If you’re ready to delight your taste buds with something truly special, this Vegan Guinness Cheesecake Recipe is just the ticket. Imagine the rich, creamy texture of cheesecake combined with the deep, malty complexity of Guinness stout, all brought together in a completely plant-based dessert that friends and family will rave about. This cheesecake strikes the perfect balance between indulgence and approachability, making it a fantastic choice for dessert lovers who want to try something unique yet wonderfully comforting.
Ingredients You’ll Need
These ingredients are simple but essential, each adding a distinct layer of flavor and texture that makes this Vegan Guinness Cheesecake Recipe truly shine. From the crunchy cookie base to the luscious chocolate filling, every component plays an important role in the overall experience.
- Bourbon cookies (160 g): These form the crunchy, buttery base that supports the creamy filling beautifully.
- Sea salt (¼ teaspoon): Just a touch to enhance the sweetness and deepen the chocolate flavors.
- Vegan block butter or solid coconut oil (50 g): Helps bind the biscuit base and adds richness.
- Guinness draught or Guinness extra stout (500 ml): The star ingredient that gives this cheesecake its unique, deep flavor.
- Vegan dark chocolate (300 g – 70% recommended): For that luxurious, smooth, and slightly bitter chocolate note; milk chocolate swaps for a sweeter cake.
- Silken tofu (350 g, drained): Provides a creamy base that mimics traditional cheesecake texture perfectly.
- Vegan cream cheese (150 g): Adds tanginess and richness to the filling.
- Cocoa powder (25 g): Boosts the chocolate intensity.
- Lemon juice (1 teaspoon): A splash to balance sweetness and brighten up flavors.
- Pure maple syrup (to taste, optional): For customizable sweetness if you prefer a sweeter finish.
- Grated vegan chocolate (optional): Perfect for a decorative and tasty garnish.
How to Make Vegan Guinness Cheesecake Recipe
Step 1: Reduce the Guinness
Begin by pouring the Guinness into a saucepan and heating it over medium heat. Keep a close watch as it can bubble up quickly. Let it simmer gently for 20 to 30 minutes until it reduces down to about 200 ml. This thick, concentrated Guinness reduction packs all that rich malty flavor without watering down your cheesecake. Once done, cool the reduction rapidly in a cold water bath to bring it to room temperature—this prevents it from curdling the filling later.
Step 2: Prepare the Cookie Base
While the Guinness reduction cools, blitz the bourbon cookies and sea salt in your food processor until finely ground. Add the vegan butter and pulse until the mixture sticks together when pressed between your fingers. This helps ensure the crust holds up nicely once set, giving you that satisfying crunch every time.
Step 3: Assemble the Crust
Line your 7 or 8-inch cake tin with parchment paper, covering both the base and sides for easy removal. Firmly press the cookie mixture into the bottom, smoothing it out with a flat-bottomed glass or measuring cup for an even layer. Pop this base in the freezer to chill while you make the delightful filling.
Step 4: Make the Creamy Filling
Gently melt the dark chocolate over a bain-marie until silky smooth. In a high-speed blender, combine this melted chocolate with the cooled Guinness reduction, silken tofu, vegan cream cheese, cocoa powder, and lemon juice. Blend everything until you achieve a luscious, glossy, and smooth consistency. This blend is where the magic happens—creamy, rich, and deliciously heady with Guinness flavor.
Step 5: Fill and Chill the Cheesecake
Pour the filling into your prepared crust and use a spatula to smooth the surface. If you want to get fancy, place the pan on a turntable and swirl the top with your spatula as you turn for a beautiful marbled effect. Refrigerate the cheesecake for at least 3 to 4 hours, or overnight for the best set and flavor meld.
Step 6: Remove and Garnish
Once the cheesecake is set, gently release it from the tin. If needed, use a blow torch sparingly along the edges to warm the sides for easier removal. Finally, garnish with some grated vegan chocolate for an extra touch of elegance and texture before serving.
How to Serve Vegan Guinness Cheesecake Recipe
Garnishes
A sprinkle of freshly grated vegan chocolate on top adds a lovely texture and a visually enticing finish. You can also dust with a little cocoa powder or add a dollop of coconut whipped cream for an extra creamy contrast.
Side Dishes
This cheesecake pairs wonderfully with fresh berries like blackberries or raspberries, whose natural tartness brightens up the rich flavors. A cup of strong coffee or a black tea also complements the malt notes perfectly, making your dessert experience even more special.
Creative Ways to Present
For a twist on presentation, serve slices on slate boards garnished with edible flowers or mint leaves. You might also consider layering mini versions in clear glass jars for a fun dessert party option that showcases the beautiful swirls and textures.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Guinness Cheesecake Recipe fresh by storing it in an airtight container in the fridge. Properly stored, it will stay delicious for up to 5 days, making it a fantastic make-ahead dessert for gatherings or special occasions.
Freezing
To freeze, slice the cheesecake into individual servings and wrap them tightly in plastic wrap or seal in airtight containers. This way, you can defrost one slice at a time by leaving it at room temperature for a couple of hours, preserving both texture and flavor without any freezer burn.
