Description
This Vegan Chai Spiced Latte Cheesecake is a luscious, dairy-free dessert featuring a rich nutty walnut base, a creamy cashew and coconut milk filling infused with warming chai spices and instant coffee, topped with a smooth vegan chocolate ganache. Perfect for those seeking a decadent yet plant-based treat, this no-bake cheesecake offers comforting flavors and a creamy texture without any dairy or baking required.
Ingredients
Scale
Base
- 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
Filling
- 1 ½ cups cashews, soaked (see notes)
- 1 400ml can chilled coconut milk (see notes)
- ½ cup maple syrup
- 2 tablespoons coconut oil (solid)
- â…“ cup vanilla soya yoghurt (can 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 (additional for ganache)
Ganache
- 3 oz vegan-friendly chocolate
- ½ teaspoon vanilla bean paste
- ¼ teaspoon sea salt
Instructions
- Prepare the base: Add the walnuts, cacao powder, instant coffee granules, and sea salt to a food processor. Blitz for a couple of minutes until the mixture achieves a crumbly texture.
- Form the base dough: Add the pitted medjool dates and almond butter to the mixture. Process for a few more minutes until the ingredients come together to form a sticky dough.
- Line the pan: Line the base of an 8×8-inch springform pan with parchment paper to prevent sticking.
- Press the base: Press the walnut dough evenly into the base of the lined pan using a spatula or flat-bottomed glass. Place in the freezer to set while preparing the filling.
- Make the filling: In a high-speed blender, combine the soaked cashews, chilled coconut milk, maple syrup, solid coconut oil, vanilla soya yoghurt, almond butter, vanilla bean paste, and all the spices (cinnamon, nutmeg, ginger, cardamom, allspice). Blend for several minutes until the mixture is smooth and creamy.
- Assemble the cheesecake: Pour the creamy filling over the prepared base in the pan. Gently tap the pan on your work surface to remove any air bubbles. Freeze for 2 hours to set.
- Prepare the ganache: Gently heat the 400ml can of chilled coconut milk in a saucepan over low heat until warm but not boiling.
- Melt the chocolate: Add the vegan chocolate, vanilla bean paste, and sea salt to the warm coconut milk. Whisk continuously until the chocolate is fully melted and the ganache is smooth.
- Top the cheesecake: Pour the ganache evenly over the set cheesecake filling.
- Freeze the cheesecake: Return the cheesecake to the freezer for at least 4 hours or overnight to fully firm up.
- Serve: Remove the cheesecake from the pan while still frozen. Cut into 16 servings and allow to defrost for about 1 hour before serving.
- Storage: Store any leftover cheesecake in an airtight container in the fridge for a couple of days, or freeze leftovers and defrost as needed.
Notes
- Soak cashews in hot water for at least 4 hours or overnight for a creamier filling.
- Use chilled full-fat coconut milk cans to help create a rich, thick texture in the filling and ganache.
- If you don’t have vanilla bean paste, substitute with high-quality vanilla extract.
- Ensure dates are soft and fresh to help the base come together easily.
- This cheesecake is best enjoyed after at least 2 hours of freezing for perfect texture.
- For a firmer base, press the base mixture firmly and freeze before adding the filling.
- The recipe is entirely vegan and naturally gluten-free.
