Cozy sweaters, warm mugs of tea and these rooibos chai cheesecake bites.
Deciduous trees delicately dropping their leaves, pumpkin-spice everything and these rooibos chai cheesecake bites.
Rainy days, afternoon cups of coffee and these rooibos chai cheesecake bites.
Can you imagine anything nicer this season?
Curled up with a good book and a rooibos chai cheesecake bite (okay, maybe a couple of cheesecake bites), worldly stresses slip away easily. Ultra-smooth and creamy, these chai-spiced and rooibos infused treats bring the best of fall flavors straight to your reading nook, table or fall-inspired gathering. These bites are decadent, yet small enough to feel indulgent. They are made with a rooibos-infused, pecan-walnut-date crust and then there’s filling…
Can we just establish that willpower is a powerful thing? Especially when it comes to abstaining from eating all of the creamy cashew and vegan cream cheese filling with a spoon before layering it atop the cheesecake crust. Oops! Let’s blame my minor mishap on the warming spices (cinnamon, nutmeg, ginger, cardamom, and cloves) and the light, maple syrup sweetened filling—which also happens to be perfectly infused with a bit more rooibos tea. I’m pretty sure it could happen to anyone.
These fall treats make my heart happy for so many reasons. But if I had to name a few…
Two words: cheesecake bites. Need I say more?
Okay, I’ll say more. Rooibos chai tea. Have you tried a cup before? It’s perfect when you want that warming chai cuppa, but none of the caffeine.
These creamy bites are virtually no-bake and require limited time in the kitchen.
Refined sugar-free // vegan // gluten-free.
You’ll impress your friends and family with the cutest bites of fall ever. Period.
This fall magic is smooth and creamy—like the coziest chai latte meets the most delicious vegan cheesecake ever. And if you’ve never tried rooibos tea before, pour yourself a cup alongside these dreamy bites. Or if you’d prefer, brew up this Lavender London Fog Tea Latte. Whatever you decide, I hope you enjoy these cheesecake bites!
1 cup cashews, soaked in water overnight and drained
1 cup vegan cream cheese
1/4 cup + 2 tbsp maple syrup
1/2 cup rooibos tea (cooled to room temperature)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cardamom
1/4 tsp ground cloves
1 tsp vanilla extract
Loose-leaf rooibos tea
Cinnamon and nutmeg to sprinkle
Pre-heat the oven to 350 degrees F.
Lightly grease an 11″ x 7″ baking pan with coconut oil and set aside.
Add all crust ingredients to a high-speed blender or food processor and whirl away until the dough begins to come together. Don’t grind into a paste! It’s okay if the dough has a few smaller pieces of walnuts, dates and/or pecans left.
Evenly press the dough into the bottom of the square pan using your fingers or the back of a spoon.
Bake the crust in the oven for 10 minutes, remove from heat and let crust cool to room temperature.
While the crust is cooling, add all filling ingredients to a high-speed blender or food processor. Whirl away until smooth and creamy.
Poor rooibos chai tea filling evenly over the crust. Use a spatula as needed to smooth out the filling.
Place the cheesecake in the freezer for 4 hours.
When ready to eat, remove the cheesecake from the freezer and cut into small squares (roughly makes about 24 squares).
Sprinkle loose-leaf rooibos tea over the top, along with dashes of cinnamon, nutmeg and pecan halves.
Serve immediately or let defrost (about 15 minutes) to room temperature for a softer bite.
These cheesecake bites were inspired by this recipe from Bakerita.
I used this brand of rooibos tea. Steep according to tea maker’s directions.