Description
A sugar-free churro cheesecake that blends cinnamon-dusted crust and creamy cheesecake filling. No added sugar, all flavor.
Ingredients
2 tubes sugar-free crescent roll dough
¼ cup melted butter
1 tbsp cinnamon
2 tbsp erythritol
16 oz cream cheese
½ cup powdered erythritol
1 egg
1 tsp vanilla extract
1 tbsp heavy cream
2 tbsp butter (topping)
1 tbsp erythritol (topping)
½ tsp cinnamon (topping)
Instructions
1. Preheat oven to 350°F. Grease 9×13 pan.
2. Roll out one dough layer into pan. Press seams together.
3. Beat cream cheese, sweetener, egg, vanilla, and cream until smooth.
4. Spread over dough.
5. Top with second dough layer, pressing gently.
6. Mix topping ingredients and brush on top.
7. Bake 30–35 mins until golden.
8. Cool 1 hour, then chill for 3 hours before slicing.
Notes
Store in fridge for up to 5 days.
Freeze slices for longer storage.
Serve chilled or slightly warmed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 0g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg