Cappuccino Cheesecake

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

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Prep Time 15

Cook Time 1 30

Course Dessert

Cuisine American

Servings

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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