Vegan Chai Spiced Cheesecake

I’m so happy this Vegan Chai Spiced Cheesecake exists. It’s heaven! Truly. Wonderful chai spices mixed with a creamy vegan cashew and tofu based cheesecake with an oat crust that tastes exactly like a delicious graham cracker crust. It really can’t get better than this.

A Little Update:

Wish I had this amazing Vegan Chai Spiced Cheesecake right now! Unfortunately, it’s long gone and I’m now on the Low Fodmap Diet for the next 6+ weeks. If you’re interested in Low Fodmap Vegan recipes, please let me know via instagram or email. I will be posting more on my Instagram about the meals I’m eating during this time while I figure out my IBS symptoms so be sure to follow me over there if you’re interested in gut friendly recipes. As for over here, you can look forward to 3 more recipes coming in the next few weeks that are damn delicious and full of things I can’t eat currently. All right, enough about me! Let’s make some cheesecake.

Let’s break it down:

This cheesecake comes together very easy. Simply pulse together the oat crumble, add the melted butter, and press evenly in to the bottom and up the sides of your cake pan. Next, blend the filling until smooth. The filling is made with soaked cashews, silken tofu, and vegan cream cheese. Tofu in desserts is actually delicious and you can’t even taste it! It just adds a much needed level of creaminess that we wouldn’t have otherwise. Once the cheesecake is assembled we will bake then refrigerate overnight. The next day we’ll have the most perfect dessert that you can share with your family or keep to yourself.


  • This is made in a 6″ cake pan so the slices are small. It’s more of a mini cheesecake that will serve about 6. I have other cheesecake recipes that are made in an 8″ pan. Here’s my Baked Vegan Pistachio Cheesecake and the Vegan Pumpkin Pie Cheesecake.
  • This cheesecake must sit in the fridge overnight. Definitely plan ahead and make it the night before you plan to serve. It’s hard, I know.
  • I usually use a springform pan to make cheesecake but I used a regular old cake pan for this recipe and lined it with parchment. If you aren’t using a springform, don’t forget the parchment!
  • I topped my cheesecake with store-bought oat whip from whole foods but homemade coconut whip would also be delicious. You can find a recipe for that on my blog post for the pistachio cheesecake that I linked above.

If you make this recipe:

Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!

Vegan Chai Spiced Cheesecake

  • Servings: 6
  • Difficulty: easy
  • Print


    Chai Spices:

  • 2 TSP Cinnamon
  • 1/2 TSP Ginger
  • 1 TSP Nutmeg
  • 1/4 TSP All Spice
  • 1/4 TSP Cardamom
  • Oat Crust:

  • 1 cup Old Fashioned Oats
  • 1/4 cup Brown Sugar
  • 1/4 tsp Salt
  • 2 TSP Chai Spices, from above
  • 4-5 TBSP Vegan Butter, melted
  • Cheesecake:

  • 3/4 cup Cashews, softened
  • 1/2 cup Silken Tofu
  • 1/2 cup Vegan Cream Cheese, I used Tofutti
  • 1 TBSP Lemon Juice
  • 1/2 cup + 2 TBSP Organic Cane Sugar
  • Remaining Chai Spices
  • Pinch of Salt
  • Optional:

  • Vegan Whip Cream, homemade or store-bought
  • Sprinkle of Cinnamon


    Chai Spices:

  1. Measure out all the chai spices and mix together in a small bowl. Set aside. We’ll use this in the oat crust and the filling.
  2. Oat Crust:

  3. Preheat oven to 350F.
  4. Add the oats, brown sugar, salt and 2 teaspoons of the chai spices into a food processor. Pulse until smooth. Add to a large bowl and stir in melted vegan butter until you can pinch it will your fingers and it stays together.
  5. Line a 6″ cake pan with parchment and add in the oat crust mixture. Use your hands to pat down the crust on the bottom of the pan and up the sides. Set aside.
  6. Cheesecake Filling + Bake Time:

  7. Boil the cashews for 15 minutes to soften them.
  8. In a high speed blender add the softened cashews, silken tofu, vegan cream cheese, organic cane sugar, lemon juice, the remaining chai spices and salt. Blend until completely smooth.
  9. Pour the filling in to the prepared oat crust and bake for 45-50 minutes or until it’s firm but has a slight jiggle. Let cool completely at room temperature. The cheesecake will firm up as it cools.
  10. Once cool, cover and refrigerate overnight. Next day, top with homemade coconut whip cream or store-bought vegan cool whip. Sprinkle with some cinnamon and serve! Store leftovers in the fridge. Enjoy!
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