No-Bake Vegan Chai Cheesecake

Made this the other day exactly as the recipe except I did end up adding a couple spoons of monk fruit to make it a tad sweeter. I also made my own chai masala as I had the spices. This recipe turned out great but I think a caramel or chocolate sauce would put it over the top! Will try that next time. A lot of tasty recipes on this site. Thank you!

I made this for a small house party and this turned out great and everyone loved it. I followed the measuring cup instructions to the T. Two things of note from my experience are that one, I used a high powered hand blender for the cashew cream, this helped me get the smooth consistency I wanted and two I used a food processor for the crust, this also gave me the sticky consistency I wanted. Just want to let you know that we forgot to refrigerate after defrosting (I had put this in freezer for 36 hours) and it stayed solid for more than 4 hours at room temperature. Thanks for the recipe, I’ll be trying out more recipes from your blog, due to the success of this delicious, creamy cake.

I really loved a cheesecake I made from this blog before (I think it was mini cheesecakes), but this cheesecake was really bad in my opinion (sorry!). Both the flavor and texture were bad. I would never serve this to guests. Sometimes I think people who are really used to healthier versions of desserts or are vegan have forgotten how much better traditional desserts are. Or maybe just for some reason mine didn’t turn out right (I did make it as directed though.)

This was the most wonderful recovery treat in the week following a big race of mine (I’m a long distance trail runner). I appreciate the no oil option, as a lot of other cashew cheesecakes prescribe a lot of coconut oil. I swapped out half the walnuts in the crust with oats (just to save some $$$). Yum!

Normally I am making chocolate desserts, but wanted to shake things up a bit and go for a none-chocolate dessert. The flavor of the cheesecake was absolutely delicious. I made this for my husband and a few friends, none of us are vegan, but everyone went back for seconds. Made a few modifications: 1 Tbsp of coconut oil only, and 1 Tbsp of ground ginger. I doubled the chai spice blend and it really helped the flavors come together, so good! For the crust I did walnut/dates, and it couldn’t have been easier to make. I made this in a glass 9” pie pan without the parchment paper. If you make this also make the caramel sauce to go on top and swirl in, you won’t be disappointed. I had it in the freezer over night then moved to the fridge the following day. I recommend eating it straight from the fridge to keep the cheesecake consistency, If mine sits out too long it melts. Loved the flavors of the chai and will make this again!

This cheesecake is amazing! This is now a holiday tradition for our family, we have it for Thanksgiving, Hanukkah with my in-laws, and Christmas with my parents. I can’t be without it during the holidays!

I made a few changes to suit my dietary preferences, and it still works great. For the crust, in place of the walnuts, I use 1 cup GF rolled oats and 1/2 cup almonds. Instead of full fat coconut milk I use Nutpods non-dairy creamer, and I leave out the oil.

The caramel sauce that is linked in the post is to die for, I end up eating the leftovers with a spoon. This year for Thanksgiving I made two, one for dinner and another for leftovers!

These were nice summer treats for when it’s too hot to bake. I made them in muffin tins with coconut cream, coconut oil, and no grated ginger because I wanted them to taste more like a commercial chai latte. The flavor is really nice. One thing I wish I’d figured out earlier is that they taste best when completely frozen. I struggled with getting the texture right moving them between the fridge and the freezer. I used coconut cream and coconut oil in an attempt to keep them solid enough in the fridge. Straight out of the freezer, they were perfect, like ice cream pops.

SO delicious! Super creamy but yet incredibly light for a cheesecake. Works great as a summer dessert as well. I made the vegan caramel to add on top and it’s totally worth it! I used oats instead of walnuts for the crust and I noticed that it wasn’t as sticky as I wanted it with the original amount of dates, so I just had to add probably a half cup more to get it to the right consistency.

Another brilliant recipe! I feared that it wouldn’t be sweet enough with just 5 TBS of maple syrup, but it is perfectly sweet. The carmel came out a bit thin but I think that’s because I used rice flour instead of starch. However, the flavor is amazing, and works really well with the cheesecake. 5 stars!

This turned out soo delicious! I actually used about 1.5x the fresh ginger and chai spices, for a deeper spice flavor as it seemed a bit bland before. I also used just 4tbsp maple syrup and 1tbsp oil. This cake definitely gets very soft if left in the fridge. Next time I’ll sub the avocado oil for coconut oil, which hardens when cold. I think that would be a great fix for keeping it a bit firmer. Thanks!!

Super easy thanksgiving dessert – wound up keeping it frozen and eating it almost like ice cream all through the holidays, which is totally acceptable, right?

I made this for a Valentine’s Day treat for my family. It was a hit. I have never had cheesecake due to a lifelong dairy allergy but my husband said the texture was very similar To standard cheesecake.
How I differed from written recipe:
– I didn’t read directions quite right and used chai tea instead of black tea as well as the chai spices. It wasn’t too chai forward in my opinion.
– I used puréed fresh ginger instead of minced so texture would be creamier
– For the can of coconut cream I exclusively used the solids (not the milk portion)
– I used the almond-oat crust recipe from the plain/lemon cheesecake recipe on this site instead of the date-walnut one due to walnut allergy in my family
Kid feedback: Toddler endorsed it was tasty but didn’t finish his entire serving.

I’ve made this no bake cheesecake twice, plain without the whipped cream or sauce, and I must say that it is super delicious. First time was a hassle because I realized I had a 9 1/2 inch spring form pan instead of a 7 inch like the recipe asks. But I made the adjustments, and it came out pretty good. With my second one, I used your chocolate syrup recipe instead of the caramel sauce (didn’t have the ingredients), and drizzled it over. I really liked that combination, and will do it again. Loved the dark chocolate and chai flavor together. Thank you for the super yummy recipe!

