Mini Chai Cheesecakes Recipe
These Mini Chai cheesecakes are so easy to make! creamy and with all the right chai spices. To top, I used a cinnamon whipped cream and caramel drizzle.
The benefits of making mini cheesecakes instead of a whole cheesecake is that they’re easier to make; you won’t need a water bath to make these, and your cheesecakes will not come out of the oven 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
Ingredients you’ll need for this Chai Cheesecake Recipe
This recipe calls for simple ingredients, found in any grocery store:
- Ginger Snaps. These cookies are crushed to form the base or crust of the cheesecakes, instead of graham crackers. Their spicy and sweet flavor complements the chai spices in the cheesecake filling.
- Unsalted butter. Melted butter is mixed with the crushed ginger snaps to bind them together, forming a firm and cohesive crust for the cheesecakes.
- Vanilla extract. This is added to the cheesecake filling to enhance the overall flavor, adding a warm and sweet aroma that pairs well with the chai spices.
- Granulated Sugar. This is used to sweeten the cheesecake filling. It balances the tanginess of the cream cheese and the spiciness of the chai spices.
- Cinnamon. A key chai spice, cinnamon adds warmth and depth to the cheesecake filling, enhancing its flavor profile.
- Cardamom. Another essential chai spice, cardamom adds a unique, aromatic flavor that gives the cheesecakes an authentic chai taste.
- Nutmeg. This spice adds a subtle nutty and slightly sweet flavor to the cheesecake filling, complementing the other chai spices.
- Powdered ginger. Adds a warm, slightly spicy kick to the filling, enhancing the ginger flavor already present in the crust from the ginger snaps.
- Pepper. A small amount of black pepper can be used to add a hint of heat and enhance the complexity of the chai spice blend in the cheesecake filling.
- Cream Cheese. The main component of the cheesecake filling, cream cheese provides a rich, creamy texture and a slightly tangy flavor that is balanced by the sweetness of the sugar and the warmth of the spices. Opt for full-fat cream cheese
- Kefir. This fermented milk drink adds a slight tang and creaminess to the cheesecake filling, similar to using sour cream, and helps achieve a smooth texture.
- Eggs. Eggs act as a binder and help set the cheesecake filling, giving it structure and a smooth, creamy consistency when baked.
- Flour. A small amount of flour is added to the cheesecake filling to help thicken it and provide stability, ensuring the cheesecakes hold their shape when baked.
- Heavy cream. This is whipped to create the light and airy cinnamon whipped topping. Its rich and creamy texture complements the dense and creamy cheesecake filling. The heavy whipping cream should be chilled before beating.
- Powdered sugar. Added to the heavy cream while whipping, powdered sugar sweetens the whipped topping and helps stabilize it, ensuring it holds its shape when piped or spread on the mini cheesecakes.
- Caramel. This is drizzled over the finished mini chai cheesecakes, adding a rich, sweet, and slightly buttery flavor. The caramel drizzle enhances the overall dessert with a touch of decadence and complements the spiced flavors of the cheesecake. You can also use homemade caramel sauce.
Take a look at the recipe card at the bottom of this post for the full recipe.
How to make your mini Chai Cheesecakes with how-to photos
Preheat 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 bowl, mix sugar and spices and set aside
On a large bowl of a stand mixer with the paddle attachment, beat cream cheese, sugar and spice mixture, and vanilla extract on medium speed for 1 1/2 minutes. Do not turn your speed too high or you could incorporate air into your batter!
Add Lifeway Kefir and beat at low speed until just combined. Add eggs, one by one, beating after each addition, then add flour and mix.
Using an ice cream scoop, scoop the cream cheese 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 oven 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 the metal bowl and whisk attachment in the freezer for 10 minutes. Mix sugar and cinnamon together
Whisk all ingredients at high speed until stiff peaks form. Pipe fresh whipped cream on top of your cooled cheesecake cupcake, drizzle with caramel, and enjoy!
Expert Tips for 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 at 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 overbake 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
Frequently Asked Questions
Can I use a different type of cookie for the crust?
Absolutely! While ginger snaps add a wonderful spicy note that complements the chai spices, you can substitute them with graham crackers, vanilla wafers, or even speculoos cookies for a different flavor profile. Just make sure to adjust the sweetness and spices in the filling if needed to balance the overall taste.
How can I tell when the mini cheesecakes are done baking?
The mini cheesecakes are done when the edges are set, but the centers still have a slight jiggle when you gently shake the pan. They will continue to firm up as they cool. Overbaking can cause cracks, so keep an eye on them and start checking for doneness a few minutes before the recommended baking time is up. If you’re unsure, you can also insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
How to store any leftover mini Chai Cheesecakes?
To store mini chai cheesecakes, first allow them to cool completely at room temperature. Once cooled, place the cheesecakes in an airtight container in a single layer to avoid crushing the delicate topping.
Refrigerate promptly, as cheesecake should be kept chilled to maintain its texture and prevent spoilage. The cheesecakes can be stored in the refrigerator for up to five days.
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 your completely set and frosted cheesecakes in a closed air-tight container -tall enough for your 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
If you make this recipe, please be sure to give it a star rating and leave a comment below!
Follow me on Instagram and tag #sweetfixbaker to see all the No-bake cheesecakes you make!
Mini Chai Cheesecakes
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
- 1/8 teaspoon 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 large 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
- 3 tablespoons caramel sauce 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 sand1 1/2 Cups (169.5 g) Ginger Snap crumbs, 4 Tablespoons unsalted butter, 1 teaspoon vanilla extract
- 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 aside3/4 Cup (150 g) granulated sugar, 2 Teaspoons cinnamon, 1 Teaspoon cardamom, 1/2 teaspoon (0.5 teaspoon) nutmeg, 1/2 teaspoon (0.5 teaspoon) powdered ginger, 1/8 teaspoon (0.1 teaspoon) pepper
- 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!16 oz (453.6 g) full fat cream cheese, 1 Tablespoon pure vanilla extract
- 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 full3/4 Cups (180 g) Organic Lifeway Kefir, 3 large eggs, 1 Tablespoon flour
- 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 the metal bowl and whisk attachment in the freezer for 10 minutes. Whip the heavy cream until stiff peaks form. Mix sugar, vanilla, and cinnamon together2 Cups (473.2 ml) heavy whipping cream, 1 teaspoon cinnamon, 1/3 Cup (40 g) powdered sugar, 1 Teaspoon vanilla extract
- Whisk all ingredients in high speed until stiff peaks form. Pipe whipped cream on top of your cooled cheesecakes, drizzle with caramel and enjoy!3 tablespoons caramel sauce
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
