Ingredients (for 6 small vegan Baileys cheesecakes or 1 bigger one)
– 40 grams plant-based butter
– 8 Chocolate cookies
– 200 grams unsalted cashews (soaked overnight)
– 8 tbs Vegan Baileys Almande
Make sure that the butter is at room temperature. Put the butter and the cookies in a food processor (or blender) and mix until finely crumbled. Press the cookie mixture on the bottom of 6 muffin tins. I used silicone ones, no need to grease them and very easy to take the cheesecakes out when they’re done.
Put the muffin tins in the freezer while you make the next layer. Clean your food processor and put the soaked and drained cashes and the baileys in. Optionally you can add a few drips of vanilla essence. Blend until creamy.
Put the vegan cream cheese on top of the cookie base. Put it in the freezer for 2-3 hours (or longer), and take it out 1 hour before serving. You can store them in the fridge for at about 3 days and even longer in the freezer.
I’ve served them with chocolate curls. Put them on right before serving to prevent them from getting soft.