Delicious Cappuccino Cheesecake

BY TIMENovember 8, 2015 PRINT

Happy National Cappuccino Day! Thinking about making a delicious dessert for your Sunday afternoon? May I suggest a layer of sweet graham cracker topped with creamy, subtle cappuccino cheesecake? A dollop of whipped cream and of course a cup of cappuccino seals the deal.



Serving Size: Serves 8


  • 9 whole graham crackers
  • 2 tablespoons maple sugar
 (or your favorite sweetener)
  • 1/2 cup unsalted butter, chilled, diced

  • 1 1/2 teaspoons instant herbal coffee 
  • 5 teaspoons instant herbal coffee

  • 1 tablespoon plus 1 cup heavy cream, divided

  • 1 teaspoon vanilla extract

  • 2 8-ounce packages cream cheese

  • 2/3 cup maple sugar

  • 1 large egg


Preheat oven to 350ºF and adjust rack to medium position. Oil and then line an 11×7-inch baking sheet with parchment paper. Place graham crackers and whole cane sugar (or your favorite sweetener) in the bowl of a food processor. Pulse until crackers are finely ground. Add butter and herbal coffee (or instant coffee) and pulse until crumbs are moist and stick together. Reserve 1/2 cup crumbs and set aside. Press remaining mixture onto bottom of prepared pan. Bake for 10 minutes until golden.

Stir together herbal coffee (or instant coffee), 1 tablespoon cream and vanilla in a small bowl. Beat cream cheese in a large bowl until creamy. Add whole cane sugar (or your favorite sweetener) and beat until blended. Beat in coffee mixture and egg.

Spread filling evenly over crust. Bake for 20-25 minutes until set. Chill uncovered until cold and firm, at least 3 hours.

Beat 1 cup cream until stiff peaks form. Serve cut bars with a dollop of whipped cream and sprinkle with crumb mixture. 


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