Keto Irish Cream Cheesecake ✨
Indulge in this irresistible no-bake Keto Irish Cream Cheesecake, featuring a rich almond flour crust, a creamy, boozy filling, and a decadent chocolate topping. Perfect for a healthy yet luxurious dessert!
Equipment
- 6-inch springform pan
- Medium Bowl
- Large Bowl
- Small Saucepan
Ingredients
Crust
- 1/2 cup almond flour
- 2 tablespoons powdered sweetener
- 1 ½ tablespoons cocoa powder (black cocoa for an Oreo-like taste)
- 1/4 teaspoon salt
- 1 ½ teaspoons melted butter
Filling
- 12 ounces softened cream cheese
- 1/4 cup powdered sweetener
- 1/3 cup Keto Irish Cream liqueur (room temperature)
Topping
- 3 tablespoons heavy cream
- 1 tablespoon Keto Irish Cream liqueur
- 1 teaspoon allulose (optional, for extra shine)
- 1 ounce keto chocolate chips
Instructions
- First, lightly grease a 6-inch springform pan and line the bottom with a circle of parchment paper.
- In a medium bowl, whisk together the almond flour, powdered sweetener, cocoa powder, and salt.
- Stir in the melted butter until the mixture forms lovely crumbles.
- Press this delicious mixture firmly and evenly into the prepared pan. Place it in the freezer while you get the filling ready.
- In a large bowl, beat the softened cream cheese on medium speed for 1-2 minutes until it's wonderfully creamy.
- Scrape down the sides of the bowl and the beaters, then beat in the powdered sweetener.
- Add the room-temperature Keto Irish Cream liqueur and beat on low speed until everything is just well combined and smooth.
- Pour this luscious filling over your chilled crust, spreading it out evenly to the edges.
- Gently tap the pan firmly on your counter a few times to release any pesky air bubbles.
- Return the cheesecake to the freezer and let it freeze until firm, which will take at least two hours.
- Once it's perfectly firm, carefully remove it from the freezer and run a sharp knife around the inside edge of the pan to loosen before removing the springform sides.
- In a small saucepan over medium heat, combine the heavy cream, Keto Irish Cream liqueur, and optional allulose. Bring it to a gentle simmer.
- Remove the saucepan from the heat, add the keto chocolate chips, and let them sit for a few minutes to melt.
- Whisk until you have a smooth, glossy, and irresistible chocolate topping.
- Drizzle generously over your beautiful cheesecake. Decorate with a few extra chocolate chips or whipped cream if you like!
Notes
This is a no-bake recipe, making it quick and easy to prepare, though it requires ample freezing time for setting.
Nutrition Information (per serving):
Calories: 285kcal
Total Carbs: 5.9g
Net Carbs: 4g
Fats: 25.6g
Protein: 4.8g
Calories: 285kcal
Total Carbs: 5.9g
Net Carbs: 4g
Fats: 25.6g
Protein: 4.8g
