Baileys Almande Cheesecake Crumble
How to Unfudge a Runny, Lumpy Cheesecake With Style
You decided to add a twist to the gorgeous classic cheesecake you were making for a friend's Easter brunch, a vegan Easter cheesecake recipe. But you never imagined your vegan cheesecake as lumpy, chunky and runny vegan cheesecake. Oops. Don’t worry, just unfudge it with delicious vegan Baileys. Try this vegan Baileys Almande dessert recipe for a tasty no-bake cheesecake pudding crumble that’s ready in no time!
Ingredients
1
Lumpy Cheesecake Mix (vegan cheesecake with about 500g of soaked cashews if you prefer)
½
cup
Vegan Baileys Almande Almondmilk Liqueur
½
cup
Coconut Oil, melted
1 ½
cups
Vegan Biscuits, crushed
2
cups
Candied or Roasted Nuts
2 ½
cups
Mixed Berries
Vegan Chocolate Shavings
DIRECTIONS
- 1 Blend the creamy filling from the lumpy cheesecake, the Baileys Almande and coconut oil until smooth in a food processor or with a stick blender.
- 2 Pour into a medium sized dish (roughly 16cm x 26cm x 6cm), chill in the fridge for 2 hours to firm up.
- 3 Top with spoonfuls of the old cheesecake base, sprinkle over the biscuits and nuts. Top with the fruit and vegan chocolate shavings.
This recipe contains no more than 0.6 fl. oz. of alcohol per serving.
Recipe serves 12 of your favorite people. Want it to look extra posh? Serve it in a pretty glass dish.
Recipe serves 12 of your favorite people. Want it to look extra posh? Serve it in a pretty glass dish.
