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
Servings: mini 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
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
