Chai Cheesecake Bars
Hey there! So, I’ve got to tell you about this recipe that’s become a bit of a legend in my family—chai cheesecake bars. It all started one rainy afternoon when I was craving something cozy yet indulgent. You know those days? I stumbled upon this idea of mixing chai flavors into cheesecake, and who knew it would become such a hit! Plus, it gives me an excuse to brew a big pot of chai (as if I needed one).
Why You’ll Love This
Honestly, I whip these up when I’m in the mood for a little something extra special without going all out on a full cheesecake. My family just can’t get enough—and they’re a tough crowd! It’s like, one minute they’re there, the next they’re gone. I’ve even caught my husband sneaking a bar or two before dinner (I pretend not to notice). And let’s not even talk about the incredible aroma that fills the kitchen—like a hug in the form of spices.
Ingredients
- 1 1/2 cups graham cracker crumbs (sometimes I use digestive biscuits in a pinch)
- 1/2 cup unsalted butter, melted (or try coconut oil for a twist)
- 2 packs (8 oz each) of cream cheese, softened (any brand works, but my grandma always insisted on Philadelphia)
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour cream (Greek yogurt works too)
- 1 tablespoon vanilla extract
- 1 tablespoon chai spice mix (I make my own, but store-bought is fine)
Directions
- Preheat your oven to 350°F (or 180°C if you’re feeling metric). Grease a 9×9 inch pan, or line it with parchment if you’re tired of scrubbing pans (like me).
- In a bowl, mix the graham cracker crumbs with melted butter until it looks like wet sand—press it firmly into your pan. I usually sneak a taste here (shh!).
- Bake the crust for 10 minutes. Take it out and let it cool while you get on with the fun part.
- Beat the cream cheese until smooth, then add sugar, eggs, sour cream, and vanilla. Mix in the chai spice last, making sure everything is smooth and dreamy.
- Pour the mixture over the cooled crust. Give the pan a little wiggle to smooth the top.
- Bake for 30-35 minutes until the center is set but still a bit jiggly. Seriously, don’t overthink this; it firms up as it cools.
- Cool completely before slicing into bars. I know, waiting is the hardest part!
Notes
Here’s a little secret I discovered—letting these sit overnight in the fridge really lets the flavors marry. I thought it was a bit odd at first, but it’s true!
Variations
I once added a swirl of raspberry jam before baking (delicious!), but my attempt with chocolate chips was a bit too much. Live and learn, right?
Equipment
No springform pan? No worries! A regular cake tin works just fine if you’re willing to do a little extra parchment lining.
Storage
Technically, these can be stored in the fridge for up to a week in an airtight container, but honestly, in my house, they never last more than a day!
Serving Suggestions
I love these with a steaming cup of chai on the side (of course), but my niece swears by a scoop of vanilla ice cream. It’s all about personal taste, isn’t it?
Pro Tips
Trust me, don’t rush the cooling process. I tried serving them warm once—big mistake. They just didn’t hold up like they should!
FAQ
Can I use premade chai spice mix? Sure thing! I do that when I’m in a hurry, and it turns out just fine.
Is there a way to make these gluten-free? Absolutely, just swap the graham crackers with a gluten-free version. Done and dusted!
What if I don’t have sour cream? Oh, no problem! Greek yogurt is a great substitute and adds a nice tang.
