Caramel Chai Cheesecake | Dessert

This version of the classic dessert is pure decadence. If you really love cinnamon, cloves, and allspice, serve it with a piping-hot mug of chai for the ultimate spicy indulgence.



6 ounces (170 g) pecans

3 tablespoons melted non-dairy margarine

3 tablespoons sugar

2 tablespoons superfine brown rice flour


1 (350 g) package extra-firm silken tofu

3 (8-ounce) tubs nondairy cream cheese, such as Tofutti

⅔ cup packed light brown sugar

5 tablespoons superfine brown rice flour

¼ teaspoon of sea salt

1 teaspoon cinnamon

⅛ teaspoon allspice

¼ teaspoon ground black pepper

¼ teaspoon ground cloves

⅛ teaspoon cardamom

1 teaspoon vanilla extract

1 recipe Caramel Sauce


For the Crust

• Preheat oven to 400°F. Pulse the pecans in a food processor, just until crumbly. Stir in the rest of the crust ingredients and press (using hands dusted with superfine brown rice flour) into an 8-inch springform pan.

• Bake for 10 minutes and then remove from the oven.

For the Filling

• Place all the ingredients for the filling into a food processor and blend until very smooth, for at least 5 minutes. Spread onto the prepared crust and bake in preheated oven for 15 minutes.

• Reduce heat to 250°F and allow cheesecake to bake for an additional 60 minutes. Turn oven off and let cool for up to 2 more hours while remaining in the oven. Chill in refrigerator overnight and then make the Caramel Sauce just before serving, so that you have hot caramel sauce on a cold cheesecake. Top with Sweetened Whipped Coconut Cream. Store in an airtight container in

refrigerator for up to 4 days.

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