chai-spiced cheesecake

chai-spiced cheesecakes

I love chai and I love cheesecake. Put them together and you have a winner. I found this deliciously naughty recipe in the donna hay mag from a couple of months ago and now that it’s getting into chilly autumn days i think the spices in this chai spiced cheesecake make it fit right in. Perfect for an afternoon tea in the autumn sun, or a late night treat. But be careful…they are addictive.

chai-spiced cheesecake

chai-spiced cheesecake tarts

By the wild rabbit catering Published: May 2, 2013

  • Yield: 8 tarts

rich and decadent spiced tarts from Donna Hay magazine



  1. Preheat oven to 150 deg C. Crush gingernuts in a mortar & pestle, then add to food processor with almond meal & process until coarsley chopped. Add butter & process to combine.
  2. Using the back of a spoon, press the mixture into the base & sides of 8 x 8cm round lightly greased, deep-sided & loose-bottomed tart tins. Refrigerate for 30 mins.
  3. To make the filling, place the cream cheese & sour cream in an electric mixer & beat for 3-4 mins or until smooth. Add the sugar, vanilla seeds, mixed spice, cinnamon & ginger & beat for 3-4 mins or until sugar is dissolved.
  4. Gradually add the eggs, beating well after each addition until well combined.
  5. Divide the mixture between the tart tins, Place on a baking tray & bake for 15-20 mins or until firm to the touch.
  6. Refrigerate for 1 hour or until cold. Dust with the extra cinnamon to serve.

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3 Responses to chai-spiced cheesecakes

  1. caitlan May 2, 2013 at 3:02 pm #

    Luce you have found my weakness. Holy. Moly. These look amazing.
    ps. Dan says can we please have some more of that delicious Strawberry & Vanilla Bean Jam!? x

    • the wild rabbit catering May 2, 2013 at 3:06 pm #

      yep, they taste pretty darn delish too.
      next jam batch i do…promise your name will be on a jar!


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