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!
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!).
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!
Glad you are feeling better..no fun being unwell..thanks for the lovely recipe.
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
This looks delicious! Bookmarking to make soon!
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 🙂
This looks delicious. Thanks for sharing. Glad you're feeling better.
Beautiful and surely heavenly! I love that flavour.
Cheers,
Rosa
Gorgeous! It kind of reminds me of tiramisu which I love. I think I would love this cheesecake too.
This looks so delicious. Great recipe! Thanks for sharing!
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You and your fabulous creations were sorely missed. So glad you are back and feeling better!
Your desserts are alway stunning!! Congratulations Heather!!
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…
Stunning cake!
this is Beautiful, Heather! Your Cappuccino Cheesecake is the next dessert I am going to make 🙂
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 ?
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?
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 🙁
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.
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…
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.