Vegan Irish Cream Cheesecake
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5 from 7 votes

Vegan Irish Cream Cheesecake

Serve this rich cheesecake in a graham cracker crust or use my Oatmeal Cookie Crust.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Vegan
Servings: 8
Calories: 260kcal
Author: Susan Voisin


  • 12.3 ounces extra firm silken tofu (Mori-nu brand)
  • 8 ounces Tofutti Better Than Cream Cheese (non-hydrogenated formula)
  • 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
  • grated chocolate optional


  • 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.


The nutritional info does not include the crust. 
If you want to attempt to make this a little healthier, 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, I can't promise good results if you make any changes.


Serving: 1piece without crust | Calories: 260kcal | Carbohydrates: 26g | Protein: 4.55g | Fat: 6g | Sodium: 143mg | Sugar: 21g