These chai cheesecake bars are chai spiced! They have a graham cracker crust, chai cheesecake, and chai spiced whipped cream on top! They taste like a chai latte in cheesecake bars.

One slice of chai cheesecake bars on its' side.

I have several chai recipes on my site, I love spices of chai. I had to make some cheesecake bars that tasted like a chai latte! The spices of chai is cardamom, cinnamon, ginger, nutmeg, and cloves. The cardamom is really the key spice that make it taste like chai vs normal cinnamon or ginger spice. My favorite part of this recipe is the chai spiced whipped cream.

Stack of two chai cheesecake bars.

Tips for Making the Cheesecake Bars

Here are my tips, so yours turns out like this recipe!

  • Tip 1: The graham cracker crust only goes on the bottom of the pan. Don’t put in on the sides of the pan, it isn’t needed.
  • Tip 2: Make sure your dairy is room temperature before baking. This helps prevent clumps and makes mixing easier.
  • Tip 3: There is no water bath for this recipe because cheesecake bars are easier than a full cheesecake.
Cheesecake batter in a bowl.
After all the spices are added, it will be speckled. After adding the eggs, make sure to mix on low speed to prevent cracks.
Cheesecake batter in the pan.
Add the cheesecake batter to the top of the prebaked crust.

Decorating

Baked cheesecake bars on a wood board.
For best results, chill the cheesecake bars overnight.
Decorated bars on a wood board.
Cut the cheesecake bars first before piping whipped cream on top.
Side view of bars.

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For more chai recipes, try my chai cookies and chai cake.

Bite missing from bar on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

One slice of chai cheesecake bars on its' side.
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Chai Cheesecake Bars

Stephanie Rutherford
These chai cheesecake bars are chai spiced bars! They have a graham cracker crust, chai baked cheesecake, and chai whipped cream on top!
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Prep Time: 40 minutes
Cook Time: 45 minutes
Chilling Time: 6 hours
Total Time: 7 hours 25 minutes
Servings: 16 bars

Ingredients
 
 

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, 2 packets, fine crumbs
  • 2 TBSP Light brown sugar, packed
  • 10 TBSP Unsalted butter, melted

Chai Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream, room temperature or greek yogurt
  • 1/3 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 2 tsp Cardamom
  • 2 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Cloves
  • 4 Large eggs, room temperature

Chai Whipped Cream

  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Cardamom
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Cloves

Instructions
 

Graham Cracker Crust

  • Preheat the oven to 325℉. Spray a 9X9 inch square baking pan with baking nonstick spray. Line the bottom and 4 sides of parchment paper. Spray again.
  • Using a food processor, blend the graham crackers into a fine crumb. In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter using a fork.
    2 1/2 cups Graham cracker crumbs, 2 TBSP Light brown sugar, 10 TBSP Unsalted butter
  • Pour the crumbs into the prepared pan. Use the bottom of a measuring cup to compact the crust down to the bottom of the pan. Don't go up the sides.
  • Bake for 10 minutes.

Chai Cheesecake

  • Using a mixer in a large bowl, beat the cream cheese and sugar on high speed for 2 minutes. It will become creamy.
    24 oz Cream cheese, 3/4 cup White granulated sugar
  • Add in the sour cream, heavy cream, vanilla, cardamom, cinnamon, ginger, nutmeg, and cloves. Mix on medium until combined.
    1/2 cup Sour cream, 1/3 cup Heavy cream, 1 tsp Pure vanilla extract, 2 tsp Cardamom, 2 tsp Ground cinnamon, 1 tsp Ground ginger, 1/4 tsp Ground nutmeg, 1/4 tsp Cloves
  • Add in the eggs and mix on low speed until just combined. Take off the mixer, and stir using a rubber spatula to make sure it is all mixed in.
    4 Large eggs
  • Pour the cheesecake batter on top of the crust. No water bath is needed.
  • Bake for 40-50 minutes. Bake until the edges are set, but the middle has a slight jiggle.
  • Turn off the oven, crack open the door, and let it cool for 30 minutes. Then, transfer the pan to the cooling rack to cool completely. Leave in the pan.
  • Cover the pan with foil. Chill in the fridge for at least 6 hours or overnight.

Chai Whipped Cream

  • Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, and cloves on high speed until stiff peaks form.
    1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract, 1/2 tsp Ground cinnamon, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg, 1/4 tsp Cloves, 1/2 tsp Cardamom
  • Take the cheesecake bars out of the pan. Remove the parchment paper. Use a sharp knife to cut the bars into 16 squares, rinse off knife between each cut.
  • I used a piping bag with piping tip Wilton 1M to pipe large dollops of whipped cream on each square.

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 395kcal, Carbohydrates: 27g, Protein: 4g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 88mg, Sodium: 229mg, Potassium: 120mg, Fiber: 1g, Sugar: 16g, Vitamin A: 1127IU, Vitamin C: 0.3mg, Calcium: 80mg, Iron: 1mg
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