Chai Tea Cheesecake Bars

These Chai Tea Cheesecake Bars combine a graham-cracker crust with plain and chai-flavored cheesecake layers. Brewed Inland Iced Chai and culinary spices bring tea-inspired flavor to a chilled dessert for holiday gatherings.

Ingredients

For the crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling

• 2 heaping teaspoons Inland Iced Chai loose-leaf tea
• 1/2 cup hot water for brewing
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 325°F (163°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for removal.

2. Steep the 2 heaping teaspoons of Inland Iced Chai in 1/2 cup hot water for 5–7 minutes. Strain out the leaves and allow the brewed tea to cool.

3. Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly mixed.

4. Press the crumb mixture evenly into the prepared pan.

5. In a separate bowl, beat the softened cream cheese until smooth.

6. Add the 1/2 cup sugar, eggs, and vanilla extract, and beat until combined.

7. Divide the cream cheese mixture into two equal portions.

8. Add the cooled, strained tea and the cinnamon, ginger, cardamom, cloves, and nutmeg to one portion. Mix until combined. Do not add the dry tea leaves.

9. Pour the chai-flavored mixture over the crust.

10. Carefully spoon the plain mixture over the chai layer.

11. Use a butter knife or toothpick to swirl the layers into a marbled pattern.

12. Bake for 40–45 minutes, until the edges are set and the center remains slightly jiggly. Baking time may vary with your oven.

13. Allow the cheesecake to cool, then refrigerate for at least 2 hours, until well chilled.

14. Lift it from the pan using the parchment overhang and cut into squares or bars.

15. Keep refrigerated until serving.

The tea is brewed and strained before being added to the filling. The ground spices are separate ingredients that complement the chai flavor.