For all of 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 that 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 flavors do pair so well together. This cake is definitely one for a special occasion and is 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)
More coffee desserts
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- 2 cups (340 g) roasted buckwheat
- 1 cup (90 g) oat flakes
- 4 tablespoons (60 g) cacao powder
- 1 ½ tablespoons (22 g) ground espresso coffee
- ½ teaspoon (2.5 g) Himalayan pink salt
- 1 ½ teaspoon (7.5 g) ground cinnamon
- 18 (432 g) medjool dates, pitted
- 2 tablespoons (30 g) coconut oil, solid
- 1 teaspoon (5 ml) vanilla extract
- leftover crust dough to make bliss balls, held aside according to instructions below
- 2 tablespoons (30 g) coconut sugar
- 1 tablespoons (15 g) cacao powder
- ¼ teaspoon (1.25 g) ground cinnamon
- 1 cup (175 g) 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 sticks 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 it 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 it 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
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