Recipes Desserts Cakes Cheesecake Recipes Chai Spice "Cheesecake" 3.5 (2) 2 Reviews 2 Photos Cashews, non-dairy milk, and silken tofu are the secret ingredients in this rich, vegan cheesecake--homey spices like ginger and cinnamon add fall flavor. Recipe by isachandra Updated on January 4, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 20 mins Cook Time: 55 mins Additional Time: 4 hrs 45 mins Total Time: 6 hrs Servings: 8 Yield: 1 (9-inch) cheesecake Jump to Nutrition Facts Ingredients 1 ½ cups crushed vegan graham crackers ¼ cup packed brown sugar 3 tablespoons coconut oil, melted 2 tablespoons non-dairy milk (such as rice, soy, or almond) Cheesecake: 1 (12 ounce) package extra-firm silken tofu, drained ½ cup raw cashews, soaked in water 1 to 2 hours, drained ½ cup mashed ripe banana ¼ cup fresh lemon juice 2 tablespoons coconut oil, room temperature 2 teaspoons vanilla extract ⅔ cup sugar 4 teaspoons cornstarch 2 teaspoons ground cardamom 2 teaspoons ground ginger ½ teaspoon ground cinnamon ¼ teaspoon salt ⅛ teaspoon ground cloves Topping: 2 cups vegan whipped topping ½ teaspoon ground cinnamon 4 teaspoons finely chopped candied ginger Directions Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F. Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender. Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes. Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight. Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger. Cook's Notes: The graham crackers in your cupboard may not be vegan. Nabisco Grahams Original and Keebler Cinnamon Grahams both are. Honey and dairy products, like milk, whey, or butter, are usually the culprits in nonvegan grahams, so check the ingredient list. If you want a taller cheesecake--this one will be about 1 inch thick, more like a tart--use a smaller springform. The cake can be made up to 3 days ahead and chilled, covered. To prevent moisture droplets from collecting on the surface of the cheesecake while it chills, drape a paper towel over the pan and set a large plate on top. I Made It Print Nutrition Facts (per serving) 403 Calories 20g Fat 54g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 403 % Daily Value * Total Fat 20g 26% Saturated Fat 12g 59% Sodium 230mg 10% Total Carbohydrate 54g 20% Dietary Fiber 2g 6% Total Sugars 31g Protein 6g Vitamin C 5mg 25% Calcium 169mg 13% Iron 4mg 20% Potassium 205mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved Add Your Photo Photos of Chai Spice "Cheesecake"