This vegan chocolate cheesecake made with Baileys Almande is simple to prepare. Naturally gluten-free, dairy-free and egg-free, it’s suitable for vegans and includes a low-carb base option.
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Think of this vegan chocolate cheesecake as an early festive treat to test before the big day. It’s indulgent, rich and surprisingly easy to put together — ideal for impressing friends and family.
I’d planned to continue my “What On Earth Is…?” series, but I ended up creating what might be the most delicious recipe I’ve made in ages: a silky chocolate cheesecake with a hit of dairy-free Baileys Almande.
With the holidays on my mind, I wanted a dessert that works for seasonal celebrations. This year is different for me — we’re celebrating early because December will be spent abroad. That meant testing and perfecting recipes now so I can take them with me.
While updating my shop to keep it running during travel, I also experimented with this cheesecake. The result is a crowd-pleasing dessert that adapts well to dietary needs and tastes.
How can chocolate cheesecake with Baileys be dairy-free?
I was sent a bottle of dairy-free Almande Baileys to try, which is almond-based. To bring out a true chocolate flavour I combined it with cocoa in the cheesecake topping. If you can’t find the dairy-free Baileys, a splash of brandy or a non-alcoholic milk alternative will work fine.
This recipe offers flexibility: a low-carb, grain-free base for those avoiding carbs, or a more traditional biscuit-and-margarine base if you prefer.
How to make a low-carb base for this cheesecake
Rather than the typical crushed-biscuit base, I created a sticky, flavoursome option by blending prunes with ground almonds and a little dairy-free Baileys. It binds well and gives a caramel-like depth that many people preferred in tests. Of course, you can use crushed digestives and margarine for a classic base.
How to make the cashew cheesecake topping
Cashews blended with liquid create an incredibly creamy, dairy-free alternative to cream cheese. This topping uses soaked cashews, coconut oil, cacao and Baileys Almande to make a rich, smooth chocolate filling. It’s versatile — use it for cakes, pies or as a stand-alone dessert.
Gift ideas for the holidays
If you’re thinking about Christmas gifts, consider wholegrain gluten-free flour blends for friends or family who bake, or bookable cookery lessons for someone who wants to learn new skills in their own kitchen. I also offer an e-book focused on gluten-free pastry techniques for those who struggle with pastry doughs.
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Vegan Chocolate Cheesecake With Baileys Almande
10 mins
10 mins
Ingredients
- FOR THE TOPPING
- 250 g cashew nuts – raw, unsalted, soaked for at least 4 hours
- 50 g coconut oil – melted
- 50 g maple syrup (or runny honey if not vegan)
- 30 g cacao powder (or cocoa powder)
- 4 tbsp dairy-free Almande Baileys (or other liquid)
- 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 – use gluten-free and dairy-free if required
- 60 g margarine (or unsalted butter if not dairy-free)
Instructions
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Place the cashew nuts in a bowl, cover with water and soak for around 4 hours or overnight.
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Prepare your chosen base.
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For the low-carb base, place prunes, ground almonds and Baileys in a food processor and blend until the mixture sticks together. Press into a 20cm deep round dish and chill in the fridge.
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For the traditional base, crush the biscuits in a food processor or in a sealed bag with a rolling pin. Melt the margarine and mix into the crumbs. Press firmly into a 20cm deep round dish and refrigerate.
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Drain the soaked cashews and blend with the coconut oil, maple syrup, cacao and Baileys until completely smooth.
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Spread the topping over the chilled base, smooth the surface and return to the fridge until set (around 3 hours) or freeze for about 1 hour to speed this up.
Nutrition (Approx)
I was sent a bottle of Baileys Almande to try for free.