Autumn’s full on here, y’all, and that just tickles me pink.
Frosty mornings, every dang thing under the sun pumpkin-related, woolly (well… cotton) sweaters, nutmeg, leaves showin’ off their colors – it’s all right up my alley!
Don’t even get me goin’ on those wonderful fall flavors.
It ain’t no shocker I had to hustle and refill my spice rack – cinnamon, cloves, cardamom, ginger – I’ve gone as far as addin’ ’em to my morning soy latte.
All I got a hankerin’ for is whippin’ up somethin’ new in the kitchen, takin’ long strolls in the local park and leapin’ into piles of leaves.
Lord have mercy how I adore this season. Now don’t y’all worry your heads none. I won’t start every single post with a gush over autumn. Or at least I’ll try.
But let’s skip to the good part now: the recipe for our Vegan Spiced Chai Cheesecake. It’s rich and creamy with an aroma that’s… you guessed it… pure autumn perfection. This ain’t your oven baked kinda cheesecake. No sirree! Just pop it in the fridge overnight and you’re good as gold.
Even though my mind goes straight to lazy summer days when thinkin’ of cheesecake – like Salted Caramel or Blueberry Vanilla or Chocolate Peanut Butter or Cookies & Cream or Granola Berry (you catch my drift) – I just had to figure out how to bring these beloved treats into cooler weather.
And what’s the answer? Why warm spices of course! A mix of black tea, ginger, cinnamon with a touch of cloves, nutmeg and cardamom turn this summer favorite into a cozy treat ya wanna gobble up on a blustery fall day.
All while curled up in a blanket on your couch with hot tea steamin’ by your side.
Vegan Spiced Chai Cheesecake Recipe
Prep time
15 mins
Cook time
12 hours
Total time
12 hours 15 mins
Serves
1 cake
Ingredients
- 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)
Instructions
- Soak the cashews overnight or boil them for 5 minutes in water on the hob.
- 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.
- 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.
- 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.
- Let the mixture simmer for 2 minutes then add the sugar, cinnamon, nutmeg, cloves, cardamom and ginger.
- Take the sauce pan off the hob and stir until the sugar is fully dissolved.
- Pour the mixture into a blender or food processor.
- Drain the cashews, add them to the blender and blitz until you have a smooth, creamy texture.
- Add the lemon juice and vanilla extract and blend again.
- Pour the chai mixture on top of the cake base and pop it in the fridge or freezer over night.
- I also decorated mine with chopped dates and walnuts. Enjoy!
Aside from the recipes you’ve already tried, there are several others on my blog that are worth exploring.
Check out my flavorful Vegan Spiced Carrot Cake (Gluten Free) recipe. It’s a delicious and healthier spin on the classic carrot cake.
Another must-try is my Vegan German Apple Crumble Pie recipe. It’s an indulgent dessert that showcases the tart, crisp flavors of apples.
If you’re in a decadent mood, I recommend my sinful Vegan Brownie Black Forest Cheesecake Sundaes recipe.
And for a refreshing treat perfect for hot summer days, try out my Vegan Berry Coconut Froyo Granola Popsicles recipe, they’re always a hit!
