Eggless chai cheesecake is a delicious no-bake dessert recipe. This mini cheesecake Indian fusion recipe is smooth, creamy, deliciously tart, and served in a jar! If you love chai with some biscuits on the side, then you will love this dessert! It's a simple and easy recipe that's perfect for any occasion!
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It's my favorite American dessert
Everyone remembers the first time they had a cheesecake! For me, it was at a Mall in Bombay. I was walking through the mall and I spotted a newly opened bakery shop.
I am not a dessert person, but I don't know what tempted me to walk into that bakery shop that day and order their cheesecake. I went home and had it. I became a fan!
Let's just say that I made multiple trips to that mall post that that and never came home without a cheesecake!
So you can imagine my happiness when I discovered Cheesecake Factory here! We celebrate all special occasions with the New York Style Plain cheesecake (my favorite)!
In fact, we even celebrated my first cookbook announcement with cheesecakes. I literally savor this dessert and eat it across 3 days because I don't want it to finish!
KR suggested that I must share an eggless cheesecake recipe on the blog since I love it so much. I liked the idea and decided to give it a fusion look and flavor.
Innovative desserts
I know that innovative or fusion desserts are always a crowd puller. Everyone wants to try something new. It's a bonus point if it's presented in a different way!
I liked the idea of Chai cheesecake because I felt it was the perfect blend of Indian-American food!
Chai is an integral part of Indian cuisine. I wanted to blend the strong flavors of chai into the cheesecake and use the biscuits it's normally served with, as the crust.
Since presentation is key when it comes to holiday desserts, I wanted to serve these cheesecakes in individual jars so it's easy to grab-n-go!
So the next time you are in need of a last-minute dessert to whip up for that dinner party, you know what you can make! Save this no-bake cheesecake recipe!
If you love chai, then I really hope you like this recipe. But all you hardcore chai lovers please don't hate me for experimenting with your favorite beverage! Even the coffee lovers accepted Dalgona coffee, right!
Why make it
While no one really needs a reason to have a cheesecake, here are some that can coax you to make it at home!
This easy mini cheesecake recipe is rich and tangy just like the traditional cheesecake, yet airy and almost mousse-like at the same time.
Unlike the traditional cheesecake, all you need to do in this easy mini cheesecake recipe is to mix the ingredients and let the cheesecake set in the refrigerator.
- no-bake no bake cheesecake recipe
- eggless and contains no gelatin
- chai flavored
- Make this cheesecake without the springform pan
- innovative fusion dessert
- it's cheesecake in a jar
- quick and easy to make
- can be made in 30 minutes to prepare
- crowd-pleaser and loved by all ages
Ingredients needed 🧾
Cream cheese and heavy whipping cream are basic ingredients to make a cheesecake. Use actual cream cheese and not the spread.
Chai and chai masala - I suggest you use strong flavored tea/tea bags. You can get ready chai masala or easily make it at home. I have the recipe here.
Parle G biscuits - In India, chai is often served with biscuits and one of the most popular brands is Parle G. Hence I have used these biscuits to keep the flavors authentic.
Butter and sugar - Use salted or unsalted butter. I have used regular white sugar which I have pulsed to make powder. You can also use any other variety of powdered sugar.
How to make it 🔪
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Before you begin making this no-bake cheesecake recipe, don't forget to take out the cream cheese from the fridge and let it sit on your kitchen counter to soften.
- Add water, tea, and chai masala to a pot. There is no need to add milk. Bring it to a boil and let it brew for 2 minutes.
- Take it off the flame. Strain and keep it aside. It should measure about ¾ cup.
- Reserve some for garnish and break the remaining Parle G biscuits. Then add them to a blender. Pulse till crumbly. Do not over pulse and make powder. It should be coarse.
- Transfer to a bowl. Add melted butter, mix and keep aside. If using unsalted butter, add ⅛ teaspoon of salt before mixing.
- In a bowl add softened cream cheese. Using a spatula, beat it till smooth.
- Add powdered sugar to the bowl.
- Mix them together. Keep it aside for now.
- In another bowl add chilled heavy cream and beat using an electric beater till it forms stiff peaks.
- Add the cream cheese mixture to the bowl now.
- Also, gradually add the strained chai.
- Fold the mixture gently so that you don't lose all the air incorporated into the whipped cream which will help it from deflating. Chef Tip - Keep tasting to see if the flavor of chai is strong enough. Also be mindful that the cream cheese batter should not become runny.
- To assemble the chai cheesecake, add a generous layer of biscuit+butter mixture in jars. Using a flat bottom glass press it down firmly. Reserve some for garnish.
- Then fill ¾ of the glass with the cream cheese batter. Cover with cling wrap and keep it in the fridge for 4 hours or till it sets. Overnight is better.
Serving suggestions 🍽
Take them out when it's time to serve. Garnish with biscuit+butter crumbs and insert half a biscuit into the cheesecake. Serve immediately.
These chai cheesecakes are perfect for any occasion like birthday parties, baby showers, brunches, family get-togethers, weekend parties, or even on date nights!
You can also serve these eggless cheesecakes at festive occasions like Diwali, Holi, Thanksgiving, Halloween, Christmas, or even New Year's.
Since they are made in individual jars, they are a great dessert option where there is a crowd. One batch of this no-bake cheesecake recipe can yield many jars.
