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This Vegan Chai Spiced Cheesecake is the ultimate blend of cozy chai flavors and creamy, tangy indulgence, perfect for impressing your guests or treating yourself this holiday season. All you need is 9 simple ingredients and a simple homemade chai spice blend!
Vegan cheesecake and chai spiced desserts are some of our favorites of all time, so we decided it was time to combine them into a rich and luxurious vegan chai spiced cheesecake 😍.
It’s the perfect vegan dessert for holidays and special occasions when you crave a cheesecake that tastes like the real deal. Best yet, it’s easy to make nut-free and gluten-free too!
Table of Contents
- Ingredients You’ll Need
- Equipment Needed
- How to Make the Cheesecake Crust
- How to Make Vegan Chai Cheesecake
- Frequently Asked Questions
- Can I make this vegan cheesecake gluten-free?
- Do I have to bake this cheesecake?
- Why did my cheesecake crack?
- Storage Instructions
- More Vegan Cheesecake REcipes You May Enjoy:
- Vegan Chai Spiced Cheesecake Recipe Recipe
Ingredients You’ll Need
For the crust
- Chai spice mixture: If you have a pre-made chai spice blend you love, feel free to use it (you’ll need it for the crust and cheesecake filling). Or, make our homemade blend with cinnamon, ginger, cardamom, nutmeg, cloves, allspice, and black pepper.
- Biscoff cookies: The crust is made entirely from crushed Biscoff cookies, and we highly recommend using Lotus Biscoff Cookies for the best results (they’re accidentally vegan!).
- Vegan butter: A few tablespoons of melted butter binds the cookie crumbs together, creating a wet, sand-like mixture that’s perfect for shaping into a cheesecake crust.
For the filling
- Vegan cream cheese: To make a nut-free cheesecake, we chose Tofutti’s vegan cream cheese for its tangy, rich flavor. Kite Hill Cream Cheese is another popular vegan cream cheese, though it does contain nuts. We have not tested this recipe with our homemade cream cheese and aren’t sure if it would work well in a baked cheesecake.
- Sugar: Granulated sugar sweetens the filling without altering the color of the cheesecake. We don’t recommend replacing this with a liquid sweetener – it will make the filling too runny.
- Cornstarch: Helps to thicken the cheesecake filling and ensures it sets properly.
- Non-dairy milk: Any unsweetened or lightly sweetened plant-based milk will work well. We typically use oat milk or soy milk.
- Lemon juice: Adds tanginess to the cheesecake and balances the sweetness. For best results, you want to use freshly squeezed lemon juice.
- Vanilla: Enhances the flavor of the sweet cheesecake filling and adds depth.
For the Vegan Whipped Cream (Optional)
- Vegan heavy cream: The base of the homemade vegan whipped cream. We like to use Trader Joe’s Vegan Heavy Whipping Cream (find it in the refrigerated section) or Country Crock Plant Cream!
- Sugar: Granulated sugar sweetens the whipped cream, just like the store-bought whipped cream!
Alternative Option: If you’re out of vegan heavy cream, try making our Homemade Coconut Whipped Cream using a can of full-fat coconut milk instead!
Equipment Needed
- Large cup food processor
- 9” or 10” Springform pan
- Large mixing bowls (2)
- Electric handheld mixer
- Plastic wrap or foil
- Offset spatula
- Whisk
- 9×13 baking dish (or similar in size)
How to Make the Cheesecake Crust
- Make the Biscoff crust. Add the biscoff cookies, 1 teaspoon of chai spice, and salt to a large cup food processor and process until the cookies are broken down into uniform crumbs. Add the melted vegan butter and pulse until combined. The final mixture should resemble wet sand.
- Press the crust into a 9” springform pan. Use your hands or a flat-bottomed measuring cup to press the mixture to the bottom and up the sides of the pan.
- Blind bake. Bake for 8-10 minutes in an oven preheated to 350F. Set aside to cool before filling.
How to Make Vegan Chai Cheesecake
- Make a cornstarch slurry. In a small bowl, combine the cornstarch and ¼ cup of non-dairy milk. Whisk until the cornstarch is completely dissolved and there are no lumps.
- Whip the cream cheese. In a large bowl, add the vegan cream cheese and sugar. Beat with a hand mixer until well combined and fluffy.
- Add remaining ingredients. Add the cornstarch mixture to the cream cheese mixture, along with the remaining non-dairy milk, lemon juice, vanilla extract, salt, and the remaining chai spice mixture. Mix together until well combined.
- Pour into the prepared crust. Pour the cheesecake filling into the cooled crust and smooth out the top using an offset spatula.
- Prepare a water bath. Fill a 9×13” (or similar-sized) baking dish with boiling water and place the baking dish on the bottom rack of the oven.
- Bake. Place the cheesecake on the center rack of the oven and bake for 45 minutes. Be sure not to open the oven door during this time! After 45 minutes, turn off the heat but leave the cheesecake in the oven for another 45 minutes. Again, do not open the oven door.
- Refrigerate and chill for at least 8 hours. Once the cheesecake is done, allow it to chill in the fridge for at least 8 hours or overnight.
- Prepare the whipped cream. When ready to serve, prepare the whipped cream right before serving. Add the vegan heavy cream and sugar to a large bowl. Using an electric hand mixer, whip to stiff peaks for about 5 minutes.
