Go Back
+ servings

Chai Latte No-Bake Mini Cheesecakes

Servings: 12 mini cheesecakes
Author: Shinee
Irresistibly smooth and creamy, these chai latte no-bake mini cheesecakes are perfect indulgence on gloomy fall days. Especially delicious with creamy caramel dip and sea salt!
Print Recipe

Ingredients

  • 1 cup 115gr gingersnap cookie crumbs*
  • 4 tablespoons 55gr unsalted butter, melted
  • 2 teaspoons powdered gelatin
  • ½ cup 120ml milk
  • 1 oz 30gr Chai latte powdered mix
  • 8 oz 225gr cream cheese, softened
  • 1 cup powdered sugar
  • 1/3 cup 80ml heavy cream
  • Creamy caramel dip for topping
  • Sea salt optional

Instructions

  • Line the muffin tin with 12 cupcake liners.
  • In a small bowl, combine the cookie crumbs and melted butter and mix them well.
  • Place 1 tablespoon of cookie crumb mixture into each cupcake cup. Press the mixture down firmly and evenly to the bottom of the pan.
  • 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.
  • Heat the milk until warm, but not hot.
  • Stir in chai latte mix and gelatin. Mix well till the gelatin is completely dissolved.
  • In a large mixing bowl with whisk attachment, or using a hand-held mixer, beat the cream cheese until fluffy, about 2 minutes.
  • Add powdered sugar and continue to beat until well combined, about 3 minutes.
  • In a separate bowl, beat the heavy cream till soft peaks form.
  • Then add whipped cream  and chai latte mixture into whipped cream cheese. Gently fold the mixture until smooth.
  • Divide the mixture into 12 cupcake cups.
  • Refrigerate for at least 2 hours, or overnight, to set.
  • 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.