Snickerdoodle Cheesecake Bars
Rich, creamy cheesecake with a buttery crust and a cinnamon 'sugar' topping. These cheesecake bars are so simple to make!
Servings 16 bars
Calories 197kcal
Ingredients
For the crust:
- 1 ¼ cups almond flour
- ¼ cup Lakanto sweetener
- 1 teaspoon cinnamon
- ¼ cup melted butter
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:
- ¼ cup Lakanto sweetener
- 2 teaspoons cinnamon
Instructions
To make the crust:
- Preheat oven to 350 degrees.
- Add the almond flour, sweetener, and cinnamon to the bottom of a 9x9 baking dish. Stir to combine.
- Pour the melted butter over mixture and stir to combine. Press the crust into the bottom of the baking dish.
- Bake for 10 minutes.
To make the filling:
- Reduce oven to 325 degrees.
- Add the cream cheese to a large mixing bowl and beat with an electric mixer until smooth and creamy.
- Add the sweetener, sour cream, and vanilla and mix until just combined.
- Beat in the eggs, one at a time, until combined. Do not overmix.
- Pour the cheesecake batter over the parbaked crust.
- To make the topping:
- Stir together the sweetener and cinnamon in a small bowl.
- Sprinkle evenly over the top of the cheesecake batter.
To bake:
- Bake for 18-20 minutes or until the center is just slightly jiggly.
- Remove from the oven and let cool for 1 hour.
- Refrigerate at least 4 hours before slicing and serving.
Notes
Use room temperature cream cheese for the best texture.
Overbeating the cheesecake mixture will cause it to sink and crack.
Nutrition
Serving: 1bar | Calories: 197kcal | Carbohydrates: 4g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 122mg | Fiber: 1g | Sugar: 2g | Net Carbs: 3g