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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: 6
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

Calories: 573kcal | Carbohydrates: 41g | Protein: 6g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 347mg | Potassium: 146mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1455IU | Vitamin C: 0.4mg | Calcium: 95mg | Iron: 1mg