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How to Make Chai Spice "Cheesecake" - A Step-by-Step Guide

Chai spice "cheesecake" is a delightful twist on the classic dessert. The warm and aromatic flavors of chai spice blend perfectly with the rich and creamy texture of the cheesecake, creating a truly indulgent treat that is sure to impress your friends and family. This recipe is perfect for those who love the exotic flavors of chai tea, and it's a great way to shake up your dessert routine.

Chai spice "cheesecake" is a wonderful dessert option for dinner parties, holiday gatherings, or...

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Ingredients

  • 1 ½ cups crushed vegan graham crackers
  • ¼ cup packed brown sugar
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons non-dairy milk (such as rice, soy, or almond)
  • 1 (12 ounce) package extra-firm silken tofu, drained
  • ½ cup raw cashews, soaked in water 1 to 2 hours, drained
  • ½ cup mashed ripe banana
  • ¼ cup fresh lemon juice
  • 2 tablespoons coconut oil, room temperature
  • 2 teaspoons vanilla extract
  • ⅔ cup sugar
  • 4 teaspoons cornstarch
  • 2 teaspoons ground cardamom
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves
  • 2 cups vegan whipped topping
  • ½ teaspoon ground cinnamon
  • 4 teaspoons finely chopped candied ginger

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Additional Time: 4 hrs 45 mins
  • Total Time: 6 hrs
  • Servings: 8
  • Yield: 1 (9-inch) cheesecake

  • Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.
  • Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.
  • Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
  • Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
  • Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.

    • Nutrition

    403 cal.

    • Total Fat: 20g
    • Saturated Fat: 12g
    • Sodium: 230mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 2g
    • Total Sugars: 31g
    • Protein: 6g
    • Vitamin C: 5mg
    • Calcium: 169mg
    • Iron: 4mg
    • Potassium: 205mg

    Categories

    Dessert recipes
    Baking recipes
    Cheesecake recipes
    Spiced recipes
    Chai recipes