This easy no bake Irish Cream cheesecake is perfect for holidays or celebrations. A chocolate almond flour base with a rich, creamy cheesecake that tastes like a glass of Baileys Irish Cream.
Rich, creamy with a kick of Baileys Irish Cream, this cheesecake only has 6g net carbs a slice and is also gluten free.
Carbs in Baileys
Traditional Bailey Irish Cream Liqueur has 11g carbs in 1 fl oz serving due to the sugar content. By using a low carb sweetener, our low carb version only has 1g net carbs. Making it a great drink to use in desserts as well as enjoying over a cube or two of ice!
No-Bake Baileys Cheesecake Recipe
My first attempt at a Baileys cheesecake used my sugar free Baileys Irish Cream. Although the cheesecake was delicious I came across a couple of problems.
The taste of the Baileys was very faint and the more I added to the cheesecake mixture, the filling became very soft. Without adding gelatin to make it set, my attempt at a Bailey's cheesecake looked more like a mousse.
Then a cooking eureka moment happened! Instead of pouring a large glass of Irish cream to the mixture, add the Irish cream ingredients directly into the cheesecake. After all, Irish cream is basically a mixture of cream, whiskey, coffee and chocolate.
Is whiskey low carb?
This Baileys cheesecake recipe has whiskey, which with many other spirits is carb free. Whiskey can be drunk in moderation or as a treat. Despite being free of carbs, the body will process alcohol before fat first.
We have a few low carb treats with alcohol in them. The emphasis being a treat though! Adults only too!
How to make No Bake Irish Cream Cheesecake
With any no bake cheesecake, it's best made ahead to set over night. This may require will power and the urge for a midnight fridge run, but be strong! The Chief Taster swears it was better 2 days later.
For the whiskey, we recommend a half decent whiskey. Cheap whiskey will give a harsh taste but divorce may occur if you reach for the 18 year malt in the drinks cabinet! I used a Jameson Irish whiskey for this recipe. Irish cream calls for Irish whiskey!
The base is made with almond flour with a sugar free cocoa for a chocolate base. The chocolate flavour pairs great with the Irish cream but could be omitted. The filling is the star of this no bake cheesecake.
For the filling, it's simply full fat cream cheese, sour cream and whipping cream with the Irish cream ingredients. We whisk the whipping cream separately to fold in the cream cheese mixture to prevent any over working of the cream.
Can I make this without whiskey?
Despite the whiskey giving this no bake cheesecake the distinct flavour, it can be omitted for an alcohol free dessert. The flavour will be more of a coffee chocolate taste but still a great low carb dessert.
Recipe Tips
If your cheesecake is too soft, it could be because the whipped cream was over worked. If the cheesecake is still too soft after 12 hours in the fridge, pop it in the freezer for a couple of hours.
The cream cheese needs to be soft before whipping to ensure no lumps.
Decorate with melted sugar free chocolate drizzle, a chocolate ganache, whipped cream or a couple of Baileys chocolate truffles.
More low carb adult treats
Irish Cream Chocolate Truffles
Strawberry Margarita Ice Cream
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No Bake Irish Cream Cheesecake
Ingredients
Base
- ½ cup butter melted
- 2 cups almond flour
- 2 tablespoons cocoa powder unsweetened
- 2 tablespoons monfruit or other low carb sweetener
Cheesecake
- 16 oz cream cheese softened
- 1 ½ cups whipping/heavy cream
- 2 teaspoons instant coffee dissolved in hot water
- 1 tablespoon cocoa powder unsweetened
- ½ cup monkfruit or other low carb sweetener
- ½ cup sour cream
- ¼ cup whiskey
- ½ teaspoon almond extract
- ½ teaspoons vanilla extract
Instructions
Make the Base
- Line an 8inch spring form cake tin with parchment paper.
- In a medium bowl, add the base ingredients and mix well.
- Spoon the base into the tin and press down evenly. Place in the fridge.
Make the Cheesecake
- In a large bowl, whisk the cream cheese until soft.
- Add the sweetener, sour cream coffee, cocoa, vanilla, almond and whisky. Whisk until the colour is even.
- In a separate medium bowl whisk the cream until you have soft firm peaks.
- Fold the cream into the cream cheese mixture and gently mix.
- Spoon the cream cheese mixture on top of the base and spread evenly.
- Chill in the fridge for at least 5 hours or ideally over night.
Notes
Nutrition
Cathy
I can't wait to try this, but I'm missing how much hot water to use to dissolve the instant coffee. Can you clarify? Thanks so much!
Angela Coleby
A couple of tablespoons should do it. Try a tablespoon at a time, and if the coffee granules have not dissolved, try another tablespoon of hot water. Hope you enjoy the recipe!
Maria
Hi I made the Bailey s cheesecake, it was delicious, thank you for the recipe
Angela Coleby
Delighted you enjoyed it!
Maria Loughlin
I just love your recipes, they are the best
Angela Coleby
Thank you so much for your kind words. You've made my day!