If you’re a fan of warming spices and creamy desserts, you are in for a treat with this incredibly indulgent Vegan Chai Spiced Latte Cheesecake Recipe. Bursting with aromatic chai spices and the comforting depth of coffee and cacao, every bite delivers a luscious, velvety smoothness that feels like a cozy hug. This cheesecake is totally plant-based, featuring wholesome nuts, dates, and coconut milk, making it a delightful option for anyone craving a decadent yet dairy-free dessert that’s both impressive and satisfying.
Ingredients You’ll Need
Gathering the right ingredients is where the magic begins. Each one in this recipe is carefully chosen to build the perfect balance of flavor, texture, and richness that makes this cheesecake truly special.
- Walnuts (2 ½ cups): Provide a crunchy, nutty base that adds depth and structure to the crust.
- Medjool dates (15, pitted): Naturally sweet and sticky, they bind the crust perfectly without adding refined sugar.
- Cacao powder (¼ cup): Adds a rich chocolate undertone that complements the spices beautifully.
- Instant coffee granules (2 tablespoons): Infuses the crust with a subtle mocha flavor for complexity.
- Sea salt (½ teaspoon): Enhances all the flavors, balancing the sweetness and spice.
- Almond butter (1 tablespoon, plus more for filling): Contributes creaminess and a slight nuttiness to both crust and filling.
- Cashews (1 ½ cups, soaked): The base for the smooth, creamy filling after blending.
- Canned coconut milk (2 cans, 400ml each, chilled): Adds the signature silky texture and subtle coconut flavor essential to the filling and ganache.
- Maple syrup (½ cup): Perfect natural sweetener that adds gentle warmth without overpowering.
- Coconut oil (2 tablespoons, solid): Helps set the cheesecake and add richness.
- Vanilla soya yoghurt (â…“ cup): Boosts tanginess and smoothness; can substitute with plain soya or coconut yoghurt.
- Vanilla bean paste (1 teaspoon plus ½ teaspoon for ganache): Delivers deep, true vanilla flavor that elevates every component.
- Ground cinnamon (1 teaspoon): One of the chai spices, providing sweet warmth.
- Ground nutmeg (½ teaspoon): Pairs perfectly with cinnamon to add a nutty aroma.
- Ground ginger (½ teaspoon): Brings a little zing and spice punch.
- Ground cardamom (½ teaspoon): Adds a fragrant, floral note unique to chai flavors.
- Allspice (¼ teaspoon): Rounds out the spice blend with subtle earthiness.
- Vegan-friendly chocolate (3 oz): Essential for the silky ganache topping.
How to Make Vegan Chai Spiced Latte Cheesecake Recipe
Step 1: Prepare the Crust
Start by adding the walnuts, cacao powder, instant coffee granules, and sea salt to your food processor. Blitz it for a couple of minutes until the mixture forms a crumbly texture, similar to coarse sand. This nutty, chocolatey base will create a firm foundation for your cheesecake that’s full of flavor.
Step 2: Bind the Crust
Add the pitted medjool dates and a tablespoon of almond butter to the processor. Continue blending until the mixture clumps together into a sticky dough. The dates naturally sweeten while acting as a binder to keep the crust together without compromising the nutty texture.
Step 3: Prepare the Pan
Line the base of an 8×8-inch springform pan with parchment paper. This ensures your cheesecake comes out cleanly and maintains its perfect shape once frozen and set.
Step 4: Press the Crust
Transfer your crust dough into the lined pan. Using a spatula or the bottom of a flat glass, press the mixture down evenly to form a compact base. Then pop the pan in the freezer to let it firm up while you prepare the filling.
Step 5: Make the Filling
Add the soaked cashews, chilled coconut milk, maple syrup, solid coconut oil, vanilla soya yoghurt, almond butter, vanilla bean paste, and all the warm chai spices (cinnamon, nutmeg, ginger, cardamom, allspice) into a high-speed blender. Blend for several minutes until the filling is luxuriously smooth and creamy, like the kind of cheesecake filling you dream about.
