Raw Vegan ‘Baileys’ Cheesecake with Chocolate Drizzle

Dessert | Serves 8

A delicious vegan cheesecake adorned with an amazing chocolate drizzle. This fabulous dessert that will please most everyone. Your family, guests, and mouth will thank you!



Chocolate Drizzle
  • 1/4 cup melted coconut oil
  • 2 cups fresh figs (pitted)
  • 1 cup walnuts


Vegan Bailey’s
  • 1/3 cup whiskey
  • 1 shot espresso
  • 2/3 cup vegan milk (soy, almond, etc.)
  • 1 tsp vanilla
  • 4 tbsp maple syrup


Cake Filling
  • ½- ¾ cup vegan bailey’s (recipe above)
  • 2 cup cashews that have been soaked overnight
  • 3 tbsp coconut oil
  • 1/4 cup maple syrup


Chocolate Drizzle
  • 1/4 cup coconut oil
  • 1/2 cup dark chocolate chips
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla



  1. Put the crust ingredients in the blender until the you have a mixture that is fine and crumbly
  2. Spread the crust on a parchment paper in a pie or cake tin and put in the freezer for at least an hour
  3. Mix all the ingredients for the vegan bailey’s and set aside (there will be extra!)
  4. Add the cashews, coconut oil, and maple syrup in the blender and add the ‘bailey’s’ slowly, only adding until until you have a firm and soft mixture like sour cream
  5. Spread the mixture onto the frozen crust
  6. Top with any extra oreos and freeze for at least 4 hours
  7. Mix all the ingredients for the chocolate drizzle in a pan on medium low heat until it’s soft and runny
  8. Put the sauce aside for 15 minutes to cool before serving (you can also drizzle it on the cake and put it back in the freezer but we prefer the hot chocolate sauce!)
  9. Take out of the freezer and put in the fridge for 30-45 mins before serving