What do you make for the birthday of a guy who has ZERO interest in healthy eating and whose favorite vegetable is an onion ring?
Enter the creamiest cheesecake you’ve ever tasted. It’s almost like a mousse pie, with an unbelievable cloud-like texture.
And you can always stock up on onion rings just in case. If all else fails, distract him with the shiny, deep-fried rings while you make something new. Thankfully there was no need of a backup plan this time; the pie I made turned out 1,000 times better than I’d hoped and it even won Matt over. Trust me, that is not easy to do. Half the things I make, I don’t even bother to let him taste because I already know he won’t like them. Anything with pumpkin, spinach, beans, kale, or tofu is automatically out.
Oatmeal’s not high on his list either.
But I took a risk with this coffee pie, and I’m really glad I did.
(Word of warning: I know Matt is the type of person who would think it was funny if I successfully tricked him into enjoying a recipe with tofu, which he claims to despise. But there are other people on whom I’d never try something like this, because they have no sense of humor and would get angry if tricked. If you’re going to try and trick someone into eating a vegan or secretly-healthy dessert, you’d better know your audience!)
For the crust: you can use a prepared crust or try my Healthy Graham Cracker Crust recipe. This pie actually works without a crust as well! (I used is a raw-crust recipe going in my cookbook, which means I can’t post it here. But you can use any prepared crust, as long as it fills the bottom of an 8.5-in springform pan.)
And yes, Matt’s favorite vegetable really is the onion ring. We need to work on that. 😕
Cappuccino Cloud Cheesecake
(makes an 8.5-in springform)
- 1/2 cup strongly-brewed coffee
- 1 1/2 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 2 packages mori nu silken-firm tofu (or try this Soy Free Healthy Cheesecake Recipe)
- 1/8 tsp pure stevia or 1/4 cup sugar or coconut sugar
- 1/3 cup coconut butter
- 1/2 tsp salt
- optional: 1/2 cup chocolate chips, divided
Preheat oven to 350 F and fill an 8.5-in springform pan with a crust, or simply grease the pan for a crustless pie. (Crust recommendations are listed at the end of this post.) Make sure your coconut butter is melted before beginning. In a food processor, combine first seven ingredients and blend until smooth. (Don’t over-blend, as this introduces air into the cheesecake, which can cause cracking later on.) Mix in 1/4 cup chocolate chips if desired, then pour into the prepared crust or pan. Sprinkle remaining chips on top, and bake 1 hour, then remove from oven and let cool completely. Fridge AT LEAST 6 hours (uncovered), as the texture and taste will change completely during this time. (Don’t skip this waiting step!) Go around the sides with a knife, then take the springform off. For troubleshooting and substitution notes, please see the nutrition link below.
Links Of The Day:
Brownie Cheesecake Recipe (soy free, vegan)
Is there a substitute for the coconut butter? I can’t do coconut anything. 🙁 (Katie, I have your chocolate birthday pie cooling in the fridge right now and it’s driving me crazy that I have to save it for guests tomorrow! :D)
See the nutrition link for substitutes (Katie recommends cashew butter):
“I haven’t tried subbing anything for the coconut butter. Texture-wise, it will be fine to sub another nut butter, but I can’t vouch for the taste. If I were going to sub for the coconut butter, I would try raw cashew butter first.”
Thank you! 🙂
I’ve made cheezecakes using a formula very close to Katie’s and hve had success with homemade brazil nut, macadamia, (cashew) and blanched marcona almond nut butters (these are nice, soft creamy nuts). Oh, and smooth peanut butter. You could also try cacao butter which has properties more similar to that of coconut butter and makes the cheezecake taste like white chocolate!
This looks wonderful. Thanks.
This looks amazing….my question is…can I use coconut oil when its hard in place of the coconut butter?
i was going to ask the same…is oil ok?
No. Coconut oil would be gross. The butter is delicious. Don’t be scared of fat. Fat will not make you fat.
I haven’t tried it. If you try it, let me know how it goes!
Wait,what?! What’s the difference between coconut butter and coconut oil? Ok I have to google that..
When I went to the health store and asked for coconut butter they gave me a cup of coconut oil..
Yes! Please have a soy-free option! I’m dairy/soy/gluten intolerant and I want to eat this! Lol
This looks awesome! I haven’t bought tofu in a while since the last few times it’s been nearing expiration and I didn’t want it to go bad, and I also just finished up my coconut butter, haha. Looks like this is my excuse to buy more of both!
This is hilarious because you have described my husband exactly! Only his favorite “vegetable” is the french fry. Yep, I’ll be making this for him and not saying a word. I will just laugh in secret… and let you know how it goes!
Where can I buy Mori-Nu?
I find it at most grocery stores nowadays. Look in either the health-food section or Asian section. Or ask a store clerk or customer-service worker for help.
Trader Joe’s now carries silken tofu. I used it and it still tastes great, no tofu flavor after you let it sit in the fridge for 6+ hours
I can’t stop thinking about what this cheesecake will taste like, Katie! This is clearly one of your most scrumptious-looking desserts. Gee, for hating healthy food, is your bf fat, or is he just blessed with a fast burning metabolism? Or does he just exercise like crazy? 🙂
This sounds good – but a soy-free option would be great! I try to limit my intake of soy.
Agreed! But it really does look good 🙂
cappuccino yumminess- i can hardly wait for your soy-free version!!
You could try straining almond or coconut yogurt over some muslin and then use equivalent amounts of this for the tofu. This has worked for me in the past, using homemade cashew and homemade hemp yogurts!
Can’t wait for the tofu free alternative so I can make this one…looks incredible!
Is there anything I can sub for the coffee? I don’t drink coffee 🙁
You can definitely experiment with other flavors!
This looks so light and fluffy!!! I’ve tricked my husband many times with tofu “cream” sauce, and cake made with chickpeas. He loved them so much he ate them again knowing what he was eating! Success 😉
My family and I don’t eat tofu; would Greek yogurt be a possible substitution? Also, can coconut oil be used in place of coconut butter? Thanks in advance!
Sorry, I haven’t tried either.
“know your audience!” – I made a secretly vegan chocolate cake and cashew cream for my boyfriend, and he wasn’t amused! I don’t even think he was joking (which is a little hilarious, but not really). Talk about a sense of humour :/
Love cheesecake.. it’s a weakness of mine. Thanks for sharing this great healthy version of one!
Can coconut oil be used instead of coconut butter? I have a whole jar of the stuff and need to find ways to use it!
Thanks 🙂
Sorry, I haven’t tried it.
Hi Katie!
I was wondering if its possible to swap the tofu for greek yoghurt? I live in the Netherlands and that kind of tofu (as far i know) isn’t available.
Thank you for the recipe, definitely going to try this one out soon
Charlie
YESSSSSSSSS
Can I substitute coconut oil for coconut butter? This looks delicious, will definitely try!
Sorry, haven’t tried. If you try it, let me know how it goes!