Why You’ll Love This Recipe

These Mini Chai Cheesecakes are the perfect fusion of creamy cheesecake and the comforting flavors of chai spices like cinnamon, ginger, and cardamom. The spiced flavor profile adds a cozy, warming element to the smooth and tangy cheesecake, making each bite an exciting taste experience. Whether you’re a chai lover or a cheesecake fan, this dessert delivers the best of both worlds in a convenient, portion-controlled size. The crust is buttery and slightly crunchy, providing a great contrast to the creamy, spiced filling. These mini treats are not only delicious but also a great way to impress guests with something unique and flavorful.

Ingredients

For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1/4 cup sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Spoon about 1 tablespoon of the mixture into each muffin cup and press down to form a firm crust. Bake for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, cinnamon, ginger, cardamom, and cloves until evenly combined. Finally, fold in the sour cream until smooth.
Assemble the cheesecakes: Spoon the cheesecake filling into each muffin cup over the crust, filling each cup nearly to the top. Use the back of a spoon to smooth the top.
Bake: Bake for 18-22 minutes, or until the edges are set and the centers are slightly jiggly. Do not overbake, as the center will continue to firm up as it cools.
Cool: Let the cheesecakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, refrigerate the cheesecakes for at least 2 hours (or overnight) to allow them to fully set.
Serve: Once chilled, remove the cheesecakes from the muffin tin and serve. Optionally, top with whipped cream or a sprinkle of cinnamon for a decorative touch.

Servings and Timing

Servings: 12 mini cheesecakes
Prep time: 15 minutes
Cook time: 20-22 minutes
Total time: 2.5 hours (including cooling and chilling time)

Variations

Crust variations: You can swap out the graham cracker crumbs for crushed gingersnaps or cinnamon cookies to add even more spice to the crust.
Spices: If you prefer a stronger chai flavor, feel free to increase the amount of cinnamon, ginger, or cardamom. You can also add a pinch of nutmeg for an extra layer of warmth.
Toppings: Add a dollop of whipped cream, a dusting of cinnamon, or even a drizzle of caramel for an extra indulgent touch. You can also top with a candied ginger piece for a fun twist.
Vegan version: Substitute the cream cheese with vegan cream cheese and use flax eggs (1 tbsp ground flax + 3 tbsp water) for the eggs to make the recipe vegan.

Storage/Reheating

Storage: Store leftover mini chai cheesecakes in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as they chill, making them even more flavorful.
Freezing: These cheesecakes freeze well! After chilling, wrap them individually in plastic wrap and place them in a freezer-safe container. They will stay fresh for up to 1 month. Thaw in the refrigerator before serving.
Reheating: These cheesecakes are best served cold, but if you prefer them warm, you can microwave them for a few seconds on low heat.

FAQs

Can I use a different spice mix for these cheesecakes?

Yes, if you don’t have individual spices like cinnamon or cardamom, you can use store-bought chai spice mix. Just substitute the chai spices with 2 teaspoons of the mix.

Can I make these mini cheesecakes in advance?

Absolutely! These mini cheesecakes actually taste even better after they’ve had time to chill in the fridge, so they’re perfect for making ahead of time for a party or event.

How do I know when the cheesecakes are done baking?

The cheesecakes are done when the edges are set, and the center is just slightly jiggly. If the center is firm when you touch it, they are overbaked, so be sure to remove them from the oven when they still have a little wiggle in the middle.

Can I make a full-sized chai cheesecake instead?

Yes, you can bake this cheesecake filling in a 9-inch springform pan. Adjust the baking time to 35-45 minutes, and make sure the center is slightly jiggly when you remove it from the oven.

Can I add a chocolate element to these cheesecakes?

Definitely! You can add some melted chocolate to the filling for a spiced chocolate chai cheesecake or drizzle chocolate ganache over the top before serving.

Can I use non-dairy substitutes for the cream cheese and sour cream?

Yes, you can substitute dairy cream cheese and sour cream with their non-dairy counterparts. Look for vegan cream cheese and sour cream to maintain the flavor and texture.

Do I need to let the mini cheesecakes cool before refrigerating them?

Yes, it’s important to let the cheesecakes cool to room temperature before refrigerating them to prevent condensation inside the container, which could affect the texture.

How do I prevent cracks in the cheesecakes?

To prevent cracks, avoid overbaking the cheesecakes. When baking mini cheesecakes, the centers should remain slightly jiggly and firm up as they cool.

Can I top these with a fruit compote?

Yes, a fruit compote made from berries or even apple slices would complement the spiced chai flavors wonderfully. A drizzle of honey or maple syrup would also be great.

How long can I store these mini cheesecakes?

You can store these mini cheesecakes in the fridge for up to 4 days, but they’re at their best when eaten within the first couple of days.

Conclusion

Mini Chai Cheesecakes offer a delicious and unique spin on the classic cheesecake. With the aromatic warmth of chai spices and a rich, creamy filling, these mini treats are perfect for any occasion. Whether you’re hosting a party or simply looking to satisfy your sweet tooth, these chai-infused cheesecakes will undoubtedly leave everyone asking for more. Easy to make, flavorful, and completely irresistible—Mini Chai Cheesecakes are a must-try dessert!

Mini Chai Cheesecakes