Chai latte cheesecake bars recipe

(27 ratings)

chai latte cheesecake
(Image credit: Future PLC)
  • healthy
Preparation Time40 mins plus chilling
Cooking Time15 mins
Total Time55 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories290 Kcal15%
Fat21 g30%
Saturated Fat13 g65%
Carbohydrates22 g8%

Our fragrant, creamy chai latte cheesecake bars have a buttery speculoos base, indulgent spiced filling and a smooth chai ganache topping.

This chai latte cheesecake makes a delicious dessert but it would also be an excellent birthday cake alternative. Chai latte, or more traditionally ‘masala chai’ literally translates to ‘spiced tea’ and dates back thousands of years.


For the spice mix

  • 2tsp ground ginger
  • 2tsp ground cinnamon
  • 1tsp ground nutmeg
  • 1/2tsp ground cloves

For the base

  • 200g Biscoff biscuits
  • 100g unsalted butter, melted

For the cheesecake

  • 720g cream cheese
  • 200g caster sugar
  • 1tbsp chai spice mix
  • 1tsp vanilla paste
  • 5 gelatine leaves, soaked in water
  • 160g whipping cream, softly whipped

For the ganache

  • 1tsp chai spice mix
  • 1tsp black tea leaves
  • 4 cardamom pods, crushed
  • 120g whipping cream, just boiled
  • 100g milk chocolate, melted
  • 20g unsalted butter, very soft

You will need

  • 20cm x 28cm baking tray, lined with parchment




  1. Preheat oven to 180/Gas 4. Mix spices together and set aside. To make the base, crush the biscuits and mix in the melted butter. Press in the base of the tin and bake for 10 mins. Cool.
  2. Beat the cream cheese, sugar, spices and vanilla. Squeeze out the excess water from the gelatine and gently melt in a pan. Add a few spoonfuls of the cheesecake mixture to the pan and stir to combine and fold this through the cheesecake mixture, followed by the whipped cream. Pour on top of the base and chill.
  3. Make the ganache by infusing the spices, tea and cardamom with the hot cream for 20 mins. Strain the mixture and bring back to a simmer. Pour over the melted chocolate and mix to emulsify. Cool to room temperature before mixing in the soft butter. Pour over the cheesecake and leave to set in the fridge for 4 hrs before cutting into bars.

Top tips for making Chai latte cheesecake bars:

Where most teas are brewed in water, masala chai is commonly an infusion of black tea, spices and milk. A chai latte doesn’t contain any coffee, despite the association, but you will find it on most coffee shop menus.

Swap the Biscoff biscuits for plain digestives if you prefer. This is better if you don't want such a sweet finish.

While a Chai latte doesn't contain caffeine, you could add a shot of espresso to the cheesecake mixture for a delicious coffee hint in flavour.

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Keiron George
Freelance Food writer

With over 12 years of experience, arts graduate Keiron turned to food to channel his creativity, specifically cake decorating. Keiron set up his wedding cake business in 2015. And, in late 2016 won a scholarship at the world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. He's worked in some of London’s finest 5-star hotels, collecting a wealth of knowledge along the way. As a Food Writer and Stylist food isn’t just a job, it truly is Keiron's passion.