This Chai Cheesecake brings warm, aromatic spices front and center. A buttery Biscoff cookie crust is enhanced with chai spice, while the cream cheese filling is infused with more chai blend and vanilla, all baked until just set. Topped with lightly sweetened whipped cream, it's a sophisticated dessert ready to chill and shine at any gathering.
I was craving cheesecake like you do. Baking cheesecakes is a passion of mine, with over 25 cheesecake recipes on my website. And I was dreaming of fall. These last few weeks of 90F weather here in Southern California have been torturous. I long for fall/ winter in CA mainly because it doesn't get ice cold. The weather is just nice. So until then Chai Cheesecake. This biscoff cheesecake recipe is also a warm spiced fall dream.
Why Biscoff Crust & Chai Spice Work Together
- Chai Spice Mix (ginger, cinnamon, cloves, nutmeg, cardamom) Blended into both crust and filling, this spice mix gives the cheesecake a consistent, cozy chai flavor without needing tea infusions.
- Biscoff Cookie Crust (crushed cookies, butter, chai spice) Biscoff brings caramelized flavor and crunch, while the added chai spice ties the crust to the cheesecake filling.
- Cheesecake Filling (cream cheese, sugar, sour cream, heavy cream, vanilla bean, chai spice, eggs) Rich and creamy, the blend of dairy and spices balances tang, sweetness, and warmth. Vanilla adds depth while chai spices bring comforting flavor.
- Whipped Cream Topping (heavy cream, vanilla extract, powdered sugar, dry milk powder) Light and pillowy, this stabilized whipped cream adds a smooth, sweet layer that complements the dense cheesecake.
Spice, Bake, Chill, Enjoy
Check out all my cheesecake baking tips here.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Chai-Spiced Cheesecake on Biscoff Crust
This Chai Cheesecake brings warm, aromatic spices front and center. A buttery Biscoff cookie crust is enhanced with chai spice, while the cream cheese filling is infused with more chai blend and vanilla, all baked until just set. Topped with lightly sweetened whipped cream, it's a sophisticated dessert ready to chill and shine at any gathering.
- Total Time: 1 hour 15 minutes
- Yield: 8-10 Slices 1x
Ingredients
Chai Spice Mixture
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon each of Ground Cloves, Nutmeg and Cardamon
Crust
- 7oz Biscoff/ Speculoos Biscuits finely crushed
- 1oz Butter, melted
- 1 ½ Teaspoons of Chai Spice Mix
Cheesecake Filling
- 16oz Cream Cheese softened (2-8oz blocks)
- 125 grams (½ cup heaping) Granulated Sugar
- 2oz Sour Cream
- 1oz Heavy Cream
- 1 Vanilla Bean Pod, scraped
- 2 Teaspoons Chai Spice Mix
- 2 Large Eggs, at room temp.
Topping
- 8oz Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Powdered Sugar
- 2 Teaspoons Dry Milk Powder
Instructions
Chai Spice Mixture
- Preheat oven to 350F and grease an 8-inch springform pan or 8-inch pan with removable bottom, set aside. In a small bowl combine ground ginger, cinnamon, cloves, nutmeg, and cardamon. Whisk until combined, set aside,
Crust
- In a food processor add Biscoff biscuits and pulse until fine crumbs. Then in a large bowl add crumbs, 1 ½ teaspoons of Chai Spices and melted butter, mix to combine. Then evenly press up the sides and bottom of the pan. Bake for 10 minutes in the oven.
Cheesecake
- Add cream cheese to the bowl of an electric mixer fitted with a paddle attachment. Beat for a minute then add sugar, sour cream, heavy cream, vanilla beans, and 2 teaspoons of Chai Spice. Once combined add eggs, one at a time, just until combined-you do not want to beat too much air into the cheesecake. Too much air = cracks.
- Pour into prebaked crust. Place the pan in a 10-inch round pan or make a thick layer of foil around and up the sides of the pan (this prevents water from getting inside the pan) place the pans in a roasting pan and pour water in the roasting pan so it's halfway up the sides of the cheesecake pans. Being careful not to splash the water inside the cheesecake. Bake for 60-70 minutes, or until only the center of the cheesecake jiggles.
- Once the cheesecake is baked turn the oven off and let the cheesecake cool inside the oven for 1 hour. Then cool on the counter for an hour, then fridge for at least 8 hours. Overnight is best.
