Keto Irish Cream Cheesecake

This creamy No-Bake Keto Cheesecake features all the flavor of Irish Cream without the sugar or carbs. It's the perfect low carb dessert for Bailey's lovers!

Course Dessert

Cuisine American

Keyword irish cream cheesecake

Prep Time 25

Chill time 2

Total Time 2 25

Servings servings

Calories 285kcal

Author Carolyn

Equipment

1 6-inch springform pan

Ingredients

Crust

1/2 cup almond flour
2 tbsp powdered sweetener
1 1/2 tbsp cocoa powder (black cocoa, if you can find it)
1/4 tsp salt
1 1/2 tsp butter melted

Filling

12 ounces cream cheese softened
1/4 cup powdered sweetener
1/3 cup keto Irish Cream liqueur

Topping

3 tbsp heavy cream
1 tbsp Keto Irish Cream liqueur
1 tsp allulose (optional)
1 ounce keto chocolate chips

US Customary - Metric

Instructions

Crust

Lightly grease a 6-inch springform pan. Like the bottom with a circle of parchment and grease the parchment.
In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, and salt. Stir in the butter until the mixture clumps together.
Press firmly and evenly into the prepared pan and set in the freezer while preparing the filling.

Filling

In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Scrape down the sides of the bowl and the beaters and beat in the sweetener.
Add the Irish Cream and beat on low until well combined. Pour the mixture over the crust and spread evenly to the edges. Tap the pan firmly on the counter a few times to release any air bubbles.
Return to the freezer and freeze until firm, at least two hours. Once firm, remove from the freezer and run a sharp knife around the inside of the pan to loosen. Remove the sides of the pan.

Chocolate Topping

In a small saucepan over medium heat, combine the heavy cream, Irish Cream, and the allulose. Bring to a simmer.
Add the chocolate chips and let sit a few minutes to melt, then whisk until smooth. Drizzle over the cheesecake.

Notes

Storage Information: Store the cheesecake in the fridge for up to 5 days or in the freezer for up to 3 months.

Full-size cheesecake: To make this cake in a 9-inch pan, simply double all of the ingredients.

Nutrition