When my family and I left town last week to spend Christmas with our two families, the last thing I expected was to come home with a new recipe to share. I’d signed off on Facebook for the holidays and didn’t even bring a camera with me. My plan was to make only tried and tested recipes for Christmas Day (and as few of them possible—I was on vacation, darnit!), but when we couldn’t find vegan eggnog in any store, Vegan Eggnog Cheesecake had to become Vegan Irish Cream Cheesecake.
Who could have guessed that it would be hard to find vegan eggnog in New Orleans? In the days leading up to Christmas, we looked in 3 different grocery stores, including Whole Foods, without any luck. In one of those stores, I bought a bottle of Bailey’s Almande, which I’d heard through internet chatter was the new vegan, gluten-free version of Irish cream. I wasn’t planning to cook with it—I just wanted to try it. It’s been decades since I had Irish Cream, and I was curious to taste it again.
Beach Blessings: Our Home for 3 Days
After spending Christmas Eve with my in-laws in New Orleans, we drove to the Mississippi Gulf coast to spend the next few days with my family in a beautiful rental house overlooking the beach. We barely had time to unpack the car before we had to start cooking Christmas dinner and dessert. I hadn’t given up on making the eggnog cheesecake—I’d decided to begin by making a vegan nog and use that in the cheesecake.
But once I was surrounded by family and beautiful beach views, I didn’t feel like spending any extra time in the kitchen. Then the idea of using the Almande came to me, and the rest is history.
Now, before the Health Police chime in, I know that even vegan Irish Cream is not a health food. I’m aware that it has sugar, alcohol, and fat (it’s made from almonds). I’m also aware that the cheesecake I made from it is full of processed food and is not suitable for any Whole Foods Plant Based diet.
I consider it a party food, something you make for celebrating with friends and family once a year (or however often you like because I am not the Health Police, either.) It is not fat-free.
So how did it come out? Super-rich and flavorful, even more so than the eggnog version. After originally cutting “normal” sized slices, I had to go back and cut them in half because of its richness. It was so good that I knew I had to share it with you, so I used my phone to take the photos in front of the beautiful Christmas tree the owner of the home had set up for us.
I probably could have cut the sugar back to half a cup, but I didn’t want to take any chances with our only vegan dessert. All in all, it was a great success, and the only thing stopping me from making it a Christmas or New Year’s tradition is the cost—Bailey’s Almande is several times more expensive than eggnog.
If you want to attempt to make a healthier vegan Irish Cream Cheesecake, I suggest substituting an almond-based cream cheese, such as Kite Hill, for the Tofutti. I would also increase the cornstarch by a tablespoon just to make sure it sets. This also applies if you use any silken tofu other than Mori-Nu. Please, if you make any substitutions, test the recipe before you plan to bring it to any party or event. Because I’ve made it only as written below, I can’t promise good results if you make any changes.
Vegan Irish Cream Cheesecake
Ingredients
- 12.3 ounces extra firm silken tofu (Mori-nu brand)
- 8 ounces vegan cream cheese (I used Tofutti Better Than Cream Cheese non-hydrogenated formula, but other brands work)
- 3/4 cup sugar
- 1/2 cup Bailey's Almande
- 2 tablespoons Almond Milk (or additional Almande)
- 2 tablespoons lemon or lime juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon freshly ground nutmeg
- 3 tablespoons cornstarch
- 1 prepared pie crust gluten-free if necessary
- grated chocolate optional
Instructions
- Preheat the oven to 350 F. Drain the tofu and put it and all ingredients except pie crust and chocolate into your food processor. Blend until completely smooth. Pour into a prepared pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
- Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with grated chocolate if desired.
Notes
Nutritional info is approximate.
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I wish you all a very Happy New Year! Please start it off right with some black-eyed peas and greens!
I have not been compensated in any way by Bailey’s, Tofutti, or any other brand. Links to Amazon are affiliate links, and I may receive a few pennies on the dollar if you buy through them. Thank you for your support!
moonwatcher
December 30, 2017 at 2:09 pmHappy New Year Susan! I had never heard of this Bailey’s Almande–sounds like a great substitute for regular Bailey’s when us vegans need a decadent holiday treat! I may try to find that one of these holidays and play with it–and maybe take a nip or two in the process! 🙂 Glad all is well despite the calamities and requirements–same at this end. Love and health and blessings to you and yours in the new year!
Nancy Ehrlich
December 31, 2017 at 8:53 amthank you for posting such an amazing dessert to try. we just had the Baileys a few weeks ago, it’s amazing. And we loved the house rental you listed. Part of my “hobby” is shopping VRBO for the best rentals. I just love searching through and looking at all the beautiful pictures! Happy New Year to you!
Jess
December 31, 2017 at 9:42 amIt’s not just down there…. no one was carrying the Silk Nog this year. I’m not sure if there are any other brands or not, but there was none to be had.
Susan Voisin
December 31, 2017 at 10:47 amMy husband bought some kind of nog—-coconut, I think—-here in Jackson. I didn’t look for it before we left town, so I didn’t know it was going to be so scarce.
Linda
December 31, 2017 at 5:55 pmHi Susan, just wanted to share with you something new I learned about. Never heard of it before, maybe you haven’t either. Vanilla Paste. They said it takes vanilla flavoring up a notch. So if you never heard of it, you might like it.
Susan Voisin
December 31, 2017 at 6:16 pmThanks, Linda. I’ve heard of it but never tried it. I’ll have to look for it.