- Serve. Top the chai cheesecake with the vegan whipped cream (or use a piping bag with a star tip to pipe around the border) and dust with cinnamon. Slice and enjoy!
Frequently Asked Questions
Can I make this vegan cheesecake gluten-free?
Yes! If you are gluten-free, you won’t be able to make it with the Biscoff cookie crust, but instead, you can make a graham cracker crust with vegan & gluten-free graham crackers. Our favorites are by the brand Kinnikinnick.
Do I have to bake this cheesecake?
This vegan cheesecake recipe does require baking, but we do have several no-bake cheesecakes that might work better for you. Check out our Vegan Biscoff Cheesecake, Ube Cheesecake, and this Vegan Pumpkin Chai Cheesecake.
Why did my cheesecake crack?
This can happen if you skip the water bath or open the oven door before the cheesecake is ready. For best results, bake for the full 45 minutes, then cool for 45 minutes in the oven without opening the door.
Storage Instructions
Leftover cheesecake will keep tightly covered in the refrigerator for up to 5 days. We have not tested freezing this cheesecake, but if you give it a try and experience good results, leave a comment down below to share your experience!
More Vegan Cheesecake REcipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Chai Spiced Cheesecake Recipe
Description
This Vegan Chai Spiced Cheesecake is the ultimate blend of cozy chai flavors and creamy, tangy indulgence, perfect for impressing your guests or treating yourself this holiday season. All you need is 9 simple ingredients and a simple homemade chai spice blend!
Ingredients
Chai Spice Mixture:
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- ¾ teaspoon cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- Pinch of black pepper
Crust:
- 28 biscoff cookies
- 1 teaspoon chai spice mixture
- Pinch of salt
- 5 tablespoons vegan butter, melted
Cheesecake Filling:
- 24 ounces vegan cream cheese, room temperature
- ¾ cup (150g) white sugar
- 3 tablespoons cornstarch
- ½ cup non-dairy milk, divided
- ½ lemon, juiced
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- Remaining chai spice mixture
Whipped Cream (Optional):
- ¾ cup vegan heavy cream
- 2 teaspoons granulated sugar
Equipment
- Large cup food processor
- 9” or 10” Springform pan
- Large mixing bowls (2)
- Electric handheld mixer
- Plastic wrap or foil
- Offset spatula
- Whisk
- 9×13 baking dish (or similar in size)
Instructions
Make the Cheesecake Crust
- Make the chai spice mixture. In a small bowl, combine the ingredients for the chai spice mixture, then set aside.
- Preheat the oven to 350 F.
- Make the Biscoff crust. Add the biscoff cookies, 1 teaspoon of chai spice, and salt to a large cup food processor and process until the cookies are broken down into uniform crumbs. Add the melted vegan butter and pulse until combined. The final mixture should resemble wet sand.
- Press the mixture into a 9” springform pan. Use your hands or a flat-bottomed measuring cup to press the mixture to the bottom and up the sides of the pan. Bake for 8-10 minutes. Set aside to cool before filling.
Prepare the Cheesecake
- Reduce the heat to 325 F.
- Make a cornstarch slurry. Combine the cornstarch and ¼ cup of non-dairy milk in a small bowl. Whisk until the cornstarch is completely dissolved and there are no lumps.
- Whip the cream cheese. In a large bowl, add the vegan cream cheese and sugar. Beat with a hand mixer until well combined and fluffy.
- Add remaining ingredients. Add the cornstarch mixture to the cream cheese mixture, along with the remaining non-dairy milk, lemon juice, vanilla extract, salt, and the remaining chai spice mixture. Mix until well combined.
- Pour into the prepared crust. Pour the cheesecake filling into the cooled crust and smooth out the top using an offset spatula.
- Prepare a water bath. Fill a 9×13” (or similar-sized) baking dish with boiling water and place the baking dish on the bottom rack of the oven.
- Bake. Place the cheesecake on the center rack of the oven and bake for 45 minutes. Be sure not to open the oven door during this time! After 45 minutes, turn off the heat, but leave the cheesecake in the oven for another 45 minutes. Again, do not open the oven door.
- Refrigerate and chill for at least 8 hours. Once the cheesecake is done, cover it and allow it to chill in the fridge for at least 8 hours, or overnight.
- Prepare the whipped cream when ready to serve. Add the vegan heavy cream and sugar to a large bowl. Using an electric hand mixer, whip to stiff peaks, about 5 minutes.
- Serve. Top the chai cheesecake with the vegan whipped cream (or use a piping bag with a star tip to pipe around the border) and dust with cinnamon. Slice and enjoy!
Notes
- Storage: Keep leftover cheesecake tightly covered in the refrigerator for up to 5 days. We have not tested freezing this cheesecake, but if you give it a try and experience good results, leave a comment down below to share your experience!
- Gluten-free: Yes! If you are gluten-free, you won’t be able to make it with the Biscoff cookie crust, but instead, you can make a graham cracker crust with vegan & gluten-free graham crackers. Our favorites are by the brand Kinnikinnick. We recommend about 15 sheets of vegan graham crackers (237g or about 1¾ cup).
- Cracking: If you skip the water bath or open the oven door before the cheesecake is ready, this can happen. Even if you don’t, sometimes making a crack-free cheesecake is tough; we still haven’t fully mastered it ourselves! Don’t worry; the cracks won’t be visible once you add the whipped cream!
