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Irish Cream Swirled LowCarb & Gluten Free Cheesecake Squares



Ingredients:


Chocolate Irish Cream

4 oz finely chopped dark chocolate unsweetened bakers bar

1 cup whiskey of your choice

4 tablespoons salted butter

1/2 cup powdered monkfruit sweetener

1/2 cup heavy whipping cream

1 teaspoon vanilla extract

1 tablespoon instant espresso (I used Bustelo brand)



Crust:

2 cups almond flour

4 tablespoons melted butter

1 teaspoon vanilla extract

1/4 cup Pyure granulated sweetener


Filling:

2 packages- 8 oz each softened cream cheese

2 eggs, room temperature

3/4 cup sour cream

2 teaspoon vanilla extract

1/2 cup Pyure granulated sweetener


Tools Needed:

Parchment Paper

Cooking Spray

Spatula 7x11 glass baking dish

Small pot




Directions:

Preheat oven to 350 degrees Fahrenheit. Line your baking dish with parchment paper and spray with the cooking spray.

In a bowl, combine the crust ingredients until they have a "sand like" texture.

Press into the bottom of the dish evenly, and bake for 10 minutes. Remove and allow to cool completely.


In a small pot over medium heat, add in the whiskey and butter, and vanilla extract to start preparing the Irish Cream. Once it comes to a simmering boil, reduce heat and add in the instant espresso, monkfruit, Add in the chopped chocolate and stir together until fully melted. Pull from the heat and allow to cool.


In a stand mixer, combine the cream cheese and sour cream. Mix on medium speed until well combined (about 3-4 minutes) Add in the eggs, vanilla extract, and sweetener. Mix well, making sure there are no lumps. Scrape down the sides with a spatula as needed. Once mixture is extremely smooth, turn off the mixer and pour into the cooled crust.

Bake on the center rack of your oven for 35 minutes, or until the center is no longer "jiggly"

Allow to cool, then place in the refrigerator for a minimum of 3 hours and upwards to overnight for best results.

Slice into bars and serve as desired!

Serves approximately 8-10 guests




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