Indulgent Vegan Baileys Cheesecake: Creamy, Dairy-Free, and Effortlessly Delicious

This exquisite vegan Baileys cheesecake offers a truly rich and creamy experience, making it the perfect dessert for special occasions and celebrations. Despite being entirely eggless and dairy-free, its luxurious flavor and smooth texture are so convincing that even non-vegans will be asking for a second slice! This recipe is a delightful adaptation of my widely loved vegan lemon blueberry cheesecake, utilizing a similar baking methodology but yielding a completely distinct and sophisticated flavor profile.

What truly sets this cheesecake apart is its grown-up, indulgent taste, derived from the delightful Baileys Almande liqueur. To elevate the experience further, I’ve crowned it with an irresistibly smooth Baileys chocolate ganache – a topping so heavenly, you might find yourself wanting to eat it straight from the spoon! The combination of the rich cheesecake and the boozy chocolate ganache creates a dessert that’s both elegant and deeply satisfying, perfect for impressing guests or simply treating yourself.

The secret to the incredibly silky-smooth and dense filling lies in a clever blend of ingredients. We use firm silken tofu (don’t let that scare you!), along with pre-soaked cashews, luxurious coconut cream, and, of course, the star ingredient: Baileys Almande. For structure and that classic cheesecake tang, a touch of plain flour, cornflour (cornstarch), and fresh lemon juice are incorporated. The silken tofu, in particular, is a fantastic plant-based ingredient that contributes significantly to the cheesecake’s desirable texture without imparting any discernible flavor. As an added bonus, it’s naturally low in fat and high in protein! It’s crucial to select firm silken tofu, which is typically found in shelf-stable cartons, not the refrigerated soft tofu. Most major supermarkets stock it, or you can easily source it online.

Complementing the tofu, the cashews and coconut cream are vital for achieving that rich, dense, and ultra-creamy consistency characteristic of a perfectly baked cheesecake, as opposed to a no-bake variety. These ingredients work in harmony to create a filling that holds its shape beautifully while melting deliciously in your mouth.

No cheesecake is truly complete without a sturdy and flavorful base! Crustless cheesecakes are certainly not an option here. For a traditional and utterly delicious foundation, I’ve opted for a classic biscuit (cookie) crust. Many supermarket own-brand digestive biscuits are surprisingly vegan-friendly (do double-check labels, as popular brands like McVitie’s often contain dairy). However, the versatility of this recipe allows you to experiment with other fantastic vegan biscuit options. Consider using spicy gingersnaps for an extra kick, iconic Biscoff biscuits for a caramel note, or even Oreos (yes, many Oreos are vegan!) for a chocolatey twist. Choose your favorite to customize the base to your liking.

How To Craft Your Vegan Baileys Cheesecake: A Detailed Guide

(For a complete list of ingredients and precise measurements, please refer to the comprehensive recipe card provided below.)

*For the absolute best results and a cheesecake that consistently impresses, it is highly recommended to follow the recipe meticulously. Whenever possible, utilize gram measurements with a digital kitchen scale rather than volumetric cup conversions. Cup measurements can be inconsistent in baking, and using them may affect the final outcome. Accuracy is key for a perfect bake!*

To ensure optimal chilling and setting, it’s best to begin preparing this cheesecake the day before you plan to serve it, allowing it to refrigerate overnight for an ideal texture and flavor development.

**Preparing the Delectable Biscuit Base:** Start by crushing your chosen vegan-friendly biscuits for the base. This can be done efficiently in a food processor, or if you prefer a more hands-on approach, place them in a sturdy freezer bag and crush them thoroughly with a rolling pin until fine crumbs are formed.

Transfer the crushed biscuits into a mixing bowl and incorporate the melted vegan block butter. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand. This ensures a cohesive base. Press this mixture firmly and evenly into the bottom of a good quality, non-stick 20cm/8-inch round springform cake tin. Use the flat base of a glass or the back of a spoon to compact it tightly.

Bake this prepared biscuit base in a preheated oven for approximately 10 minutes. This helps to crisp it up and prevent it from becoming soggy later. Once baked, remove it from the oven and set it aside to cool completely while you prepare the filling.

**Crafting the Creamy Cheesecake Filling:** To create the luscious filling, begin by soaking raw cashew nuts in boiling water for at least half an hour. This softens them, allowing them to blend into an incredibly smooth cream. After soaking, drain the cashews very well. Add the drained cashews to a high-speed blender, along with the firm silken tofu (remember to drain off any excess liquid from the tofu packaging, but no need to press it), coconut cream, Baileys Almande liqueur, fresh lemon juice, granulated sugar, cornflour, plain flour, a generous splash of vanilla extract, a pinch of ground nutmeg, and a touch of salt.

