Vegan Baileys cheesecake — a rich, silky, dairy-free dessert perfect for celebrations. This eggless cheesecake is surprisingly easy to make and tastes indulgent enough to fool anyone.
This vegan Baileys cheesecake is adapted from a lemon blueberry cheesecake recipe, but the result is entirely different in flavour and feel. The filling combines silken tofu, soaked cashews, coconut cream and Baileys Almande for an indulgent, grown-up taste, while a glossy Baileys chocolate ganache finishes the cake.
The silken tofu provides a smooth, silky texture without adding a tofu flavour — use the shelf-stable firm silken variety, not the refrigerated blocks. Combined with soaked cashews and coconut cream, the filling becomes dense and creamy, more like a baked cheesecake than a chilled, set one.
A crunchy biscuit base keeps the cheesecake traditional. I used supermarket own-brand digestive biscuits that are vegan-friendly, but you can substitute gingersnaps, Biscoff, Oreos or another vegan biscuit you prefer.
How to make Vegan Baileys Cheesecake
(See the recipe card below for exact ingredient quantities and full instructions.)
For the best results use gram measurements and a digital scale. Cup measures are less accurate for baking.
This cheesecake is best made the day before serving so it can chill overnight. Begin by preheating the oven and preparing the base. Crush your chosen biscuits in a food processor or a sealed bag with a rolling pin. Mix the crumbs with melted vegan block butter until the texture resembles wet sand. Press into a 20cm / 8-inch round springform tin and bake the base for 10 minutes, then let it cool.
Soak raw cashews in boiling water for 30 minutes (or in cold water overnight), then drain. In a blender, combine the drained cashews with firm silken tofu (drained of excess liquid), coconut cream, Baileys Almande, lemon juice, sugar, cornflour, plain flour, vanilla extract, nutmeg and a pinch of salt. Blend until completely smooth, pausing to let the mixture settle for a few minutes so air bubbles can escape.
Wrap the bottom of the springform tin in two layers of tin foil to protect it in a water bath. Pour the filling over the cooled biscuit base and give the tin a couple of firm taps on the countertop to release any remaining air bubbles. Place the tin into a roasting tray, then carefully pour boiling water into the tray until it reaches halfway up the sides of the tin. Take care not to allow water to run over the foil.
Bake the cheesecake for about one hour. It should be set around the edges but still have a gentle wobble in the center when tapped. Turn the oven off and leave the cheesecake inside to cool slowly for an hour (you can leave it in the water bath). After that, cool to room temperature, cover and refrigerate overnight.
The next day, make the ganache. Place chopped dark chocolate, Baileys Almande and coconut cream in a heatproof bowl set over gently simmering water (the bowl should not touch the water). Stir until smooth and melted, then remove from the heat and allow the ganache to cool until it is room temperature but still pourable.
Carefully unmold the chilled cheesecake, place it on a serving platter and pour the ganache over the top. Serve immediately or keep refrigerated until ready to serve.
Top tips
- Use firm silken tofu (the shelf-stable type). If you prefer, you can try replacing it with vegan cream cheese, though texture may vary.
- Baileys Almande is used here, but any vegan Irish cream—store-bought or homemade—works well.
- If you can’t find carton coconut cream, use the solid part of a chilled can of full-fat coconut milk and top up to 250ml with the remaining liquid.
- You can substitute soy or oat-based cream for the coconut cream; choose the highest fat content available for the creamiest result.
- Store the cheesecake in an airtight container in the fridge for up to three days, or freeze for longer storage.
Preventing cracks
Cracks are common with baked cheesecakes, but they don’t affect taste. Follow these tips to minimize cracking:
- Remove air bubbles: let the blended filling rest briefly, then tap the tin on the worktop after pouring.
- Use a good non-stick springform tin to prevent sticking at the edges.
- Bake in a water bath to provide even heat and humidity.
- Avoid overbaking: the center should still jiggle slightly when the cake is done.
- Do not open the oven door during baking, and allow the cake to cool slowly in the switched-off oven before refrigerating.
Fixing a cracked cheesecake
If cracks do appear, hide them with toppings such as chocolate ganache, fruit compote, or fresh fruit. Alternatively, after the cake has chilled, warm a palette knife in boiling water, dry it, and gently smooth the top to reduce the appearance of cracks — it won’t be perfect but will look much improved.
More vegan desserts
Try other vegan recipes like no-bake chocolate cherry cheesecake, lemon blueberry cheesecake, or a vegan strawberry tart for more plant-based treats.
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Vegan Baileys Cheesecake
Ingredients
Base:
- 250 g (9 oz) vegan-friendly digestive biscuits (or gingersnaps/Oreos)
- 100 g (3 ½ oz) vegan block butter, melted
Filling:
- 80 g (½ cup) raw cashews, soaked
- 450 g (16 oz) firm silken tofu, drained
- 150 ml Baileys Almande
- 250 ml coconut cream
- 2 Tbsp fresh lemon juice
- 150 g caster (superfine) sugar
- 30 g plain (all-purpose) flour
- 20 g cornflour (cornstarch)
- 1 Tbsp vanilla extract
- ½ tsp salt
- ¼ tsp ground nutmeg
Ganache:
- 150 g dark chocolate, chopped
- 100 ml Baileys Almande
- 80 ml coconut cream
Instructions
- Start the day before serving. Preheat the oven to 180°C/350°F/gas mark 4.
- Crush the biscuits and mix with melted vegan butter until the texture is like wet sand.
- Press the mixture into a 20cm/8-inch springform tin and bake for 10 minutes, then cool.
- Drain soaked cashews and add to a blender with drained silken tofu, coconut cream, Baileys, lemon juice, sugar, cornflour, flour, vanilla, nutmeg and salt. Blend until perfectly smooth and let the mixture rest for 5 minutes.
- Wrap the tin base in two layers of tin foil. Pour the filling over the base and tap the tin to release bubbles. Place the tin in a roasting tray and put in the oven.
- Carefully pour boiling water into the roasting tray until it reaches halfway up the tin sides. Bake for 1 hour; the cake should be set but still have a slight wobble. Turn off the oven and leave the cheesecake inside to cool slowly for about an hour, then cool to room temperature before chilling overnight.
- The next day, make the ganache by melting chocolate with Baileys and coconut cream in a heatproof bowl over simmering water until smooth. Cool until pourable.
- Unmold the chilled cheesecake, pour the ganache over the top and serve or refrigerate until ready to serve.
Notes
- Use shelf-stable firm silken tofu. If you prefer not to use tofu, try a vegan cream cheese substitute.
- Any vegan Irish cream can replace Baileys Almande.
- If using canned coconut milk, use the solid part from the top and top up with liquid to reach 250ml.
- The cheesecake keeps for around 3 days in an airtight container in the fridge and can be frozen.
