I've never been Guinness's biggest fan, but now vegan Guinness cheesecake I can get behind! The stout flavor comes through ever so slightly in this cheesecake, but it's definitely present and enhances the chocolate flavor so well, creating a decadently delicious dessert.
This filling is the most decadent, smooth, and luscious chocolate cheesecake I've ever tried. Guinness stout is reduced down to intensify its flavor. Along with the chocolate, they're a match made in heaven.
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 vegan chocolate cheesecake recipe.
Here’s why this recipe works
- Decadent and rich.
- Intensely chocolatey with Guinness stout undertones.
- Super creamy consistency.
- Nut-free, dairy-free, and eggless.
- Requires no baking and is really easy to make
- Perfect for celebrating St. Patrick's Day!
- Bourbon cookies: When I originally posted this recipe it had a date and oat-based crust. But having tested it with cookies since I can confidently say they take the cheesecake to the next level. Cookies also make it easier and quicker to make! You can use any vegan cookies of your choice here. I love using bourbons because the chocolate flavor works really well with the rest of the cheesecake. You can always use graham crackers or homemade oreos too.
- Vegan butter: This is what binds the cookies together to form the crust Vegan block butter works best, but you can also use solid coconut oil.
- 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 flavor 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 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 its 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.
- Cocoa powder: For an additional kick of chocolate! You can use raw cacao powder which has a slightly more acidic flavor or Dutch-processed cocoa which will give a deep rich flavor.
- Lemon juice: A touch of lemon juice adds acidity and helps to bring out the "cheesy" flavor.
How to make vegan Guinness cheesecake
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Reduce the Guinness
Reducing the Guinness is done in order to concentrate the liquid and intensify the flavor. This means you don't need to add as much liquid to the cheesecake batter, which will in turn mess with its consistency.
Add the Guinness to a saucepan and bring to a simmer over 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.
Make the no-bake cookie crust
To make the crust first add the dry ingredients, in this case, bourbon cookies, and salt to a food processor and blitz to a fine crumb consistency.
Next, you can add in the wet ingredients which in this case is simply vegan butter Continue to process until the ingredients stick together to form a dough.
Line the bottom and sides of a 7" cake tin with a 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.
Make 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 bringing it to a gentle simmer. The chocolate is then placed in a heat-resistant bowl (that covers the entire circumference of the bowl), 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.
Now here comes the fun part. Taste the filling to see if the sweetness is to your liking, if not sweet enough add a couple of tablespoons of maple syrup and blend again. Pour the filling into the cake tin using a spatula to smooth it out.
The best way to get the "swirl" effect on the top of the cake 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 chill for 3-4 hours, overnight works well too.
Decorating the cheesecake
Once set, remove the cake from the tin very carefully. 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.
Lastly, here are some optional toppings to serve with this vegan Guinness cheesecake:
- Chocolate shavings or chocolate curls.
- Dairy-free whipped cream.
- Vegan Bailey's or whiskey-infused dairy-free cream, like the topping in this Irish coffee chocolate mousse.
- Homemade vegan caramel sauce.
- Homemade ganache, like in this vegan chocolate cheesecake.
Keep this chocolate stout cheesecake in an airtight container and refrigerate for up to 5 days.
Frequently asked questions
Yes, this cheesecake freezes well. I recommend portioning it off into servings and individually wrapping them or sealing them in airtight containers before freezing. Then simply defrost for a couple of hours at room temperature before serving.
Yes, this cheesecake is nut-free, however, be sure to check labels especially the vegan butter and cream cheese. I use flora plant butter and violife cream cheese which are both nut-free.
Unfortunately, Guinness is not gluten-free, so you would need to use a gluten-free stout beer as an alternative, as well as gluten-free cookies.
You can swap out the vegan cream cheese for coconut cream if you have trouble getting your hands on it. Just note that this will give you less of a "cheesecake" flavor, so you may need to compensate with a little extra lemon juice.
More vegan cheesecake recipes
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
- 160 g (5.65 oz) bourbon cookies, or alternative vegan cookies
- ¼ teaspoon (¼ tsp) sea salt
- 50 g (3 ½ tbsp) vegan block butter, or coconut oil (solid)
- 500 ml (17.64 oz) Guinness draught, or Guinness extra stout
- 300 g (10.58 oz) vegan dark chocolate, I used 70%, use vegan milk chocolate for a sweeter cake.
- 350 g (12.35 oz) silken tofu, drained
- 150 g (5.29 oz) vegan cream cheese
- 25 g (¼ cup) cocoa powder
- 1 teaspoon (1 tsp) lemon juice
- pure maple syrup, to taste, optional
- grated vegan chocolate, optional, for garnish
- Add the Guinness to a saucepan and bring to a simmer over 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.
- Add the cookies and sea 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.
- Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.
- 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 before serving.
- Keep this chocolate stout cheesecake in an airtight container and refrigerate for up to 5 days. To freeze, I recommend portioning it off into servings and individually wrapping them or sealing them in airtight containers before freezing. Then simply defrost for a couple of hours at room temperature before serving.
- Vegan cream cheese: You can swap it out for coconut cream. Note that this will give you less of a "cheesecake" flavor, so you may need to compensate with a little extra lemon juice.
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