Bailey’s Cheesecake Recipe

Preparing the Crust: In a bowl, combine the vegan graham cracker crumbs, melted coconut oil or vegan butter, and granulated sugar. Mix until the crumbs are well coated.

Press the crumb mixture into the bottom of a greased 9-inch springform pan, creating an even layer. Place the pan in the freezer while you prepare the filling.

Preparing the Filling: Drain and rinse the soaked cashews. In a high-speed blender, combine the soaked cashews, Bailey's Almande, coconut cream, maple syrup, melted coconut oil, vanilla extract, lemon zest, and a pinch of salt. Blend until the mixture is smooth and creamy.

Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.

Baking the Cheesecake: Place the cheesecake in the refrigerator and let it chill for at least 4 hours or until it is set.

Preparing the Chocolate Ganache: In a small saucepan, heat the coconut cream until it is hot but not boiling. Remove from heat and stir in the vegan chocolate chips until they are fully melted, and the mixture is smooth. Add Bailey's Almande and mix well.

Allow the chocolate ganache to cool slightly before pouring it over the chilled cheesecake. Use a spatula to spread the ganache evenly over the top.

Chilling the Cheesecake: Return the cheesecake to the refrigerator and let it chill for an additional 1-2 hours or until the ganache is set.

Serving: Before serving, carefully remove the sides of the springform pan. Top the cheesecake with vegan whipped cream and chocolate shavings or cocoa powder.

Slice and serve your delicious vegan Bailey's cheesecake!