Back in March of this year I posted a giveaway and recipe for a
I asked each Giveaway entry reader to tell me about their own favorite dessert and promised to share my version of one of those recipes in a future posting.
Well, good things come to those who wait. Jennifer Huva’s Bailey’s Cream Cheesecake tradition at St. Patrick’s Day sounded too good to be true. But, here it is, ‘Veganized’, for each of you to try out as soon as possible.
It’s spectacular and much thanks to Jennifer who had to make up the cake to be able to write down the recipe to send out to me ♥
I reconstructed the tastes and textures of her recipe to make up one heck of a yummy, memorable cheesecake …and I’ve had plenty since going Vegan. This one is definitely a new favorite. To keep my waistline in tact as it is quite rich, I cut up the cake and froze each well wrapped slice. Each week, I knew there was some little piece of heaven waiting for me to savor and share with my husband.
The Oreo cookie crust is probably the best pie crust I can imagine.
If you don’t drink you could substitute as I will a little almond extract for the Bailey’s. Since it is a Raw cake, you will taste the alcohol background so you may want to omit that in your own but don’t throw this one aside because of that. The smooth texture and creamy, rich flavors are simply incredible.
Thanks so much to all of you who shared their favorites. I wish I had been able to try them all and have an idea coming up next year to do a similar project with my readers so stay tuned.
Have a safe week all. Be kind and be healthy ♥
- 1 cup Oreo Cookie 'Thins'
- 3 oz organic coconut oil, softened
- 2 tbs. ground coffee or coffee substitute like Cafix
- 1/4 tsp salt
- 8 oz sweetened almond milk
- 4 oz. hot coffee or coffee substitute
- 8 oz raw cashews
- 2 tbs Bailey's Cream or vanilla extract
- 3 tbs cocoa powder
- 12 oz Vegan cream cheese
- 1 small avocado
- 1/2 cup organic cane sugar
- 4 oz non dairy chocolate melted mixed with
- 1 tsp Bailey's Cream or 1 tsp vanilla extract
- In a bowl, combine cashews, almond milk, hot coffee and Bailey's Cream. Allow to soak for 10 - 30 minutes to soften the nuts before blending. Set aside while you make your crust.
- In a food processor or blender, pulse Oreo cookies, coconut oil, coffee and salt until the cookies are crushed and the mix becomes sticky. Press the crust mix onto the bottom of an 8" greased spring-form pan. Set the crust into the freezer while you make the cake base.
- In a food processor, transfer your soaked cashews along with the almond milk / Bailey's and coffee and pulse / mix for 1 minute until your cashews are perfectly smooth and creamy.
- Add in the cream cheese, avocado, sugar and cocoa powder and blend again until smooth.
- Pour the cake batter onto your chilled Oreo crust. Place the cake back into the freezer (carefully) and allow it to chill for 30 minutes to firm some while you melt your chocolate for the swirl topping.
- Melt non-dairy chocolate slowly. Stir in the Bailey's Cream or 1 tsp.vanilla. Drizzle chocolate over the chilled cake in varied drops. Drag the melted chocolate through the top of the cake with a sharp knife to create chocolate swirls ( I used a chopstick )
- Freeze cake for at least 8 hours. Store covered in the freezer. Cut slices while the cake is still frozen. Serve, slightly thawed but still chilled.
- Makes 8 medium size slices.
More from my site
- Kathleen Henry’s ‘Pure & Beautiful Vegan Cooking’ – Review and Giveaway
- Poppy’s ‘Cheesy Corn Sauce’ from BunnyKitchen.com – July’s ‘Nut Butter Blast’ entry