These easy, no-bake, low carb, gluten-free Chocolate Cheesecake Cups tempt your taste buds with just a touch of Irish whiskey.
Have you ever done a progressive dinner?
They sound like so much fun!
Get together with a group of friends, and visit everyone’s homes for a meal.
Each house features a different course of the meal.
Of course, gatherings like that aren’t really happening right now, are they?
Or are they?!
Recently, we’ve connected with some of our blogging friends to create a virtual progressive “dinner” club!
We’re “gathering” virtually, once a month with a fun theme.
We’ll decorate our tables, and we’re each sharing one recipe to create a full menu for the meal.
You can join in with us for inspiration, and even prepare all the recipes for a super fun date night!
Or a themed family dinner.
Of course, we’re gonna share all that inspiration with you, because that’s what friends do, right?!
This month, our theme is a St Patrick’s Day Dinner, and we’re bringing the dessert!
If you’re visiting from our friend Rachel’s house or you’re new to our blog, welcome!
Our St. Patrick’s Day Dinner Menu
Our St. Patrick’s Day dinner menu includes an appetizer, a cocktail, a side dish, a main dish, and a dessert.
Basically everything you’d want for a delicious meal!
Did you see our other virtual parties?
- A feminine Galentine’s table and the Brunch Menu where we created the signature cocktail
- A Spring Brunch table and the Brunch Menu where we made the appetizer
Delicious Sparkling White Sangria from Michele at Vintage Home Designs
Irish Cheddar and Beer Fondue from Stacy at Stacy Ling / Bricks’n’Blooms
Garlic and Chive Roasted Baby Potatoes from Jen at Midwest Life and Style
Baked Chicken Reuben Casserole from Rachel at The Ponds Farmhouse
Double Chocolate Irish Whiskey Cheesecake Cups from Anne & AnnMarie at Simply2Moms
All About Double Chocolate Irish Whiskey Cheesecake Cups
I can sum up this recipe with just one word: decadent.
These little chocolate cheesecake cups are rich, and chocolatey and have just a hint of Irish cream thanks to a little whiskey.
Since this is a St. Patrick’s Day meal, you might as well use Irish whiskey, right?
I used Jameson whiskey when I made them.
This recipe is a no-bake recipe and can be mixed up in under 30 minutes.
You can serve them immediately and they’ll have more of a pudding consistency.
But I recommend chilling them at least four hours for the flavors to meld and then they have a more traditional cheesecake texture.
These little cups of chocolate are also gluten-free and sugar-free!
Let’s Check Out Some of the Ingredients (with some substitution suggestions).
AnnMarie and I follow a way of eating called Trim Healthy Mama. You can learn more about what that means here.
So the recipes I create work for that lifestyle.
If you’re a THM too, this recipe is an S meal.
The crust for these chocolate cheesecake cups is made from almond flour instead of graham crackers.
That makes this recipe perfect for anyone who avoids gluten!
I promise you’ll never miss it when you reach the tasty chocolate crust.
This recipe is also sugar-free.
I know that can sound scary (and maybe unappetizing), but I’ve tested it on my family and they aren’t able to detect the difference.
This blend of plant-based sugar alcohols and stevia doesn’t have any unusual after taste and is made to be gentle on your digestive system.
But if you prefer using sugar, or a different low carb sweetener, you can use our Sweetener Conversion Chart to calculate exactly the right amount to use (no calculator required!).
I’ve included 3 Tablespoons of whiskey in this 8-serving recipe.
It adds a mild Irish cream flavor.
If you avoid alcohol, you can substitute a blend of vanilla and almond extracts for a similar flavor.
Just refer to the printable recipe for the amounts to use.
Can You Make This Dessert in Advance?
In a word, yes!
In fact, it really tastes so much better if you give it at least four hours to chill before you serve it.
Although I may have had one of the cups as soon as I made them…
We’ll just call it quality control testing!
I recommend preparing the cups and the whipped topping in advance, but wait to add the whipped topping and garnish until just before you serve them.
While these keto chocolate cheesecake cups are easy to make, I do have some preparation tips to share with you.
After all, isn’t that what friends do?
I love sharing shortcuts I learn while making recipes!
Tips for Making Low Carb Chocolate Cheesecake Cups
I’m always looking for ways to minimize the number of dirty dishes I make, so I’ll share a few more of them with you today.
Start out by melting the butter for the crust in a small saucepan.
Remove it from the heat and then mix together the dry ingredients for the crust in a small mixing bowl.
I like using a whisk or a fork to mix dry ingredients.
In this case, I used a small whisk to combine the dry ingredients, then I used a fork to mix in the melted butter.
After you add the melted butter to make the crust, set that saucepan aside because you’ll be using it again soon!
Once the crust has been mixed together, set aside 2 Tablespoons of the chocolate crumb topping to be used as a garnish.
Then divide the rest of the crust layer between 8 jars or ramekins.
You can use the back of a spoon to tamp down the chocolate crumbs into a crust, but I find it easier to do using this cocktail muddler!
The grooves on the bottom do a great job of getting a nice level crust and the crumbs don’t stick to the surface.
Set aside the cups with the crust while you prepare the rich, low carb, chocolate cheesecake filling.
Using the same saucepan, melt the butter for the cheesecake filling, and then add the unsweetened chocolate squares.
Stir constantly over medium low heat until the chocolate is melted, and then remove it from the heat!
I forgot to turn off my gas burner and ended up burning my chocolate the first time.
Once you remove it from the heat, beat together the cream cheese and sweetener until it’s fluffy.
Then mix in the whiskey, salt, and vanilla.
Now add the melted chocolate and blend it all together.
Set the chocolate mixture aside, and wash your beaters.
In a new bowl, beat the whipping cream until soft peaks form.
Then gently fold the whipped cream into the chocolate cheesecake mixture by hand.
You don’t want to lose the air bubbles that you whipped into the cream.
Set the whipped cream bowl and mixer aside because you’re gonna use them again in a few minutes.
Now it’s time to get the chocolatey cheesecake filling into the cups.
You can spoon it into the cups if you want, but it will get messy, and if you’re using glass jars you’re gonna have to spend some time wiping down the edges of the jars.
It’s so much easier to spoon the filling into a gallon sized zipper-sealed bag!
Be sure to seal the zipper top.
Then snip about an inch off the bottom corner of the bag and pipe the filling into the jars.
It’s so fun to do!
To get rid of the tubular look to the chocolate filling, place a folded dish towel on your counter.
Then gently tap the jars on the dish towel to help the filling settle more evenly in the cups.
This is why I recommend using containers with lids.
Your cheesecake cups need to chill for a bit to firm up, and you don’t want them to pick up any flavor from other things in your fridge.
Once they’re in the fridge, use that whipped cream bowl and mixer to make the Irish cream topping.
You can mix it up ahead of time and then let it chill in the fridge until you’re ready to serve your dessert.
Just before serving, you can either spoon the whipped Irish cream on top of the chocolate whiskey cheesecakes, or use a decoration gun to pipe it on.
Then sprinkle the cups with the remaining chocolate crumbs from the crust.
Now dig in, sit back, and enjoy all the compliments!
Just in case you haven’t checked out all the wonderful recipes yet, the next stop on our virtual progressive dinner is at our friend Michele’s house for a yummy appetizer!
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