No-Bake Vegan Chai Cheesecake
User Reviews
4.6
54 reviews
Excellent
-
Prep Time
7 hrs
-
Total Time
7 hrs
-
Servings
12 (Slices)
-
Calories
323 kcal
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Course
Dessert
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Cuisine
Indian, International
No-Bake Vegan Chai Cheesecake
Report
No-Bake Vegan Chai Cheesecake has a crust made from Medjool dates and walnuts, topped with a creamy filling sweetened with maple syrup and infused with chai tea and spices. The filling includes soaked cashews blended with strong chai tea, coconut milk, vanilla, and fresh ginger, creating a rich, velvety texture and warm aromatic flavor without baking.
Description
The No-Bake Vegan Chai Cheesecake starts with a crust formed by processing Medjool dates and walnuts into a dense, slightly sticky base. The cheesecake filling is prepared by soaking raw cashews to soften them, then blending them with a strong chai tea infusion made from black tea bags and loose-leaf chai spices, full-fat coconut milk for creaminess, maple syrup for natural sweetness, vanilla extract, fresh grated ginger, and avocado or melted coconut oil to achieve a smooth consistency.
This filling is poured over the crust in a prepared pan and then chilled until set. The chai spices provide warm notes of cinnamon, ginger, cardamom, and cloves balanced by the creamy cashew base. The cheesecake is served cold and can be topped with coconut whipped cream or coconut sugar caramel for added texture and sweetness.
The recipe calls for steeping the tea strongly for at least 30 minutes to maximize flavor. Substitutions in the crust nuts or spice mix can be made to suit availability. The cake is vegan and requires no baking, making for a creamy yet fresh dessert option with layered chai spice complexity.
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Ingredients
CRUST
- 1 cup Medjool dates (packed, pitted // pitted before measuring)
- 1 ½ cups walnut or sub raw almonds or rolled oats, raw
- 1 pinch salt optional, sea salt
FILLING
- 1 ¾ cups cashew nuts raw
- 2/3 cup water boiling hot
- 3 black tea bags chai tea bags we opted for 2 black tea bags for strong tea flavor + 1 tsp loose-leaf chai tea, or (no main ingredient before
- 1 cup coconut milk the higher the fat content, the creamier the cheesecake // we used Aroy-D coconut milk, full-fat, or cream
- 5 Tbsp maple syrup (plus more as needed to taste)
- 2 tsp vanilla extract
- 1 Tbsp chai spice mix (or see individual spices below* // plus more to taste)
- 2 Tbsp avocado oil (or melted refined coconut oil // adds more creaminess — if avoiding oil, omit)
- 2 Tbsp ginger fresh grated
FOR SERVING optional
- Coconut whipped cream
- coconut sugar caramel
Instructions
- Soak your cashews in very hot water for 30 minutes (or in cool water overnight or for at least 4-6 hours). Then rinse with cool water, drain well, and set aside.
- While cashews are soaking, bring a pot of water to a boil, then measure out 2/3 cup or 158 ml (as original recipe is written // adjust if altering batch size). Add tea bags or loose leaf tea to 2/3 cup boiling water, cover, and steep for at least 30 minutes. This should result in a very strong tea infusion. Add more tea if the color is not deep and the flavor is not intense. When removing tea bags, be sure to squeeze/press out all the excess tea.
- While the tea and cashews are soaking, prepare a cheesecake pan (I prefer this 7-inch springform one, but round cake pans or loaf pans work as well) by lining with parchment paper. Set aside.
- Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.
- To the food processor, add walnuts and salt (optional) and process into a meal. Then add dates back in and blend until a loose dough forms — it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing.
- Add crust to pan and press with fingers to distribute. To pack it down, use a small glass wrapped in parchment paper. Really press it down, and ensure the crust comes up the sides. Set in freezer to firm up.
- Add tea, soaked drained cashews, and all remaining filling ingredients to a high-speed blender and blend until very creamy and smooth — about 3-4 minutes, scraping down sides as needed. Taste and adjust sweetness/flavors as needed, adding more chai spice mix for spice/warmth, ginger for kick/zing, maple syrup for sweetness, or vanilla to taste.
- Transfer the filling into the crust and tap to remove air bubbles. Optional: Drizzle on a small amount of Vegan Caramel and swirl with a chopstick or knife to make a fun pattern.
- Transfer to freezer and freeze until firm — at least 6 hours, preferably overnight. The day of serving, you can transfer to the refrigerator. If serving from freezer, set out at room temperature for at least 1 hour to thaw for easy slicing.
- Serve as is, or top with a generous amount of coconut whipped cream, drizzle of vegan caramel, and pinch of pumpkin pie spice (optional).
- Store leftover cheesecake in the freezer up to 1 month (well covered/sealed for freshness). Once it has been frozen, it can be stored in the refrigerator up to 4 days. But that initial freeze is important for texture / firmness, so don’t skip.
Notes
- If you don't have chai spice mix, combine 1 tsp ground cinnamon, 1 tsp ground ginger, 1/4 tsp ground cardamom, 1/8 tsp ground black pepper (reduce for less spice), 1/8 tsp ground nutmeg, and a pinch of ground clove as a substitute.
- Soaking cashews for at least 30 minutes in very hot water softens them for a smoother filling but soaking longer or overnight in cold water is also effective.
- To achieve a strong chai flavor, steep tea bags or loose leaf chai spice in boiling water for at least 30 minutes, pressing to extract all liquid.
- The crust can be made with walnuts, almonds, or raw rolled oats interchangeably based on preference and availability.
Nutrition Information
Show Details
Serving
1slice
Calories
323
(16%)
Carbohydrates
30.8g
(10%)
Protein
6g
(12%)
Fat
21.6g
(33%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7.69g
(45%)
Monounsaturated Fat
7.2g
(36%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
7mg
(0%)
Potassium
369mg
(8%)
Fiber
3.2g
(13%)
Sugar
21.5g
(43%)
Vitamin A
50IU
(1%)
Vitamin C
0.8mg
(1%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12(Slices)
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 323 | 16% |
| Carbohydrates | 30.8g | 10% |
| Protein | 6g | 12% |
| Fat | 21.6g | 33% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7.69g | 45% |
| Monounsaturated Fat | 7.2g | 36% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 7mg | 0% |
| Potassium | 369mg | 8% |
| Fiber | 3.2g | 13% |
| Sugar | 21.5g | 43% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
54 reviews
Excellent
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