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!
- Prep Time: 8 hours 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Oven