No Bake Irish Cream Cheesecake
Servings: 10 slices
An easy no bake low carb and gluten free cheesecake with the flavours of Baileys Irish Cream. A great dessert for the holidays or celebrations.
- ½ cup butter melted
- 2 cups almond flour
- 2 tablespoons cocoa powder unsweetened
- 2 tablespoons monfruit or other low carb sweetener
- 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
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.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 528kcal | Carbohydrates: 9g | Protein: 9g | Fat: 52g | Fiber: 3g