Almond Cappuccino Cheesecake Tart. A chocolate cookie and candied almond crust topped with an almond cappuccino flavored cheesecake. Garnished with candied almonds, chocolate shavings, and cookie crumbs.
A Starbucks cappuccino was the inspiration for this tart. I recently made a mocha cheesecake here on tartistry, and thought I might add an espresso cheesecake tart. In the end I employed both espresso powder and a hefty splash of fresh cappuccino.
I love the chocolate coffee tart idea, so I ground some mocha chocolate cookie wafers with some candied almonds and crafted a tart crust. A cream cheese cheesecake filling with almond butter, espresso powder, cold cappuccino, and vanilla bean paste went in to the crust and the tart was baked until set. I garnished the tart with chopped candied almonds that I prepped earlier, dark chocolate shavings, and some crushed mocha cookie crumbs.
This tart is best served slightly chilled.
Why You Should Make This Tart
- chocolate cookie crust can be prepared in advance.
- almond + cappuccino + chocolate is delicious.
- the baked cheesecake doesn’t require a water bath.
- crunchy almond chocolate topping adds amazing flavor and texture.
- perfect served slightly chilled with whipped cream.
How To Make Almond Cappuccino Tart
Candied Almonds
The oven is preheated to 250 degrees F., and a cookie sheet is lined with parchment.
Egg white, water, and vanilla bean paste are added to a small mixing bowl and whisked until frothy and combined.
Sliced almonds are added to the egg white mixture, tossed to coat, and set aside for several minutes to adhere to the almonds.
Granulated sugar, ground cinnamon, and fine sea salt are added to a small bowl, and whisked to combine. Half the sugar mixture is added to the soaking almonds, and set aside for 10 minutes.
The almonds are removed from the mixture using a slotted spoon and placed in the bowl with the remaining sugar. The almonds are tossed to coat, and spread in a single layer on prepared cookie sheet.
Almonds are baked in preheated oven for 15 minutes, stirred and baked for another 15 minutes. Cookie sheet removed from oven and placed on wire rack to cool. Almonds are cooled completely and then broken into small pieces.
Chocolate Almond Crust
The oven is preheated to 350 degrees F.
Chocolate wafer crumbs, crushed candied almonds, and melted butter are added to a small mixing bowl, stirred to combine and transferred to a 9-inch removable bottom tart pan. The crumbs are pressed into the sides and the bottom. The tart crust is chilled for 30 minutes prior to baking.
A parchment paper round or wax paper is placed over the chilled tart crust and pie weights are placed inside the parchment.
The tart crust is baked for 10 minutes. The tart pan is placed on a wire rack to cool completely.
Almond Cappuccino Cheesecake Filling
The oven is preheated to 325 degrees F.
Softened cream is beaten on medium speed in a stand mixer for 4 minutes. Granulated sugar is added to the stand mixer bowl and the sugar mixture is beaten for 4 minutes. The bowl is scraped down.
Almond butter, espresso powder, cold cappuccino, and vanilla bean paste are added to the cream cheese mixture and beaten on low until incorporated. The bowl is scraped down.
Eggs are added one at a time to the cheesecake batter and beaten 1 minute after each addition.
Yogurt is added to the cheesecake batter and beaten on low speed until incorporated.
Cheesecake batter is poured into the cooled prepared crust, and smoothed with an offset spatula.
The tart is baked in preheated oven for a little less than an hour. The cheesecake should be set, with maybe a slight jiggle in the middle.
The tart is remove from the oven and cooled on a wire rack to room temperature. The tart is chilled in the refrigerator, uncovered, for 4 hours, or preferably overnight.
Garnish
Chopped candied almonds, chocolate shavings, and chocolate cookie crumbs are sprinkled over the surface of the tart to garnish.
The tart is best when served slightly chilled.
Other Tart Recipes You Might Enjoy
Some of our most popular tart recipes include cherry crumble tart, chocolate cherry tart, raspberry bakewell tart, pumpkin maple rum tart, apple cider tart, and ginger lime tart with macadamia nut crust.
