The Sol Journal

Chai Cheesecake Cups

recipes

Chai Cheesecake Cups

04 December, 2025

The perfect bite-sized festive treat — creamy, spiced and naturally sweetened with the warming flavours of our Organic Chai Tea Powder.

MAKES 24 GLUTEN-FREE | DAIRY-FREE | REFINED SUGAR-FREE | VEGAN

These Chai Cheesecake Cups are the perfect bite-sized festive treat! Creamy, spiced, naturally sweetened and infused with Sol Cleanse Organic Chai Tea Powder, they carry warm spiced Christmas flavours in every mouthful without any gluten, dairy or refined sugar. Their no-bake simplicity makes them ideal for effortless Christmas entertaining, whether served as a light appetiser, a healthy dessert, or a freezer friendly treat to keep on hand throughout the festive season.

Ingredients

Crust

½ cup almond flour
½ cup pecans
2 pitted medjool dates
2 tablespoons coconut oil
1 teaspoon Sol Cleanse Organic Chai Tea Powder
¼ teaspoon sea salt

Cheesecake

2 cups raw cashews
½ cup coconut cream
⅓ cup organic maple syrup
¼ cup coconut oil
1 lemon, juiced
1 tablespoon vanilla bean extract

Topping

½ cup cranberries
1 tablespoon organic maple syrup
1 tablespoon pistachios, finely chopped
½ teaspoon Sol Cleanse Organic Chai Tea Powder

Method

  1. Place the raw cashews in a bowl and cover them with filtered water. Allow them to soak for 6 hours or overnight to soften fully. Drain well before using.
  2. Add the pecans, almond flour, medjool dates, coconut oil, chai tea powder and sea salt to a food processor. Blend until the mixture forms a sticky dough that holds together when pressed. Spoon a small amount into each of the 24 mini cheesecake cups and press firmly to create an even base.
  3. Add the soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice and vanilla bean extract to the food processor. Blend for 2–3 minutes, or until completely smooth, creamy and silky. Scrape down the sides as needed.
  4. Spoon 1–2 teaspoons of the cashew cheesecake mixture into each cup, smoothing the tops. Tap the tray lightly on the bench to remove any air bubbles.
  5. Transfer the cups to the freezer and freeze for at least 3 hours, or until completely firm.
  6. Add the cranberries and maple syrup to a small saucepan over low heat. Cook for 5–7 minutes, stirring occasionally, until the cranberries soften and turn glossy. Remove from heat and spread the mixture out in a single layer on a plate with baking paper. Allow them to cool completely–this prevents the cranberries from sticking together or clumping as they set.
  7. Just before serving, garnish each cheesecake cup with a few cranberries, a sprinkle of finely chopped pistachios and a light dusting of the chai tea powder. Keep stored in the freezer.