Blend all these ingredients on high speed until the mixture is absolutely and completely smooth. It’s crucial that there are no remaining pieces of cashew, as this will affect the texture of your cheesecake. Once blended, let the mixture stand for about 5 minutes. This allows any air bubbles incorporated during blending to rise to the surface and pop, which helps prevent cracks in the baked cheesecake.

**Preparing for the Water Bath (Bain-Marie):** While your filling settles, prepare your springform tin for baking in a water bath. Wrap the bottom and sides of the springform tin in a double layer of heavy-duty aluminum foil. Ensure the foil extends high enough up the sides of the tin to prevent any water from seeping in during baking. A water bath is key to achieving a perfectly even bake and preventing cracks. Now, put your kettle on to boil water for the bath.

Carefully pour the silky-smooth cheesecake mixture over the cooled, baked biscuit base in the prepared springform tin. Gently tap the tin on your worktop a couple of times. This helps to release any lingering air bubbles that might be trapped in the filling, further reducing the risk of cracks during baking.

Place the foiled springform tin into a larger roasting tray. Carefully transfer the roasting tray, with the cheesecake inside, into your preheated oven. I often find it easier to add the boiling water for the water bath once the tray is already in the oven, as this minimizes the risk of spilling hot water over the foil or sloshing it into the cheesecake.

Now, carefully pour the boiling water into the roasting tin, around the springform pan. The water should come about halfway up the sides of the springform tin. Exercise extreme caution to ensure no water splashes over the top edge of the aluminum foil and into your cheesecake.

Bake the cheesecake for approximately 1 hour. The cheesecake is ready when the edges appear set, but the very center still has a slight, delicate jiggle if you gently tap the side of the tin. Do not overbake! Once baked, turn off the oven but leave the cheesecake inside (it’s perfectly fine to leave it in the water bath). Allow it to cool down gradually in the cooling oven for about an hour. This slow cooling process is vital for preventing cracks. After an hour, remove it from the oven and the water bath, and let it cool completely to room temperature before covering it securely and transferring it to the fridge to chill overnight. Overnight refrigeration is crucial for the cheesecake to firm up and develop its full flavor.

**The Grand Finale: Baileys Chocolate Ganache:** The following day, once your cheesecake is thoroughly chilled and set, it’s time to prepare the luxurious Baileys chocolate ganache. Place finely chopped dark chocolate, additional Baileys Almande, and coconut cream into a heatproof bowl. Set this bowl over a saucepan of gently simmering water, ensuring that the bottom of the bowl does not touch the water. This creates a double boiler, which will melt the chocolate slowly and evenly.

Stir the mixture continuously until the chocolate is completely melted and the ganache is smooth and glossy. Once smooth, remove the bowl from the heat.

Allow the ganache to cool down to room temperature. It should still be pourable but have thickened slightly. Carefully unmold the chilled cheesecake by running a thin knife around the edge of the tin before releasing the springform clip. Transfer the cheesecake to your chosen serving platter.

Generously pour the cooled ganache over the top of the cheesecake, allowing it to naturally cascade down the sides for a beautiful presentation. You can serve the cheesecake immediately, or if you prefer a firmer ganache, refrigerate it again briefly until you are ready to enjoy this incredible dessert.

Essential Vegan Baileys Cheesecake Tips for Perfection:

• **Silken Tofu Selection:** The type of tofu is crucial here. You *must* use firm silken tofu, which is typically found in aseptic, shelf-stable cartons in the international or baking aisle, not the water-packed tofu from the refrigerated section. If you’re hesitant about using tofu, an equivalent amount of good quality vegan cream cheese can be substituted, though the texture might vary slightly.
• **Baileys Almande Alternatives:** While Baileys Almande is ideal for its almond-based creaminess, any other vegan Irish Cream liqueur will work wonderfully. You can find excellent store-bought options or even try your hand at a homemade version.
• **Coconut Cream Consistency:** I recommend using canned coconut cream for its richness. If you can only find full-fat coconut milk, do not shake or stir the can. Instead, carefully open it and scoop out all the thick, solid white cream from the top. Then, measure this solid portion and top it up to the required 250ml line with the leftover liquid from the can. This ensures you get the high-fat content needed for creaminess.
• **Other Cream Options:** For those without coconut cream or with allergies, a high-fat soy or oat-based cooking cream can be a suitable alternative. The higher the fat content, the richer and creamier your cheesecake will be.
• **Storage and Freezing:** This delicious vegan Baileys cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, it freezes exceptionally well. Wrap individual slices tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator before serving.

