Dirty Chai Latte No-Bake Cheesecakes
Step aside, pumpkin spice… We’ve got chai spice!
Difficulty: easy | Time: 30min (active), 2hr 30min (total) | Yeilds: 6 8oz cheesecakes
I know pumpkin spice is the reigning flavor or fall, but we can’t forget about chai spice! The combination of cardamon, ginger, cinnamon, anise and cloves is a force to be reckoned with when is comes to fall flavors. Turn this spice-y tea into cheesecake form?!… Even better!
A dirty chai latte is a chai tea latte made “dirty” with an added shot of espresso. It’s spice-y, java-y and a perfect, non-pumpkin-spice treat to enjoy this fall!
Ingredients:
For the crust:
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1 cup gingersnap cookies, crushed
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4oz butter, melted
For the filing:
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3oz freshly brewed espresso, hot (*1)
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1 chai tea bag
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2 tsp powdered gelatin
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8oz cream cheese
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1 1/4 cup heavy whipping cream
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3/4 cup sweetened condensed milk
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1 tsp vanilla bean paste (*2)
For garnish (optional):
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6 Pirouette cookie sticks
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Whipped cream
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Cinnamon
Directions:
Make the crust:
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Before making the crust, brew 3oz of espresso and add the chai tea bag. Set aside to steep.
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In a food processor or blender, finely crush the ginger snap cookies. (*3)
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Pour the crumbs into a bowl along with the melted butter. Mix together.
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Press 2 Tbsp of the ginger crust into the bottoms of 6, 8-10oz coffee cups. (*4)
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Place the cups on a baking sheet and refrigerate while you make the filling.
Make the filling:
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Return to the espresso, and remove the chai tea bag. Sprinkle in the gelatin, mix and set aside to bloom.
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In a large bowl with an electric hand mixer or in the bowl of a stand mixer, beat the cream cheese so its smooth.
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Add in the condensed milk, heavy cream and vanilla until combined and smooth.
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Add the espresso gelatin mixture and mix until combined. If the espresso gelatin mixture seems too thick and sticky to mix into the filling, simply microwave it to melt it back to a smooth texture before adding it into the filling.
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Remove the coffee cups with the ginger crust from the fridge and pour 1 cup of filling into each cup. Return to the fridge and let set for 2 hours to overnight.
Garnish (optional):
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Once the cheesecakes have set, top with a spiral of whipped cream, a dusting of cinnamon and a pirouette cookie “straw.”
Notes:
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* If you don’t have espresso, just use 4oz of strongly brewed coffee.
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* Regular vanilla extract also works.
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* If you don’t have a blender or food processor, just add the cookies to a resealable bag and crush them by hitting them with a rolling pin.
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* Instead of using coffee/tea cups, you can use ramekins or make one regular sized cheesecake in an 8” springform pan.
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