Vegan Chai Spiced Latte Cheesecake

Creamy vegan chai spiced cheesecake on top of a mocha brownie base and topped with chocolate ganache. These cheesecake bars are no-bake, gluten-free and easy to make. One of the most popular recipes here on the blog! 
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
4.85 from 19 votes
flatlay of geometrically cut cheesecake.

As we come into the colder months, flavours that automatically spring to mind are things like pumpkin spice chocolate chip cookies and spiced chai loaf cake. The warming spices of chai combined with the creaminess of latte are a combination that brings comfort and cosiness that we so crave coming into Autumn.

Traditional masala chai is a black tea beverage typically made with milk, hot water and aromatic spices and herbs. The creamy filling is inspired by Indian masala spices and combines a spice blend of some of those aromatic flavours used in traditional Indian masala, with a creamy dairy-free coconut cashew based filling, or in this case the “latte”.

CHAI LATTE CHEESECAKE THAT MELTS IN YOUR MOUTH

So what if you could have your cosy chai spices combined into a dessert? It doesn’t get any better right?

This chai latte cheesecake has become a firm favourite over on Pinterest as well as being a much requested recipe amongst my family and friends! And it’s no wonder as it has a melt in the mouth texture, and trust me, it’s possible to stop eating it once you take the first bite! Made with a coffee infused brownie base, chai spiced cheesecake filling and creamy chocolate ganache. The different layers come together to create a delicious flavour experience. This is my favourite cashew based cheesecake yet!

WHAT’S IN CHAI LATTE CHEESECAKE?

COFFEE BROWNIE BASE

For the base of the cheesecake, I used my basic brownie recipe which is made up mainly of walnuts, dates, cacao powder. The first time I tested this recipe I kept the brownie base as my standard recipe, however, it felt like it was missing something. Coffee! Of course.  So the next time that I tested the recipe I included some instant coffee in the base. This added to the “latte” effect and it really takes the flavour of this cheesecake up a notch.

CHAI CHEESECAKE FILLING

The cheesecake filling of this recipe is super creamy thanks to a combination of cashews, coconut milk and plant-based yoghurt. I use a soya based yoghurt that’s flavoured with specs of vanilla as I find it adds a wonderfully intense vanilla flavour to the dessert. Vanilla flavoured coconut yoghurt also works really well, but you can also use plain soya or coconut yoghurt if you prefer.

With flavours of vanilla and chai spices, this filling is to die for! Ground cinnamon, nutmeg, cardamom, ginger and allspice make up the delicious “chai” flavour of this cheesecake.

CHOCOLATE GANACHE

The topping of this cheesecake is a really simple chocolate ganache made with coconut milk and chocolate. A dash of salt and vanilla bean paste makes the flavours of the cake sing. You can use any vegan-friendly chocolate you’d like for this part of the recipe. Whether thats a vegan “milk” chocolate or a dark 85%, they all work nicely.

As most chocolate will already have some sort of sweetener added to it, there is no need to add any additional maple syrup to the ganache. Combined with the sweet chai cheesecake filling, it’s more than enough.

 

HOW TO MAKE THIS CHEESECAKE

1. RECIPE PREP

This recipe is really easy to make, and is made of the three layers that we spoke about in the paragraph above. Before you dive in and get started on making this cheesecake, there are a couple of things that you’ll need to prepare ahead of time.

CHILLING THE COCONUT MILK

For the cheesecake filling, this recipe calls for full fat canned coconut milk or coconut cream. It’s important to consider that for most raw or no bake desserts, a high fat content coconut product is needed in order to help the dish to set properly and add a creamy consistency to the end result.

Canned coconut milk is made up of both water and fat – which emulsify at room temperature so in order to separate the fat from the liquid the cans need to be chilled.

You can keep a couple cans to hand in the fridge for when you need them, but try to chill the coconut milk at least the night before you plan on making this recipe. Then scoop the thick coconut cream from the top of the cans, discarding the liquid or using it as a base for dishes such as curries.

SOAKING THE CASHEWS

The cashews for the filing of this cheesecake need to be soaked ahead of time. This not only gives them a silkier, creamier mouth feel, it also helps to make the blending process much easier on your kitchen equipment!

Place the cashews in a bowl and cover them with filtered water. Leave them to soak for about 4 hours, then rinse them clean and drain before use.

Note: If you’re in a hurry – don’t worry you can soak them in boiling water instead, then rinse and drain.

2. BROWNIE BASE

Starting with the base, it’s important to blend the dry ingredients first (walnuts, cacao powder, coffee and salt) to get a nice even crumb consistency. Then add in the wet/sticky ingredients (dates and almond butter) and blend again until the mixture forms a dough. If the mixture doesn’t appear to be a dough after a couple of minutes of blending, check the consistency between your fingers. Chances are it will stick together, which is exactly what you want.

I used a square 8 x 8″ springform pan for this recipe, but you could also make a round cake and use a similar sized circular pan instead. Regardless of which pan you’re using, it’s important to line the bottom of it with some parchment paper before adding the brownie base. This will prevent the base from sticking to the pan.

3. CHAI FILLING

For the filling, it’s literally just a case of adding all the ingredients to your bender and blitzing until smooth and creamy. Be patient with this step, you don’t want any lumps in the mixture, it should be silky smooth. So keep blending until you reach that texture!

