Creamy, spiced and just the right amount of sweet – this cheesecake brings together the comfort of masala chai with the richness of a classic dessert.

There’s saffron in the cream, Assam tea for depth and a buttery spiced cookie base that pulls it all together. The cinnamon-honey topping makes it extra cozy – one of those desserts that makes the whole table go quiet for a second 😊

I highly recommend serving it with my rhubarb cardamom compote – or anything slightly fruity and tart like stewed plums, sour cherry jam or even fresh orange slices.

Cheesecake has been around for a long time – early versions go back to ancient Greece and later it became a classic with cream cheese in the U.S. In India, cheesecake isn’t a traditional dessert, but spiced versions with cardamom, saffron or even masala chai have found their way into modern kitchens. The same warming spices used in chai, kheer or kesar pista firni turn out to pair beautifully with the creamy filling – aromatic, gently sweet and somehow familiar.

Print Recipe

Masala Chai Cheesecake with Saffron, Assam & Cinnamon-Honey Cream

Creamy and warmly spiced, this cheesecake blends saffron, chai and a cinnamon-honey swirl on top. A cozy twist on a classic dessert.

Servings:

Calories: 573kcal

Ingredients

For the Crust

120  g Lotus Biscoff biscuits finely crushed
3 tablespoon melted butter
Small pinch of salt

For the Chai-Infused Cream

165  ml heavy cream
2 teaspoon loose Assam tea leaves
Small pinch of saffron threads

For the Filling

300  g cream cheese at room temperature
100  g Greek yogurt or quark
120  g coconut sugar
95  ml sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
2 tablespoon all-purpose flour

For the Cinnamon-Honey Topping:

1½ tablespoon soft butter
1½ tablespoon honey
½ teaspoon ground cinnamon
Small pinch of salt

US Customary - Metric

Instructions

Infuse the Cream: Gently heat the cream in a small saucepan – don’t let it boil. Add the Assam tea and saffron, cover, and steep for 20 minutes. Strain and let cool completely.
Make the Crust: Mix the crushed Biscoff biscuits with melted butter and a pinch of salt. Press firmly into a greased springform pan (18–20 cm / 7–8 inch).
Pre-bake at 160 °C (320 °F) for 6–8 minutes, then let cool.
Prepare the Filling: Beat the cream cheese until smooth. Add coconut sugar and beat until creamy.
Mix in yogurt, sour cream, vanilla, the cooled chai cream, spices, and flour. Stir just until smooth – don’t overmix.
Bake: Place a shallow oven-safe dish of hot water on the bottom rack of the oven (for steam).
Pour the filling into the crust and bake at 150 °C (300 °F) for about 45 minutes, until the center still has a slight wobble.
Turn off the oven, crack the door slightly, and let rest inside for 10 minutes.
Remove, cool completely, and chill for at least 6 hours, ideally overnight. Once fully chilled, the cheesecake keeps well in the fridge for up to 4 days. Cover it loosely to avoid condensation on the surface. The flavors deepen a little by the next day – even better if you make it ahead.
Make the Topping: Mix butter, honey, cinnamon, and salt until smooth.
Spoon over the cheesecake before serving or serve on the side.

Notes

Use full-fat cream cheese and yogurt for the creamiest result.
Let all ingredients come to room temperature before mixing – it helps prevent cracks.
If you don’t have Assam tea, strong black tea like Darjeeling or even chai tea bags can work.
The cheesecake sets as it cools – don’t worry if it’s still a bit jiggly when you take it out.

🌿 Twist Ideas

Add a pinch of black pepper or clove to the spice mix for extra warmth.
Swap the cinnamon-honey topping for rose jam or orange zest cream.
Stir a handful of chopped pistachios into the crust or sprinkle them on top before serving.
For a gluten-free version, use GF speculoos-style cookies or almond flour + ghee for the base.
Serve with stewed plums, sour cherry compote or my rhubarb-cardamom compote for a tangy contrast.

Nutrition