The chai season seems to be coming to an end, but there's always room for one more delicious treat! Try these yummy mini chai latte cheesecakes to end the season off with a bang!
I got this recipe from dashofhoney.ca, so all credits go to them.
Ingredients
Base
1 cup graham cracker crumbs - the food processor is super helpful here!
4 tbsp melted coconut oil or melted unsalted butter
Filling
2 x 250g cream cheese (8oz) room temperature
1/2 cup plain greek yogurt
⅓ coconut sugar or brown sugar
1 tsp vanilla extract
1 ½ tbsp chai spices
2 eggs
Pinch of salt
Glaze
1 cup powdered sugar
2 tablespoons water - I substituted this for oat milk
1 tsp Vanilla extract
Chai Spices
Ground cinnamon: 3 teaspoons
Ground cardamom: 2 tsp.
Ground ginger: 2 tsp.
Allspice (allspice): 1/2 tsp.
Ground cloves: 1/2 tsp.
Ground nutmeg: 1/2 tsp.
Instructions
Mix all of your chai spices together and store in a container in your pantry for later use.
Preheat the oven to 325 degrees F.
Line a regular size muffin pan with paper liners. Personally, I used a silicon muffin tin, so that they popped out easily, but I would recommend liners of some sort to make them easier to give out to family and friends.
Combine graham crackers with coconut oil and mix well. Divide the mixture into the bottom of the lined muffin tin. Press well with your fingers to make the crust. Bake for 5 minutes. Instead of my fingers, I used the bottom of a glass to make the crust more even
Prepare the filling. Beat cream cheese and yogurt with a stand mixer for 30 sec to 1 minute. Add sugar, vanilla, chai spices and salt. Beat for a couple of seconds. Add eggs, one at a time and mix well.
Pour cheesecake mixture into the cooled muffin tin. Cook for 20 minutes.
Let it cool down completely. Put in the fridge for at least 3 hours (or more)
Remove mini cheesecakes from the fridge about 15 minutes before serving.
Make the glaze by combining all the ingredients. I like to sift my powered sugar to make sure that there’s not any lumps in my glaze
Brush each cheesecake with the glaze. Garnish with chai spices. My glaze came out a little runny since I added too much milk, but otherwise these are delicious!
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