Irish Cream Cheesecake for Mother’s Day

Being a mother is a gift. I recognize that for some women, they never want to receive this gift and for other women it is the only gift they wish they could receive, but physically cannot. After going through 6 rounds of heavy chemotherapy I was told that it would be extremely hard for me to become a mother – to have that gift in my life. And although some days I want to rip my hair out or call it a day – leave my child on the doorstep with a sign that says “Take me – I’ve used my penis like a fire hose all over my mother’s couch and thought it was HI-LARIOUS! …she did not” – most days are full of awesome moments that make my heart smile.

Like the first time Q said “Momma”.

Or watching him figure out how to zip his jacket up without any help.

And when conversations with him went from single word sentences to full on subject, verb, noun, adjective and all the things that make up sentence with some extras thrown in there just for fun ;)

Or watching the wheels turn in his head when we took him to his first symphony. He watched quietly and instinctively clapped at all the silent places in the music – regardless of whether it was the end of the song – because he thought it was awesome to hear something as brilliant as Beethoven.

Or like last night, when I was putting little Q down for bed and he wanted to give me kisses on my cheeks, eyes, lips, my elbow (I knew he was procrastinating at that point) and my belly. Yes, he wanted to give my baby belly a good-night kiss. Another gift, given to me this past winter, which is why I was feeling the way I did – my hormones were all over the place because I’d been blessed with another little one. A baby girl who will join our team in the early fall.

This Mother’s Day I wanted to create a dessert that I absolutely love but have a fresh take on it. There is nothing stopping you from using a crust made from cookie crumbs or a filling made from real cream cheese. I have nothing against that (I could eat half the traditional version of this cake that comes from the bakery it tastes so good). I wanted to try this as a vegan, gluten-free option just for the hell of it. I love the challenge that vegan, gluten-free baking gives me and I am always amazed when the recipes turn out! This tastes luxurious – with a rich chocolate cookie crumble that could be eaten all on its own, a smooth silky filling with a hint of Irish cream and a light topping of whipped cream – these little babies are sure to please any mother on Mother’s Day. To all the moms (or moms-to-be) out there, have a wonderful Mother’s Day!

Irish Cream Cheesecake
 
Gluten-Free, Vegan, Processed Sugar-Free
Serves: 24 minis
Ingredients
  • CRUST
  • 10 pitted dates, soaked in water for 15mins
  • ½ cup pecans
  • ¼ cup + 1 tbsp unsalted walnuts
  • ¼ cup cocoa powder
  • ¼ cup brown rice flour
  • ⅛ tsp sea salt
  • ¼ tsp xanthan gum
  • ¼ tsp pure vanilla
  • 1 heaping tbsp coconut oil
  • "CHEESE" FILLING
  • 1½ cup raw cashews soaked for at least 3 hours
  • ½ cup vegan Irish cream (like a Bailey's - I got my recipe from spabettie.com)
  • ¼ cup tapioca starch
  • ¼ cup coconut sugar
  • ⅓ cup of full fat coconut milk
  • squeeze of lemon juice from a slice of lemon
  • WHIP CREAM TOPPING
  • ½ cup full fat coconut milk
  • 1 tsp pure vanilla
  • 1 tsp coconut sugar (or sweetener of choice)
  • unsweetened chocolate, shaved
Instructions
  1. In a food processor, place pecans & walnuts in grind into a rough flour. Put in a bowl and add coco powder, brown rice flour, sea salt and xanthan gum.
  2. Take soaked dates and pulse in food processor until paste-like. Add to dry crust ingredients. Add pure vanilla and coconut oil. Mix together until blended well.
  3. Using mini muffin trays (I used silicone ones which were perfect for this recipe) take a small ball of the crust and press into individual muffin molds.
  4. Bake at 375 for 10mins. Set aside while making filling.
  5. In the food processor take all filling ingredients and blend until smooth as cream (like picture above). Place on top of each mini crusts.
  6. Put a water bath on the bottom rack and bake cake for another 10mins. The water bath prevents cracking. Set aside to cool completely.
  7. Whip up all the whip cream toppings in a separate bowl until thick and creamy. Let cool in fridge until even thicker and you are able to make peeks.
  8. Once cakes are cooled, top with the vegan whip cream and sprinkle with unsweetened chocolate.
  9. Serve right away or store covered in fridge until ready to serve. Enjoy with a mother or your family on Mother's Day!

 

Tagged , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Irish Cream Cheesecake for Mother’s Day

  1. OHHHH can I come over for Mothers day and have one of these!!! they look lovely

    • Suzanne says:

      Sure! Come on over! ;) No need to use Mother’s Day as an excuse to eat yummy dessert though…just sayin’!

  2. Pingback: Healthy Caesar Salad Dressing - Roll With It

Leave a Reply