I gave this cappuccino cloud cheesecake as a gift to a friend. She’s one of my friends who loves to try new diet fads. I am probably the only one who can convince her to eat something out of her usual green food. True enough, when I offered her a slice, she immediately accepted it and gobbled it up! I wont’ be surprised if she had another slice when I left. This creation is irresistible!
Our friend over at Chocolate Covered Katie has this to say about the recipe:
“Enter the creamiest cheesecake you’ve ever tasted. It’s almost like a mousse pie, with an unbelievable cloud-like texture.”
It’s extremely creamy and fluffy at the same time! For something “healthy”, you truly wouldn’t expect it to taste this decadent. It has become a favorite in the family. Whenever my husband craves for it, I make sure to make it for him. It’s for us, actually.
Ingredients
- 1/2 cup strongly-brewed coffee (120g)
- 1 1/2 tsp McCormick pure vanilla extract (6g)
- 1/4 cup Trader Joe’s pure maple syrup (55g)
- 2 packages mori nu silken-firm tofu
- 1/8 tsp pure stevia or 1/4 cup Domino sugar or coconut sugar
- 1/3 cup Artisana coconut butter (80g)
- 1/2 tsp Morton salt
- optional: 1/2 cup Toll House chocolate chips, divided
Instructions
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. Make sure your coconut butter is melted before beginning. In a food processor, combine first seven ingredients and blend until smooth. 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.
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Quick Tip: Don’t over-blend, as this introduces air into the cheesecake, which can cause cracking later on.
Thanks again to Chocolate Covered Katie for this amazing recipe.
