Irish Cream Cheesecake Parfaits
Irish cream, coffee and chocolate come together in this rich, creamy, indulgent “set it and forget it” recipe.
Ingredients
- 1lb.cream cheeseat room temperature
- 1servingIrish Cream Keto Chow
- 0.25cuppowdered erythritol1.5 oz.
- 0.5cupsour cream
- 0.5cupsugar-free milk chocolate chips
- 2Tbsp. sugar-free milk chocolate chips
- 0.25cupheavy cream
- 2Tbsp.freshly brewed espressoStrong
Instructions
- In a large mixing bowl, beat the cream cheese with an electric mixer until light and fluffy.
- Add the Keto Chow and erythritol to the cream cheese and mix until all of the Keto Chow is incorporated.
- Mix in the sour cream.
- Set the cheesecake mixture in the refrigerator to chill while you make the topping.
- Place the chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream and espresso until small bubbles are beginning to break the surface.
- Pour the hot cream over the chocolate and leave undisturbed for about two minutes.
- Whisk the chocolate and heavy cream until they come together in a creamy chocolate ganache with no chunks remaining. Let cool for five minutes.
- Distribute the cheesecake mixture among six small dishes smoothing the top of the mixture as evenly as possible.
- Gently pour a tablespoon of the chocolate cream over each serving.
- Chill in the refrigerator for at least two hours, or until the chocolate is set.
- Store the parfaits in a tightly sealed container in the refrigerator for up to three days.
Nutrition
Serving: 1parfaitCalories: 418.89kcalCarbohydrates: 23.72gProtein: 10.95gFat: 38.17gSaturated Fat: 22.37gPolyunsaturated Fat: 1.36gMonounsaturated Fat: 8.08gTrans Fat: 1.14gCholesterol: 99.94mgSodium: 390.78mgPotassium: 454.74mgFiber: 7.76gSugar: 4.06gVitamin A: 1195.35IUVitamin C: 20.16mgCalcium: 232.44mgIron: 1.19mgSugar Alcohol: 10.41gNet Carbs: 5.56g