Based on my popular no-bake cheesecake recipe, it's such an easy yet decadent vegan dessert!
With a deliciously creamy vegan baileys cheesecake filling on a no-bake espresso cookie crust.
Made using homemade dairy-free baileys (but you can also use storebought Bailey's almande if you prefer)
📖 Recipe Overview
- Taste - Bailey's cheesecake with hints of white chocolate and Irish whiskey.
- Texture - Decadent, smooth, and creamy.
- Level of Ease - Really easy to make, you will need a good high-speed blender.
- Best Served - For any special occasion, great for birthdays, Christmas, or alongside a vegan Baileys coffee!
- Free-From - Eggless and dairy-free, with the option to make it gluten-free.
🧾 Ingredients Needed
Here's everything you need to make this easy no-bake Baileys cheesecake recipe from scratch:
- Non-Dairy Baileys Irish Cream Liqueur. I do recommend using homemade as it is much thicker and I find it tastes a lot closer to the original Baileys than the storebought almond milk version!
- Cacao Butter. Similar to my matcha cheesecake, the filling is made without coconut oil and instead is set with cacao butter. Cacao butter has a slight white chocolate flavor to it, which really compliments the Irish cream flavor.
- Cashews. These give the filling its classic cheesecake flavor and provide richness and structure.
- Vegan Cream Cheese. My favorite brand to use for vegan cheesecake recipes is Violife. I can't vouch for how well a homemade vegan cream cheese will work.
- Vegan Cookies. Oreos or oreo-style cookies for a chocolate crust.
- Espresso Powder. Or coffee beans ground to a powder adds a little kick to the cookie crust. And baileys and coffee are a match made for each other.
🥣 How To Make Vegan Baileys Cheesecake
This easy no-bake Baileys cheesecake comes together in 3 simple stages, the no-bake crust, filling, and decorating.
- Blitz the cookies and salt in your food processor until finely ground.
- Add the butter and blend until the mixture sticks between your fingers.
- Press the crust into a lined cake pan and smooth it out with the back of a spoon.
- Blend all of the filling ingredients (homemade Irish cream, non-dairy cream cheese and yogurt, cashews, maple syrup, cocoa butter, vanilla, and salt) until smooth and creamy.
- Transfer the filling to the cake pan and refrigerate it until set.
Store the cheesecake in an airtight container and keep it in the fridge for up to 5 days.
Yes, you can freeze it for up to 3 months in a sealed container.
I recommend slicing the cheesecake into individual servings to make it easier. Then just defrost the slices an hour before serving, or overnight in the fridge.
Yes, you can. Just make sure all of the ingredients you use in the Baileys (eg. vegan condensed milk) do not contain gluten.
And simply swap the cookies for a GF brand.
Yes, you can use soaked sunflower seeds in place of the cashews. Again, just check the labels on the other ingredients as all brands will vary.
🍰 More Vegan Cheesecakes
- 160 g (5.6 oz) vegan oreos, or oreo-style/bourbon
- 1 teaspoon espresso powder
- 50 g (¼ cup) vegan butter
- 250 ml (1 cup) vegan baileys, (quarter of the recipe)
- 200 g (1 ½ cups) cashews , soaked *see notes
- 400 g (1 ¾ cups) vegan cream cheese, I use homemade or Violife
- 60 g (¼ cup) vegan Greek-style yogurt, or coconut yogurt
- 90 ml (⅖ cup) pure maple syrup
- 100 g (⅖ cup) cacao butter, melted
- 1 tablespoon vanilla bean paste, or vanilla extract
- ¼ teaspoon sea salt
- ½ batch vegan whipped cream
- 2 tablespoons cocoa powder
- chocolate curls
- Prepare: Soak the cashews in water for 4 hours, rinse and drain. You can also quick-soak your cashews by soaking them in boiling water for one hour.Make vegan baileys (you need a ¼ batch for this recipe).
- Make the crust: Line the bottom of a 7" or 8" cake tin (with a removable base) with some parchment paper.Add the cookies, espresso powder, and salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.
- Make the filling: Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place it back in the fridge to set for a minimum of 5 hours (or overnight if preferred).
- Serving: Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan (see notes).Top with vegan whipped cream, dust with cocoa powder, and decorate with chocolate curls or shavings.Use a hot wet sharp knife to slice the cheesecake into portions before serving.
- Storage: Refrigerate in a sealed container for up to 5 days. You can also freeze it in an airtight container for up to a couple of months.I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving.
- Soaked cashews: Soak them in water for 4 hours, rinse and drain. You can also quickly soak them by soaking them in boiling water for one hour.
- If the cake is sticking to the sides of the pan, carefully wipe the outside of the pan with a damp cloth.
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*This recipe was originally published in April 2019. The recipe has since been improved and updated to simplify the instructions.