Eggless chai cheesecake is a delicious no-bake dessert recipe. This mini cheesecake Indian fusion recipe is smooth, creamy, 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!
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 3/4 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 1/8 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 3/4 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.
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.More crust optionsInstead 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.How to store itYou 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!How to make it veganTo convert this easy mini cheesecake recipe to vegan, use vegan cream cheese and whipping cream. I am yet to try it though.More flavors possibleYou 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.