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 have to say, if “S” is the kind of person who will act as though irreparable damage has been done if you “tricked” them into eating something good for them, there’s probably larger issues at hand. Time to run the other direction 😉 If by chance, “S” should also lose their sh*t on you for writing this article and reading my response, I’ve made my case. No aspect of your life is worth that… Believe me. I’ve been there and, I know how hard it is to make the right choice but, it will not be regretted.
This looks like silky cappuccino goodness! Thanks for the idea 🙂
I love that…onion ring. Haha!
Katie, this looks great! I’m hoping to make it this weekend. What would be your recommendation if I wanted to bake them in single serving ramekins?
Ooh, sounds like a cute idea!
Silicone ones, right?
Very cute idea. But I haven’t tried it, so I can’t list specific times or anything like that.
Hi Katie!
I must say, I love your website. You are creative and innovative and a wonderful role model for someone who loves to cook 🙂 I have tried many of your recipes already, and I’m hooked. You have such a talent for turning seemingly “sinful” dishes healthy!
I may be a little late to the scene (I just recently discovered your blog) but I want to thank you. I stumbled upon some earlier posts regarding depression and also your stories of difficulties in the past. You seem to speak to me like no one else has. I found myself in tears!! (Though I’m known to be slightly over emotional). Your words have been helping me think through a lot lately.
Thank you so much for what you do!! And the lovely dessert ideas of course 😉
Thank you for such a kind comment! This made me smile :).
I don’t like coffee, but I love vegan cheesecake. What could I sub for the coffee? Vegan cocoa or cocoa powder?
You will have to experiment. 😉
I like tricking my bf too haha 🙂
I made this yesterday and it is delicious!
Thank you so much for trying it. I think you are the first :).
Recipe looks delicious. Can’t wait to try it. You are right about not ricking people. I had a friend who said he hated chicken, so one day, after I got to know him, I cooked up this delicious lasagna, of course with chicken. He loved it, and when I finally told him a week later, he became violently ill, throwing up, the whole bit. I proved my point, a lot of it was in his mind, but he has never forgotten or forgiven me.
Hahahaha! 😀 My sister sounds just like your friend, except that her favorite vegeatble is either french fries or potato chips (but I’m pretty sure onion rings are pretty high up on her list…):)
Anyway, that looks really good! The filling is making me drool right now 🙂
Haha – first I though this would be a big cookie dough cake! Looks good!
Hi Katie, you just keep doing what you do best, and if people in your life cannot appreciate them, the issues are not yours to deal with, nor should you feel responsible for them. Because of your creativity, passion and forward thinking, you are and will continue to rise to the top, and NOBODY can stop you! The dessert looks incredible, and I thank you for every personal post you pass on to your adoring fans! Love to you!
Thanks, Linda!
I have never baked with coffee before that sounds amazing 🙂 I was always afraid to bake desserts with tofu, it used to turn me off until one day I just did it to see and now I am obsessed! Tofu rocks in baking dishes! I will have to try this one day! Thank you for sharing. Love + Shine CourtStar
Hi, Katie! I came across this article on the use of agave nectar and was surprised to see that it’s actually more harmful than good. What do you think? :/
http://realfoodforager.com/why-i-never-use-agave/
Has anyone tried substituting the coconut butter by something other than coconut oil? I can’t find neither around here :/
I don’t know where you live… I had a hard time finding coconut butter as well. After googling it’s location, the only place around where I live I could find it is Sprouts.
I live in Portugal, no Sprouts here either 🙂 But thank you anyway
Hi Rita, if you can find it, I replied to someone else about my previous experiments using things other than coconut butter. I hope it might help even a little!
Thank you Laura, I’ll search your comments! 🙂
Yay for soy free option! Thank you, Katie!