Recipe: vegan Baileys Cheesecakes

Good news! As of today the new vegan Baileys is available in the Netherlands. This new Baileys is gluten free, lactose free and suitable for vegans. It’s made with almond milk and vanilla and has the same smooth taste as the original Baileys.

In order to celebrate the launch of the new vegan Baileys I’ve created this recipe for vegan Baileys cheesecakes! You can make 1 big cheesecake with the recipe or 6 small cheesecakes like I did. They’re not really cheesecakes as there’s no dairy involved in making these sweet treats! Another good thing is that you only need 5 ingredients to make them and you can store them in the freezer until use. So what are you waiting for? Check the recipe for these vegan Baileys cheesecakes below.

Ingredients (for 6 small vegan Baileys cheesecakes or 1 bigger one)
40 grams plant-based butter (margarine)
8 Oreo cookies
200 grams unsalted cashews (soaked overnight)
8 tbs Baileys Almande

Make sure that the butter is at room temperature. Put the butter and the Oreo cookies in a food processor (or blender) and mix until finely crumbled. Press the cookie mixture on the bottom of 6 muffin tins. I used silicone ones, no need to grease them and very easy to take the cheesecakes out when they’re done.
Put the muffin tins in the freezer while you make the next layer. Clean your food processor and put the soaked and drained cashes and the baileys in. Optionally you can add a few drips of vanilla essence. Blend until creamy.
Put the vegan cream cheese on top of the cookie base. Put it in the freezer for 2-3 hours (or longer), and take it out 1 hour before serving. You can store them in the fridge for at about 3 days and even longer in the freezer.
I’ve served them with chocolate curls. Put them on right before serving to prevent them from getting soft.