Chai Cheesecake Bars
These chai cheesecake bars are chai spiced bars! They have a graham cracker crust, chai baked cheesecake, and chai whipped cream on top!
Servings: 16 bars
Calories: 395kcal
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.
Nutrition
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