Step 6: Assemble and Freeze
Pour the rich, spiced filling over the chilled crust. Gently tap the pan on your countertop to release any trapped air bubbles. Place the pan in the freezer and let it set for at least 2 hours so it firms up beautifully.
Step 7: Prepare the Ganache
While the filling freezes, warm one can of coconut milk gently in a saucepan. Add the vegan-friendly chocolate, ½ teaspoon vanilla bean paste, and ¼ teaspoon sea salt. Stir gently until the chocolate melts fully, forming a glossy, smooth ganache that will crown your cheesecake in silky indulgence.
Step 8: Add the Ganache
Pour this heavenly chocolate ganache over the firm cheesecake layer, smoothing it out evenly. Then return the whole cheesecake to the freezer for another 4 hours or ideally overnight to let everything set perfectly.
Step 9: Serve and Enjoy
Remove the cheesecake from the pan while still frozen to maintain its shape. Slice it into generous servings and allow it to defrost at room temperature for about an hour before enjoying that perfect creamy texture.
How to Make Vegan Chai Spiced Latte Cheesecake Recipe: Tips on Storage
This cake stores wonderfully in an airtight container in the fridge for a couple of days or can be frozen and defrosted as needed, making it an ideal make-ahead treat for any occasion.
How to Serve Vegan Chai Spiced Latte Cheesecake Recipe
Garnishes
Enhance your serving experience with a dusting of cinnamon or a sprinkle of chopped toasted walnuts. Fresh berries, such as raspberries or pomegranate seeds, add a pop of color and bright acidity that pairs beautifully with the spicy, creamy dessert.
Side Dishes
This cheesecake pairs wonderfully with a warm mug of chai tea or an espresso to emphasize the coffee notes. A light fruit compote or a scoop of vegan vanilla ice cream also makes for a luscious accompaniment.
Creative Ways to Present
For a stunning presentation, serve individual slices with a swirl of coconut whipped cream and a delicate cinnamon stick garnish. You could also prepare mini cheesecakes in small ramekins for easy, elegant portioning that wows every guest.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be kept in an airtight container in the refrigerator. It will stay fresh and creamy for about 2 to 3 days, making it perfect for enjoying multiple dessert occasions.
Freezing
You can freeze the cheesecake, either whole or sliced, wrapped tightly in plastic wrap and a freezer-safe container. It keeps well for up to 2 months, allowing you to make this Vegan Chai Spiced Latte Cheesecake Recipe well in advance for a special event or whenever a craving strikes.
Reheating
Unlike many baked cheesecakes, this no-bake vegan version is best enjoyed chilled or at room temperature after thawing. Simply let it sit out for about an hour after removing from the freezer or fridge to reach the perfect creamy consistency.
FAQs
Can I use a different type of nut instead of walnuts?
Absolutely! Pecans or almonds make great substitutes for walnuts in the crust, offering slightly different textures and flavors while still providing the necessary structure for the base.
Do I need a high-speed blender to make the filling?
While a high-speed blender is ideal for achieving the smoothest, creamiest filling, a powerful food processor can also work. You may need to blend for longer and occasionally scrape down the sides.
Can I make this cheesecake nut-free?
Given that the recipe relies heavily on nuts for both crust and filling, it’s quite challenging to make it nut-free without significantly changing the texture and flavor. However, using seeds like sunflower or pumpkin seeds might work for the crust with adjusted proportions.
Is it possible to adjust the spice levels?
Definitely! The spice blend is quite flexible. If you prefer a milder chai flavor, reduce the amount of spices slightly, and if you love it bold, feel free to increase them to suit your taste.
How long should I soak cashews for the filling?
Soaking cashews in hot water for at least 1 hour softens them enough to blend into a silky filling. For the best texture, you can soak them overnight in cold water as well.
Final Thoughts
This Vegan Chai Spiced Latte Cheesecake Recipe is truly a celebration of cozy flavors and luscious textures that anyone can enjoy. Whether you’re vegan, dairy-free, or simply curious to try a rich, spice-infused dessert, this cheesecake will win you over with its creamy indulgence and comforting chai charm. Give it a try, share it with loved ones, and watch it become a cherished favorite in your dessert lineup.
