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
Scale
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.
