Vegan Chai Spiced Latte Cheesecake

flatlay of geometrically cut cheesecake.

Vegan Chai Spiced Latte Cheesecake

Creamy chai cheesecake mousse on top of a mocha brownie base and topped with chocolate ganache. These cheesecake bars are gluten-free and easy to make.

Course Dessert

Cuisine American, Indian

Diet Gluten Free, Vegan

Prep Time 20 minutes

Cook Time 6 hours

Total Time 6 hours 20 minutes

Servings

Calories 440kcal

Author Christina Leopold

Equipment

8 x 8" Springform pan

Ingredients

BASE

2 ½ cups walnuts
15 medjool dates pitted
¼ cup cacao powder
2 tablespoons instant coffee granules
½ teaspoon sea salt
1 tablespoon almond butter

FILLING

1 ½ cups cashews, soaked *see notes
1 400ml can chilled coconut milk *see notes
½ cup maple syrup
2 tablespoons coconut oil solid
⅓ cup vanilla soya yoghurt substitute with plain soya or coconut yoghurt
1 tablespoon almond butter
1 teaspoon vanilla bean paste
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon allspice

GANACHE

1 400ml can chilled coconut milk *see notes
3 oz vegan-friendly chocolate
½ teaspoon vanilla bean paste
¼ teaspoon sea salt

US Customary - Metric

Instructions

To make the base, add the walnuts, cacao powder, coffee, and salt to your food processor. Blitz for a couple of minutes until the mixture reaches a crumb consistency.
Add the dates and almond butter and continue to process for a few minutes until the mixture comes together to form a dough.
Line the base of an 8x8" springform pan with parchment paper.
Add the dough to the pan and use a spatula or flat bottomed glass to compact it into the base in an even layer. Set aside in the freezer.
For the filling, add all of the ingredients to a high-speed blender and blitz for a few minutes until smooth and creamy.
Pour the filling into the pan and gently tap the pan on your work surface to knock out any air bubbles. Freeze for 2 hours.
To make the ganache, gently heat the coconut milk in a saucepan.
Add the chocolate, salt, and vanilla bean paste and whisk well until everything has melted together.
Pour the ganache over the top of the cheesecake.
Freeze for another 4 hours or overnight.
Once set, remove the cake from the pan whilst still frozen. Cut into serving sizes and defrost for 1 hour before serving.
This cake stores well in an airtight container in the fridge for a couple of days or alternatively you can freeze any leftover cake and defrost as needed.

Video

Notes

Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can

Nutrition