Chai Cheesecakes with Chocolate Drizzle

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This recipe is everything you want a cheesecake to be: creamy, decadent, and sweet, yet there’s one slight difference – this one is full of wholesome stuff your body actually wants. Win!



  • 1 cup cashews
  • 1/4 cup dates
  • 3 tablespoons maple syrup
  • 3-4 tablespoons water or lemon juice
  • 3 tablespoons coconut oil
  • 1/8 teaspoon cinnamon powder
  • 1/8 teaspoon nutmeg powder
  • 1/8 teaspoon ginger powder
  • 1/8 teaspoon vanilla powder
  • 3-5 seeds from a cardamom pod
  • 1/6 cup coconut flour
  • 1/6 cup almond flour
  • 1 tablespoon maple syrup
  • 1 tablespoon melted coconut oil
  • 1 tablespoon cacao powder
  • 2 tablespoons water
  • Pinch Himalayan salt
Chocolate drizzle


  1. To make the cheesecake: blend all ingredients together until smooth, thick and delicious. Set aside.
  2. To make the crust: stir together all the ingredients until you get a semi-crumbly mixture that holds its shape when pressed between two fingers. If it's still too crumbly, add some more water. Press the crust into lined cupcake molds and then fill with the cheesecake mix. Leave in the freezer or fridge overnight. Gently remove the cheesecakes from the molds.
  3. To make the drizzle: stir together the ingredients - ya just made chocolate sauce! Drizzle over your cheesecakes and enjoooy.
Emily von EuwAbout Emily von Euw

Emily von Euw is the creator of This Rawsome Vegan Life, a blog dedicated to sharing wholesome, raw, vegan recipes and information about the lifestyle. She is currently writing her first cookbook all about raw desserts. Emily lives In Vancouver, British Columbia, Canada and is studying at university. She enjoys anything outdoors, as well as experimenting in the kitchen, reading, getting to know her readers, petting her cats, and dancing! In the future she hopes to build a tiny house on wheels and travel somewhere tropical to leave among nature. For now, she just wants to make delicious, healthy, cruelty-free recipes for you.

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