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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
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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