The Flaming Vegan

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Vegan Almond Cappuccino Cheesecake
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Vegan Almond Cappuccino Cheesecake

Prep Time: 15 Minutes

Cook Time: 1Hour 40 Minutes

The other night I was watching a cooking show challenge on the television. The master chefs had to create the perfect cheesecake. I sat there watching the show and dreaming of the perfect Vegan Cheesecake. I simply adore a good Almond Cappuccino Cheesecake with a great cup of coffee. I started to dig through my old recipe box and found my Cappuccino Cheesecake recipe. I went right to work on changing this recipe and turning it into a vegan delight. If you love cheesecake as much as I do please try this wonderful Vegan Almond Cappuccino Cheesecake recipe.


  • 1 ½ Cups finely chopped unsalted almonds
  • 2 Tablespoons Vegan sugar
  • 3 Tablespoon Vegan margarine, melted
  • 32 Ounces Follow Your Heart; Vegan cream cheese, softened
  • 1 Cup Vegan sugar
  • 3 Tablespoon unbleached flour
  • 4 Ener-G Egg Replacer; equals 6 Tablespoons dry egg replacer plus 8 tablespoons water
  • 1 Cup Follow Your Heart; Vegan Gourmet sour cream
  • 1 Tablespoon instant coffee granules
  • ¼ Teaspoon cinnamon
  • ¼ Cup boiling water

Prepare Cheesecake Crust:

  1. Combine chopped nuts, 2 Tablespoons vegan sugar and melted vegan margarine in mixing bowl. Mix well
  2. Press mixed ingredients in the bottom of a 9-inch Springform cake pan
  3. Bake at 325 degrees for 10 minutes
  4. Remove from oven

Prepare Cappuccino Cheesecake Filling:

  1. Combine softened vegan cream cheese, 1 cup vegan sugar, and flour in a mixing bowl.
  2. Mix ingredients with electric mixer, medium speed, until well blended.
  3. Add ¼ of Ener-G Egg replacer to mixture and mix well.
  4. Continue to add ¼ of Ener-G Egg replacer to mixture and mix well after each addition.
  5. Add vegan sour cream and blend in.
  6. Dissolve coffee granules and cinnamon in ¼ cup hot water.
  7. Let cool for 8 minutes.
  8. Gradually add the coffee and cinnamon to cream cheese mixture and mix until well blended.
  9. Pour cream cheese mixture over crust in baking pan.
  10. Bake at 450 degrees for 10 minutes.
  11. Reduce heat in oven to 250 degrees and continue baking for 1 hour.
  12. Remove from oven and loosen the cake rim from the pan.
  13. Cool before removing rim of cake pan.
  14. Chill in refrigerator for 2 hours.
  15. Garnish with vegan whipping cream or non-dairy whipping cream and whole coffee beans if desired.
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  1. Ann
    This sounds delicious and a must try
  2. Terry McGee
    I adore cheesecake and this sounds amazing and mouth watering. This is a recipe I will bookmark and try this next weekend.
  3. Sarah Johnston
    Sarah Johnston
    I can't wait to try this recipe
  4. Eve Sherrill York
    Eve Sherrill York
    Mmm. That sounds delicious.
  5. Vin Chauhun
    Vin Chauhun
    I'm droooooling right now. :) Perfect for a wintery Durban(South Africa)
  6. beachgurl
    Could you explain the egg replacer? I use Ener-G .Do I use the equivalent for 4 eggs? It sounds AMAZING!


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