Guinness Chocolate Cheesecake (No-Bake, Vegan)
I’ve never been Guinness’s biggest fan, but now Guinness chocolate cheesecake I can get behind! The stout flavour comes through ever so slightly in this cake, but it’s definitely present and enhances the chocolate flavour so well, creating a decadently delicious dessert.
This recipe is one to share with your family and friends, trust me, they’ll never know that it’s vegan! If you’re looking for a child-friendly chocolate cheesecake, I’d recommend my chocolate orange cheesecake recipe.
This vegan cheesecake is:
- Decadent and rich
- Intensely chocolate-y
- The creamiest ever texture
- Hinted with guinness stout undertones
- No-Bake and Easy to make
- Perfect for celebrating St. Patrick’s Day!
To keep things simple, this cake has a no-bake crust made from just a handful of wholesome ingredients. The crust essentially makes up a raw brownie layer which acts as the perfect foundation for that creamy rich filling!
Ingredients for the no-bake crust:
- Rolled oats: The oats form the base for the cake’s crust.
- Cacao powder: a little raw cacao powder brings this from oaty crust to decadent brownie.
- Flaky salt: Adding a touch of salt helps to elevate flavour and balance sweetness.
- Medjool dates: The sweetener and binding agent for the crust.
- Vegan butter or coconut oil: As these solidify when cooled, they help to set the base and keep it from crumbling.
Let’s talk about the filling
This filling is the most decadent, smooth and luscious chocolate cheesecake I’ve ever tried. Guinness stout is reduced down to intensify it’s flavour. Along with the chocolate they’re a match made in heaven.
Ingredients for the decadent cheesecake filling:
- Guinness stout: The stout adds a deep richness and slight acidity. You can opt for any stout brand of your choice here, just make sure that it’s suitable for vegans. If you’re using a brand other than Guinness and are unsure, you can check the brand on barnivore.com to see if it’s vegan-friendly!
- Vegan dark chocolate: Get yourself a good quality dark chocolate as the flavour will come through in this dessert. Bear in mind that we won’t be adding any additional sweetener to the filling, so the more bitter the chocolate, the less sweet the end result. I usually go for a 70% chocolate.
- Silken tofu: Don’t worry, you won’t be able to taste or even notice that there is tofu in this dessert. It’s used for it’s texture, as it brings a lightness yet stable consistency to the filling.
- Vegan cream cheese: I usually use violife, but you can use any vegan-friendly cream cheese that’s available to you.
- Cacao powder: For an additional kick of chocolate! You can use raw cacao powder which has a slightly more acidic flavour or Dutch processed which will give a deep rich flavour.
- Lemon juice: A touch of lemon juice adds acidity and helps to bring out the “cheesy” flavour.
How to make a vegan guinness chocolate cheesecake
REDUCE THE GUINNESS
Reducing the Guinness is done in order to concentrate the liquid and intensify the flavour. This means you don’t need to add as much liquid to the cheesecake batter, which will in turn mess with it’s consistency. Add the Guinness to a saucepan and bring to a simmer over a medium heat. Keep a close eye on the pan as it may bubble over the sides of the pan once heated initially. Continue to simmer for about 20-30 minutes until the mixture has reduced to 200ml. Once reduced, transfer the liquid to a heat resistant jar and place it in a cold water bath to bring the guinness reduction to room temperature.
PREPARE THE CRUST
To make the crust first add the dry ingredients, in this case oat flakes, cacao powder and salt to a food processor and blitz to a fine crumb consistency. Next you can add in the wet ingredients (dates, butter/coconut oil) and continue to process until the ingredients stick together to form a dough. Line the bottom and sides of a 7″ cake tin with removable base with some parchment paper. You can use a little oil to help the parchment paper stick to the pan. Press the dough into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass.
PREPARE THE FILLING
For the filling, start by melting the chocolate in a large bowl over a double boiler. A double boiler (bain-marie) is basically a heated bath. It consists of adding water to a saucepan and bring it to a gentle simmer. The chocolate is then placed in a heat resistant bowl (that covers the entire circumference of the bowl), and allowing the steam from the simmering water to rise up and gently heat the chocolate, causing it to melt.
Add the guinness reduction, melted chocolate, silken tofu, vegan cream cheese, cacao powder and lemon juice to a high speed blender and blend until smooth and creamy. Transfer the filling into the cake tin using a spatula to smooth is out. The best way to get the “swirl” effect on the top of the can is with a turntable like this rotating cake stand. Place the cake on the turntable and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours, overnight works well too.
Once set, remove the cake from the tin. Tip: You can use a blow torch to gently heat the sides of the pan to make it easier for the cake to slide out of the tin.
RECOMMENDED TOOLS TO MAKE THIS GUINNESS CHOCOLATE CHEESECAKE
More vegan cheesecake recipes
- No-Bake Mocha Cheesecake
- Vegan Chocolate Orange Cheesecake
- Salted Caramel Chocolate Cheesecake (Nut-Free)
- No-Bake Chocolate Peanut Butter Cheesecake
Guinness Chocolate Cheesecake (No-bake, Vegan)
- 1 ½ cups rolled oats
- ½ cup cacao powder
- ¼ tsp flaky salt
- 7 medjool dates pitted
- 3 tbsp vegan butter or coconut oil (solid)
- 500 ml can of Guinness stout
- 300 g vegan dark chocolate I used 70%
- 350 g silken tofu drained
- 150 g vegan cream cheese
- ¼ cup cacao powder
- 1 tsp lemon juice
- grated vegan chocolate optional, for garnish
- Add the guinness to a saucepan and bring to a simmer over a medium heat. Keep a close eye on the pan as it may bubble over the sides of the pan once heated initially. Continue to simmer for about 20-30 minutes until the mixture has reduced to 200ml. Once reduced, transfer the liquid to a heat resistant jar and place it in a cold water bath to bring the guinness reduction to room temperature.
- Meanwhile, to make the crust add the rolled oats, cacao powder and salt to a food processor and blitz to a fine crumb consistency. Add the dates and butter/coconut oil and continue to process until the ingredients stick together to form a dough. If the ingredients do not stick together at this stage, you can add 1-2 tablespoons of water and blend to form a dough.
- Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper. Press the dough into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass. Set aside in the fridge.
- For the filling, melt the chocolate over a bain-marie (double boiler). Add the guinness reduction, melted chocolate, silken tofu, vegan cream cheese, cacao powder and lemon juice to a high speed blender and blend until smooth and creamy.
- Transfer the filling into the cake tin using a spatula to smooth it out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred).
- Once set, remove the cake from the tin. You can use a blow torch to gently heat the sides of the pan to make it easier for the cake to slide out of the tin.
- Garnish with some grated chocolate.
- Store in an airtight container in the fridge and consume within a 5-6 days.