Mini Chai Baked Cheesecakes

These Mini Chai Baked Cheesecakes are the perfect sweet treat for any occasion! They are sweet and creamy and are perfectly spiced with delicious chai flavors.

Why You Will Love These Chai Baked Cheesecakes

This simple recipe for mini chai cheesecakes is easy to make and is always a crowd-pleaser. The decadent cheesecakes are flavored with delicious chai spices, along with vanilla to enhance their yummy sweet flavor. The mini cheesecakes are rich and creamy and have a crisp ginger base. They are the perfect companion to a hot cup of coffee or tea on a chilly day.

These yummy cheesecakes are a great make-ahead dessert option. They can be baked and stored for up to 5 days - and will be just as delicious as Day 1! These chai cheesecakes are a great way to celebrate the delicious flavor of chai spices while still enjoying the rich creamy satisfaction of a classic baked cheesecake.

If you also love the delicious flavors of chai, check out my Chai Spiced Pancakes and my Chai Spiced Hot Chocolate.

What you will need to make chai spiced cheesecakes

This Mini Chai Baked Cheesecakes recipe is easy to make and uses simple ingredients to make a creamy, flavorful decadent cheesecake. This cheesecake is made using all the classic cheesecake ingredients, along with delicious chai spices.

What are chai spices?

Traditional masala chai tea is where the flavor of chai originates. Chai tea is made with black tea, star anise, cloves, allspice, cinnamon, white peppercorns, cardamom, whole milk, and sugar. To achieve this flavor in making chai-spiced recipes, the tea, sugar, and milk are omitted and the aromatic spices are used in varying amounts and oftentimes in the dry, ground form. For example, this chai recipe uses ground ginger, ground cinnamon, ground cloves, and ground nutmeg.

The Ingredients you will need are:

• Cream cheese. Room temperature cream cheese will give the best results.
• Granulated sugar. For a touch of sweetness.
• Sour cream. Gives the cheesecakes richness and balances out the flavors.
• Heavy cream. Keeps the cheesecakes extra creamy and decadent.
• Vanilla extract. Enhances the yummy, sweet flavor of the cheesecakes.
• Eggs. Keeps the cheesecakes moist and rich.
• Chai spices. Ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
• Crust. Melted butter, crushed ginger biscuits, and chai spices.

How to make Mini Chai Baked Cheesecakes

This is an easy baked cheesecake recipe that can be made in just 30 minutes. I used a heart-shaped baking tray to make my individual cheesecakes, but any muffin tray will work perfectly. To make these mini chai cheesecakes:

• Prepare oven and baking tray. Preheat the oven to 180ºC/375F and spray a muffin tray with non-stick spray or use paper muffin liners.
• Prepare the chai spice mix. In a small bowl, combine all the ingredients for the chai spice mix and set aside for later use.
• Prepare the ginger crust. Whisk together all the ingredients for the cheesecake's crust. Once combined, add a spoonful of the crust mixture into the bottom of each cup of the muffin tray. Be sure to press the crust down firmly with the back of a spoon.
• Cream the cream cheese. In a large mixing bowl, use an electric mixer to cream the cream cheese until soft and smooth - about 2 minutes.
• Mix the cheesecake filling. Add the cream, sour cream, vanilla extract and chai spices. Mix until well combined
• Add the eggs. Once well combined, add the eggs one at a time and mix until fully incorporated.
• Fill baking tray. Gently pour the filling over each prepared crust, filling ¾ of the way full.
• Bake. Place the cheescakes in the centre of your oven and bake for 12 - 15 minutes.
• Cool. Turn the oven off and allow the cheesecakes to cool in the oven for 30 minutes before removing and allowing to reach room temperature. Then place the cheesecakes in the fridge for 2 hours, or overnight.
• Serve. I like to serve my baked mini cheescakes with a drizzle of honey and fresh fruit - but they are also delcious as is!

FAQ's & Tips for this Baked Cheescake recipe

Do mini cheesecakes freeze well?

Yes, these mini cheesecakes freeze well. They can be frozen in an airtight container or bag for up to 3 months. Thaw the mini cheesecakes overnight in the refrigerator before serving. This recipe can also easily be doubled if you want to make an extra batch for the freezer - which I highly recommend!

How long do mini cheesecakes last in the fridge?

Leftover mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days after baking. They will still be just as delicious days later!

Why do you need sour cream in cheesecake?

Most baked cheesecake recipes use either heavy cream or sour cream in their filling. Adding sour cream to cheesecakes is a way to soften the final texture of the cheesecake and add some moisture. Sour cream also adds a hint of delicious sour tang to the cheesecake.

Is cracked cheesecake ok?

Cracks in a cheesecake are completely normal and common. The cracks form when the cheesecake gets too dry during baking. So unless your cheesecake is very overbaked, it will taste just as good with a few cracks. You can also cover up the cracks on top of your cheesecake with fruit, chocolate shavings, or whipped cream.

I hope you love this recipe for Mini Chai Baked Cheesecakes as much as I do. Follow me on Instagram for even more delicious recipes!

This post was made in collaboration with Le Creuset.