• 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.