Just made this and I don’t know why but the viscosity of my caramel seemed to be the same as the cheesecake portion hence when I tried to ‘swirl’ it kinda sank to the bottom or got lost :/ am hoping it will still be fine… it’s sitting in my freezer now

I was really excited to make this recipe- I love chai! But I’m disappointed with how mine turned out. First, I didn’t have chai spice so I used the substituted spice blend you noted. The 1 tsp ginger I used for the spice mix in addition to the 2 tbsp fresh ginger in the filling made my cheesecake only taste like ginger! Thankfully I made your caramel sauce to mix in and had extra to drizzle on top, so it wasn’t a total loss. Second, my dates were super soft so after blending them with the walnuts and forming the crust it became really mushy. When I served it (after freezing and thawing) it was still mushy. Third, I had a hard time getting the texture right between freezing and thawing to serve. I froze it overnight and then put it in my fridge for the day, until evening when it was time to serve it. It was still frozen in the centre. Then I left it at room temperature for too long. I put it back in the fridge and the next day when I tried to eat it again I found it still too soft to stay in tact when cutting. I guess I needed to keep it in the freezer.

This was my first time making a vegan cheesecake, and I was so happy to find a cheesecake recipe without silkened tofu!
I was a little worried that the cashews wouldn’t be creamy enough, but my high speed blender did the job perfectly. I used 3 organic chai tea bags, and added a bit more maple syrup & chai spice mix then made the coconut sugar caramel & swirled it in. I let it freeze for 6 hours, then let it sit at room temperature for 45 minutes. End results: The chai taste was amazing, especially with the caramel swirl mixed in it, and it thickened up perfectly. We loved every bite of it! Thank you for another amazing recipe! :)

I have been using your recipes for as long as you’ve been around and always love everything. BUT this is the first time I have ever felt totally compelled to take the time from busy mama life to write a review.
I made this cheesecake for a vegan option at Thanksgiving. My three kiddos 2,3 &5 plus my nephew, almost 2, gobbled it up without a second glance at the many other options. The 5 yr old asked that I make again it for his 5 1/2 “birthday” (yesterday)
We picked up a cold a few days back so I decreased the maple syrup to 3Tbs and since mama doesn’t feel great I used a premade graham cracker crust -still it was such a hit that the 3 year old wants this cheesecake for his birthday, replacing his previous wish of “junky worm and dirt (Oreo) cake”!
I am so so pleased with this recipe and I know it will be a staple long into the future. Can’t wait to try flavor variations.
Thank you Minimalist Baker for another wonderful, reliable recipe! ?

I made this with very high fat coconut cream and a vitamix and I turned out great! Soaked cashews overnight as well. Was very creamy, not gritty at all. Turned out pretty thick after freezing and even being in the fridge for a couple days really is holding its shape. Flavor is really good – but you definitely need to like the taste of chai tea. (I know that sounds obvious but for instance Id make it again but maybe not bring it to a large gathering where I didn’t know people’s preference but rather another flavor). It was AMAZING mixed with pumpkin pie – kinda of made me want to make a chai pumpkin version in the future. I think I may have overmixed the crust because it turned out a bit oily – so don’t go for too long or else dates will leak oil and then separate a bit from the cheesecake. Also caramel is a must!

Thank you for another amazing, delicately sweetened dessert! And just in time for my birthday cake. It turned out perfectly. I noticed some readers had trouble with the cheesecake batter being too runny. I only used the cream part of my coconut milk and didn’t use any of the watery milk part and it was perfect. It blended like silk and had a beautiful chai flavour when I used 3 chai tea bags. I also omitted the oil since I didn’t have any and that probably made the batter a little thicker. Best eaten when just barely defrosted – almost a frozen dessert. Last year I made your raw carrot cheesecake for my birthday and it was also fabulous. Please keep up the November cakes!

So I made this cheesecake the other day and was super excited about it. I was going to take it to a party this week but wanted to try it out first and am glad I did. The tastes were nice, however I had a few issues that some other reviewers did. I didn’t have enough crust to spread up the sides like I wished and the consistency of the filling was grainy. Once I froze it the consistency appeared to be great but it totally fell apart and was too soft. I absolutely love your baked cheesecake recipe – is there a way to add a little chai flavor into that one?

This was my first time making a vegan cheese cake so it didn’t go horribly but there were a few hiccups. First of all I didn’t use full fat milk which would explain why the filling wasn’t very thick, all I had to use was lite coconut milk and I tried to mainly use the cream on the top. Also I wished I had spread out the crust higher up on the edges because it didn’t resemble the thick image I was hoping for from the recipe. I also Incorporated two bags of chai and one bag of black tea that was more than enough for my chai flavor liking. Although I did really like the flavor of the crust and I wonder how it would do if I cooked it. I would like to try this recipe again though with some adjustments. ;)

last week i organized a party with my friends i wants to cook something different and i made pizza in lunch and , cheese cake and boths are delicious.

this so doesn’t work, it stays too liquid, maybe it s the tea?

A very special recipe! Made this yesterday and it’s absolutely delicious. I’ve made several of your vegan cheesecake recipes and this one is the new favorite. Thank you so much!

This cheesecake is delicately spiced and just the right consistency. I used 3 bags of chai for my tea and it worked perfectly. The batter doesn’t have the sharp “cheesecake” taste, so i I added 2 tsp of apple cider vinegar.

So pretty good! My first time making a vegan cheesecake and I think the consistency is great. I made sure to soak the cashews over night. The chai flavour isn’t my favourite, I think its missing something (and I added black tea + chai spice). I did not have any vegan caramel so that would have helped! Anyway I think I will make this again but sub in different flavours like mango or something.