These Pumpkin Chai Cheesecake Tartlets combine pumpkin, cream cheese, and brewed Pumpkin Harvest Chai in individual graham-cracker crusts. Serve them chilled for an autumn gathering or holiday dessert.
Ingredients
For the tartlet crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the pumpkin chai cheesecake filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons brewed Pumpkin Harvest Chai tea, strained and cooled
- 1/4 teaspoon salt
Optional toppings
- Whipped cream
- A sprinkle of culinary chai spice
Instructions
Prepare Pumpkin Harvest Chai according to the product’s brewing directions. Strain out the tea leaves, allow the tea to cool, and measure 2 tablespoons of the brewed tea for the filling.
Preheat your oven to 325°F (160°C) and line a mini tartlet pan with suitable liners.
Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl. Mix until the crumbs are evenly coated.
Press the crumb mixture into the bottom of each liner to form the crust.
In another bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy.
Add the pumpkin puree, eggs, vanilla extract, 2 tablespoons of brewed and strained chai, and salt. Mix until well combined and smooth. Do not add dry tea leaves to the filling.
Divide the filling among the tartlet liners, leaving a small gap at the top.
Bake for about 15–18 minutes, until the edges are set and the centers remain slightly jiggly. Baking time may vary with the size of your tartlets and your oven.
Allow the tartlets to cool in the pan briefly, then transfer them to a wire rack.
Refrigerate for a few hours or overnight to set, and keep refrigerated until serving.
If desired, serve with whipped cream and a light sprinkle of culinary chai spice.
The chai in the filling is brewed tea, while the optional spice topping is a separate culinary ingredient. Enjoy the tartlets chilled.