Save this easy mini cheesecake recipe and make it this holiday season! I can promise you that many compliments will come your way!
Top recipe tips 💭
If you don't have chai masala, when boiling tea leaves, add 2-3 cardamom pods and one-inch grated ginger.
Add tea gradually to the cream cheese mixture and keep tasting it. Also, be mindful that the cream cheese batter should not become runny.
Condensed milk can also be used in place of heavy whipping cream. The texture will be richer and the taste will be sweeter.
Recipe FAQs 📖
Instead of Parle G biscuits, use any sweet or salted biscuits. You can also use the traditional graham cracker crust.
Some other crust options that you can try are crushed pretzels, potato chips, finely chopped nuts, toasted cake crumbs, toasted muffin crumbs, crushed ice cream cones, cold cereal, granola, coconut macaroons, ginger snaps, or vanilla wafers.
You can very well make these eggless chai cheesecakes in advance (especially before a party) and store them in individual jars, in the fridge. In fact, you can also fill the jars with the crust and refrigerate while preparing the filling.
These eggless chai cheesecakes can rest in the fridge for 5-6 days. Keep them covered. Leftover cream cheese batter can also be frozen. Store it in an airtight container and freeze it.
It stays good for 2 months. To defrost, just leave it overnight in the refrigerator. But do not microwave it or they will become runny!
To convert this easy mini cheesecake recipe to vegan, use vegan cream cheese and whipping cream. I am yet to try it though.
You can follow this same recipe and make Mango cheesecake by adding mango pulp instead of chai. Similarly, you can add rose syrup and gulkand to make rose cheesecake.
If you want to make plain eggless cheesecake, follow the exact recipe minus making and adding the tea. Then get creative with the toppings.
More fusion desserts
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Recipe 📖
No-Bake Eggless Chai Cheesecake Jars
Equipment
- Electric Beater
Ingredients
To make masala chai
- 1.5 cups water
- 4 tablespoon tea leaves
- 1 tablespoon chai masala
To prepare the crust
- 40 Parle-G biscuits or any other biscuits
- 6 tablespoon melted salted butter
To prepare the cream
- 8 oz cream cheese
- ½ cup powdered sugar
- 1 cup heavy whipping cream
Instructions
- Before you begin making this no-bake cheesecake recipe, don't forget to take out the cream cheese from the fridge and let it sit on your kitchen counter to soften.
To make masala chai
- Add water, tea, and chai masala to a pot. There is no need to add milk. Bring it to a boil and let it brew for 2 minutes.
- Take it off the flame. Strain and keep it aside. It should measure about ¾ cup.
To prepare the crust
- Reserve some for garnish and break the reamining Parle G biscuits. Then add them to a blender. Pulse till crumbly. Do not over pulse and make powder. It should be coarse. Transfer to a bowl.
- Add melted butter, mix and keep aside. If using unsalted butter, add ⅛ teaspoon of salt before mixing.
To prepare the cream
- In a bowl add softened cream cheese. Using a spatula, beat it till smooth.
- Add powdered sugar to the bowl.Mix them together. Keep it aside for now.
- In another bowl add chilled heavy cream and beat using an electric beater till it forms stiff peaks.
- Add the cream cheese mixture to the bowl now. Also, gradually add the strained chai.
- Fold the mixture gently so that you don't lose all the air incorporated into the whipped cream which will help it from deflating.
- Keep tasting to see if the flavor of chai is strong enough. Also be mindful that the cream cheese batter should not become runny.
To assemble the cheesecake
- Add a generous layer of biscuit+butter mixture in jars. Using a flat bottom glass press it down firmly. Reserve some for garnish.
- Then fill ¾ of the glass with the cream cheese batter.
- Cover with cling wrap and keep it in the fridge for 4 hours or till it sets. Overnight is better.
- Take them out when it's time to serve. Garnish with biscuit+butter crumbs and insert half a biscuit into the cheesecake. Serve immediately.
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We'll email this recipe to you, so that you can look at it later!
Tej says
I tried the recipes and ensured that the chai didn’t make the cream cheese runny but it still did not set well. It feels too soft. Would adding lemon juice or cream of tartar help make it more firm.
Priya says
Oh no. Did you add the tea gradually? We dont need more than half to 3/4 cup as mentioned in the recipe. Add some cornstarch to make it firm. Hope that helps.
Versace says
Mine also didnt set well and I folded the chai in slowly.. maybe just using 2 tablespoons of chai will work..I used a pre made graham cracker crust..ended up freezing it and cutting in pieces and then putting it in little jars.
Versace says
Hi
I want to make this recipe but using a readymade graham cracker crust and top with crumbled parle g biscuits as it would be easier to transfer for the holidays.
Also would a vitamix work for the heavy cream?
Any suggestions or tips?
Priya says
Yes, you can use ready graham crackers instead of Parle G for base. I have never tired making the cream in a Vitamix. But I am sure you can use it. I would suggest you start on the lowest speed first. Blend for 10-15 seconds and check. Hope this helps.
Versace says
Thanks will let you know how it turns out!
Sita says
Do you think it would be ok to prepare these two days ahead of time?
Priya says
Yes absolutely! Make it and store in the fridge. Cover them with cling wraps. Hope this helps. 🙂