Irish Cream Creme Brulée Mini Cheesecakes
Delicious and decadent, these Irish Cream Creme Brulée Mini Cheesecakes are the perfect conclusion to your Irish-themed dinner party menu! Made in individual servings, they’re great to make ahead of time and have ready to serve to your guests.
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Servings: 16
Calories: 205kcal
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
Your Own Recipe Notes
Nutrition
Nutrition Facts
Irish Cream Creme Brulée Mini Cheesecakes
Amount per Serving
Calories
205
% Daily Value*
Fat
19
g
29
%
Saturated Fat
9
g
56
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
71
mg
24
%
Sodium
103
mg
4
%
Potassium
57
mg
2
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
557
IU
11
%
Vitamin C
0.03
mg
0
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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