Best 8 Chai Cheesecake Recipes

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Indulge in a culinary symphony of flavors with our Chai Cheesecake, a delightful fusion of classic cheesecake and the warm, aromatic spices of chai tea. This decadent dessert marries the creamy richness of cheesecake with the alluring notes of cinnamon, cardamom, and ginger, creating a taste experience that is both comforting and captivating. Discover the harmony of textures and flavors as you savor the smooth, velvety filling nestled within a crisp, graham cracker crust, all enveloped in a delicate chai-infused ganache. Embark on a sensory journey with our Chai Cheesecake, a masterpiece that promises to tantalize your taste buds and leave you craving more.

In addition to the main Chai Cheesecake recipe, this article presents a collection of delectable variations that cater to diverse preferences and dietary restrictions. Delight in the Vegan Chai Cheesecake, a plant-based rendition that offers the same creamy satisfaction without compromising on flavor. For those seeking a gluten-free option, the Gluten-Free Chai Cheesecake provides an equally indulgent experience, ensuring everyone can partake in this culinary delight.

Here are our top 8 tried and tested recipes!

CHAI-SPICED CHEESECAKE MUFFINS RECIPE BY TASTY



Chai-Spiced Cheesecake Muffins Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, ground ginger, ground cardamom, nutmeg, baking soda, salt, applesauce, brown sugar, large eggs, vanilla extract, vegetable oil, cream cheese, granulated sugar, vanilla extract, nonstick cooking spray

Provided by Katie Aubin

Categories     Bakery Goods

Yield 16 muffins

Number Of Ingredients 16

1 ¾ cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 cups applesauce
1 ¼ cups brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup vegetable oil
8 oz cream cheese, room temperature
¼ cup granulated sugar
1 teaspoon vanilla extract
nonstick cooking spray, for greasing

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
  • In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
  • Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
  • Grease a 2 12-cup muffin tin with nonstick spray.
  • Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
  • Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
  • Let cool for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 205 calories, Carbohydrate 21 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams

CHAI SPICE "CHEESECAKE"



Chai Spice

Cashews, non-dairy milk, and silken tofu are the secret ingredients in this rich, vegan cheesecake--homey spices like ginger and cinnamon add fall flavor.

Provided by isachandra

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 6h

Yield 8

Number Of Ingredients 20

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

Steps:

  • 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 Facts : Calories 403.1 calories, Carbohydrate 54.4 g, Fat 20.2 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 11.7 g, Sodium 230 mg, Sugar 31.2 g

VANILLA CHAI CHEESECAKE



Vanilla Chai Cheesecake image

Vanilla chai cheesecake adapted from Rachel's Diary.

Provided by LaurasFaves

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h5m

Yield 10

Number Of Ingredients 13

2 (6 ounce) containers vanilla yogurt
1 cup crushed gingersnap cookies
½ cup crushed amaretti cookies
3 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
⅛ teaspoon salt
4 eggs
1 (8 ounce) jar caramel sauce, or to taste

Steps:

  • Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven until golden, about 12 minutes.
  • Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
  • While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
  • Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
  • Let cool completely and remove from pan. Serve with caramel sauce.

Nutrition Facts : Calories 570.1 calories, Carbohydrate 46.3 g, Cholesterol 175.1 mg, Fat 38.8 g, Fiber 0.4 g, Protein 11.6 g, SaturatedFat 23.1 g, Sodium 479.3 mg, Sugar 25.6 g

CHOCOLATE CHAI CHEESECAKE



Chocolate Chai Cheesecake image

Found this recipe and copied it down a while ago... finally got a chance to make it! Tweaked it a bit so it is easier to make, and unquestionably even yummier than the original. This is a show-stopper, super-rich chocolate lovers' dream dessert. The chai and rich chocolate flavors harmonize with one another perfectly. It's even better the next day!

Provided by DANCINGHORSE

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 3h10m

Yield 12

Number Of Ingredients 18

1 ½ cups graham cracker crumbs
½ cup chocolate cookie crumbs
⅓ cup melted butter
¼ cup white sugar
½ teaspoon ground cinnamon
2 tablespoons miniature chocolate chips
1 cup semisweet chocolate chips
2 (8 ounce) packages cream cheese, at room temperature
¾ cup white sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 cup heavy cream
1 cup heavy cream
2 extra-strong chai tea bags (such as Stash or Twinings®)
1 cup semisweet chocolate chips
1 piece crystallized ginger, minced
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
  • Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
  • Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
  • Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
  • Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
  • Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
  • Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 34.8 g, Cholesterol 155.6 mg, Fat 37.9 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 22.5 g, Sodium 270.4 mg, Sugar 25 g

CHAI-SPICED CHEESECAKE WITH GINGER CRUST



Chai-Spiced Cheesecake with Ginger Crust image

Categories     Cake     Dairy     Egg     Ginger     Dessert     Bake     Cream Cheese     Spice     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 25

Crust
Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1/4 cup minced crystallized ginger
Filling
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 (8-ounce) container mascarpone cheese (Italian cream cheese)
5 large eggs
2 large egg yolks
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cardamom
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Topping
1 1/3 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract

Steps:

  • For crust:
  • Spray 9-inch-diameter springform pan with 3-inch-high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger. Gather dough into ball; flatten into disk. Roll out on floured surface to 9-inch round. Transfer to prepared pan. Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
  • Position rack in center of oven and preheat to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
  • For filling:
  • Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200°F. Continue baking until cake is set around edges but center moves slightly when pan is gently shaken (top of cake may crack), about 30 minutes longer. Remove cake from oven. Increase oven temperature to 350°F.
  • For topping:
  • Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run small knife around cake sides. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.

