Description
This rich and indulgent Guinness Vegan Cheesecake combines the deep flavors of Guinness stout with creamy vegan chocolate filling, all set on a crunchy biscuit base. Perfect for a decadent dessert that’s entirely plant-based, offering a smooth, velvety texture and a subtle chocolate-stout swirl.
Ingredients
Scale
Crust
- 160 g bourbon cookies (or alternative vegan cookies)
- ¼ teaspoon sea salt
- 50 g vegan block butter (or solid coconut oil)
Guinness Reduction
- 500 ml Guinness draught (or Guinness extra stout)
Filling
- 300 g vegan dark chocolate (70% 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 bring to a simmer over medium heat. Watch carefully to prevent boiling over. Let it simmer for 20-30 minutes until it reduces to about 200 ml. Transfer to a heat-resistant jar and place in a cold water bath to cool to room temperature.
- Prepare Crust: Add the bourbon cookies and sea salt to a food processor and blitz for about 30 seconds until finely ground. Add the vegan butter and blend again until the mixture sticks together when pressed between your fingers.
- Form Base: Line a 7 or 8-inch cake tin with parchment paper on the bottom and sides. Press the cookie mixture firmly into the base using a ¼ cup measure or flat-bottomed glass to compact it evenly. Place the tin in the freezer while preparing the filling.
- Melt Chocolate: Melt the vegan dark chocolate over a bain-marie (double boiler) until smooth and fully melted.
- Make Filling: In a high-speed blender, combine the cooled Guinness reduction, melted chocolate, silken tofu, vegan cream cheese, cocoa powder, lemon juice, and maple syrup (if using). Blend until smooth and creamy.
- Assemble Cheesecake: Pour the filling into the prepared cake tin and smooth the surface with a spatula. For a swirl effect, place the tin on a turntable and use the spatula to create swirls as it spins.
- Chill: Refrigerate the cheesecake for 3-4 hours or preferably overnight to set properly.
- Remove and Garnish: Once set, remove the cheesecake from the tin. To ease removal, gently warm the sides of the pan with a blow torch if available. Garnish the top with grated vegan chocolate if desired.
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, slice into portions, wrap individually, and freeze. Thaw at room temperature for a few hours before serving.
Notes
- Use vegan cookies and ensure the vegan butter or coconut oil is solid for best crust texture.
- The Guinness reduction step is essential for intensifying the stout flavor without excess liquid.
- If you prefer a sweeter cheesecake, opt for vegan milk chocolate and add pure maple syrup to taste in the filling.
- Swirling the top is optional but adds an elegant finishing touch.
- The cheesecake must be refrigerated to set properly due to the tofu and cream cheese base.
- A blow torch is helpful for loosening the cake from the tin but can be skipped by running a warm knife around the edges instead.
- Freezing individual servings helps maintain texture and freshness when stored long-term.