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Almond Cappuccino Cheesecake Tart
Equipment
- 1 (9-inch) removable bottom tart pan
Ingredients
Candied Almonds:
- 240 grams sliced almonds (1 cup)
- 30 grams egg white (1 large)
- 15 grams water (1 tablespoon)
- 3 grams vanilla bean paste (1/2 teaspoon)
- 50 grams granulated sugar (1/4 cup)
- 1 grams ground cinnamon (1/4 teaspoon)
- 1 grams fine sea salt (1/4 teaspoon)
Chocolate Almond Crust:
- 2 cups chocolate wafer crumbs
- 1/4 cup candied almonds (see recipe)
- 42 grams unsalted butter (3 tablespoons), melted
Almond Cappuccino Cheesecake Filling:
- 454 grams full-fat-cream cheese (two 8-ounces each packages), softened
- 133 grams granulated sugar (2/3 cup)
- 120 grams almond butter (1/2 cup), room temperature
- 2 grams espresso powder (1 teaspoon)
- 30 grams cold cappuccino or cold brewed coffee (2 tablespoons)
- 3 grams vanilla bean paste (1/2 teaspoon)
- 100 grams egg (2 large), room temperature
- 120 grams plain or Greek yogurt (1/2 cup), room temperature
Garnish:
- 2 tablespoons chopped candied almonds
- 2 tablespoons dark chocolate shavings
- 2 tablespoons chocolate cookie wafer crumbs
Instructions
Candied Almonds:
- Preheat oven to 250 degrees F.
- Add egg white, water, and vanilla bean paste to small mixing bowl. Whisk until frothy. Add sliced almonds to egg white mixture. Toss to coat. Set aside for several minutes.
- Add granulated sugar, ground cinnamon, and fine sea salt to a small bowl. Whisk to combine. Add half the sugar mixture to the almonds. Set aside for 10 minutes.
- Using a slotted spoon transfer the nuts to the remaining sugar mixture. Toss to coat.
- Spread the almonds in a single layer on a parchment paper lined baking sheet. Bake in preheated oven for 15 minutes. Stir almonds and bake additional 15 minutes.
- Remove baking sheet from oven and cool on wire rack.
Chocolate Almond Crust:
- Preheat oven to 350 degrees F.
- Add chocolate wafer crumbs, crushed candied almonds, and melted butter to small mixing bowl. Stir to combine.
- Transfer chocolate almond mixture to 9-inch removable bottom tart pan. Press crumbs evenly into the bottom and sides of the tart pan. Chill 30 minutes.
- Place a parchment or wax paper round in the bottom of the tart crust. Add rice or pie weights to parchment. Bake in preheated oven for 10 minutes. Cool on wire rack completely before filling. Set aside.
Almond Cappuccino Cheesecake Filling:
- Preheat oven to 325 degrees F.
- Add softened cream cheese to stand mixer bowl. Beat on medium speed for 4 minutes. Scrape down bowl, if necessary.
- Add granulated sugar to cream cheese and beat on medium speed for 4 minutes. Scrape down bowl, if necessary.
- Add almond butter, espresso powder, cold cappuccino and vanilla bean paste to cream cheese mixture and beat on medium speed for 1 minute. Scrape down bowl, if necessary.
- Add eggs one at a time to cheesecake batter, beating on low speed for 1 minute after each addition.
- Add plain yogurt to cheesecake batter and beat on low speed for 1 minute. Scrape down bowl, if necessary.
- Pour cheesecake batter into prepared tart crust. Smooth with offset spatula. Bake in preheated oven for 50 to 60 minutes, or until cheesecake is set.
- Remove tart pan from oven and place on wire rack and cool to room temperature. Chill tart in refrigerator, uncovered, for 4 hours or preferably overnight.
Garnish:
- Garnish prepared tart with chopped candied almonds, chocolate shavings, and cookie crumbs.
- Best served slightly chilled.
