This scoopable dirty chai cheesecake is a creamy no-bake cheesecake layered with a buttery gingersnap crust and chai-spiced caramel sauce. The cheesecake filling is flavored with espresso powder for that classic dirty chai flavor, while the warm spices and caramel make every scoop taste like a chai latte in cheesecake form. And the best part? There's no oven, water bath, or slicing involved. Just scoop it straight from the pan!
I love cheesecake, but making a traditional cheesecake can feel like a whole production. There's the springform pan, the water bath, and worrying about cracking. Making no-bake cheesecakes is the stress-free alternative!
I've seen a lot of scoopable cheesecake recipes online. I made a scoopable berry cheesecake this summer, but I wanted to make one with a warm flavor profile for Fall. Enter this scoopable dirty chai cheesecake.
This cheesecake has a creamy espresso cheesecake filling, buttery gingersnap crumbs, and homemade chai-spiced caramel sauce. The espresso adds a rich coffee flavor that balances the sweetness of the caramel, while the spices and gingersnaps bring in plenty of coziness. Together, it tastes like a dirty chai latte in cheesecake form!
Ingredient Notes
Chai spice: The chai spice goes directly into the caramel sauce, giving it a warm, spiced flavor. You can make homemade chai spice with cardamom, black pepper, ginger, cinnamon, cloves, nutmeg, and star anise, or use a store-bought blend. I used Burlap & Barrel Chai.
Gingersnaps: Gingersnap cookies make the perfect "crust" for this cheesecake. Their spicy ginger flavor works really well with the chai caramel. You can crush them in a food processor or in a zip-top bag with a rolling pin.
Cream cheese: Use full-fat, block-style cream cheese for the creamiest filling. I always recommend Philadelphia for the best texture!
Espresso powder: Espresso powder gives this cheesecake its "dirty" flavor without adding extra liquid. Make sure to use espresso powder, not ground espresso (which would be grainy and just gross).
Greek yogurt: Greek yogurt adds a little tang to the cheesecake filling. Full-fat plain Greek yogurt works best, but sour cream can also be used.
Heavy cream: The heavy cream is whipped separately and folded into the cheesecake filling. This gives the no-bake cheesecake a light, fluffy texture while still keeping it rich and creamy enough to scoop.
A Quick Testing Note
I originally tested the caramel with 2 teaspoons of chai spice, but once it was mixed in, the flavor was way too subtle. Caramel has a pretty strong flavor on its own, so it takes more chai spice than you might expect to really taste it. I ended up using 1 full tablespoon, but you can add more or less depending on how much chai flavor you want.
Step by Step Instructions
Step 1: Start by making the caramel sauce. Cook the sugar over medium heat, whisking constantly until it is fully melted and turns dark amber. Take the pan off the heat and carefully whisk in the butter, followed by the heavy cream. Stir in the vanilla, salt, and chai spice.
Step 2: Pour the caramel sauce into a heatproof jar. Cool to room temperature, then cover and chill in the refrigerator while you make the rest of the cheesecake.
Step 3: Mix the crushed gingersnaps with melted butter until evenly coated.
Step 4: For the cheesecake filling, start by beating the heavy cream to stiff peaks using an electric mixer. Set aside.
Step 5: In a separate large bowl, beat the cream cheese, sugar, and espresso powder together until smooth. Mix in the Greek yogurt, vanilla, and salt until fully combined.
Step 6: Gently fold the whipped cream into the cheesecake mixture with a rubber spatula until smooth and no streaks remain. Be careful not to overmix so you don't deflate the whipped cream.
Step 7: Layer the gingersnap crumbs, caramel, and cheesecake filling in a 9-inch pie dish or a square baking pan. Repeat the layers, finishing with the gingersnap crumbs and an extra drizzle of caramel sauce. Cover with plastic wrap and chill in the refrigerator for at least 6 hours or overnight.
Step 8: Once the cheesecake has fully chilled, scoop and serve in dessert cups!
More Cheesecake Recipes to Try
📖 Recipe
Scoopable Dirty Chai Cheesecake
Equipment
- 1 9-inch pie pan or 9X9 square pan
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Ingredients
Chai Caramel Sauce
- 200 grams granulated sugar
- 85 grams unsalted butter room temperature and cubed
- 120 grams heavy cream room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons salt
- 1 tablespoon chai spice
Gingersnap Crust
- 125 grams gingersnap cookies
- 56 grams melted unsalted butter
Cheesecake Filling
- 180 milliliters heavy cream cold
- 454 grams full-fat cream cheese room temperature
- 100 grams granulated sugar
- 2 tablespoons espresso powder
- 60 grams plain Greek yogurt room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
Chai Caramel Sauce
- Add the granulated sugar to a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar is completely melted and turns a deep amber color. This will take 5-10 minutes depending on your stovetop.200 grams granulated sugar
- Remove from the heat and carefully whisk in the butter. It will bubble viciously.85 grams unsalted butter
- Once the butter is mostly incorporated, slowly pour in the heavy cream while whisking constantly. The caramel will continue to bubble. If the caramel hardens or does not come together at this stage, place it back over low heat and stir everything together until smooth.120 grams heavy cream
- Whisk in the vanilla, salt, and chai spice. Transfer to a heatproof bowl or jar and let cool to room temperature before covering and chilling in the refrigerator.1 teaspoon vanilla extract, 2 teaspoons salt, 1 tablespoon chai spice
Gingersnap Crust
- Add the gingersnaps to a food processor and pulse to a fine crumb.125 grams gingersnap cookies
- Transfer the crumbs to a bowl and stir in the melted butter until evenly combined. Set aside.56 grams melted unsalted butter
Cheesecake Filling
- In a medium bowl, beat the heavy cream with an electric mixer on medium-high speed until it reaches stiff peaks, about 2-3 minutes. Set aside.180 milliliters heavy cream
- In a separate large bowl, beat the cream cheese, sugar, and espresso powder in a large mixing bowl until smooth and creamy.454 grams full-fat cream cheese, 100 grams granulated sugar, 2 tablespoons espresso powder
- Add the Greek yogurt, vanilla, and salt. Beat until fully combined and smooth.60 grams plain Greek yogurt, ½ teaspoon salt, 1 teaspoon vanilla extract
- Gently fold the whipped cream into the cheesecake mixture with a rubber spatula until smooth and no streaks remain. Be careful not to overmix and deflate the whipped cream.
Assembly
- Add a layer of gingersnap crumbs to the bottom of a pie dish or square pan.
- Spoon a layer of cooled chai caramel over the crumbs, followed by a layer of cheesecake filling. Spread the filling into a smooth layer with an offset spatula.
- Repeat with the remaining crumbs, caramel, and cheesecake filling, finishing with gingersnap crumbs and caramel.
- Cover tightly with plastic wrap and refrigerate overnight, or until completely chilled and set.
- Scoop into bowls and serve cold.
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