Food, Recipes

Vegan Baileys Coffee No Bake Cheesecake

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Vegan Bailey's Coffee Cheesecake

With St. Patrick’s Day right around the corner, the nostalgic flavor combination of Irish cream and coffee are a perfect match for a decadent dessert. While conventional Baileys Irish Cream is a dairy-based liqueur, I recently learned about Baileys Almande, which is an almond milk-based version of the classic Irish flavor. I tend to prefer to create recipes that are quick and simple, but this recipe is worth the preparation steps. Don’t be intimidated by the lengthy directions and noted time to completion. The steps aren’t difficult, but cheesecakes and chocolate take some precious time to set just right and you’ll be glad you did it. This no-bake vegan Baileys cheesecake is creamy, has the subtle, delicious flavors of coffee, Baileys, and chocolate, and it’s packed with clean, plant-based ingredients that you can enjoy and feel good about.

Vegan Baileys Coffee No Bake Cheesecake

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Prep Time: 14 hours
Cook time:
Total time: 14 hours
Yield: 8 Slices of Cheesecake
Ingredients
  • For the Crust:
  • 1 cup Dates, pitted
  • 1 cup Almonds
  • 1 tablespoon Coconut Oil
  • 2 tablespoons Raw Cacao Powder
  • 1 teaspoon Espresso Powder
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Vanilla Extract
  • For the Cheesecake Filling:
  • 1 1/2 cups Cashews
  • 2 teaspoons Espresso Powder
  • 1 tablespoon Raw Cacao Powder
  • 1/3 cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Coconut Milk
  • For the Ganache:
  • 1 can Coconut Milk, Full Fat
  • 1 package Dairy Free Chocolate Chips
  • 5 tablespoons Bailey’s Almande
  • 2 teaspoons Espresso Powder
  • For the Optional Glaze:
  • 12 tablespoons Powdered Sugar
  • 4 tablespoons Bailey’s Almande

Directions

1. The night before you wish to serve the cheesecake, place a can of full fat coconut milk in the fridge and place the raw cashews in a bowl and cover in water to soak overnight.

2. Start preparing the ganache by opening the refrigerated can of coconut milk, scooping out the coconut cream that has separated on top (try to not get too much of the water, but it’s ok if you can’t avoid it all) and place the coconut cream in a pot on medium heat on the stove.

3. Add 5 tablespoons of the Bailey’s Almande and 2 teaspoons of espresso powder to the coconut cream and continue to heat on medium until steaming, not boiling, while stirring regularly.

4. Once the coconut cream mixture is lightly steaming, add in the package of dairy-free chocolate chips and stir until completely melted into the coconut cream mixture. Remove from the heat, store in a covered bowl in the fridge for about an hour to cool completely.

5. Prepare the crust for the cheesecake by placing 1 cup of almonds, 1 cup of pitted dates, 2 tablespoons of raw cacao powder and 1 teaspoon of espresso powder into a food processor or high powered blender. Run and pulse until it forms a crumbly mixture. Add in 1 tablespoon of coconut oil, 1 tablespoon of maple syrup and 1 teaspoon of vanilla extract and continue to pulse until the mixture begins to stick together.

6. Prepare an 8- or 9-inch springform pan with non-stick cooking spray and pour the crust mixture into the center of the pan. With damp, clean hands, press the crust into the pan and make a slight edge up the side of the pan. Set the prepared crust in the fridge until the ganache is cooled and ready to use.

7. To make the cheesecake filling, drain the soaked cashews and add them to a food processor or high powered blender. Add 1/3 cup maple syrup, ½ cup coconut milk, 1 teaspoon vanilla extract, 1 tablespoon raw cacao powder and 2 teaspoons of espresso powder. Blend until completely mixed together.

8. Remove the crust and ganache from the fridge. Pour the cheesecake filling onto the crust and use a rubber spatula to evenly spread it over the crust.

9. Pour the ganache on top of the cheesecake filling and again use a rubber spatula to spread it evenly over the cheesecake filling.

10. Cover the cheesecake with plastic wrap and allow to set in the freezer for 3-4 hours.

11. After it’s set, remove the cheesecake and allow to thaw on the counter for approximately 15 minutes before slicing.

12. If you would like to make an optional glaze to garnish each slice, mix Bailey’s Almande and powdered sugar in a ratio of 1 to 3 (for example, 4 tablespoons of Bailey’s Almande to 12 tablespoons of powdered sugar) and drizzle over each slice. The example ratio provided would be enough to garnish all slices of the cake but the glaze won’t remain fresh long so it may be helpful to make it in smaller batches if you aren’t serving the whole cake at once.

13. Enjoy immediately after slicing and serving!

14. Store any remaining cheesecake wrapped and covered in the freezer.

Also by Colette: Fudgy Vegan Layered Chocolate Cake With All Natural Food Coloring

Related: Vegan Pumpkin Cheesecake Bars

Vegan Double Chocolate Mini Cakes

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Photos: Colette Goguen

Colette Goguen

Colette Goguen

Founder at Sunday Bakers
Colette is a chocoholic and home baker who regularly messes up her kitchen experimenting with recipes and decorating cakes for her kids. Also a yoga teacher, Colette strives to bring elements of yoga to her work and daily life in New England with her husband, children, dogs and chickens. Follow Colette on Instagram at @sunday_bakers and on Facebook.
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