No Bake Chai Cheesecake

Ingredients:

• ¼ cup (56 g) butter, melted
• ¾ cup (75 g) graham cracker crumbs
• 2 tbsp (24 g) light brown sugar
• Pinch of salt
• 3 chai tea bags
• 1 cup (238 ml) 35% cream
• 2 (8 oz [227 g]) packages cream cheese, at room temperature
• 2/3 cup (80 g) powdered sugar
• 1/2 tbsp (7 ml) vanilla extract
• 2 tsp (30 ml) ground cinnamon
• 1 tsp (15 ml) powdered ginger
• 1 tsp (15 ml) ground cloves
• 1 tsp (15 ml) ground cardamom

Method:

In a mixing bowl, combine melted butter, graham cracker crumbs, light brown sugar and salt. Divide mixture into the base of 4 mason jars and press down with a spoon. Place in the freezer for 10 minutes.

Meanwhile, empty the tea bags into a spice grinder. Pulse until very fine.

Add cream, ground tea powder, cinnamon, ginger, cloves, cardamom, powdered sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Whisk until it forms stiff peaks. Transfer to a mixing bowl.

Add the cream cheese to the stand mixer and whisk until soft and smooth. Transfer the cream cheese to the mixing bowl and fold the cream cheese and whipped cream together.

Using a spatula, transfer the cheesecake mixture into the mason jars and flatten the top. Refrigerate 15 minutes before serving.