Cappuccino Cheesecake

Cappuccino Cheesecake

Boy, what a month! I didn’t intend to take a 23 day break from blogging, it just happened. Life happened. I got sick with an awful stomach ailment, but luckily it was treatable and I’m getting right back on track. All that down time has made me realize how much I love what I do. I really missed having my private (Zen) time in the kitchen and I officially feel overdosed on junk TV shows from having been on the couch for so long. Now that I’m well, I want to bake ALL THE THINGS!

So. Let’s talk about this coffee house-worthy cheesecake!

Cappuccino Cheesecake

The beauty of this cheesecake is that it’s no-bake. It’s light and refreshing in the way a tall iced coffee with cream is, and I’d certainly choose it over ice cream on a sweltering summer day. I’d call it an adult dessert because it’s not overly sweet, and the coffee flavor really comes through. The sweetened whipped cream on top gives it a nice balance and it’s finished with a sprinkle of cinnamon (which exactly how I take my cappuccinos!).

Cappuccino Cheesecake

I developed this recipe for Go Bold with Butter. The recipe lives on their site HERE. I hope you’ll give it a try! If you have a moment, check out their Instagram account, where a certain little pug was recently featured.

Cappuccino Cheesecake on GBWB!

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La Table De Nana
La Table De Nana
4 years ago

Glad you are feeling better..no fun being unwell..thanks for the lovely recipe.

Katie
Katie
4 years ago

Oh wow – this looks absolutely incredible. Bookmarking to make for Father's day soon – my Dad would LOVE this. Thank you.

Katie.
xx ♥ La Coco Noire

Sandie@afoodieaffair
Sandie@afoodieaffair
4 years ago

This looks delicious! Bookmarking to make soon!

FlyingRoo
FlyingRoo
4 years ago

Oooh, this is so right up my alley… looks divine!

I'm glad you got better… but please, don't go eating this and that, the stomach usually is quite fragile after that type of ailment.

I cannot wait to see what wonders are coming from your rested hands and taste buds 🙂

EG
EG
4 years ago

This looks delicious. Thanks for sharing. Glad you're feeling better.

Rosa
Rosa
4 years ago

Beautiful and surely heavenly! I love that flavour.

Cheers,

Rosa

Emily
Emily
4 years ago

Gorgeous! It kind of reminds me of tiramisu which I love. I think I would love this cheesecake too.

MODENOVA
MODENOVA
4 years ago

This looks so delicious. Great recipe! Thanks for sharing!
Best, MODENOVA I http://www.modenova.com

Renee
Renee
4 years ago

You and your fabulous creations were sorely missed. So glad you are back and feeling better!

Los Chatos Chefs
Los Chatos Chefs
4 years ago

Your desserts are alway stunning!! Congratulations Heather!!

Sarah Jackson
Sarah Jackson
4 years ago

Missed you! So sorry you were so sick. Welcome back, and can't wait to see what creativity flows out of your unexpected time away…

kitchenathoskins
kitchenathoskins
4 years ago

Stunning cake!

Paula Akbari
Paula Akbari
4 years ago

this is Beautiful, Heather! Your Cappuccino Cheesecake is the next dessert I am going to make 🙂

Unknown
Unknown
4 years ago

Hi, I have tried this recipe but something went horribly wrong 🙁 IT was too runny and just wouldn't set, even when kept in the freezer….can you possibly tell me what went wrong ?

Heather Baird
Heather Baird
4 years ago
Reply to  Unknown

Hi! I'm sorry that happened to you! It's always frustrating when a recipe doesn't turn out right. Can you give me some more information? Did you use the gelatin as recommended? Did you make any substitutions?

Unknown
Unknown
4 years ago

Hi Heather, yes I followed your recipe perfectly….Just substituted the sour cream for fresh cream… Everything else was the same …And when I cut into it, it started running 🙁

Heather Baird
Heather Baird
4 years ago
Reply to  Unknown

Although creme fraiche and sour cream are very similar, I suspect it may have something to do with the substitution. I used a standard (US) full-fat sour cream that has ingredients like gelatin, rennin, and vegetable enzymes that will stabilize it, which makes it ideal for use in recipes such as this.

I'm so sorry the recipe didn't work for you. It seems most people are having good results.

Unknown
Unknown
4 years ago

Well I didn't have sour cream here…So had to substitute…I've tried reading up what went wrong…And I think maybe the gelatin melted in the milk and was kept for a while, and when I added it later it didn't mix through ? Or my cream cheese has extra water content ? One solution I see out of this is adding some sort of stabilizing agent…Like flour ? Please tell me what do you think…

Heather Baird
Heather Baird
4 years ago
Reply to  Unknown

Hi again! I would suggest increasing the amount of gelatin in the mixture. Perhaps double it, and make sure it's thoroughly mixed through. Since this is no-bake, flour would not be a suitable stabilizer and it might make the cheesecake taste funny. Plus, the flour would be raw. I hope you have better results next time. Thank you for trying the recipe.