Mastering Cheesecake: How To Prevent Cracks in Your Vegan Baileys Cheesecake:

Cracking is a notoriously common frustration for bakers of traditional and vegan cheesecakes alike. While a crack doesn’t diminish the taste, it can certainly affect the presentation. Here are comprehensive tips to help you achieve a beautifully smooth, crack-free surface:

• **Eliminate Air Bubbles from the Batter:** Air trapped in the cheesecake mixture can expand during baking, rise to the surface, and ultimately cause cracks as it escapes. After blending your filling to a perfectly smooth consistency, let it rest for a few minutes to allow larger air bubbles to naturally dissipate. Once poured into the springform tin, gently but firmly tap the tin on your worktop several times. This action helps to force out any remaining hidden air bubbles.
• **Utilize a High-Quality Non-Stick Springform Tin:** The quality of your baking equipment plays a significant role. If the cheesecake mixture adheres to the sides of a poorly seasoned or non-stick tin, it will create tension as the cheesecake cools and naturally shrinks, leading to cracks. Invest in a good springform tin that releases easily.
• **Always Bake in a Water Bath (Bain-Marie):** This is arguably the most crucial step for crack prevention. A water bath creates a humid environment in the oven and ensures the cheesecake bakes gently and evenly from all sides. The gentle heat prevents the edges from setting and baking too quickly, which can cause the center to crack as it tries to catch up. (Refer to the detailed recipe instructions above for how to properly set up a water bath.)
• **Avoid Over-baking:** Over-baking is a primary culprit for dry, cracked cheesecakes. An overbaked cheesecake will lose moisture and contract too much. The cheesecake is done when the outer 2-3 inches appear set, but the very center still has a slight, soft wobble (like firm Jell-O) when gently nudged. It will continue to cook slightly from residual heat and firm up completely during cooling and chilling.
• **Resist Opening the Oven Door:** Maintain a consistent oven temperature throughout the baking process. Sudden drafts or significant drops in temperature caused by frequently opening the oven door can shock the delicate cheesecake, leading to collapse and cracking. Try to keep the door closed until the cheesecake is nearly done and you need to perform the “jiggle test.”
• **Allow for Gradual Cooling in the Oven:** Rapid cooling is another major cause of cracks. Once the cheesecake is baked, turn off the oven but leave the cheesecake inside (still in its water bath). Let it cool down slowly within the oven’s gradually diminishing heat for at least an hour, or even longer. After this period, remove it and allow it to cool completely to room temperature before covering and refrigerating overnight. This phased cooling minimizes thermal shock.

Rescuing Your Bake: How To Fix a Cracked Cheesecake:

Even if you diligently follow every crack-prevention tip, sometimes a cheesecake might still develop a crack, often due to factors beyond your control (like oven hot spots or subtle ingredient variations). Don’t despair! A cracked cheesecake is still absolutely delicious and can be easily remedied:

• **Embrace the Topping:** The simplest and most elegant solution is to camouflage the crack with a generous topping. For this vegan Baileys cheesecake, the rich chocolate ganache serves this purpose perfectly, completely hiding any imperfections. Other excellent choices include fresh fruit compotes, fruit purees, whipped vegan cream, or a beautiful arrangement of sliced fresh fruits. No one will ever know!
• **The Warm Palette Knife Trick:** If you prefer a bare cheesecake top or have only minor cracks, you can try this method once your cheesecake has chilled in the fridge overnight (or for at least four hours and is very firm). Dip a thin palette knife or a metal spatula into very hot, almost boiling water. Immediately wipe it completely dry with a tea towel. Then, gently and smoothly glide the warm knife over the cracks. The residual heat from the knife will subtly melt and re-fuse the cheesecake surface. Repeat the dipping and drying process as needed for multiple cracks. While it won’t yield a perfectly smooth, unblemished surface like an uncracked cheesecake, it will significantly reduce the visibility of the cracks and create a more polished appearance.

Explore More Irresistible Vegan Dessert Recipes:

No-bake vegan chocolate cherry cheesecake

Vegan lemon blueberry cheesecake

Vegan strawberry tart

Vegan steamed chocolate pudding

Vegan pumpkin pie

Blueberry frangipane tarts

No-bake chocolate stem ginger tart

Blueberry pie with coconut oil crust

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