Christine @ Run Plant Based
January 1, 2018 at 10:38 amWe had trouble finding vegan nog here too just before Christmas, all of the stores were sold out. Which is great I guess! Oh my, that beach house looks like heaven! And this recipe looks great for celebrating, thanks!
P Foster
January 5, 2018 at 2:29 pmI got really excited when I saw this recipe… I’d have to search for the bailies Almande.. but the idea of a creamy rich pie was so very tempting… I have become intolerant to dairy products and tend to search for almond or coconut milk recipes… I came to a screeching halt when I saw the tofu… Can’t do soy/soya at all… Is there any way to make a creamy pie or desert without the soy?
Ruth Rivera
February 26, 2018 at 1:51 pmYou could try using an equivalent amount of pureed cooked cauliflower.
Freya
January 14, 2018 at 3:07 amThis looks insanely delicious!! Tofutti works so well for vegan cheesecake 🙂
MeCooks
January 21, 2018 at 2:22 pmLooks very tasty. Will be trying it at home.
Sean Mahan
January 23, 2018 at 5:37 amA vegan creamcheese? Oh I love you! I can’t wait to try this myself, must be delicious!
Ushmana Rai
February 10, 2018 at 11:52 pmI know this is not fat-free but I really want to make this for the weekend brunch! The cheesecake looks so rich and creamy, definitely trying this on my own before taking it to the brunch, though.
Thak you Susan for this vegan recipe!
Lisa Henderson
March 8, 2018 at 10:15 amThis isn’t a comment about the Irish Cream Cheesecake (which does look absolutely delicious, but I always fix the layered pumpkin cheesecake). Instead I have a request. I remember that on a couple of occasions, you’ve posted a recipe that “duplicates” something made by Amy’s (like the Samosa wrap and one of the salad dressings). My request is for her scrambled tofu recipe. I’m not a fan of any scrambled tofu recipe I’ve tried — they’re either way too spicy for breakfast, or they aren’t flavorful enough to mask the taste of the tofu. The only one I like is Amy’s — it has spinach, mushrooms, zucchini, carrots, and onions (maybe more stuff too) and 3 or 4 tomato slices that I always stir into the scramble after it cooks. It’s really scrumptious — but I have failed every single time I’ve tried to make it. Can you help?
Susan Voisin
March 8, 2018 at 10:56 amI haven’t had it, so give me a chance to buy one and try it out, and i’ll See what I can do. I have a standard way I make scrambled tofu that might not be far off fro Amy’s recipe.
Lexi
April 5, 2018 at 6:06 pmI made this for Easter with Mori Nu Firm tofu (couldn’t find extra firm!), Daiya plain cream cheese and 1/2 cup sugar. It was absolutely delicious and I’m making it again as I type for another party. Thank you!!
Kirsten
April 22, 2018 at 2:17 pmI was hoping you could help me adjust the baking time for making these in cupcake pans. Thanks!
Susan Voisin
April 22, 2018 at 5:59 pmI would start checking them for doneness after 20 minutes. Just check every 5 minutes until they’re set. I’d love to know how they come out!
Kashmir Online Store
June 17, 2018 at 1:20 amGreat Nice and Tasty If You Adding dry Fruits At The Top Of the Irish Cream Cheesecake
Linda
December 30, 2018 at 6:18 pmThis recipe is superb. On first bite the Bailey’s taste stood out followed with a lush creamy cheesecake flavor finishing it off. Some of the non-vegans in the house agreed this was delicious. I’ve tucked this recipe away to make again for a special day.
Dmitry
July 29, 2019 at 12:21 pmVery nice and tasty. Thanks for posting!
Laura
September 1, 2020 at 10:06 amShould I pre cook the cookie crust before baking? As the cheesecake is also baked?
Susan Voisin
September 1, 2020 at 10:29 amIf you’re using my oatmeal cookie pie crust or any homemade graham cracker crust, then yes, cook it before adding the pie filling. If you’re using a packaged graham cracker crust, you don’t need to cook it first (because it’s been pre-cooked.)
Meggie
January 9, 2021 at 8:29 pmThis was a wonderful recipe! Thanks for sharing. Will try to use this base for other cheesecakes! Hit the spot for my craving of a couple of these flavors. The alterations I made to what I could find/had on hand were using Bacardi coquito since it’s apparently difficult to get that Bailey’s in PA. I made a gingerbread crust with leftover gingerbread -just used coconut oil and water in the food processor. I made homemade cream cheese: of 1.5 soaked cashews, 1/2 cup melted coconut cream. salt and a bit of lemon and vinegar. Weighed out 8oz of cream cheese. Added some almond extract and extra pumpkin pie spice. I will be honest it was not Irish cream flavor due to the alterations… lol but still very delicious!! Thanks to stumbling upon your recipe I’ll be able to check out the others you have.
Linda Weed
May 24, 2022 at 8:22 pmHelp! I used to come to your blog to get a link to a cheesecake thst I think your husband made got you. Now I can’t find it. I hope you can give me that link.
Susan Voisin
May 25, 2022 at 12:56 pmI don’t think the website that recipe was on still exists, but this is what we do: take the Eggnog Cheesecake recipe https://blog.fatfreevegan.com/2006/12/vegan-eggnog-cheesecake.html and substitute soy milk for the eggnog and leave out the alcohol. I make this all the time and add a fruit topping.
Mary Letts
December 31, 2022 at 10:56 amFabulous! Love your blog.