This Vegan Chai-Spiced Cheesecake is heaven! Truly. Wonderful chai spices mixed with a creamy vegan cashew and tofu-based cheesecake with an oat crust that tastes exactly like a delicious graham cracker crust. It really can’t get better than this.

Chai Spiced Cheesecake [Vegan]

Serves

6

Advertisement

Ingredients

For the Chai Spices:

  • 2 teaspoons Cinnamon
  • 1/2 teaspoons Ginger
  • 1 teaspoon Nutmeg
  • 1/4 teaspoon All Spice
  • 1/4 teaspoon Cardamom

For the Oat Crust:

  • 1 cup Old Fashioned Oats
  • 1/4 cup Brown Sugar
  • 1/4 teaspoon salt
  • 2 teaspoons Chai Spices, from above
  • 4-5 tablespoons Vegan Butter, melted

For the Cheesecake:

  • 3/4 cup Cashews, softened
  • 1/2 cup Silken Tofu
  • 1/2 cup Vegan Cream Cheese
  • 1 tablespoon Lemon Juice
  • 1/2 cup + 2 tablespoons Organic Cane Sugar
  • Remaining Chai Spices
  • Pinch of Salt

Optional:

  • Vegan Whip Cream, homemade or store-bought
  • Sprinkle of Cinnamon
Advertisement

Preparation

For the Chai Spices:

  1. Measure out all the chai spices and mix together in a small bowl. Set aside. We’ll use this in the oat crust and the filling.

For the Oat Crust:

  1. Preheat oven to 350F.
  2. Add the oats, brown sugar, salt, and 2 teaspoons of chai spices into a food processor. Pulse until smooth. Add to a large bowl and stir in melted vegan butter until you can pinch it will your fingers and it stays together.
  3. Line a 6″ cake pan with parchment and add in the oat crust mixture. Use your hands to pat down the crust on the bottom of the pan and up the sides. Set aside.

For the Cheesecake Filling:

  1. Boil the cashews for 15 minutes to soften them.
  2. In a high-speed blender add the softened cashews, silken tofu, vegan cream cheese, organic cane sugar, lemon juice, the remaining chai spices, and salt. Blend until completely smooth.
  3. Pour the filling into the prepared oat crust and bake for 45-50 minutes or until it’s firm but has a slight jiggle. Let cool completely at room temperature. The cheesecake will firm up as it cools.
  4. Once cool, cover and refrigerate overnight. Next day, top with homemade coconut whip cream or store-bought vegan cool whip. Sprinkle with some cinnamon and serve! Store leftovers in the fridge. Enjoy!
Advertisement
Advertisement
    Advertisement