Description
This Eggless Chai Cheesecake blends the cozy warmth of masala chai with the creamy indulgence of a no-bake cheesecake, all set on a buttery biscuit base and topped with whipped cream and rose petals.
Ingredients
Units
Scale
- 18 digestive biscuits
- 4 tablespoons ghee (melted)
- 1 1/2 cups cream cheese
- 3/4 cup fresh cream
- 2 tablespoons tea leaves (preferably Assam or black tea)
- 1 can (14 oz) condensed milk
- 2 tablespoons cornflour
- 1 teaspoon cardamom powder
- 1/2 cup whipped cream (for topping)
- Dried rose petals (for garnish)
Instructions
- Crush the digestive biscuits into fine crumbs and mix with melted ghee.
- Press the mixture into the base of a springform pan and chill for 20–30 minutes.
- Heat the fresh cream in a saucepan, add tea leaves, and steep for 5 minutes without boiling. Strain and cool completely.
- In a bowl, mix cream cheese, condensed milk, cornflour, cardamom powder, and the cooled chai-infused cream until smooth.
- Pour the filling over the chilled crust and smooth the top.
- Chill the cheesecake in the fridge for at least 6 hours or overnight to set.
- Before serving, top with whipped cream and sprinkle with dried rose petals.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Let the chai-infused cream cool completely before mixing into the filling.
- For perfect slices, use a hot knife and wipe it clean between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg