Chai "Cheesecake"

February 9, 2015

Gluten Free, Vegan, Refined Sugar-Free, Raw!

  • ¾ cup almond meal
  • ¾ cup pecans
  • ¼ cup goji berries
  • ¾ cup date
  • ½ tsp salt
  • 3 cups cashews soaked for a minimum of 5 hours
  • 2 tablespoons rosewater
  • ¼ cup jaggery or agave or maple syrup
  • 1 cup chopped figs (fresh or dried)
  • ½ cup coconut oil
  • ½ teaspoon salt
  • 1/3 cup chai concentrate
Coconut Milk Whipped Cream for serving
  • 1 can full-fat coconut milk, refrigerated for 24 hours
  • 1-2 tablespoons jaggery or agave or maple syrup


  • Soak the cashews for at least overnight or for at least 5 hours.
  • To make the crust, combine all the crust ingredients in a food processor and process until the mixture is combined and is slightly sticky. If it is not slightly sticky add a little amount of water.
  • Evenly spread the crust mixture into a removable bottom cheesecake/tart pan and place into fridge while you prepare the cheesecake.
  • To make the chai concentrate, brew 2 tablespoons of Chai Walli in ½ cup of water on medium heat for 7-10 minutes.
  • Now combine all cheesecake ingredients in a food processer, including the chai concentrate. The cheesecake mixture should be thick and creamy. Adjust the salt and sweetness to taste.
  • Pour the cheesecake mixture over the crust and refrigerate for 2-5 hours to set.
  • To prepare the coconut whipped cream, take the coconut milk can carefully out of the fridge and scoop out only the hardened coconut milk. You can use the remaining water for a smoothie. In a bowl, whisky the hardened coconut milk with your choice of sweetener until light and fluffy.
  • Serve the cake chilled or freeze and serve slightly defrosted with a dollop of whipped cream and edible dried roses on top!
Recipe by Uppma Virdi – Owner of Chai Walli 

Head over to People + Profiles to read 26 things about Uppma, and be sure to keep an eye out for more from this talented local…

Order some of her delicious Chai Walli here.

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