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 am fairly new to healthy cooking. In your recipes like this one and your fudge pie when you put the tofu in the food processor do you include the liquid that is in with the tofu?
No, drain off any excess liquid. If you use MoriNu, there shouldn’t be much (if any). But yes, drain it all off.
Hi Chocolate-Covered Katie,
Thanks for the good sense of humour)), the recipe, and the blog!
Hay! I want to make this tomorrow, but I was wondering how many grams there is in a package of this Mori tofu -is it the 12oz package you’re referring to in the recipe, times two? We don’t have that on our side and I’m using tofu I got from the Chinese store nearby. It’s firmer than the stuff floating in water, so I guess that’s about the same? Thanks, can’t wait to stuff my face with coffee cake! 😀
I made this for my 12 year old son’s birthday, and he loved it… We all did! Great coffee flavor, and the chocolate chips added a nice textural difference. Yum! Thanks for the great recipe- Birthday success!
Hi Katie,
I just discovered your blog a few days ago and it has been so much fun to look at all of your recipes! They all look so delicious. I have been slowly transitioning into a vegan diet for the past several months, but the one hurtle found to be difficult was desserts, so your blog has been a godsend!
I am hoping to make this cheesecake this weekend, but had a quick question about the coconut butter and a possible substitution. I have a vegan nutella-like spread that I was hoping to use instead? I know the taste will be altered, but do you think texturally there would be any problems? I would think that the fat content would be comparable to coconut butter…
Thank you so much for sharing your recipes and approach to healthy and balanced eating. It is so inspirational!!
There’s only one way to find out… experiment! 🙂
My 7yo picky eater daughter asked me the other day what my favorite pie was…I was at a loss to choose just one so I asked the same question back to her.
Her answer: “you KNOW mom! The cappuccino pie you made me that I ate ALL of! Can you make that again?!”
Aw this kind of made my morning 🙂
Hi Katie! Have you come up with a soy free option yet?
Try this recipe:
https://lett-trim.today/2013/08/05/coffee-cream-brownie-bites/%3C/a%3E%3C/p%3E
I made this twice, but it still doesn’t stay fluffy. I used coconut oil instead of coconut butter, but I feel like that shouldn’t make too much of a difference. Tastes good though!
Actually, that would make a huge difference.
Hi Katie! Could I pour this in a pre-made crust (instead of a spring-form pan)?
If I wanted to switch up the flavours a little, could I just substitute the coffee for something like puréed strawberries for a strawberry cheesecake? (Tried this recipe btw and everyone loved it!)
You can always experiment. And be sure to report back in the comments if you do!
This looks amazing and I am shocked by the nutritional info! You are basically my hero right now;) do you think it would be ok to substitute the coffee for coconut milk to make a coconut cloud cheesecake instead?
Sounds delicious. Sure, why not? If you make it, report back for all of us! I’ve made this many times, but always the coffee version.
Wondering if the tofu could be replaced by soaked cashews?
I was looking for an cheesecake without sugar, maple syrup or malasses. Doing my best to work with natural ingredients of sweeters. Do you have any recipes for an great cheesecake for that?
Try this one!
https://lett-trim.today/2014/04/01/bake-cinnamon-swirl-cheesecake/%3C/a%3E%3C/p%3E
Love all your creations that aren’t soy. I’ll stay tuned for a soy free option!
https://lett-trim.today/2013/08/05/coffee-cream-brownie-bites/%3C/a%3E 🙂
Can be made into a pie!
1/4 of maple syrup (to fool one because it’s not sugar to it has to be healthy)…coco butter (full of fat to fool you into saying “yeah but it’s good fat)…chocolate chips…(sugar and fat)…..it’s not healthy or good for you. But that’s what probably makes it so good. LOL.
Hi
R all your foods gluten free and low calorie. Also would love to know the calories to icecream per 100ml or grams what are your exact measures
Kind regards
Pier and belinda