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Baileys Coffee Cheesecake

  • Writer: Addicted to dates
    Addicted to dates
  • Apr 25, 2019
  • 3 min read

Vegan Baileys Almande Coffee Cheesecake

For all you baileys lovers and coffee lovers, and even more so baileys 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 which 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 flavours do pair so well together.


This cake is definitely one for a special occasion, and guaranteed to be a dream come true for any baileys coffee lovers that you know.



Vegan Baileys Almande Coffee Cheesecake


WHY MAKE THIS RECIPE?


  • Plant-based and Vegan-friendly

  • Indulgent and delicious

  • Creamy and rich

  • Great for special occasions

  • Great for coffee lovers

  • Easy to make

  • Egg-free

  • Dairy-free

  • Free from animal derived products

  • Gluten free (check labels of ingredients if you have a severe allergy/intolerance)




Vegan Baileys Almande Coffee Cheesecake



THINKING OF TRYING THIS RECIPE?


As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!


I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x





Bailey’s Coffee Cheesecake


Serves: 8-12

Preparation time: 40 minutes

Set time: 6 hours

Total time: 6.5 hours


Equipment:

Food processor

High speed blender

Springform tin lined with parchment paper (9” or similar)

Electric whisk

Piping bag and nozzle


INGREDIENTS


BASE

2 cups buckwheat groats

1 cup oat flakes

½ tsp salt

1 ½ tbsp ground espresso coffee

½ tsp cinnamon

4 tbsp cacao powder

18 medjool dates (pitted)

2 tbsp coconut oil (solid)

1 tsp vanilla extract


FILLING

3 cups cashews (soaked in water for minimum 3 hours)

¾ cup bailey’s almande almond milk liquor

¾ cup maple syrup

1 tsp vanilla bean paste

1 can chilled coconut milk (use only the thick part form the top of the can)

⅓ cup cacao butter (melted)


TOPPINGS

Left over base dough

2 tbsp coconut sugar

1 tbsp cacao powder

¼ tsp ground cinnamon

100g dark chocolate


CREAM TOPPING

2 cans coconut milk (use only the thick part from the top of the can)

½ tsp vanilla bean paste

1 ½ tbsp bailey’s almande almond milk liquor

1 tsp maple syrup



INSTRUCTIONS


BASE

  1. Pulse the buckwheat in your food processor until it forms a light crumb consistency.

  2. Add the oatflakes, salt, espresso powder and cacao powder and continue to pulse until the mixture is a flour consistency.

  3. Add the dates, coconut oil and vanilla extract and continue to pulse until the mixture ticks together and forms a dough.

  4. Line the base of your springform cake tin with parchment paper (this will make it easier to remove the cake once ready!).

  5. 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 is out and form an even layer.

  6. Set aside.

FILLING

  1. 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.

  2. Add the melted cacao butter and blitz further for about 30 seconds to combine.

  3. Pour the filling on top of the base and tap the cake tin off your work surface to knock out any air bubbles.

  4. Place in the freezer to set for 4-6 hours. Once set, remove the cake from the springform tin (whilst still frozen).

CREAM TOPPING

  1. Place all the topping ingredients into a large bowl and use an electric whisk to mix until smooth.

  2. Transfer the cream into a piping bag and set aside in the fridge until ready to decorate the cake.

BLISS BALLS

  1. Using the dough which was reserved earlier, roll into small bliss balls using your hands.

  2. Add the cacao powder, coconut sugar and ground cinnamon to a bowl and mix together.

  3. Gently roll the bliss balls in the mixture to dust them.

ASSEMBLY

  1. Drizzle the melted chocolate around the outer edges of the cake and allow the chocolate to drip down the sides.

  2. Pipe the cream topping over the entire surface of the cake.

  3. Sit the bliss balls around the outer edges of the cake.

  4. 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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