Reheating
This cheesecake is best enjoyed chilled, so reheating isn’t recommended. However, letting frozen slices thaw slowly at room temperature restores its creamy texture beautifully, making it ready for serving without the need for warming.
FAQs
Can I use a different type of alcohol instead of Guinness?
While Guinness provides a unique bitter-sweet depth perfect for this cheesecake, you could experiment with other stouts or even non-beer alternatives like black coffee for a different but still rich flavor. Just keep in mind that it will change the final taste.
Is silken tofu necessary, or can I substitute it?
Silken tofu is essential for creating that smooth, creamy texture while keeping the cheesecake vegan. You could try using cashew cream as a substitute, but expect a slight change in texture and flavor complexity.
How long should I let the cheesecake set in the fridge?
A minimum of 3 to 4 hours is necessary for the cheesecake to firm up properly, but letting it set overnight is ideal for the best flavor development and a perfect slice.
What if I don’t have a food processor for the crust?
You can place the cookies in a sealed plastic bag and crush them with a rolling pin until they’re finely ground. Then mix in the melted vegan butter by hand until the crumbs stick together well.
Can I make this cheesecake gluten-free?
Absolutely! Just use gluten-free vegan cookies for the crust to keep it safe for gluten-sensitive friends while still enjoying all the rich flavors of this Vegan Guinness Cheesecake Recipe.
Final Thoughts
This Vegan Guinness Cheesecake Recipe is one of those rare desserts that feels both indulgent and surprisingly approachable. It’s full of bold flavors, creamy textures, and a bit of that Irish charm you can’t resist. I promise once you try it, it’ll become a beloved staple for your celebrations or whenever you crave an extraordinary vegan treat. Give it a go—you won’t regret it!
Print
Vegan Guinness Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes plus 3-4 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Blending
- Cuisine: Irish-inspired Vegan
- Diet: Vegan
Description
This rich and creamy Guinness Cheesecake is a vegan delight featuring a buttery cookie crust and a luscious filling made with silken tofu, vegan cream cheese, and dark chocolate. The distinctive flavor of Guinness reduction adds depth and complexity, making it an indulgent yet plant-based dessert perfect for any occasion.
Ingredients
Crust
- 160 g bourbon cookies (or alternative vegan cookies)
- ¼ teaspoon sea salt
- 50 g vegan block butter (or solid coconut oil)
Filling
- 500 ml Guinness draught (or Guinness extra stout)
- 300 g vegan dark chocolate (70% cocoa recommended; use vegan milk chocolate for a sweeter cake)
- 350 g silken tofu (drained)
- 150 g vegan cream cheese
- 25 g cocoa powder
- 1 teaspoon lemon juice
- Pure maple syrup, to taste (optional)
Garnish
- Grated vegan chocolate (optional)
Instructions
- Reduce Guinness: Pour the Guinness into a saucepan and heat over medium heat until it simmers. Watch carefully as it can bubble over initially. Simmer for 20-30 minutes until the liquid reduces to about 200 ml. Transfer to a heat-resistant jar and cool in a cold water bath to room temperature.
- Prepare crust: Add the bourbon cookies and sea salt to a food processor and pulse for 30 seconds until finely ground. Add the vegan butter and blend until the mixture holds together when pressed between fingers.
- Form crust: Line an 7 or 8 inch removable base cake tin with parchment paper. Press the cookie mixture evenly and compactly into the base using a ¼ cup measure or flat glass. Place the cake tin in the freezer while preparing the filling.
- Melt chocolate: Using a bain-marie (double boiler), gently melt the vegan dark chocolate until smooth.
- Blend filling: In a high-speed blender, combine the Guinness reduction, melted chocolate, silken tofu, vegan cream cheese, cocoa powder, and lemon juice. Blend until you achieve a smooth, creamy consistency. Sweeten with maple syrup if desired.
- Assemble cake: Pour the filling into the prepared cake tin and smooth the surface with a spatula. For a swirl effect, place the cake tin on a turntable and gently swirl the top while spinning.
- Chill: Refrigerate the cheesecake for 3-4 hours or overnight to set fully.
- Unmold cheesecake: Remove the cheesecake from the tin carefully. Use a blow torch to warm the outside of the pan edges gently to help release the cake if needed.
- Garnish and serve: Sprinkle grated vegan chocolate on top for garnish before serving.
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For freezing, cut into portions, wrap individually, and freeze. Thaw at room temperature for a couple of hours before serving.
Notes
- Keep a close eye when reducing the Guinness to avoid it bubbling over.
- Use your choice of vegan cookies for the crust to suit your taste preferences.
- The cake sets best if chilled overnight, but 3-4 hours minimum is acceptable.
- For a sweeter cheesecake, choose vegan milk chocolate instead of dark chocolate and add maple syrup as desired.
- Gently warming the sides of the cake tin with a blow torch helps release the cheesecake flawlessly.
- Ensure silken tofu is well drained to avoid excess liquid in the filling.
- This cheesecake is best served chilled but can be brought to room temperature before serving for softer texture.
