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Mini Chai Cheesecakes

These Mini Chai cheesecakes are so easy to make! creamy and with all the right spices. To top, I used a cinnamon whipped cream and caramel drizzle.

mini chai cheesecake drip

The benefits of making mini cheesecakes instead of a whole cheesecake, is that they’re easier to make; you won’t need water baths to make these, and your cheesecakes will not come out of the over with the dreaded cracked tops. Plus, they’re so much fun to make!

Now, if you like a good old cheesecake and you don’t mind water baths, you might find this Goat Cheese Cheesecake with French Grape Spread, or this Chocolate Ricotta Cheesecake more fitting recipes for you.

To make these mini cheesecakes extra creamy and rich, I added Plain Lifeway Kefir, made with certified Organic, full fat milk. With no added sugar, up to 99% Lactose-free, gluten-free and made with Organic Non-GMO ingredients.

Thanks to Lifeway Kefir for sponsoring this post! all thoughts and opinions are my own

mini chai cheesecake kefir

How to make perfect mini Cheesecakes

Prep before: all your ingredients need to sit out for 2 hours to let them come at room temperature, this includes your cream cheese and Kefir.

Your eggs can be for 45 minutes out of the fridge before using. If you’re in a rush you can submerge your eggs in warm water and it will help speed the process.

Preventing cracks: Over mixing your batter or mixing in high speed adds more air to your batter, which can cause cracks; due to the size of these mini cheesecakes, that is more difficult to happen.

The same happens when you over bake your cheesecakes, you’ll know your cheesecakes are done when they turn puffy and the edges are set

Don’t rush it! Extreme changes in temperature could cause cracks on your cheesecakes, so when your cheesecakes are ready, turn off your oven, use a wooden spoon to leave the door slightly ajar and leave your cheesecakes to start the cooling process for 20 minutes.

Transfer to a cooling rack to cool completely, then cover and refrigerate for 6 hours or overnight

mini chai cheesecake plate

Making your mini Chai Cheesecakes with how-to photos

Pre-heat your oven to 325 F and line 24 cupcake tins with cupcake liners. Set aside.

In a food processor, mix all of your crust ingredients, until fine crumbs form. Add butter and mix until crumbs resemble wet sand

Measuring crumbs with 1 Tablespoon, scoop crust mixture into cupcake liners, then use a measuring cup or the back of a spoon to compact it

In a medium sized bowl mix sugar and spices and set aside

Beat cream cheese, sugar mixture and vanilla extract on medium speed for 1 1/2 minutes. Do not turn your speed to high or you could incorporate air into your batter!

Add Lifeway Kefir and beat until just combined. Add eggs, one by one, beating after each addition, then add flour and mix.

Using an ice cream scoop, scoop mixture into cupcake liners, until 3/4 full

Place your cheesecakes in the middle rack of your oven and bake for 20-22 minutes until puffy and edges are set.

Turn off the oven and leave your cheesecakes for 20 minutes to start cooling inside, with the over door slightly ajar (you can place a wooden spoon to keep it open)

Remove from the oven and transfer to a cooling rack to cool completely. Cover and refrigerate for 6 hours or overnight

For the Cinnamon Whipped Cream, place metal bowl and whisk attachment in the freezer for 10 minutes. Mix sugar and cinnamon together

Whisk all ingredients in high speed until stiff peaks form. Pipe whipped cream on top of your cooled cheesecakes, drizzle with caramel and enjoy!

mini chai cheesecake bite

Can I freeze my mini Chai Cheeseckes?

Absolutely! Cheesecakes are one of the best desserts to freeze and enjoy later.

You just need to place you completely set and frosted cheesecakes in a closed air tight container -tall enough for you frosted cupcakes- and freeze for up to 6 months.

To thaw, place your cupcakes in the refrigerator overnight and enjoy the next day!

