Recipe- Eggless Chai Cheesecake

Eggless chai cheesecake is a delicious no-bake dessert recipe. This mini cheesecake Indian fusion recipe is smooth, creamy, deliciously tart, and served in a jar!

If you love chai with some biscuits on the side, then you will love this dessert! It's a simple and easy recipe that's perfect for any occasion!

Ingredients

For Masala Chai

1.5 cups water
4 tbsp tea leaves
1 tbsp chai masala

For Crust

40 Parle-G biscuits or any other biscuits
6 tbsp melted salted butter

For Cream

8 oz cream cheese
1/2 cup powdered sugar
1 cup heavy whipping cream

Method

* Before you begin making this no-bake cheesecake recipe, don't forget to take out the cream cheese from the fridge and let it sit on your kitchen counter to soften.

For Masala Chai

* Add water, tea, and chai masala to a pot. There is no need to add milk. Bring it to a boil and let it brew for 2 minutes.

* Take it off the flame. Strain and keep it aside. It should measure about 3/4 cup.

For Crust

* Reserve some for garnish and break the reamining Parle G biscuits. Then add them to a blender. Pulse till crumbly. Do not over pulse and make powder. It should be coarse. Transfer to a bowl.

* Add melted butter, mix and keep aside. If using unsalted butter, add 1/8 teaspoon of salt before mixing.

For Cream

* In a bowl add softened cream cheese. Using a spatula, beat it till smooth.

* Add powdered sugar to the bowl.Mix them together. Keep it aside for now.

* In another bowl add chilled heavy cream and beat using an electric beater till it forms stiff peaks.

* Add the cream cheese mixture to the bowl now. Also, gradually add the strained chai.

* Fold the mixture gently so that you don’t lose all the air incorporated into the whipped cream which will help it from deflating.

* Keep tasting to see if the flavor of chai is strong enough. Also be mindful that the cream cheese batter should not become runny.

To Assemble The Cheesecake

* Add a generous layer of biscuit+butter mixture in jars. Using a flat bottom glass press it down firmly. Reserve some for garnish.

* Then fill 3/4 of the glass with the cream cheese batter.

* Cover with cling wrap and keep it in the fridge for 4 hours or till it sets. Overnight is better.

* Take them out when it's time to serve. Garnish with biscuit+butter crumbs and insert half a biscuit into the cheesecake. Serve immediately.