Vegan Spiced Chai Cheesecake

Vegan Spiced Chai Cheesecake

Autumn is finally in full swing and I couldn’t be happier about it. Chilly mornings, anything and everything pumpkin, wooly (eh-em.. cotton) jumpers, nutmeg, colourful leaves, it’s all very, very much my thing!

And don’t get me started on all those wonderful autumnal spices. It comes to no surprise that I just had to stock up and refill my spice rack – cinnamon, cloves, cardamom, ginger – I even started adding them to my soy latte in the morning.

All I want to do is whisk up new treats in the kitchen, go on long walks in the park and jump in piles of leaves.

Oh how I love this season. I promise I won’t start every single post with a love letter (rant) to autumn. At least I’ll try.

But now lets get to the recipe: Vegan Spiced Chai Cheesecake. Rich, creamy, aromatic and, you guessed it… very autumnal. It’s the ‘no-bake, just chill in the fridge over night’ kind of cheesecake. The kind that I usually associate with sunny summer days.

But since I’m obsessed with vegan cheesecake – Salted Caramel, Blueberry Vanilla, Chocolate Peanut Butter, Cookies & Cream, Granola Berry, you get the gist – I had to find a way to take my oh-so-loved cheesecakes into the colder months. And warm spices are the answer.

A blend of black tea, ginger, cinnamon and a hint of cloves, nutmeg and cardamom transform my favourite summer dessert into a cozy, warming treat you want to devour on a stormy autumn’s day. Ideally wrapped in a blanket on the sofa with a cup of steaming hot tea.

Vegan Spiced Chai Cheesecake Vegan Spiced Chai Cheesecake Vegan Spiced Chai Cheesecake

Vegan Spiced Chai Cheesecake
Prep time
Cook time
Total time
Serves: 1 cake
  • 1 cup dates, pitted
  • 1 cup walnuts
  • 2 Tbsp cocoa powder
  • ⅛ tsp salt
  • 1 tsp coconut oil
  • 3 cups cashews, soaked or boiled
  • 2 cups coconut milk (about 1 can)
  • 1 Tbsp coconut oil
  • 2 tea bags black tea
  • 5 Tbsp sugar
  • 3 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ¼ tsp ground cardamom
  • 2 tsp ground ginger
  • 3 Tbsp lemon juice
  • 3 tsp vanilla extract
  • extra dates and walnuts as decoration (optional)
  1. Soak the cashews overnight or boil them for 5 minutes in water on the hob.
  2. For the base combine the dates, walnuts, cocoa powder, salt and coconut oil in a food processor and pulse until you get a fine-crumbly, sticky texture.
  3. Crease the spring form or baking pan (I used a 7 inch spring form) and using your fingers press the mixture firmly in the tin.
  4. For the cheesecake layer pour the coconut milk and the coconut oil into a small sauce pan and bring it to a boil. Let it simmer on a low heat, rip open the tea bags and empty the loose tea into the sauce pan.
  5. Let the mixture simmer for 2 minutes then add the sugar, cinnamon, nutmeg, cloves, cardamom and ginger.
  6. Take the sauce pan off the hob and stir until the sugar is fully dissolved.
  7. Pour the mixture into a blender or food processor.
  8. Drain the cashews, add them to the blender and blitz until you have a smooth, creamy texture.
  9. Add the lemon juice and vanilla extract and blend again.
  10. Pour the chai mixture on top of the cake base and pop it in the fridge or freezer over night.
  11. I also decorated mine with chopped dates and walnuts. Enjoy!

Vegan Spiced Chai Cheesecake Vegan Spiced Chai Cheesecake Vegan Spiced Chai Cheesecake


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