Click here for more Cheesecake Recipes, or follow the links below for some fall recipes:

Pumpkin Maple Bread with Cream Cheese Frosting

Easy No bake Apple Cheesecake Parfait

Pear Loaf Cake with Salted Caramel Drizzle

Apple Spiced Cake with Apple pie filling

Follow me on Instagram and tag #sweetfixbaker to see all the No-bake cheesecakes you make!

mini chai cheesecake drip
Print Recipe
4.88 from 8 votes

Mini Chai Cheesecakes

These cheesecakes are very creamy, with all the right spices and so easy to make! topped with a cinnamon whipped cream and caramel drizzle
Prep Time35 minutes
Cook Time20 minutes
Additional Time6 hours
Total Time6 hours 55 minutes
Course: Chessecakes and Jars
Cuisine: American
Keyword: easy cheesecakes, easy mini cheesecakes, easy thanksgiving desserts, how to make cheesecake from scratch, Maria Corcuera, mini chai cheesecakes, mini cheesecakes, sweet fix baker, thanksgiving dessert
Servings: 24 mini cheesecakes
Calories: 278kcal
Author: Maria Corcuera

Ingredients

Crust

  • 1 1/2 Cups Ginger Snap crumbs around 24 cookies
  • 4 Tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

Chai Cheesecake

  • 3/4 Cup granulated sugar
  • 2 Teaspoons cinnamon
  • 1 Teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon powdered ginger
  • Pinch of pepper
  • 16 oz full fat cream cheese room temperature
  • 1 Tablespoon pure vanilla extract
  • 3/4 Cups Organic Lifeway Kefir 3.25% milkfat, at room temperature
  • 3 eggs room temperature
  • 1 Tablespoon flour

Cinnamon Whipped Cream

  • 2 Cups heavy whipping cream chilled
  • 1 teaspoon cinnamon
  • 1 Teaspoon vanilla extract
  • 1/3 Cup powdered sugar
  • Ice Cream caramel for drizzle

Instructions

Crust:

  • Pre-heat oven to 325 F and line 24 cupcake tins with cupcake liners. Set aside
  • In a food processor, mix all of your crust ingredients, until fine crumbs form. Add melted butter and mix until crumbs resemble wet sand
  • Measuring crumbs with 1 Tbsp, scoop crust mixture into cupcake liners, then use a measuring cup or the back of a spoon to compact it

Cheesecake:

  • In a medium sized bowl mix sugar and spices and set aside
  • Beat cream cheese, sugar mixture and vanilla extract on medium speed for 1 1/2 minutes. Do not turn your speed to high or you could incorporate air into your batter!
  • Add Lifeway Kefir and beat until just combined. Add eggs, one by one, beating after each addition, then add flour and mix. Using an ice cream scoop, scoop mixture into cupcake liners, until 3/4 full
  • Place your cheesecakes in the middle rack of your oven and bake for 20-22 minutes until puffy and edges are set. Turn off the oven and leave your cheesecakes for 20 minutes to start cooling inside, with the over door slightly ajar (you can place a wooden spoon to keep it open)
  • Remove from the oven and transfer to a cooling rack to cool completely. Cover and refrigerate for 6 hours or overnight

Cinnamon Whipped Cream:

  • For better results, place metal bowl and whisk attachment in the freezer for 10 minutes. Mix sugar and cinnamon together
  • Whisk all ingredients in high speed until stiff peaks form. Pipe whipped cream on top of your cooled cheesecakes, drizzle with caramel and enjoy!

Notes

Crust:

  • Make sure crust is well compacted before adding the filling

Filling:

  • Pull cream cheese and Kefir out of the fridge 2 hours prior to using
  • Eggs will need 30-45 minutes out of the fridge to come at room temperature. To quicken the process, let your eggs sit completely covered in warm water for a few minutes

Topping:

  • For best results make sure whisk and bowl are ice cold

Nutrition

Serving: 1g | Calories: 278kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 74mg | Sodium: 172mg | Fiber: 1g | Sugar: 15g

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