snickerdoodle Cheesecake Bars

These SNICKERDOODLE CHEESECAKE BARS are made with a simple, buttery crust, a rich and creamy layer of cheesecake, and a generous sprinkle of cinnamon and monkfruit sweetener. Big thanks to Lakanto for sponsoring this post. As always, all opinions are my own.

keto snickerdoodle cheesecake bars piled in metal dish.

Alright, I’ve officially outdone myself in the cheesecake department.

I mean, I’ve shared quite a few little mini cheesecakes with you, but this is my first time sharing a cheesecake bar with the most perfect sweet cinnamon topping and buttery crust!

Whether you make this for the holidays or just because, you’re going to flip for these keto cheesecake bars!

We teamed up with Lakanto to bring you this recipe and that’s probably not much of a surprise if you’ve been around here for long. We LOVE Lakanto products and use them almost exclusively when baking.

Lakanto Organic Monkfruit Sweetener is the perfect sugar replacement. It measures cup for cup like sugar and we find it tastes the closest to real sugar. I’m telling you, no one is going to realize they’re actually eating keto!

Even for my friends that aren’t low carb and keto, Lakanto is perfect for baking. It allows you to make healthier treats all holiday season. Plus, it’s vegan, sugar-free, and low carb!

keto cheesecake bars piled in metal dish.

Keto Cheesecake Crust:

We’re making a rich, buttery crust using almond flour, Lakanto Organic Sweetener, melted butter, and a dash of cinnamon.

This monkfruit sweetener is a blend of erythritol and monkfruit and it has a great taste (no funky aftertaste!!) with zero net carbs.

Just stir everything together and press firmly into a 9×9 baking dish.

Bake this for 10 minutes to let it firm up a bit.

almond flour crust in white baking dish.

Keto cheesecake filling:

The filling calls for cream cheese, sweetener, eggs, sour cream, and vanilla.

You’ll want to start with room temperature cream cheese. Cold cream cheese will create lumpy, bumpy cheesecakes and no one wants that.

Beat the cream cheese, sweetener, sour cream, and vanilla until smooth and creamy.

keto cheesecake filling in glass bowl.

Beat in the eggs one at a time until the mixture is just combined.

Don’t overmix your batter or you’ll end up with cracks in your finished cheesecake.

Pour the batter over the crust.


The topping consists of just Lakanto Organic Sweetener and ground cinnamon.

Mix together and sprinkle that right over the cheesecake.

cinnamon and Lakanto mixed together in small bowl.

This all gets baked in about 20 minutes.

These Keto Snickerdoodle Cheesecake Bars are so rich and creamy and that cinnamon ‘sugar’ topping really makes them special. It has a little bit of crunch to it that adds the perfect texture.

Serve these up for a holiday dessert and your guests likely won’t even notice they’re low carb!

Or, be like me and hoard them all for yourself! Sharing is caring, but sometimes dessert is too good to share!

sliced snickerdoodle cheesecake bars in white baking dish.

Is this recipe diabetic friendly?

Lakanto Sweetener is a zero on the glycemic index and has zero calories and zero carbs so it won’t spike blood sugar! This recipe has just 3 net carbs per serving.

keto snickerdoodle bars in metal dish.

More keto desserts:

keto snickerdoodle cheese recipe.

Follow me on social for more recipe ideas & inspiration!

keto snickerdoodle cheesecake bars piled in metal dish.

Snickerdoodle Cheesecake Bars

Rich, creamy cheesecake with a buttery crust and a cinnamon 'sugar' topping. These cheesecake bars are so simple to make!

Yield 16 bars
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes


For the crust:

For the filling:

  • 16 ounces cream cheese, room temperature
  • ½ cup Lakanto sweetener
  • 3 tablespoons sour cream
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature

For the topping:


To make the crust:

  1. Preheat oven to 350 degrees. 
  2. Add the almond flour, sweetener, and cinnamon to the bottom of a 9x9 baking dish. Stir to combine.
  3. Pour the melted butter over mixture and stir to combine. Press the crust into the bottom of the baking dish.
  4. Bake for 10 minutes. 

To make the filling:

  1. Reduce oven to 325 degrees.
  2. Add the cream cheese to a large mixing bowl and beat with an electric mixer until smooth and creamy. 
  3. Add the sweetener, sour cream, and vanilla and mix until just combined.
  4. Beat in the eggs, one at a time, until combined. Do not overmix.
  5. Pour the cheesecake batter over the parbaked crust.

To make the topping: 

  1. Stir together the sweetener and cinnamon in a small bowl.
  2. Sprinkle evenly over the top of the cheesecake batter.

To bake:

  1. Bake for 18-20 minutes or until the center is just slightly jiggly.
  2. Remove from the oven and let cool for 1 hour.
  3. Refrigerate at least 4 hours before slicing and serving.


Use room temperature cream cheese for the best texture.

Overbeating the cheesecake mixture will cause it to sink and crack.

Use code THATLOWCARBLIFE for 20% off your order at Lakanto.com.

Nutrition Information:

Yield: 16 Serving Size: 1 bar
Amount Per Serving: Calories: 197Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 122mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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16 thoughts on “Snickerdoodle Cheesecake Bars”

  1. Heather C.

    This recipe sounds delicious, but I have a nut allergy. Is there an alternative to the almond flour in the crust, or would this recipe work as crustless cheesecake? I’d really like to try this, but having trouble with the crust…

    1. Karly Campbell

      Hi Heather! I’ve only made the crust with almond flour, so I don’t know of any easy subs. I’ve never tried crustless in a 9×9, but they work great in a muffin tin. Just bake in a lined muffin tin at 325 for about 25 minutes. They should be just slightly jiggly in the center.

  2. Nancy Shaw

    I’ve made this several times and everyone loves it and do not believe there is no sugar in it. I use less cinnamon in topping than recipes calls for. My question is can this recipe just be doubled?? Thanks!!

    1. Karly Campbell

      Hi Nancy! I’m so glad everyone likes the recipe! I think this would double perfectly in a 9×13. You’d want to watch the bake time – should take a bit longer, but just bake until slightly jiggly in the center. ๐Ÿ™‚

    1. Karly Campbell

      I’ve only tested this with Lakanto, but any 1:1 sweetener should work fine here.

        1. Karly Campbell

          I haven’t tried freezing these, but I imagine they’d freeze just fine. ๐Ÿ™‚

  3. Jonathan B Nace

    When do I put the topping on? Before or after baking? Before or after refrigerating?

  4. Love this recipe! I was diagnosed with type one diabetes about six months ago and I’ve been struggling with finding low carb desserts that don’t feel like I’m depriving myself somehow. These are good enough I’d actually bring them to a party to share!

  5. Janet Finley

    So incredibly good! I made this a few days after Christmas, when I was struggling to get back to low carb after eating what I wanted Christmas Eve and Christmas day. I would eat this even if I wasn’t counting carbs! It is even easy to make. The only hard part is waiting the four hours needed in the refrigerator! I just set the timer on my 2nd batch. My only change is to use half the cinnamon in the topping this time. Thanks for sharing this incredible recipe.

    1. Karly Campbell

      Thanks, Janet! So glad you enjoy the recipe. My hardest part is fighting my kids for this one. Haha. ๐Ÿ™‚

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