No-bake
Chai cheesecake
An eggless, no-bake cheesecake with a biscuit crust and chai spices.
- Prep
- 25 min
- Yield
- 8 slices
Strong tea and chai spices flavor the filling, while whipped cream keeps it light.
Method
- Steep the black tea in the boiling water for 8 minutes. Strain and let it cool completely. You will need about 2 tbsp of the strong tea.
- Crush the biscuits finely and mix with the melted butter. Press into the bottom of an 18 cm springform tin and chill while you make the filling.
- Beat the cream cheese, icing sugar, cardamom, cinnamon, ginger, cloves, and 2 tbsp of the cooled tea until smooth.
- In another bowl, whip the cold cream until it holds soft peaks. Fold it gently into the chai cream cheese mixture. Spread over the chilled crust and smooth the top.
- Cover and chill for at least 6 hours, preferably overnight, before removing from the tin and slicing.
Notes
Taste the filling before folding in the whipped cream. Add a little more cardamom if you want the chai flavor stronger.