VANILLA CHAI CHEESECAKE



Vanilla Chai Cheesecake image

This recipe is from the Oregon Chai website. I LOVE Oregon Chai- because of course I am from Oregon- but its great really! If you don't have Oregon Chai substitute another brand like TAZO. I haven't tried this yet but wanted to post it so I don't loose it! Cooking time includes crust.

Provided by Miss JJ

Categories     Cheesecake

Time 3h

Yield 8-12 serving(s)

Number Of Ingredients 13

1 1/4 cups nila wafers, pulverized
3 tablespoons melted butter
1 teaspoon ground cardamom
2 tablespoons sugar
1 cup chai latte concentrate
2 teaspoons vanilla
3 (8 ounce) packages cream cheese, room temperature
3 large eggs, loosely beaten
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground cloves

Steps:

  • Simmer 1 cup Oregon Chia Original Concentrate until reduced to 1/2 cup.
  • Cool.
  • Preheat oven to 350 degrees.
  • Mix together crust ingredients.
  • Press well into the bottom of a greased 9-inch springform pan.
  • Bake for 12 minutes.
  • When you take pan out of the oven, reduce heat to 290 degrees.
  • Beat cream cheese with mixer until smooth.
  • Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go.
  • Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven.
  • Add eggs, stir by hand until just incorporated.
  • Pour into springform pan, sprinkle a little cardamom on top.
  • Put a baking dish with 1 inch water in the bottom of your oven.
  • Cook cheesecake on middle rack for 55 minutes.
  • Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so).
  • Close it back up and let it go for another 55 minutes.
  • Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling.
  • Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator.
  • When cold, you can freeze it for longer storage.

CHAI CHEESECAKE



Chai Cheesecake image

If you're a fan of chai tea, you will savor this whipped cream-topped cheesecake with hints of orange and cinnamon.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h

Yield 16

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs (24 squares)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1 cup (1/2 pint) whipping cream
6 chai black tea bags
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
3 eggs
1 tablespoon grated orange peel
1 cup (1/2 pint) whipping cream, whipped
1 tablespoon sugar
Orange peel twists, if desired

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • Meanwhile, in microwavable measuring cup, microwave 1 cup whipping cream on High 1 minute 30 seconds to 2 minutes or just until it begins to boil. Place tea bags in hot cream; let stand 15 minutes.
  • In large bowl, beat cream cheese, 1 cup sugar, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Remove tea bags from cream and squeeze extra liquid from tea bags; discard bags. Stir cream and orange peel into cream cheese mixture until well blended. Pour filling over crust.
  • Bake at 300°F 55 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat 1 cup whipping cream and 1 tablespoon sugar with electric mixer on high speed until soft peaks form. Spread over cheesecake. Garnish with orange peel twists. Cover; refrigerate any remaining cheesecake.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 21 g, TransFat 1 g

PUMPKIN CHAI CHEESECAKE



PUMPKIN CHAI CHEESECAKE image

Categories     Cheese     Dessert     Bake     Pastry

Yield 12-16 servings

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs (from 9 whole graham crackers)
2 Tablespoons plus 1 1/2 cups packed brown sugar
1/4 cup butter, melted
4 (8 ounce) packages cream cheese
5 eggs
1 cup canned pumpkin
2 Tablespoons cornstarch
3/4 teaspoon ground cloves
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground white pepper
Garnish: whipped cream, cinnamon sticks, and holiday candies (all optional)

Steps:

  • Position racks in center and lower third of oven. Place a large roasting pan on the lower rack and fill halfway with water. Preheat oven to 325 degrees Fahrenheit. Coat a 9x3 inch round spring form pan with cooking spray. Make graham cracker crumbs by placing the graham crackers in a blender until they are crumbs. Combine graham cracker crumbs, 2 Tbsp. brown sugar, and the melted butter in a small bowl. Press this mixture onto the bottom of the spring form pan and one inch up the side. Bake for 10 minutes and cool for 10 minutes. In a large bowl, beat cream cheese and 1 1/2 cup packed brown sugar at medium high speed until fluffy. Slowly beat in eggs, one at a time on low speed. Beat in pumpkin, cornstarch, and spices. Pour into crust. Bake on center rack 60 minutes, or until center jiggles slightly. Turn off oven and let stand with door closed for 20 minutes. Run a knife around the edges to loosen, and let cool completely on rack. Cover and refrigerate at least 8 hours. Before serving, remove sides of pan and garnish with whipped cream, cinnamon sticks, and candies.

Tips:

  • Use fresh ingredients. This will help ensure that your cheesecake is as flavorful as possible.
  • Make sure your cream cheese is at room temperature before you start. This will help it mix smoothly with the other ingredients.
  • Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help it set properly.

Conclusion:

Chai cheesecake is a delicious and unique dessert that is perfect for any occasion. With its creamy texture, rich chai flavor, and crunchy graham cracker crust, this cheesecake is sure to be a hit. If you're looking for a special dessert to impress your friends and family, this chai cheesecake is definitely worth a try!

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