For all you bailey’s lovers and coffee lovers, this one’s for you! I’m not much of a fan of alcohol, so you will very rarely see me posting a recipe which includes it, in fact this is the first one. But seeing as many of you love the classic baileys cheesecake, it is my moral duty to create a veganized version 🙂
I remember my mother used to love (and still does actually) a baileys coffee, which for those of you who aren’t familiar with is similar to an Irish coffee but uses baileys liquor instead of whiskey. I thought it would be interesting to use this drink as the theme for a cheesecake, as baileys and coffee flavours do pair so well together.
This cake is definitely one for a special occasion, and guaranteed to be a dream come true for any baileys coffee lovers that you know. And if you’re a coffee fan, you’ve gotta try my vegan tiramisu recipe as well!
This Bailey’s coffee cheesecake is:
- Plant-based and Vegan-friendly
- Indulgent and delicious
- Creamy and rich
- Great for special occasions
- Great for coffee lovers
- Easy to make
- Free from animal derived products
- Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
Baileys Coffee Cheesecake (Vegan, No-Bake)
Deliciously creamy vegan Bailey's Coffee Cheesecake. No-bake and easy to make, it's the perfect cake for any special occasion!
- 9" springform cake pan
- 2 cups roasted buckwheat
- 1 cup oat flakes
- 4 tbsp cacao powder
- 1 ½ tbsp ground espresso coffee
- ½ tsp Himalayan pink salt
- 1 ½ tsp ground cinnamon
- 18 medjool dates pitted
- 2 tbsp coconut oil solid
- 1 tsp vanilla extract
- 3 cups cashews soaked in water for 4 hours and rinsed
- ¾ cup bailey's dairy free almande liquor
- ¾ cup maple syrup
- ⅓ cup cacao butter
- 1 tsp vanilla bean paste
- 1 cup chilled canned coconut milk use only the thick part from the top of the can
- 2 cups chilled canned coconut milk use only the thick part from the top of the can
- 1 ½ tbsp bailey's dairy free almande liquor
- 1 tsp maple syrup
- ½ tsp vanilla bean paste
- leftover crust dough to make bliss balls held aside according to instructions below
- 2 tbsp coconut sugar
- 1 tbsp cacao powder
- ¼ tsp ground cinnamon
- 1 cup vegan-friendly chocolate
- To make the crust, pulse the buckwheat in your food processor until it forms a light crumb consistency.
- Add the oat flakes, salt, espresso powder and cacao powder and continue to pulse until the mixture is a flour consistency.
- Add the dates, coconut oil and vanilla extract and continue to pulse until the mixture ticks together and forms a dough.
- Line the base of your springform cake tin with parchment paper (this will make it easier to remove the cake once ready!).
- Hold aside approximately ¼ of the dough, this will be used to form bliss balls to decorate the cake later! Press the remaining dough into the base of the dish using a spatula and then the bottom of a glass to smooth is out and form an even layer and set aside
- For the filling, add the cashews, maple syrup, baileys almande liquor, vanilla bean paste and coconut milk to your high speed blender and blitz until smooth and creamy.
- Add the melted cacao butter and blitz further for about 30 seconds to combine.
- Pour the filling on top of the base and tap the cake tin off your work surface to knock out any air bubbles.
- Place in the freezer to set for 4-6 hours. Once set, remove the cake from the springform tin (whilst still frozen).
- To make the cream topping place all the topping ingredients into a large bowl and use an electric whisk to mix until smooth.
- Transfer the cream into a piping bag and set aside in the fridge until ready to decorate the cake.
- For the bliss balls, using the dough which was reserved earlier, roll into small bliss balls using your hands.
- Add the cacao powder, coconut sugar and ground cinnamon to a bowl and mix together.
- Gently roll the bliss balls in the mixture to dust them.
- Drizzle the melted chocolate around the outer edges of the cake and allow the chocolate to drip down the sides.
- Pipe the cream topping over the entire surface of the cake.
- Sit the bliss balls around the outer edges of the cake.
- Use the remaining cacao powder mixture to dust over the top of the cake.
- This cake will store for a few days refrigerated in an airtight container, alternatively freeze and defrost as required
Calories: 545kcal | Carbohydrates: 72g | Protein: 11g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 92mg | Potassium: 654mg | Fiber: 7g | Sugar: 38g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 5mg