Chai Spice Vegan Cheesecake

Chai Spice Cheesecake
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Cheesecake is an American tradition that’s loved by millions.  However, you don’t have to eat or drink dairy to sample some of the finer twists on the tart. 

This tofu-based, biscuitty delight will appeal to vegans and conscious consumers of all ages.  It’s nice and spicy, giving it a late-year appeal, as perhaps an autumnal or winter dessert.

You can enjoy it all year round, though!

Serves: 8

Preparation: 20 Minutes

Cooking Time: 55 Minutes

Difficulty Level: 4/5

What You’ll Need


  • 250g digestive biscuits, crushed
  • 3 tbsp melted coconut oil
  • 100g packed brown sugar
  • 2 tablespoons preferred milk substitute (oat, soy, almond, nut or rice for example)


  • 75g raw cashews (ideally soak them for up to 2 hours and drain)
  • 60ml lemon juice
  • 340g silken tofu (make sure to drain)
  • ½ cup of banana (mashed)
  • Another 2 tbsp coconut oil at room temperature
  • 2 tsp ground cardamom
  • ½ tsp ground cinnamon
  • 2 tsp ground ginger
  • 134g white sugar
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • Pinch ground cloves


  • Dark chocolate decoration
  • ½ tsp ground cinnamon
  • Whipped cream alternative

Nutritional Information

  • Calories: 403
  • Fat: 20.2g
  • Saturated Fat: 12g
  • Carbohydrates: 54.4g
  • Sugar: 31g
  • Fibre: 1.6g
  • Protein: 6.1g



Preheat the oven to 350°F/180°C/Gas Mark 4


Spray a small pan with cooking spray and stir up the biscuit mix and brown sugar in a bowl. Drizzle in some oil and stir again


Add in milk substitute to allow crumbs to become pliant and combine


Press the mix into the bottom of the pan and bake in the oven for 10 minutes, without adjusting the temperature afterwards


Blend together all of the cheesecake ingredients to a smooth result.  There shouldn’t be any cashews left behind and there shouldn’t be any grains.  You’ll likely need to blend for up to 5 minutes with a standard unit, so give the blender a break in between


Spray in more cooking spray above the crust and pour the cheesecake blend evenly across the top. Put back in the oven to bake for up to 50 minutes. The top should be puffy and the crust nice and golden brown


Allow the dessert to cool for up to an hour on a wire rack. Chill it in the fridge for another 3 hours for best results. If you can do this overnight, even better. Slice and serve with whipped topping, candied ginger and cinnamon to dust

Tip 1
This cheesecake can be kept in the fridge for up to three days after baking. Use a piece of kitchen paper and a plate on top to keep condensation at bay
Tip 2
The above recipe will make a cheesecake around 1 inch tall. If you want something taller, use a smaller spring form tin
Tip 3
All spices can be swapped or more added depending on your tastes - more cinnamon is a really great option for an Autumn/Halloween cake
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