In a pot, bring water, tea, and chai masala to a boil and let it brew for 2 minutes. Remove from heat and strain and keep it aside.
Reserve some biscuits for garnish then add the remaining Parle G biscuits to a blender and pulse till crumbly. Transfer to a bowl. Add melted butter, mix and keep aside.
In a bowl add softened cream cheese. and beat it till smooth. Then add powdered sugar and mix together. Keep it aside for now.
In another bowl add chilled heavy cream and beat using an electric beater until stiff peaks are formed.
Add the cream cheese mixture and the strained chai to the bowl. Fold the mixture together gently so that you don’t lose all the air incorporated into the whipped cream.
To assemble the jars, add a generous layer of biscuit+butter mixture to the bottom of the jars. Using a flat bottom glass press the mixture down. Reserve some for garnish.
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.
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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