Granola recipes

Café au lait cheesecake

We did a really cool collaboration with Lerine Coffee this month, where we sent some granola to develop a super fun recipe. And that's exactly what it turned out to be! 

Café au lait cheesecake with Naturally Granola, that sounds delicious! For this recipe they used our Belgian Dark Chocolate granola for the bottom and for the topping. And as real coffee connoisseurs the coffee could not be missing in this recipe. Curious to see more of their delicious recipes? Visit their blog!

Ingredients - Bottom

Ingredients - Cheesecake

Cafe au lait cheesecake
Cafe au lait

Lerine Coffee @lerinecoffee


  1. Melt the butter over low heat in a small saucepan.
  2. Melt the butter over low heat in a small saucepan.
  3. Divide the granola between the two springforms and mash well. Let it cool down in the fridge. You don't have to grease the springforms, just line the bottom with a piece of baking paper. Don't have this? No problem, the cheesecake comes away easily from the bottom and sides.
  4. Preheat the oven to 150 degrees hot air.
  5. Make a strong double espresso with your espresso machine and set it aside.
  6. Mix with a mixer the cream cheese with the granulated sugar. Add the cream, vanilla extract and eggs one by one. When you have mixed everything well, add the teaspoons of coffee one by one.
  7. Divide the cream cheese mixture between the two springforms and slide into the oven for 45 minutes. Using a large 24cm springform? Then give the cheesecake 50 minutes in the oven.
  8. When you take the cheesecakes out of the oven, it should still be a little liquid, during cooling the cheesecakes still stiffen.
  9. Serve the café au lait cheesecake with some extra granola and of course a café latte.