When it comes to Irish-themed desserts, Irish Cream hits high up there on the list of ingredients that come to mind. However, if I want that flavor in a low-carb, sugar-free format, a different approach is required. These Irish Cream Creme Brulée Mini Cheesecakes have that approach already figured out, so you can just make them and enjoy. They’re a fantastic melding of cheesecake and creme brulee with an Irish Cream flavor that while perfect for St. Patrick’s Day will be great any other time as well.
For as much as I love both cheesecake and creme brulée (and I really do), I very rarely make either of them. I usually look at the water bath instructions and promptly convince myself that I’ll do that another day. Well, these delectably decadent Irish Cream Creme Brulée Mini Cheesecakes require no such thing. So I encourage you to give them a try and enjoy!
Inspired by:
- Keto Creme Brulee Cheesecake and Keto Irish Cream on All Day I Dream About Food
- Mini Irish Cream Cheesecakes on Texan Erin
What You Need to Make Irish Cream Creme Brulée Mini Cheesecakes
Equipment
- Regular Size Muffin Pans – You can use metal or silicone in this case. You’ll be lining them with muffin liners anyway.
- Muffin Sized Parchment Liners – You could alternatively use silicone muffin liners.
- Small Mixing Bowl – For mixing the topping
- Medium Mixing Bowl – For mixing the crust
- Stand Mixer or Large Mixing Bowl and Hand Mixer – For mixing the filling
- Kitchen Torch or Regular Blow Torch with a Handheld Broiler Attachment – We use a real / regular size Bernzomatic Trigger Start Torch with a Searzall broiler attachment. This is more efficient for us than a small kitchen torch because we’re most often cooking for anywhere from 6 – 10 people rather than 2 – 4.
- Rimmed Baking Sheet
- Heavy Duty Aluminum Foil
- Nonstick Cooking Spray
Ingredients
Almond Flour Crust
- Almond Flour – I really do recommend sifting it.
- Powdered Erythritol
- Unsalted Butter
Irish Cream Creme Brulée Filling
- Cream Cheese
- Powdered Erythritol
- Sour Cream
- Vanilla Extract
- Almond Extract
- Sugar Free Irish Cream Syrup – There are a variety of sugar free options available, such as Monin Sugar Free Irish Cream and Matteo’s Thin Irish Cream
- Irish Whiskey – Such as Jameson
- Unsweetened Cocoa Powder – You can use regular cocoa powder, but I suggest Dutch-processed cocoa powder if you have it.
- Espresso Powder
- Eggs – I use jumbo eggs. Let them come to room temperature.
Caramelized Sweetener Topping
- Granulated Erythritol
- Brown Sugar Substitute – Such as Swerve Brown, SoNourished Gold, Sukrin Gold
Getting Started with Making Irish Cream Creme Brulee Mini Cheesecakes
We’ll approach this recipe in 4 stages. It’s really not bad to put together, but you do need to plan your timing since there are a couple of “chill in fridge” steps.
Making the Crust
Before we start with ingredients, you’ll preheat the oven to 325°F and place muffin cup liners into 16 muffin cup wells. For me, this is one and a third of a regular sized muffin pan. Spray the liners with nonstick cooking spray.
To make the crust, we’ll combine 1.25 cups of sifted Almond Flour, 5 tablespoons of Powdered Erythritol, and 5 tablespoons of melted Unsalted Butter. You’ll mix it until it has the consistency of wet sand and then press it into the bottoms of the muffin liners.
Then, we’ll bake the crusts at 325°F for 7 minutes, remove them from the oven, and allow them to cool completely.
Pro Tip: Yes, you want to sift your almond flour.
Making the Filling for your Irish Cream Creme Brulee Mini Cheesecakes
Next we’ll make the Irish Cream cheesecake filling. I like to use a stand mixer, but if you don’t have one, you can just use a large mixing bowl and hand mixer. Before you start combining the ingredients, you’ll want to drop the oven temperature down to 300°F.
You’ll start by beating 16 ounces of softened Cream Cheese until it’s smooth. Then you’ll add in ⅔ cup of Powdered Erythritol, ¼ cup Sour Cream, 2 tablespoons of Sugar Free Irish Cream Syrup, 2 tablespoons of Irish Whiskey (such as Jameson), 1 teaspoon of Almond Extract, 1 teaspoon of Vanilla Extract, ½ teaspoon of Espresso Powder, and ½ teaspoon of Unsweetened Cocoa Powder. We’ll beat these ingredients together until they’re smooth and fully incorporated. Then we’ll add 3 Eggs (jumbo), one at a time, beating the mixture after each addition.
Now, we’ll spoon or pour the Irish Cream Cheesecake mixture into the prepared muffin cups. Then we’ll bake them at 300°F for 15 to 25 minutes or until the edges have set but the center still jiggles a bit. You’ll remove them from the oven and allow them to cool completely. Then you’ll refrigerate them for at least 2 hours so that they have a chance to get firm.
Topping the Mini Cheesecakes
For the next stage we’ll combine 3 tablespoons of Granulated Erythritol and 3 tablespoons of Brown Sugar Substitute (like SoNourished Gold) to make the topping. Then we’ll set it aside for a moment.
