Spiced Chai Cheesecake
Creamy, spiced chai cheesecake with a nutty, chewy crust! Perfect for the fall season paired with coffee or hot tea. This cheesecake is no bake…easy to make and so delicious.
Prep Time: 10 minutes
Total Cook Time: 30 minutes
- 1 1/2 cups raw cashews (quick-soaked*)
- 2 tbsp coconut oil
- 1 cup coconut milk (from a can)
- 1/2 cup 100% maple syrup
- 1 tsp Spicely Organics ground cinnamon
- 1 tsp Spicely Organics ground ginger
- 1 1/2 tsp Spicely Organics ground cardamom
- 3/4 teaspoons Spicely Organics ground cloves
- 1 Spicely Organics vanilla bean or 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup oats
- 1/3 cup raw almonds
- 7 dates, pitted
- 2 tbsp almond butter
- 1 tbsp coconut oil
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla
- Before you begin this recipe soak your raw cashews. If you have the time soak them in filtered water for at least 2 hours or over night OR you can soak in hot water for 20 minutes.
- Add 1/3 cup almonds to processor and pulse until fine, close to flour consistency. Then add the remaining crust ingredients. Pulse and it should come together into a sticky dough.
- Grease a 6” springform pan with 1 tsp melted coconut oil. Remove crust from food processor and press into the greased pan, evenly pressing down and pushing the crust to the sides as well. Set aside.
- In a high speed blender combine cashews, (shake coconut milk can before opening) coconut milk and the remaining ingredients. Blend until smooth. Taste and adjust sweetness by adding more maple syrup if needed as well as any of the spices.
- Pour the filling on top of the crust and spread with a spoon or spatula creating a smooth top. Place In freezer for 4 hours or over-night.
- Run a sharp knife along the edge of the pan and cheesecake and then release cake from pan.
- Add an optional dust of cinnamon over top. Let sit for 15 minutes (just to soften up a bit), cut and enjoy! * *You can store in the fridge for 4 days or in the freezer for 2-4 weeks.