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These rooibos chai cheesecake bites are smooth and creamy—like the coziest chai latte meets the most delicious vegan cheesecake ever. #vegan #glutenfree Recipe via Homegrown Provisions.

Rooibos Chai Cheesecake Bites

  • Author: Homegrown Provisions
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 min + 4 hours of freezing time
  • Yield: 24 1x

Scale

Ingredients

Crust

  • 1 cup pecans
  • 1 cup dates, pitted
  • 1 cup walnuts
  • 1/4 cup rooibos tea (cooled to room temperature)
  • 1 tbsp unrefined virgin coconut oil

Rooibos Chai Tea Filling

  • 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

Toppings (Optional)

  • Loose-leaf rooibos tea
  • Cinnamon and nutmeg to sprinkle
  • Pecan halves

Instructions

  1. Pre-heat the oven to 350 degrees F.
  2. Lightly grease an 11″ x 7″ baking pan with coconut oil and set aside.
  3. 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.
  4. Evenly press the dough into the bottom of the square pan using your fingers or the back of a spoon.
  5. Bake the crust in the oven for 10 minutes, remove from heat and let crust cool to room temperature.
  6. While the crust is cooling, add all filling ingredients to a high-speed blender or food processor. Whirl away until smooth and creamy.
  7. Poor rooibos chai tea filling evenly over the crust. Use a spatula as needed to smooth out the filling.
  8. Place the cheesecake in the freezer for 4 hours.
  9. When ready to eat, remove the cheesecake from the freezer and cut into small squares (roughly makes about 24 squares).
  10. Sprinkle loose-leaf rooibos tea over the top, along with dashes of cinnamon, nutmeg and pecan halves.
  11. Serve immediately or let defrost (about 15 minutes) to room temperature for a softer bite.


Notes

These cheesecake bites were inspired by this recipe from Bakerita.
I used this brand of rooibos tea. Steep according to tea maker’s directions.