Print
Vegan Chai Spiced Latte Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours (includes freezing time)
- Total Time: 6 hours 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Chai Spiced Latte Cheesecake is a delightful no-bake dessert combining rich chai spices with a creamy, dairy-free filling and a crunchy walnut and coffee-infused base. Perfect for vegan and plant-based diets, this cheesecake uses wholesome ingredients like cashews, medjool dates, and coconut milk to create a luscious and aromatic treat that captures the cozy flavors of chai latte without any dairy or eggs.
Ingredients
Base
- 2 ½ cups walnuts
- ¼ cup cacao powder
- 2 tablespoons instant coffee granules
- ½ teaspoon sea salt
- 15 medjool dates, pitted
- 1 tablespoon almond butter
Filling
- 1 ½ cups cashews, soaked for at least 4 hours or overnight
- 1 400ml can chilled coconut milk
- ½ cup maple syrup
- 2 tablespoons coconut oil, solid
- â…“ cup vanilla soya yoghurt (can substitute with plain soya or coconut yoghurt)
- 1 tablespoon almond butter
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon allspice
- ½ teaspoon vanilla bean paste (additional)
- ¼ teaspoon sea salt
Ganache
- 1 400ml can chilled coconut milk
- 3 oz vegan-friendly chocolate
- ½ teaspoon vanilla bean paste
- ¼ teaspoon sea salt
Instructions
- Prepare the base: Add the walnuts, cacao powder, instant coffee granules, and sea salt to a food processor. Blitz for a couple of minutes until the mixture achieves a crumbly consistency.
- Form the dough: Add the pitted medjool dates and almond butter to the food processor and process for a few more minutes until the mixture comes together into a sticky dough.
- Prepare the pan: Line the base of an 8×8 inch springform pan with parchment paper to prevent sticking and facilitate easy removal.
- Press base into pan: Transfer the dough into the lined springform pan and use a spatula or flat-bottomed glass to compact it evenly across the base. Place the pan in the freezer while preparing the filling.
- Make the filling: Add all filling ingredients—including soaked cashews, chilled coconut milk, maple syrup, coconut oil, yoghurt, almond butter, vanilla bean paste, and spices—to a high-speed blender. Blend until the mixture is completely smooth and creamy.
- Assemble cheesecake: Pour the filling over the chilled base in the springform pan. Gently tap the pan on your work surface to release any trapped air bubbles. Return the pan to the freezer and chill for at least 2 hours until set.
- Prepare ganache: Gently heat the second can of coconut milk in a saucepan over low heat until warmed but not boiling. Remove from heat and stir in the vegan-friendly chocolate, vanilla bean paste, and sea salt. Whisk continuously until the chocolate is fully melted and the ganache is smooth.
- Add ganache to cheesecake: Pour the ganache evenly over the set cheesecake filling. Smooth the top carefully with a spatula if needed.
- Final freeze: Freeze the cheesecake for an additional 4 hours or preferably overnight to allow the ganache to set properly.
- Serve: When ready to serve, remove the cheesecake from the freezer, carefully release it from the springform pan while still frozen, and cut into 16 slices. Defrost each slice for about 1 hour at room temperature before serving for the creamiest texture.
- Storage: Store any leftover cheesecake in an airtight container in the fridge for up to two days or freeze to keep longer. Defrost as needed before serving.
Notes
- Soak cashews for at least 4 hours or overnight to ensure a super creamy filling texture.
- Use chilled canned coconut milk (full fat) for best results in the filling and ganache.
- Medjool dates should be soft and fresh to blend well; if dry, soak in warm water for 10 minutes before using.
- Ensure all ingredients for the filling are well blended in a high-speed blender to avoid graininess.
- This cheesecake is a no-bake recipe, so freezing is necessary to set the layers properly.
- Use vegan-friendly chocolate to keep the recipe fully plant-based.
- The cheesecake is best enjoyed within 2 days refrigerated or can be frozen for longer storage.