You’ll take the Mini Irish Cream Cheesecakes out of the fridge and remove the muffin / cupcake liners. We’ll want to place the unwrapped mini cheesecakes on a fireproof surface such as a metal baking sheet lined with heavy duty aluminum foil.
You can sprinkle about 1 teaspoon of the combined sweetener topping mix onto the top of each mini cheesecake.
Now for the fun part, using either a kitchen torch or a regular blow torch with a hand broiler attachment (like a Bernzomatic with a Searzall), you’ll melt the sweetener topping on each cheesecake.
Chilling & Serving the Irish Cream Creme Brulée Mini Cheesecakes
Finally, you’ll need to stick them back in the fridge for about 30 minutes to allow the melted topping to harden. For garnish, you could add a couple of berries to the top of each and perhaps a fresh mint leaf.
I like to serve these slightly chilled or a bit below room temperature.
Related Recipes
If you’re looking for some other suggestions for an Irish themed menu (perhaps for St. Patrick’s Day), check out my post with St. Patrick’s Day Menu Ideas.
Some recipes that you might like with this one:
- Reuben Stuffed Mushrooms
- Reuben Raclette Casserole
- Sous Vide Corned Beef
- Keto Irish Boxty
- Keto Irish Cream Cookie Cups
Irish Cream Creme Brulée Mini Cheesecakes
Ingredients
For the Crust
- 1.25 cup Almond Flour Sifted
- 5 tablespoons Powdered Erythritol
- 5 tablespoons Unsalted Butter Melted
For the Filling
- 16 ounces Cream Cheese Softened. 2 packages
- ⅔ cup Powdered Erythritol
- ¼ cup Sour Cream
- 2 tablespoons Sugar Free Irish Cream Syrup 1 ounce
- 2 tablespoons Irish Whiskey such as Jameson
- 1 teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
- ½ teaspoon Espresso Powder
- ½ teaspoon Unsweetened Cocoa Powder
- 3 Eggs Jumbo. Room Temperature
For the Topping
- 3 tablespoons SoNourished Gold Or another Brown Sugar Substitute such as SoNourished Gold, Swerve Brown, or Sukrin Gold
- 3 tablespoons Granulated Erythritol
Instructions
Crust
- Preheat the oven to 325°F and line 2 muffin pans with parchment muffin liners (16 muffin cups).
- Melt 5 tablespoons Unsalted Butter.5 tablespoons Unsalted Butter
- In a medium mixing bowl, whisk 1.25 cup Almond Flour (sifted) with 5 tablespoons Powdered Erythritol. Mix in the melted butter and press the mixture into the bottom of the lined muffin cups.1.25 cup Almond Flour, 5 tablespoons Powdered Erythritol, 5 tablespoons Unsalted Butter
- Bake at 325 °F for 7 minutes. Remove and let cool.
Filling
- Reduce the oven temperature to 300°F.
- In a stand mixer or large mixing bowl, beat 16 ounces Cream Cheese until smooth.16 ounces Cream Cheese
- Add ⅔ cup Powdered Erythritol, ¼ cup Sour Cream, 2 tablespoons Sugar Free Irish Cream Syrup, 2 tablespoons Irish Whiskey1 teaspoon Almond Extract, 1 teaspoon Vanilla Extract, ½ teaspoon Espresso Powder, and ½ teaspoon Unsweetened Cocoa Powder and beat again until fully incorporated. About 45 seconds.⅔ cup Powdered Erythritol, ¼ cup Sour Cream, 2 tablespoons Sugar Free Irish Cream Syrup, 2 tablespoons Irish Whiskey, 1 teaspoon Almond Extract, 1 teaspoon Vanilla Extract, ½ teaspoon Espresso Powder, ½ teaspoon Unsweetened Cocoa Powder
- Add 3 Eggs (jumbo) one at a time and beat after each addition. Do not overbeat.3 Eggs
- Pour / spoon filling into the lined muffin cups.
- Bake at 300°F for 15 – 25 minutes, until the edges are set but the center still jiggles a bit.
- Remove and let cool completely. Refrigerate for at least 2 hours to allow them to firm up.
Topping
- Remove the liners / wrappers from the mini cheesecakes and set them on a fireproof surface (like a metal rimmed baking sheet covered with heavy duty aluminum foil.
- Mix 3 tablespoons Granulated Erythritol and 3 tablespoons SoNourished Gold. Sprinkle about a teaspoon on top of each mini cheesecake.3 tablespoons SoNourished Gold, 3 tablespoons Granulated Erythritol
- Use the torch to melt and caramelize the sweetener on top of the cheesecakes.
- Refrigerate to harden the topping until ready to serve.
Equipment
- 16 Muffin Sized Parchment Liners Or silicone muffin liners
- Nonstick Cooking Spray
- Small Mixing Bowl For mixing the topping
- Medium Mixing Bowl For mixing the crust
- Stand Mixer Or Large Mixing Bowl and Hand Mixer – For mixing the filling
- Blow Torch with a Handheld Broiler Attachment or Kitchen Torch
- Heavy Duty Aluminum Foil
Leave a Reply