Coffee and chocolate lover’s will appreciate this fantastic low carb no bake Irish cream cheesecake. Make in mini size or a full pan of this yummy dessert. Low Carb No Bake Irish Cream Cheesecake – You must try this recipe.

I was looking for an easy dessert to make for our St. Patrick’s Day celebration. My original thought was to bake a cheesecake. But, there’s only a few of us and I didn’t want tons of leftovers. So, I opted to make some mini cheesecakes.

There isn’t a lot of liqueur in each serving. It’s only about half an ounce which is so little that you can barely taste the alcohol. The Irish cream taste is there with a lot of the chocolate flavor and a hint of coffee.

If you prefer a stronger coffee flavor, simply mix in some instant coffee powder or a concentrate made with the powder. There’s definitely room to adjust the taste to your liking. I like to experiment with a recipe until it suits my own tastes so feel free to adjust the recipe.

If you like this, you can try similar recipes:

• Best Keto Cheesecake
• Keto Cheesecake Stuffed Brownies
• Keto No-Bake Lemon Cheesecake
• Low Carb Cheesecake Salad
• Keto Coconut Cheesecake with Coconut Cream
• Keto Sopapilla Cheesecake
• Keto Chocolate Cheesecake Jars
• Keto Cheesecake Brownies
• Keto Cheesecake Cupcakes
• Low Carb Key Lime Cheesecakes
• Keto No-Bake Chocolate Cheesecake

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Low Carb No Bake Irish Cream Cheesecake

5 from 13 votes

Recipe by Lisa, Photo Credit: NatashaPhotoCourse: DessertCuisine: American

Servings

8

servings

Prep time

15

minutes

Cooking time

1

minute

Calories

522

kcal

Coffee and chocolate lover’s will appreciate this fantastic low carb no bake Irish cream cheesecake. Make in mini size or a full pan of this yummy dessert.

Ingredients

• Crust:

• 3/4 cup almond flour

• 2 1/2 Tablespoons cocoa

• 2 Tablespoons low carb sweetener

• 3 Tablespoons butter

• Filling:

• 8 ounces cream cheese

• 3 Tablespoons butter

• 3 Tablespoons cocoa

• 1/3 cup low carb sweetener

• 1/2 cup low carb Irish cream

• 2 teaspoons vanilla extract

• 1 teaspoon grass-fed gelatin

• 2 teaspoons cold water

• 2 teaspoons hot water

• 1 cup heavy whipping cream

• 2 Tablespoons powdered low carb sweetener

Directions

• Crust:
• In a small bowl, combine the almond flour, cocoa, and sweetener.
• Add melted butter, then divide between eight 4 ounce jars or dessert cups.
• Press down to form a crust at the bottom of each cup
• Filling:
• Place cream cheese and butter in microwavable mixing bowl. Cook for 1 minute at high power.
• Beat in cocoa, sweetener, Irish cream and vanilla extract with electric mixer until smooth. Set aside.
• In another mixing bowl, whip heavy cream with sweetener until soft peaks form.
• In small cup, sprinkle gelatin over cold water until softened. Add hot water and stir until completely dissolved.
• Continue whipping heavy cream and slowly add dissolved gelatin. Whip until stiff.
• Gently fold whipped cream into cream cheese mixture.
• Pipe or spoon mixture into dessert dishes.
• Chill in refrigerator for at least 2 hours. Garnish with whipped cream and shaved chocolate if desired.
• Enjoy!

Notes

• Each serving has about 5.0g net carbs and 17.8g erythritol.