This no-bake vegan cheesecake is definitely one for a special occasion, and guaranteed to be a dream come true for any baileys coffee lovers that you know.
- Cook Time
- Prep Time
- 2 cups buckwheat groats
- 1 cup oat flakes
- ½ tsp salt
- 1 ½ tbsp ground espresso coffee
- ½ tsp cinnamon
- 4 tbsp cacao powder
- 18 medjool dates (pitted)
- 2 tbsp coconut oil (solid)
- 1 tsp vanilla extract
- 3 cups cashews (soaked in water for minimum 3 hours)
- ¾ cup bailey’s almande almond milk liquor
- ¾ cup maple syrup
- 1 tsp vanilla bean paste
- 1 can chilled coconut milk (use only the thick part from the top of the can)
- ⅓ cup cacao butter (melted)
- Leftover base dough
- 2 tbsp coconut sugar
- 1 tbsp cacao powder
- ¼ tsp ground cinnamon
- 100g dark chocolate
- 2 cans coconut milk (use only the thick part from the top of the can)
- ½ tsp vanilla bean paste
- 1 ½ tbsp bailey’s almande almond milk liquor
- 1 tsp maple syrup
- Pulse the buckwheat in your food processor until it forms a light crumb consistency.
- Add the oatflakes, salt, espresso powder and cacao powder and continue to pulse until the mixture is a flour consistency.
- Add the dates, coconut oil and vanilla extract and continue to pulse until the mixture ticks together and forms a dough.
- Line the base of your springform cake tin with parchment paper (this will make it easier to remove the cake once ready!).
- Hold aside approximately ¼ of the dough, this will be used to form bliss balls to decorate the cake later! Press the remaining dough into the base of the dish using a spatula and then the bottom of a glass to smooth is out and form an even layer.
- Set aside.
- Add the cashews, maple syrup, baileys almande liquor, vanilla bean paste and coconut milk to your high speed blender and blitz until smooth and creamy.
- Add the melted cacao butter and blitz further for about 30 seconds to combine.
- Pour the filling on top of the base and tap the cake tin off your work surface to knock out any air bubbles.
- Place in the freezer to set for 4-6 hours. Once set, remove the cake from the springform tin (whilst still frozen).
- Place all the topping ingredients into a large bowl and use an electric whisk to mix until smooth.
- Transfer the cream into a piping bag and set aside in the fridge until ready to decorate the cake.
- Using the dough which was reserved earlier, roll into small bliss balls using your hands.
- Add the cacao powder, coconut sugar and ground cinnamon to a bowl and mix together.
- Gently roll the bliss balls in the mixture to dust them.
- Drizzle the melted chocolate around the outer edges of the cake and allow the chocolate to drip down the sides.
- Pipe the cream topping over the entire surface of the cake.
- Sit the bliss balls around the outer edges of the cake.
- Use the remaining cacao powder mixture to dust over the top of the cake.
Like this recipe? Purchase Christina's E-book Unbaked.
- Serving Size: 8-12