No-Bake Vegan Chai Cheesecake
By Minimalist Baker · minimalistbaker.com
6 hrs 30 min (mostly freezing)12 slices
A creamy no-bake cheesecake with a walnut-date crust and chai-spiced cashew filling, served chilled or frozen.
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| prepLine a 7-inch springform pan with parchment paper | ||||||||
| 240 g medjool dates (packed, pitted) | Blend dates until small bits remain | Blend dates back in until loose dough forms | Press crust into pan, freeze to firm | Transfer filling to crust, tap out air bubbles | Drizzle caramel & swirl (optional) | Freeze until firm, 6 hrs or overnight | Top with whipped cream & caramel, serve | |
| 150 g raw walnuts | Process walnuts & salt to meal | |||||||
| 1 pinch sea salt (optional) | ||||||||
| 210 g raw cashews | Soak cashews in very hot water, 30 min | Rinse & drain soaked cashews | Blend tea, cashews & filling ingredients until creamy, 3–4 min | Taste & adjust sweetness, spice, ginger, vanilla | ||||
| 160 ml boiling hot water | Steep tea in boiling water, 30 min | |||||||
| 3 black tea bags or chai tea bags | ||||||||
| 240 ml full-fat coconut milk or cream | ||||||||
| 75 ml maple syrup (plus more to taste) | ||||||||
| 2 tsp vanilla extract | ||||||||
| 1 Tbsp chai spice mix (plus more to taste) | ||||||||
| 30 ml avocado oil or melted refined coconut oil (optional) | ||||||||
| 2 Tbsp fresh grated ginger | ||||||||
| Coconut Whipped Cream (for topping) | ||||||||
| Coconut Sugar Caramel (for topping) | ||||||||
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