These Cappuccino cheesecakes are guaranteed to disappear quickly at any gathering. Take time to refrigerate the layers to ensure it will holds perfectly.
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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
HOW TO MAKE VEGAN CAPPUCCINO CHEESECAKE
Cheesecake filling:
- 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.
I hope you will love these Cappuccino cheesecake because it’s:
Simple and easy
and delicious!
Other recipe to try:
Cappuccino Cheesecake
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
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