Inspired by chai latte, these mini chai cheesecakes are sweet and spicy. They’re the perfect dessert to make this fall. We love the individual portions you can easily freeze or share with your friends.
How to Make Mini Cheesecakes?
We were inspired by the traditional cheesecake recipe to create this one.
- Base: we use graham crackers and coconut oil for the base and we cook them for a few minutes.
- Cheesecake filling: we mix together cream cheese, Greek yogurt, vanilla extract and chai spices. Then, we cook this mix for 20 minutes.
- We let it rest and put it in the fridge to set.
- We add the glaze and some spices on top to garnish.
How Long is It to Make Them?
The baking and preparation will take you less than an hour. It’s important though to be patient and let the mini cheesecakes cool down completely for at least 3 hours before putting them into the fridge. We recommend making them the day ahead.
Chai Spices
Homemade chai spices … they’re so easy to make! Plus, you can easily keep them for other recipes or even for a chai latte. Grab my recipe here.
You can also buy them at the grocery store or online.
Freezer-friendly
They will last for up to 2 months in the freezer. That way, when you feel like eating dessert, you can easily defrost them.
Mini Chai Cheesecakes
12
servings20
minutes25
minutes3h
Inspired by chai latte, these mini chai cheesecakes are sweet and spicy. They’re the perfect dessert to make this fall. We love the individual portions you can easily freeze or share with your friends.
Ingredients
- Base
1 cup graham cracker crumbs
4 tbsp melted coconut oil or melted unsalted butter
- Filling
2 x 250g cream cheese (8oz) room temperature
1/2 cup plain greek yogurt
⅓ coconut sugar or brown sugar
1 tsp vanilla extract
1 ½ tbsp chai spices
2 eggs
Pinch of salt
- Glaze
1 cup powdered sugar
2 tablespoons water
1 tsp Vanilla extract
Instructions
- Preheat the oven to 325 degrees F.
- Line a regular size muffin pan with paper liners.
- Combine graham crackers with coconut oil and mix well. Divide the mixture into the bottom of the lined muffin tin.Press well with your fingers to make the crust. Bake for 5 minutes.
- Prepare the filling. Beat cream cheese and yogurt with a stand mixer for 30 sec to 1 minute. Add sugar, vanilla, chai spices and salt. Beat for a couple of seconds. Add eggs, one at the time and mix well.
- Pour cheesecake mixture into a cooled muffin tin. Cook for 20 minutes.
- Let it cool down completely. Put in the fridge for at least 3 hours (or more)
- Remove mini cheesecakes from the fridge about 15 minutes before serving.
- Make the glaze by combining all the ingredients. Brush each cheesecake with the glaze. Garnish with chai spices.
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