Irish Cream Cheesecake Parfaits

Irish cream, coffee and chocolate come together in this rich, creamy, indulgent “set it and forget it” recipe.

Prep Time30

Chill Time2

Total Time2 30

Course: Dessert, Snacks

Keyword: Chef Taffiny Elrod, Irish Cream

Recipe Creator: Chef Taffiny Elrod

Servings: parfaits

Calories: 418.89kcal

Author: Taffiny Elrod

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.