This vegan chocolate cheesecake with Baileys is so simple to make. It is naturally gluten free, dairy free and egg free making it suitable for vegans. It also has a low carb option for the base.
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Think of this vegan chocolate cheesecake as an early Christmas present. I’m giving it to you now so that you can try it out in advance of the big day when you are going to impress your friends and family.
Today I had planned to write another blog in my ‘What On Earth Is…? series.
However, this happened…the most delicious, mind-blowing recipe I’ve made for a while.
My thoughts are currently well and truly with Christmas.
Why I hear you ask after all, If you know me, you’ll know that I’m not one for doing things in advance. But this year is different.
This year we are having our Christmas day on 25th November.
Or maybe not if you know our news that we are spending the whole of December in New Zealand.
I’ve spent the last week updating my shop to make running it easier. I’m hoping to continue to keep it open through December with a slight delay in posting as I’ll be across the world receiving your orders!
If you want to be prepared and buy your wholegrain gluten-free flour in advance I would be hugely grateful.
Anyway, back to the recipe.
How can chocolate cheesecake with Baileys be dairy free?
Well, last week I was sent a bottle of dairy-free Almande Baileys to try.
It’s not quite Baileys because it’s almond flavour rather than chocolate.
So, to get that chocolate hit I decided (with the help of my followers on Facebook) to create a vegan chocolate cheesecake with it.
If you can’t get hold of the dairy-free baileys then use something like brandy instead.
Or if you want it alcohol free then I suggest using milk in place of the Baileys.
Some of you will know that I’m currently avoiding sugar and carbs as far as I can, so this cheesecake has two options.
One, a low carb (grain-free) base and the other a more traditional base.
How do you make a low carb base for this vegan chocolate cheesecake?
Traditional cheesecake bases are made from crushed biscuits mixed with butter.
You can use that version for this cheesecake or you can opt for my sticky and delicious alternative.
I’ve blended prunes with ground almonds and dairy free Baileys to make a base I know you’re going to love.
In fact when I’ve tried the recipe with both bases almost everyone preferred the one made from prunes.
How do you make a cashew cheesecake?
Cashew nuts when blended with a bit of liquid make the most incredible creamy alternative to cream cheese.
I’ve made all kinds of recipes using cashew cream as the base.
I’ve also made a lemon cheesecake with cashews.
Whilst on the subject of Christmas, why not buy your friends and family some of my wholegrain gluten-free flour blend?
It is a world first and can be used to bake anything whilst providing you with tasty, nutritious food.
Or perhaps they aren’t very confident with cooking? Give them an hour’s cookery lesson with me from the comfort of their own kitchen via video call.
Struggle with gluten free pastry?
Not any more.
I’ve created an e-book just for you, outlining how to make perfect gluten-free shortcrust, rough puff, choux and Danish pastry.
You can get a copy here.
Back to the recipe…
Pin my vegan chocolate cheesecake recipe so you don’t lose it:
Vegan Chocolate Cheesecake
This delicious vegan chocolate cheesecake is the best you'll ever taste. As well as being vegan it is gluten free. Contains no dairy or eggs.
- FOR THE TOPPING
- 250 g cashew nuts raw, unsalted, soaked for at least 4 hours
- 50 g coconut oil melted (I use Coconut Merchant)
- 50 g maple syrup runny honey if not vegan
- 30 g cacao powder or cocoa powder
- 4 tbsp dairy-free Almande Baileys or other liquid as above
- FOR THE BASE - OPTION 1 - LOW CARB
- 200 g prunes
- 100 g ground almonds
- 1 tbsp dairy-free Almande Baileys
- FOR THE BASE - OPTION 2 - TRADITIONAL
- 175 g digestive biscuits gluten free and dairy free if required
- 60 g margarine or unsalted butter if not dairy-free
Place the cashew nuts in a bowl, cover with water and leave to soak for around 4 hours or overnight
When the nuts have soaked start by making your chosen base.
For option one place the ingredients in a food processor and blend until the ingredients stick together. Press into a 20cm, deep round dish and place in the fridge
For option two place the biscuits in a food processor and blend until crumbs. Alternatively put them in a strong plastic bag and bash with a rolling pin. Melt the margarine or butter and mix into the crumbs. Press firmly into a 20cm, deep round dish and refrigerate.
To make the topping, drain the cashews and place in a blender with all the other ingredients. Blend until completely smooth.
Remove the base from the fridge, top with the topping, smooth it off and return to the fridge until set (around 3 hours, or 1 in the freezer).
I’ve shared this with:
I was sent a bottle of Baileys Almande to try for free.