• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Vegan Irish Cream Cheesecake

December 30, 2017 By Susan Voisin 27 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Pin Recipe Share on Facebook

This rich vegan Irish Cream Cheesecake is made with Bailey's Almande, a gluten-free, vegan beverage made with almond milk.

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

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.

Vegan Irish Cream Cheesecake

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
5 from 9 votes
Print Pin SaveSaved! Add to Recipe BoxGo to Recipe Box

Vegan Irish Cream Cheesecake

Gluten Free
Serve this rich cheesecake in a graham cracker crust or use my Oatmeal Cookie Crust.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Susan Voisin

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
Prevent your screen from going dark

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

If you want to attempt to make this a little healthier, I suggest using an almond-based cream cheese, such as Kite Hill, instead of 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, I can't promise good results if you make any changes.
Nutritional info based on Tofutti Better Than Cream Cheese and does not include crust.
Nutrition Facts
Vegan Irish Cream Cheesecake
Amount Per Serving (1 piece without crust)
Calories 260 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 143mg6%
Carbohydrates 26g9%
Sugar 21g23%
Protein 4.55g9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Dessert
Cuisine Vegan
Keyword bailey's cheesecake, vegan cheesecake
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Pin This Recipe Share by Email

Please pin and share:

This rich vegan Irish Cream Cheesecake is made with Bailey's Almande, a gluten-free, vegan beverage made with almond milk.

I wish you all a very Happy New Year! Please start it off right with some black-eyed peas and greens!

Susan

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!

Filed Under: Desserts, Recipes Tagged With: Gluten-free, Higher-fat, Holidays

Get NewsBites!

Sign up for our newsletter to receive new recipes & tips by email!

Privacy Policy
Previous Post: « 12 Healthy Vegan Christmas Dessert Recipes
Next Post: Instant Pot Red Beans and Rice Soup »

Reader Interactions

Comments

  1. moonwatcher

    December 30, 2017 at 2:09 pm

    Happy 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!

    Reply
  2. Nancy Ehrlich

    December 31, 2017 at 8:53 am

    thank 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!

    Reply
  3. Jess

    December 31, 2017 at 9:42 am

    It’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.

    Reply
    • Susan Voisin

      December 31, 2017 at 10:47 am

      My 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.

      Reply
  4. Linda

    December 31, 2017 at 5:55 pm

    Hi 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.

    Reply
    • Susan Voisin

      December 31, 2017 at 6:16 pm

      Thanks, Linda. I’ve heard of it but never tried it. I’ll have to look for it.

      Reply
  5. Christine @ Run Plant Based

    January 1, 2018 at 10:38 am

    We 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!

    Reply
  6. P Foster

    January 5, 2018 at 2:29 pm

    I 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?

    Reply
    • Ruth Rivera

      February 26, 2018 at 1:51 pm

      You could try using an equivalent amount of pureed cooked cauliflower.

      Reply
  7. Freya

    January 14, 2018 at 3:07 am

    This looks insanely delicious!! Tofutti works so well for vegan cheesecake 🙂

    Reply
  8. MeCooks

    January 21, 2018 at 2:22 pm

    Looks very tasty. Will be trying it at home.

    Reply
  9. Sean Mahan

    January 23, 2018 at 5:37 am

    A vegan creamcheese? Oh I love you! I can’t wait to try this myself, must be delicious!

    Reply
  10. Ushmana Rai

    February 10, 2018 at 11:52 pm

    I 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!

    Reply
  11. Lisa Henderson

    March 8, 2018 at 10:15 am

    This 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?

    Reply
    • Susan Voisin

      March 8, 2018 at 10:56 am

      I 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.

      Reply
  12. Lexi

    April 5, 2018 at 6:06 pm

    I 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!!

    Reply
  13. Kirsten

    April 22, 2018 at 2:17 pm

    I was hoping you could help me adjust the baking time for making these in cupcake pans. Thanks!

    Reply
    • Susan Voisin

      April 22, 2018 at 5:59 pm

      I 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!

      Reply
  14. Kashmir Online Store

    June 17, 2018 at 1:20 am

    Great Nice and Tasty If You Adding dry Fruits At The Top Of the Irish Cream Cheesecake

    Reply
  15. Linda

    December 30, 2018 at 6:18 pm

    This 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.

    Reply
  16. Dmitry

    July 29, 2019 at 12:21 pm

    Very nice and tasty. Thanks for posting!

    Reply
  17. Laura

    September 1, 2020 at 10:06 am

    Should I pre cook the cookie crust before baking? As the cheesecake is also baked?

    Reply
    • Susan Voisin

      September 1, 2020 at 10:29 am

      If 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.)

      Reply
  18. Meggie

    January 9, 2021 at 8:29 pm

    This 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.

    Reply
  19. Linda Weed

    May 24, 2022 at 8:22 pm

    Help! 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.

    Reply
    • Susan Voisin

      May 25, 2022 at 12:56 pm

      I 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.

      Reply
  20. Mary Letts

    December 31, 2022 at 10:56 am

    Fabulous! Love your blog.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

Fall Favorites

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Vegan Pumpkin Bread Pudding

Vegan Pumpkin Bread Pudding

Spaghetti Squash Pesto Lasagna

Spaghetti Squash Pesto Lasagna

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Lentil Soup with Coriander and Cumin

See More Fall Favorites

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2023 · Susan Voisin · Privacy Policy· Log in