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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 16
Calories 440kcal


  • 8 x 8" Springform pan



  • 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


  • 1 ½ cups cashews, soaked *see notes
  • 1 400ml can chilled coconut milk *see notes
  • ½ cup maple syrup
  • 2 tablespoons coconut oil solid
  • 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


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


  • 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.



  • 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


Calories: 440kcal | Carbohydrates: 37g | Protein: 8g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Sodium: 120mg | Potassium: 511mg | Fiber: 4g | Sugar: 25g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 4mg