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 would love to try a cheesecake based off of tofu! Sounds so interesting, your pictures make it look delicious as well!
This looks phenomenal! Never seen tofu in a dessert before. Will be giving this a go. Thanks!
Wow, it’s been a while since I visited your blog and everything’s changed… love the new look though Katie! Gorgeous recipe also… I’m another skeptic when it comes to tofu in desserts but your photos have me entirely convinced! I think I’ll have to give this a go… possibly with some organic ground cacao to make it a mocha cheesecake? Yum, can’t wait. Thanks!! x
hi Katie!
this looks and sounds super tasty. I was wondering, though, what would happen if I didn’t bake it? my oven doesn’t work, but if I just mixed everything together and let it sit for some hours in the fridge, would it end up being a tasty coffee mousse type thing?
Does anyone know if I could do this with soy yogurt instead of the silken tofu? Because I realised that silken tofu is pretty expensive around here in germany, even in the asian shops 🙁
If you strain it through muslin or coffee filter paper over a bowl to catch the ‘whey’/liquid for maybe 6-12 hours beforehand (in the fridge), yes you can! I think I actually prefer my vegan cheezecakes that way
Ohhhh, that looks very, very good!
Made the cheesecake yesterday. Delicious!
I made this tonight and it was SO delicious!
I was dubious because the batter tasted a bit tofu-y, but you were right! After waiting 6+ hours in the fridge, the cheesecake tasted amazing!
Thanks for the great recipe!
Ummy Nummy Yummy!!! I made this last night and had it for breakfast this morning. So good! I didn’t have any coconut butter or maple syrup, though. I subbed Earth Balance and some extra coffee. Don’t do this. My cheesecake totally collapsed into an ooey gooey mess! It was still DELICIOUS!!! I didn’t mind one bit that it collapsed, and I’ll totally make it again, but if you’re going to be serving it to guests, be forewarned 😉
Oh, I also added a teensy tiny splash of apple cider vinegar, just because I get the uncontrollable urge to put that in practically EVERYTHING, even ccokies, but I didn’t taste it in the final product. I don’t know if this caused the collapse, though. Probably not, I would guess.
Great job on the recipe, Katie, it’s fantastic!
I will have to try this out, and I would be VERY interested in a soy free option. You are one seriously inspired lady. Where do you draw your inspiration from?
This sounds absolutely amazing!! I can’t believe you can make it with tofu…so awesome!!
Aaaahh….I seriously couldn’t believe that this was going to be healthy. I mean anything that says cheesecake is definitely NOT!! This is totally amazing. I really want to see a soyless version but I will be trying this as well.
I made a half batch of this to try it out a couple days ago. It was absolutely divine. I’ll be making it for a whole crowd for my boyfriend’s graduation in a couple weeks. I can’t wait to tell everyone what it’s really made of when they’ve had a couple bites!
Wow! You’ve excelled yourself once again Kate! I can’t wait to try this!
Where can you find the morinu brand of tofu? I’ve looked at a couple different stores & can’t find it. Is there another brand that would work just as well?
Thanks!
Asian markets, some regular grocery stores, or Whole Foods’ Asian section.
Thank you! 🙂 I never found any but used an organic brand & it still turned out yummy. My husband & brother lived it! 🙂 are you supposed to be able to taste the coffee?? I used super strong coffee & even added a little instant to the mix but couldn’t taste it. I wondered if it was because of the tofu I used. Oh well it was still yummy!! Thank you!
I love love love cheesecake. But I am a little bit skeptical of this recipe because it doesn’t actually call for any cream cheese… Does it really taste like cheesecake?