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Creamy Chai Latte No-Bake Mini Cheesecakes Recipe

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4.3 from 33 reviews

These chai latte no-bake mini cheesecakes offer an irresistibly smooth and creamy indulgence, perfect for cozy fall days, topped deliciously with creamy caramel dip and a hint of sea salt.

Ingredients

Units Scale

Crust

  • 1 cup (115 g) gingersnap cookie crumbs Note 1
  • 4 tablespoons (55 g) unsalted butter melted

Cheesecake Filling

  • 2 teaspoons powdered gelatin
  • 1/2 cup (120 ml) milk
  • 1 oz (30 g) Chai latte powdered mix
  • 8 oz (225 g) cream cheese softened
  • 1 cup (125 g) powdered sugar
  • 1/3 cup (80 ml) heavy cream

Topping

  • Creamy caramel dip for topping
  • Sea salt optional

Instructions

  1. Prepare muffin tin: Line the muffin tin with 12 cupcake liners.
  2. Make crust: In a small bowl, combine the cookie crumbs and melted butter and mix them well.
  3. Press crust: Place 1 tablespoon of cookie crumb mixture into each cupcake cup. Press the mixture down firmly and evenly to the bottom of the pan.
  4. Bloom gelatin: In a small cup, combine gelatin and 1 tablespoon of cold water. Let it sit for 5 minutes, until the gelatin absorbs the liquid completely.
  5. Heat milk: Heat the milk until warm, but not hot.
  6. Mix chai and gelatin: Stir in chai latte mix and gelatin. Mix well till the gelatin is completely dissolved.
  7. Beat cream cheese: In a large mixing bowl with whisk attachment, or using a hand-held mixer, beat the cream cheese until fluffy, about 2 minutes.
  8. Add sugar: Add powdered sugar and continue to beat until well combined, about 3 minutes.
  9. Whip cream: In a separate bowl, beat the heavy cream till soft peaks form.
  10. Combine mixtures: Then add whipped cream and chai latte mixture into whipped cream cheese. Gently fold the mixture until smooth.
  11. Fill cups: Divide the mixture into 12 cupcake cups.
  12. Refrigerate: Refrigerate for at least 2 hours, or overnight, to set.
  13. Serve: Before serving, smear creamy caramel dip and sprinkle some sea salt, if desired.

Notes

  • You can substitute graham cracker crumbs mixed with 1 tablespoon of cocoa powder and 1 teaspoon ground cinnamon for gingersnap cookie crumbs.

Find it online: https://yumfoodusa.com/creamy-chai-latte-no-bake-mini-cheesecakes-recipe/