I’ve been wanting to make a Bailey’s cheesecake for quite a long time now, I’ve even bought the ingredients a few times but still not managed to put them together before drinking the baileys… so I decided that this year I would finally do it.
Only this year I’m in a relationship with a lovely man, and he’s vegan. Well, I can’t very well make a cheesecake he can’t eat now can I?
So I did some research and modified my recipe to make it vegan – who knew you could make a vegan cheesecake? I must admit I’ve been wonderfully surprised at all the foods you can make vegan versions of that taste really good. Just like this cheesecake; the base is buttery and biscuity, and the topping is creamy and delicately flavoured.
The only real problem with this was the Baileys, because Baileys definitely isn’t vegan, but then someone told me about Baileys Almande… vegan baileys!
But I wanted to make this cheesecake in time for Christmas, and I left my Christmas food shopping a bit late, and all the local supermarkets had sold out of Baileys Almande. So we decided to alter my already altered recipe again, and grabbed a bottle of Tia Maria and some vanilla essence.
And the beautiful creation I’m about to share with you is what came out of this rather amusing determination to finally make a cheesecake. It wasn’t what I’d planned, but it was great fun, and it tasted wonderful.
If you want a tasty vegan treat then I highly recommend you try out this recipe. It makes for a lovely creamy, coffee, vanilla cheesecake with a soft, buttery, biscuity base, and it’s really relatively easy to make.
- 300g Oat Biscuits
- 70g Vitalite Dairy Free Butter
- 300g Cashew Nuts
- 200g Light Brown Muscovado
- 1 Tin of Coconut Milk
- 6 tbsp Tia Maria
- 3 tsp Vanilla Essence
To begin with crumble up the oat biscuits and then mix with the Vitalite to make your base. Once you’ve got a good, buttery texture going spoon this into a round dish and pop it into the fridge. This is your base and you don’t need to do anything to it now until you’ve made the topping.
To make the cheesy part of your cheesecake measure out your cashew nuts, sugar, Tia Maria and vanilla essence into a blender. Open your tin of coconut milk carefully and scoop the creamy part off the top – add this to your mixture but do not add the water beneath as this will make it too wet.
Blend until you have a smooth, creamy paste. Then take your base out of the fridge and spread the topping across it.
Once you’ve done this you just need to pop it back in the fridge for roughly three hours so that it sets – you can speed this process up by putting it in the freezer for an hour. Then you’re ready to go.
If you like you can sprinkle a little chocolate powder on top – Bournville Cocoa is vegan, or some fruits like raspberries or blueberries.