Description
A rich and creamy vegan chai spiced latte cheesecake featuring a walnut and date crust, a smooth cashew and coconut milk filling infused with warming chai spices, topped with a decadent vegan chocolate ganache. Perfect for a dairy-free dessert that combines flavors of coffee, spices, and chocolate.
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 (full fat for best results, see notes)
- ½ cup maple syrup
- 2 tablespoons coconut oil (solid)
- â…“ cup vanilla soya yoghurt (or 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
Ganache
- 1 400ml can chilled coconut milk (full fat recommended)
- 3 oz vegan-friendly chocolate
- ½ teaspoon vanilla bean paste
- ¼ teaspoon sea salt
Instructions
- Make 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 consistency.
- Combine base ingredients: Add the pitted dates and almond butter to the food processor. Continue processing for a few minutes until the mixture comes together into a sticky dough.
- Prepare the pan: Line the base of an 8×8 inch springform pan with parchment paper to prevent sticking.
- Press the base: Transfer the dough to the prepared pan and use a spatula or the flat bottom of a glass to compact it evenly into the base. Place the pan in the freezer to set while preparing the filling.
- Prepare the filling: Add the soaked cashews, chilled coconut milk, maple syrup, solid coconut oil, vanilla soya yoghurt, almond butter, vanilla bean paste, cinnamon, nutmeg, ginger, cardamom, and allspice to a high-speed blender. Blend thoroughly until the mixture is completely smooth and creamy.
- Assemble filling: Pour the filling over the chilled base in the pan. Gently tap the pan on your work surface to release any trapped air bubbles. Freeze for 2 hours to firm up.
- Make the ganache: Gently heat the chilled coconut milk in a small saucepan over low heat. Add the vegan-friendly chocolate, sea salt, and vanilla bean paste. Whisk continuously until the chocolate has fully melted and the mixture is smooth.
- Top the cheesecake: Pour the warm ganache evenly over the set filling layer.
- Freeze again: Return the cheesecake to the freezer for another 4 hours or overnight to allow full setting of the ganache topping.
- Serve: Once fully set, remove the cheesecake from the springform pan while still frozen. Cut into 16 servings. Defrost at room temperature for 1 hour before serving.
- Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 2 days, or freeze and defrost portions as needed.
Notes
- Soak cashews for at least 4 hours or overnight in water, then drain to achieve the smoothest filling texture.
- Use full-fat coconut milk chilled in the fridge as this will separate into cream and liquid, providing richness for the filling and ganache.
- Instant coffee granules add a subtle coffee flavor, but can be adjusted or omitted based on preference.
- Ensure all ingredients are measured accurately for best texture and flavor balance.
- Allow the cheesecake to defrost partially before serving for a creamy consistency rather than frozen solid.
