Indian CUISINE
Indulge in the symphony of flavors with this no-bake Masala Chai Cheesecake. Crafted with a spiced tea-infused creamy layer nestled atop a crunchy biscuit crust, it’s a dessert that effortlessly bridges continents.
Play Video
Step 1
Infuse the Chai:Combine water, tea leaves, and chai masala in a pot. Boil for 2 minutes, strain, and reserve ¾ cup of the brew.
Step 2
Craft the Crust:Set aside a few biscuits for garnish and coarsely pulse the rest in a blender. Combine with melted butter (add ⅛ teaspoon of salt if using unsalted butter).
Step 3
Whisk the Cream:Beat softened cream cheese until smooth. Mix in powdered sugar.In another bowl, whip chilled heavy cream to stiff peaks. Gently fold in the cream cheese mixture and the chai infusion, adjusting for flavor without making the batter runny.
Step 4
Assemble & Chill:Press a layer of biscuit mixture into jars and reserve some for garnish. Fill with cream cheese batter up to ¾ of the jar.Chill for at least 4 hours or overnight, covered with cling wrap.
Step 5
Serve with Elegance:Garnish with reserved biscuit crumbs and insert half a biscuit before serving immediately.
1.5 Cups water
4 Tbsp tea leaves
1 Tbsp chai masala
For the Crust:
40 Parle-G biscuits (or any other biscuits)
6 Tbsp melted salted butter
For the Cream:
8 oz cream cheese, softened
½ Cup powdered sugar
1 Cup heavy whipping cream
