Irish Cream No-Bake Cheesecake

• Baking & Spices

  • 3/4 cup Almond flour
  • 5 1/2 tbsp Cocoa
  • 7 1/3 tbsp Swerve sweetening
  • 2 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter
  • 8 oz Cream cheese
  • 1 cup Heavy whipping cream
  • 1/2 cup Irish cream, low carb

• Desserts

  • 1 tsp Gelatin, Unflavored

• Liquids

  • 2 tsp Water
  • 2 tsp Water, HOT

• Other

  • 2 Tablespoons Swerve Confectioners

Found on lowcarbyum.com

Description

Directions

• 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
• 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.

Nutrition