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Plant-based Recipes

healthy recipes and pastry made of whole ingredients

You are here: Home / Afternoon Tea / CAPPUCCINO CHEESECAKE

CAPPUCCINO CHEESECAKE

March 3, 2022 by Plant-basedrcp Leave a Comment

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These Cappuccino cheesecakes are guaranteed to disappear quickly at any gathering. Take time to refrigerate the layers to ensure it will holds perfectly.

cappuccino cheesecake


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CAPPUCCINO CHEESECAKE INGREDIENTS 

Cheesecake ingredients 

Tofu: silken tofu 

Sugar: cane sugar 

Coconut cream 

Coconut oil: refined coconut oil 

Cornstarch 

Instant coffee powder 

Nutritional yeast 

Vanilla extract 

Salt 

Topping: white chocolate 

cappuccino cheesecake

HOW TO MAKE VEGAN CAPPUCCINO CHEESECAKE 

Cheesecake filling: 

  1. Drain tofu and transfer to a food processor. 
  2. Add the coconut cream, cane sugar, cornstarch, coconut oil, nutritional yeast, vanilla extract and salt. Blend until smooth. 
  3. Pour the filling into ramekins. Bake for 30-50 minutes (365F) until firm. 
  4. Cool on a wire rack and transfer to refrigerator. Refrigerate for 2 hours. 

Coffee layer:

Stir together water, instant coffee, coconut oil and powdered sugar. Once you reach paste consistency, spread evenly over the cold cheesecake. Refrigerate for 2 hours. 

Topping: 

Pour the white chocolate over the cold cheesecake. Refrigerate overnight. 

cappuccino cheesecake

I hope you will love these Cappuccino cheesecake because it’s: 

Simple and easy 

and delicious! 

cappuccino cheesecake

Other recipe to try:

Strawberry cookies

Orange cake 

Marble madeleines

Vegan cinnamon rolls

cappuccino cheesecake

Cappuccino Cheesecake

Plant-basedRecipes
These Cappuccino cheesecakes are guaranteed to disappear quickly at any gathering. Take time to refrigerate the layers to ensure it will holds perfectly.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 4
Calories 593 kcal

Ingredients
 
 

Cheesecake

  • 1 package silken tofu (300g)
  • 1/2 cup cane sugar
  • 1/4 cup coconut cream
  • 3 tbsp coconut oil (refined)
  • 2 tbsp cornstarch
  • 1 tbsp nutritional yeast
  • 1/2 tsp vanilla extract
  • 1 pinch salt

Coffee layer

  • 1 tbsp instant coffee powder
  • 1 cup powdered sugar
  • 1/4 cup water
  • 1 tbsp coconut oil

Topping

  • 1 cup white chocolate (melted)

Instructions
 

Cheesecake

  • Drain tofu and transfer to a food processor. Add the coconut cream, cane sugar, cornstarch, coconut oil, nutritional yeast, vanilla extract and salt. Blend until smooth. Pour the filling into ramekins. Bake for 30-50 minutes (365F) until firm. Cool on a wire rack and transfer to refrigerator. Refrigerate for 2 hours.

Coffee layer

  • Stir together water, instant coffee, coconut oil and powdered sugar. Once you reach paste consistency, spread evenly over the cold cheesecake. Refrigerate for 2 hours. 

Topping

  • Pour the white chocolate over the cold cheesecake. Refrigerate overnight. 

Nutrition

Calories: 593kcalCarbohydrates: 82gProtein: 4gFat: 30gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 7mgSodium: 43mgPotassium: 246mgFiber: 1gSugar: 74gVitamin A: 10IUVitamin C: 1mgCalcium: 72mgIron: 1mg
Keyword cappuccino cheesecake
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Filed Under: Afternoon Tea, Desserts Tagged With: dessert

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