Cherry Chai Spice No-Bake Mini Cheesecakes



1 Sleeve Graham Crackers (approximately 7-8 whole crackers)

1 Tablespoon chopped Crystalized Ginger

2 Tablespoons Dark Brown Sugar

4 Tablespoons Salted Butter, melted


8oz Cream Cheese

1/4 cup Sugar

1 Lemon, zested and juiced

1 envelope Unflavored Gelatin

1 teaspoon Vanilla

1 cup Heavy Whipping Cream


1 15oz can of Pitted Cherries

2 Tablespoons Chai Spice, I use Oaktown Spice Shop Chai Masala spice blend.

You can use any blend you like, but not this does not include tea.

If you want to mix yourself, a blend to try:

  • 2 teaspoons Cinnamon

  • 1 teaspoon Ginger

  • 1/2 teaspoon Cardamom

  • 2 whole Star Anise

  • 1/2 teaspoon Black Peppercorns

  • 1/2 teaspoon Clove

1 Tablespoon Corn Starch


  • Pulse in a blender or food processor graham crackers, ginger and sugar until its a fine crumb.

  • In bowl mix together graham cracker crumb and butter.


  • In a mixer whip cream cheese, sugar, vanilla and lemon zest.

  • Dissolve gelatin in lemon juice and add to the cream cheese mixture.

  • Whip until well blended.

  • In a separate bowl, whip heavy cream until firm peak stage.

  • Whip whipped cream into cream cheese mixture.


  • Separate cherries and syrup. Reserve cherries and 1 Tablespoon of cherry syrup.

  • Pour remaining cherry syrup into a small pan.

  • Add Chai Spice to the syrup and bring to a simmer over low heat and simmer for 10 minutes.

  • Strain syrup and pour back into the pan.

  • Mix reserved tablespoon of cherry syrup and cornstarch until the cornstarch is dissolved.

  • Add cornstarch slurry into the chai cherry syrup and heat over medium heat until thickened. Stirring to ensure it does not burn.

  • Cut heat and stir in reserved cherries.

  • Allow to cool.


  • Line a 12 cup standard cupcake tin with cupcake papers (or 1 24 mini cupcake tin)

  • Divide crust crumb evenly between the 12. Press down on crumb with the bottom of a glass to pack crust.

  • Top crusts with cheesecake mousse.

  • Top cheesecake mousse with cherries.

Serve immediately or store refrigerated.

Makes 12 servings.

©2020 by Lucolette.