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!
Keto Irish Cream Cheesecake has a delicious chocolate crust and a smooth Irish Cream filling. And it’s all topped off with some heavenly keto chocolate sauce. It’s the ideal dessert for St. Patrick’s Day, but it’s so good, you will want to eat it all year long!
If you loved Bailey’s in your pre-keto days, you have got to make this glorious keto cheesecake. The ultra-creamy filling offsets the chocolate crust and the rich chocolate ganache perfectly. And of course, it features plenty of my Keto Irish Cream Liqueur.
Since I knew there were only two of us to eat this, I made it as a smaller cheesecake in a 6-inch pan. It still provided eight generous servings, which my husband and I savored over several days. I also decided to make it no-bake, for simplicity’s sake. It worked out so perfectly, I would make it again in a heartbeat!
Why we love this recipe
I have never been a huge Irish Cream fanatic but I love love love this cheesecake. All the flavors work really well together.
- No-bake recipe: This keto dessert is super easy to make, although it does take a little patience to wait for it to firm up!
- No eggs: Because there is no baking, there are no eggs either. So it’s great for people experiencing an egg shortage.
- Creamy filling: The filling is velvety smooth and creamy and has a lovely light Irish Cream flavor.
- Chocolate crust: The chocolate crust offsets the creamy filling perfectly.
- Macros: This decadent cheesecake has less than 6 grams of carbs per slice.
Ingredient Notes
- Almond flour: This makes up most of the crust but feel free to use another nut flour. You can also use sunflower seed flour for a nut-free alternative.
- Cocoa powder: If you want the flavor of an Oreo crust, make sure to use black cocoa powder. Otherwise, dutch process will work just fine.
- Sweetener: You will need a powdered sweetener for the crust and filling. To help the chocolate ganache stay shiny, use a little bit of allulose in the topping.
- Cream cheese: As always, make sure it’s very well softened for a super creamy filling. This often means you need to give it 10 seconds or so in the microwave.
- Keto Irish Cream: You will need to make this in advance but it doesn’t take long. You also don’t need to make the full batch because it makes a lot! You could just do half or even one-third of the recipe.
- Chocolate chips: You can use Lily’s, ChocZero, or your favorite brand of chips for the topping.
- Kitchen staples: Butter, heavy cream.
Step by Step Directions
- Prepare the crust: 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 a 6-inch springform pan and set in the freezer while preparing the filling.
- Beat the cream cheese: 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 liqueur: 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.
- Freeze the cheesecake: Return to the freezer and freeze until firm, at least two hours. Once firm, remove from the oven and run a sharp knife around the inside of the pan to loosen. Remove the sides of the pan.
- Make the 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.
- Decorate as desired: I did a little swirls of whipped cream with some chocolate chips on top!
Expert Tips
If you want super creamy cheesecake, be sure to beat the cream cheese ALONE for a minute or two before adding in any other ingredients. This is easier to do when the cream cheese is very well softened. If your house is cold, zap the cream cheese in the microwave for a few seconds.
Make sure the Irish Cream is room temperature when you add it to the filling. You don’t want it straight out of the fridge or it may cause your smooth cream cheese to clump up.
Want to make a full size cheesecake in a 9-inch pan? No problem! You simply double all of the ingredients. It will make 16 servings.
Sweetener Options: You can use any powdered sweetener you like best. Do note that allulose based sweeteners will make the crust and filling softer, particularly at room temperature. It may also take the filling longer to firm up.
Frequently Asked Questions
Most liqueurs are made with sugar and are not good for a keto or low carb diet. However, you can make your own versions at home relatively easily. My Keto Irish Cream has less than 1 gram of carbs per serving and is great on its own and delicious in other recipes too.
This easy no-bake keto cheesecake recipe has 5.9g of carbs and 1.9g of fiber per slice. If you count net carbs, then you are looking at 4g per serving!
All cheesecakes should be stored in the fridge and can last up to 5 days. You can also freeze this cheesecake for up to 2 months, but make sure you wrap it up tightly. This cake gets soft relatively quickly as it sits out so make sure to serve it chilled.
Keto Irish Cream Cheesecake
Servings: 8 servings
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!
Crust
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Lightly grease a 6-inch springform pan. Like the bottom with a circle of parchment and grease the parchment.
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In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, and salt. Stir in the butter until the mixture clumps together.
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Press firmly and evenly into the prepared pan and set in the freezer while preparing the filling.
Filling
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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.
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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.
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Return to the freezer and freeze until firm, at least two hours. Once firm, remove from the oven and run a sharp knife around the inside of the pan to loosen. Remove the sides of the pan.
Chocolate Topping
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In a small saucepan over medium heat, combine the heavy cream, Irish Cream, and the allulose. Bring to a simmer.
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Add the chocolate chips and let sit a few minutes to melt, then whisk until smooth. Drizzle over the cheesecake.
Full-size cheesecake: To make this cake in a 9-inch pan, simply double all of the ingredients.
Serving: 1slice (1/8th of cake) | Calories: 285kcal | Carbohydrates: 5.9g | Protein: 4.8g | Fat: 25.6g | Saturated Fat: 14.7g | Fiber: 1.9g
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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