Topping
- In the bowl of an electric mixer with a whisk attachment on beat the heavy cream, vanilla extract, powdered sugar, and dry milk powder. Whisk on medium speed until stiff peaks are formed.
- In a piping bag fitted with a star tip add whipped cream and pipe onto chilled cheesecake. Sprinkle remaining Chai spices on top of the cheesecake and whipped cream. Store in fridge.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Bake
- Cuisine: American
Maddie says
Hey Elisabeth,
I was wondering how could I adapt the ingredients and cooking time for this recipe to fit in a 24 cm/9.5 inch pan and search 12-14 people?
Thanks,
Maddie
Elizabeth Waterson says
Hi Maddie, I would double the recipe since the pan is a lot larger and since you want more slices. Then the slices will be taller, so you can get more servings. On the recipe card you can click the 2X button For the bake time, I would suggest checking the cheesecake at 60 minutes to see how jiggly it is, only the center two inches or so should jiggle. I always use my internal thermometer to check the cheesecake is 145°F (63°C). Please let me know if you have any other questions or if you do make it I would love to know!! XX Liz
Maddie says
Hi Liz,
Thanks for your answer. Will try next weekend and let you know how it goes! 🙂
Maddie says
Hi again Liz,
Just wanted to let you know I made this recipe in the weekend. I doubled it for a 24cm pan and baked for 65 min. It turned out fantastic! Everyone loved the flavours and consistency. And because I followed your baking instructions to a tee, the cake did not crack.
So thanks, will definitely attempt to do it again another time!
Maddie
Karen says
Hello,
What would you recommend to replace the eggs with if you wanted to make this recipe without eggs?
Elizabeth Waterson says
Hi Karen, I would not make a baked cheesecake without eggs. I would personally make my No Bake Cheesecake Recipe and use Biscoff biscuits instead of graham crackers and add the Chai Spice to the batter. I would probably add 2 1/2-3 teaspoons of Chai. Let me know if I can help with anything else or if you try it. XX Liz
Anita Nath says
Hi Karen
I’m wanting to make mini cheesecakes where I’ll be using a mini cheesecake pan. What would you recommend I change in the recipe to ensure I don’t over- or under-cook the cake.
Thanks
Anita
Anita Nath says
Apologies.. Elizabeth.. I accidentally called you Karen since the name was stuck in my head when reading through the comments :S So sorry again!
Elizabeth Waterson says
Hi Anita, no worries about the name, it can be confusing with all the comments! 🙂 Thank you for reaching out. I would put roughly a tablespoon of crust into each cheesecake cavity/ well and bake the crust for 5 minutes at 350F and then reduce the temperature to 325F add the cheesecake batter and bake for 14-19 minutes or until the tops of the cheesecakes are set, a little wobble in the middle is fine. Please let me know if you have any further questions or if you make the recipe, I would love to know what you think. XX Liz
Anita Nath says
Thanks so much for coming back to me so quickly!! I’ll let you know how I go 🙂 I’m planning on completing this recipe today or tomorrow.
Heather says
Awesome recipe! I added a little more chai Mix into the batter because I’m a chaiaholic but it was the perfect recipe!
Elizabeth Waterson says
Thank you so much for the lovely review Heather! So glad you enjoyed the cheesecake!! Take care. XX Liz
Alicia says
This is my second time making this cheesecake. The taste is phenomenal, I made it for my friend who loves chai tea the first time and this time.i made it for a party she is hosting. I just want to flag that in your ingredients for the crust you have a 1/2 tsp of spice mixture then in the directions for the crust it says 1 tsp.
Elizabeth Waterson says
Thank you so much for the lovely review Alicia! So glad you liked it. I have updated the recipe card, thank you for pointing it out!! Happy Baking! XX Liz
Alicia says
I baked this cheesecake for the third or fourth time today and I'm happy to report that it baked successfully without having to mess around with a water bath - this is what I did:
325 - first 30 mins
250 - next 45 mins
Turned oven off (30 mins off without opening door)
Put a spoon handle in the door of the oven for an hour then let it cool fully on the counter after that to room temp before sealing up and refrigerating. No cracks! No annoying water bath.
I should mention I do have the cake pan wrap things you get wet before wrapping around the outside of the pan, I did use those in order to keep the heat more even, but I think it would have worked without them also. This cake tastes fantastic!