If your blender or food processor is having trouble with getting the mixture to a silky smooth consistency, I’d recommend giving the equipment “breaks” in between blends. Try blending for 3-5 minutes and then allowing the machine to rest for a few minutes before blending again.

4. CHOCOLATE GANACHE TOPPING

To make the ganache, gently heat the coconut milk in a saucepan. Add the chocolate, salt and vanilla bean paste and whisk well until everything has melted together.

Lastly, pour the ganache over the top of the cheesecake. Freeze for another 4 hours or overnight. Once set, remove the cake from the pan whilst still frozen. Cut into serving sizes and defrost for 1 hour before serving.

This cake stores well in an airtight container in the fridge for a couple of days or alternatively you can freeze any leftover cake and defrost as needed.

LET’S CUT THIS CAKE!

So here’s the fun part! I’ve been experimenting with different cutting techniques as personally, I was getting a little bored with the standard cube cuts. The sky is really the limit here, as you can get a s creative as you like with portion sizes and shapes. This cake would also be great if made in a round 9″ springform pan if you prefer a more classic style.

DECIDING ON THE SHAPE

Which cut do you prefer? Let me know in the comments if you made this and which style cut you opted for! Or even better, pop an picture of your finished dish in the comments section of this pin.

This recipe makes quite a large cake. It stores really well in the fridge for a few days in an airtight container, but you can also freeze sections and defrost them for about 30-40 minutes as needed. Always remember to store the cake in an airtight vessel, whether you’re chilling or freezing it.

WHY MAKE THIS RECIPE?

  • Creamy cheesecake texture

  • Delicious chai latte flavour

  • Plant-based and vegan-friendly

  • Easy to make

  • No-bake

  • Egg-free

  • Dairy-free

  • Free from any animal derived products

Creamy chai latte cheesecake on top of a mocha brownie base and topped with chocolate ganache. These cheesecake bars are gluten-free and easy to make.

MORE CHAI RECIPES

 

MORE VEGAN CHEESECAKE RECIPES 

flatlay of geometrically cut cheesecake.

Vegan Chai Spiced Latte Cheesecake

4.85 from 19 votes
PRINT RECIPE PIN RECIPE
Creamy chai cheesecake mousse on top of a mocha brownie base and topped with chocolate ganache. These cheesecake bars are gluten-free and easy to make.
Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins
Servings 16

EQUIPMENT

  • 8 x 8" Springform pan

INGREDIENTS

BASE

  • 2 ½ cups walnuts
  • 15 medjool dates pitted
  • ¼ cup cacao powder
  • 2 tbsp instant coffee granules
  • ½ tsp sea salt
  • 1 tbsp almond butter

FILLING

  • 1 ½ cups cashews, soaked *see notes
  • 1 400ml can chilled coconut milk *see notes
  • ½ cup maple syrup
  • 2 tbsp coconut oil solid
  • cup vanilla soya yoghurt substitute with plain soya or coconut yoghurt
  • 1 tbsp almond butter
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp allspice

GANACHE

  • 1 400ml can chilled coconut milk *see notes
  • 3 oz vegan-friendly chocolate
  • ½ tsp vanilla bean paste
  • ¼ tsp sea salt

INSTRUCTIONS

  • To make the base, add the walnuts, cacao powder, coffee and salt to your food processor. Blitz for a couple of minutes until the mixture reaches a crumb consistency.
  • Add the dates and almond butter and continue to process for a few minutes until the mixture comes together to form a dough.
  • Line the base of an 8x8" springform pan with parchment paper.
  • Add the dough to the pan and use a spatula or flat bottomed glass to compact it into the base in an even layer. Set aside in the freezer.
  • For the filling, add all of the ingredients to a high speed blender and blitz for a few minutes until smooth and creamy.
  • Pour the filling into the pan and gently tap the pan on your work surface to knock out any air bubble. Freeze for 2 hours.
  • To make the ganache, gently heat the coconut milk in a saucepan.
  • Add the chocolate, salt and vanilla bean paste and whisk well until everything has melted together.
  • Pour the ganache over the top of the cheesecake.
  • Freeze for another 4 hours or overnight.
  • Once set, remove the cake from the pan whilst still frozen. Cut into serving sizes and defrost for 1 hour before serving.
  • This cake stores well in an airtight container in the fridge for a couple of days or alternatively you can freeze any leftover cake and defrost as needed.

RECIPE NOTES

* Soaked cashews - soak the cashews in water for 4 hours, rinse and drain.
* Chilled coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can

NUTRITION

Calories: 440kcal | Carbohydrates: 37g | Protein: 8g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Sodium: 120mg | Potassium: 511mg | Fiber: 4g | Sugar: 25g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 4mg
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9 thoughts on "Vegan Chai Spiced Latte Cheesecake"

  1. I would love to make this but I can’t have coconut 🙁
    I was thinking I could possibly use silken tofu (blended) to replace the coconut milk? Is there something I could use to substitute the coconut oil?

    1. Hi Lisa,

      That sounds like it could work 🙂 For the coconut oil, you can replace it with cacao butter. do let me know how it goes x

  2. 5 stars
    First off, I LOVE dates…so just about anything with dates I am going to love. This goes another level with the richness of cashews, walnuts and dates with a touch of espresso…WOW. This is decadent creamy divine.