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)
I haven’t tried tofu in desserts, yet. This cheesecake looks yummm. Need to try it out.
By the way, have you realized…question of the day hasn’t been posted this time 🙂
I figured people would find something to talk about on this one, even without a question. 🙂
Haha true!
By the way, which brand of chocolate chips do you like? Chocolate chips used by Specialty’s bakery of San Francisco are amazing. They literally melt in the mouth (even if the chocolate chip cookie is not warm).
The ones I use stay hard in cookies/cakes.
Usually I use Whole Foods brand or Enjoy Life mini chips.
Thanks a ton, Katie! Can’t wait to try them!
I like mini chips of the brand I use, I find them moist in baked goods. I am on hunt for those Specialty’s giant choc chips 🙂
Coffee flavored desserts are one of my favorites ever. Right after chocolate. But then again maybe they are on the same level. A yeah, I am obsessing over this cheesecake right now. I’ve never baked its tofu yet but maybe it’s finally time I tried!!
I don’t think that tofu and healthy should be used together in the same sentence. I would much rather see a “cheesecake” recipe made from soaked cashews than tofu. Sorry. This honestly doesn’t appeal to me.
Yum! I love tofu cheesecake, what can I substitute for the coconut butter? My mil is allergic to coconut.
You can try raw cashew butter.
Yummmm! I can’t wait to try this! I use to really like tiramisu before I went vegan, and the vegan versions I’ve tried haven’t been that great. I think this might make a great alternative. And I’ve LOVED all of your tofu desserts in the past. I can’t tell you how many of my unsuspecting family members have devoured your chocolate bar pie with only the words…”ummmm….yummmm…soooo gwoood” through mouthfuls of chocolatey goodness. 🙂
Mmmm this looks soo yummy! Definitely making this for my family! But do i add the chocolate chips before baking or after?
Sorry, I’d forgotten to mention that. It’s fixed in the post now. Add them after blending, but before putting in the pan. Once in the pan, add the other 1/4 cup on top.
That looks delish! I have been on a silken tofu kick lately, but never tell anyone what it is, they just think it’s fatty and delicious!
Look forward to the soy-free version of this dessert. I have tried some of your other recipes and they have been a big hit. Thanks
I would LOVE soy free cheesecake!!!!!
DAnnnngggg girl
you gone dun’ it ‘gain
116 cals for CHEESECAKE?
Magic is real.
Ergo, Hogwarts is real.
Right?
You da best.
I can not wait to try this!!
Looks amazing!
Just a word of caution on ‘tricking’ people into trying desserts. Please be careful and make sure that your taster doesn’t have any food sensitivities to common dairy or meat replacements (like soy.) This looks great, but I know that if I ate a piece I would be bloated like a 6 mos. pregnant woman. And honestly, nobody wants my reaction to be , ‘Yeah, tastes great, but I wish I’d never eaten it.’
Very true… but I guess that would be the same for any dessert. If you have specific food sensitivities or preferences, it’s always a good idea to ask ahead of time what is in something you’re thinking of eating. For example, I don’t eat dairy, so I always have to ask if a particular dessert is vegan-friendly.
You’re right, it’s true for any dessert. Perhaps it was just the idea of ‘tricking’ someone into eating a certain food that rang some alarm bells for me. Yes, the people eating it should be responsible and ask about ingredients if they have some intolerances or allergies, but we all forget now and then!
Yum! Looks amazing! I think this is one cheesecake everyone can enjoy! Great recipe!!
Hey Katie! I can’t it to make this for my bf, he loved cheesecake (I won’t tell him it’s vegan (; )? Anyways, I committed to smu yesterday, and thought it was so cool when I found out you attended there too! I’m glad I won’t be the lone vegan in dallas!
Awesome. Hope you love it!
I’d tell you to say hi to my old apartment, but they ripped it down :(.
this looks heavenly!!!!! I am always looking for guilt free recipes and you just are awesome 🙂
I went out the other day and bought silken tofu because I KNEW I had to make one of your MANY recipes that calls for it. I would totally make this one but I only have one package! Sad day. Looks like I need to make another trip to the store…