A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Mini Chai Latte Cheesecakes

Author: Charlotte Rutledge

Mini Chai Latte Cheesecakes Recipe

Inspired by our visit to The Confectional, a boutique cheesecake bakery in Seattle's Pike Place Market, these individual chai-spiced cheesecakes are baked and served in charming, versatile mini-panettone papers. A spicy gingersnap crust is a perfectly harmonious base for the silky, creamy, aromatic filling. This is an extra-special treat to share and enjoy when the weather gets chilly.

At a glance

12 mini cheesecakes


Choose your measure:


  • 1 1/4 cups gingersnap cookie crumbs; about 25 store-bought cookies, more or less if you're using homemade
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon chai spice
  • 2 tablespoons brown sugar
  • 1/4 cup (4 tablespoons) unsalted butter, melted


  • 2 pounds (four 8-ounce packages) cream cheese, at room temperature
  • 1 2/3 cups sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons chai spice
  • 2 large eggs
  • 3/4 cup heavy cream


  • 1/2 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • orange zest and/or chai spice, for garnish; optional


  1. Preheat the oven to 350°F. Lightly grease 12 mini-panettone paper pans and place them on a baking sheet large enough to hold them without crowding. (See "tips," below, for an alternative to mini-panettone pans.)
  2. To make the crust: Mix the crust ingredients until crumbly.
  3. Press a heaping tablespoon of the crumbs into the bottom of each paper pan.
  4. Bake the crusts for 6 to 8 minutes, until their edges are lightly browned. Remove from the oven and set aside.
  5. Reduce the oven heat to 275°F.
  6. To make the filling: Mix the cream cheese, sugar, vanilla, salt, and chai spice at medium-low speed until smooth, scraping the bottom and sides of the bowl.
  7. Mix in the eggs one at a time, again at medium-low speed, scraping the bowl between additions. Stir in the cream.
  8. Divide the filling evenly among the crust-lined paper pans.
  9. Bake the cheesecakes for 40 to 45 minutes, until the edges of the cakes are set; a digital thermometer inserted into their centers should read 165°F or above.
  10. Remove the cakes from the oven, and allow them to cool completely at room temperature. Refrigerate for at least 2 hours (or overnight).
  11. To make the topping: Whip the heavy cream with the sugar just until soft peaks form.
  12. Dollop the topping onto the center of each cheesecake and top with grated orange zest and/or chai spice just before serving.