Chai Cheesecake Bars
These silky smooth spiced chai cheesecake bars have a brown butter graham cracker crust, are frosted with delectable brown butter cream cheese frosting and topped with a brown sugar chai caramel swirl. They’re packed full of warm autumn flavor, with the most irresistible texture- the most delicious autumn cheesecake bars!
What makes chai cheesecake bars so good?
We’ve got a lot of amazing components working together here to bring these autumn cheesecake bars to life:
- Perfectly smooth chai cheesecake– The cheesecake is silky smooth and full of warm chai spices, like cinnamon, ginger, cardamom, allspice, nutmeg, and cloves, bringing all the fall flavors!
- Brown butter graham cracker crust- brown butter adds extra depth of flavor to the crust and gives it an extra crunchy texture. It’s the perfect pairing for the soft cheesecake.
- Brown butter cream cheese frosting- Elevating cream cheese frosting just a bit by browning the butter adds extra warmth and the most perfect “toasty” flavor to the frosting. It’s light and fluffy and makes each bite of cheesecake just completely melt in your mouth!
- Chai brown sugar caramel sauce- we’ll be making a super easy brown sugar caramel, flavored with chai spices, that will get swirled over top of the frosting.
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Tips for baking perfect chai cheesecake bars
Cream Cheese- I recommend using “brick style” Philadelphia cream cheese, not an ad, just my personal favorite brand. Make sure it’s full fat, reduced fat will not give you the same creamy cheesecake texture!
Be super, super careful not to over mix the cheesecake batter. If you mix too much the cheesecake texture can turn out with a runny consistency.
Make sure your ingredients are room temperature. Using room temperature ingredients will give you the best textured cheesecake and allow everything to blend together easily. If your cream cheese is too cold, you can end up with lumps in your cheesecake batter.
Make sure your cheesecake bars have completely chilled before attempting to cut into them. I recommend making them the day before you’re planning on serving and allowing them to chill overnight.
Chai Cheesecake Bars FAQs
How do I store the cheesecake bars?
Store in an airtight container in the fridge for up to four days. I like to use a cake carrier!
Do I need to use a waterbath?
No, for these cheesecake bars you will not need a waterbath!
What can I use instead of graham crackers?
You can substitute the graham crackers for Biscoff cookies, gingersnaps or something similar if you’d prefer!
If you make these cheesecake bars, please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Chai Cheesecake Bars
These silky smooth spiced chai cheesecake bars have a brown butter graham cracker crust, are frosted with delectable brown butter cream cheese frosting and topped with a brown sugar chai caramel swirl. They're packed full of warm autumn flavor, with the most irresistible texture- the most delicious autumn cheesecake bars!
Ingredients
For the Brown Butter
- 1 3/4 cups (280 g) unsalted butter
For the Graham Cracker Crust
- 14 (210 g) graham crackers, full sheet
- 1/2 cup (120 ml) melted brown butter from above
- 2 tbsp (28 g) light brown sugar
For the Chai Cheesecake
- 1/3 cup (80 ml) half and half
- 2 chai teabags
- 24 oz (680 g) cream cheese, softened at room temperature
- 1 cup (220 g) light brown sugar
- 2 tbsp (16 g) cornstarch
- 1/4 cup (60 ml) melted brown butter from above
- 1/4 cup (62 g) sour cream, at room temperature
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 3 eggs, at room temperature
For the Chai Brown Sugar Caramel Sauce
- 4 1/2 tbsp (63 g) unsalted butter
- 1/4 cup + 2 tbsp (83 g) brown sugar
- 1/2 cup (120 ml) heavy cream
- 1 tsp vanilla extract
- pinch of salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground allspice
- pinch of cloves
For the Brown Butter Cream Cheese Frosting
- 3/4 cup (180 ml) brown butter from above
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
Instructions
For the Brown Butter
- Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 10-12 minutes. Remove the butter from the heat.1 3/4 cups (280 g) unsalted butter
- Measure out 3/4 cup (180 ml) of melted brown butter, and transfer it to a large bowl. Let it chill in the fridge. This will be used for the frosting.
- Measure out 1/2 cup (120 ml) of melted brown butter and set it aside to use in the crust.
- The remaining brown butter, should be around 1/4 cup (60 ml), will be used in the cheesecake batter.
For the Graham Cracker Crust
- Preheat the oven to 350° F (175° C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
- Pulse the graham crackers in a food processor until they are fine crumbs.14 (210 g) graham crackers, full sheet
- Add the brown sugar and melted brown butter to the graham cracker crumbs and pulse to combine together.2 tbsp (28 g) light brown sugar, 1/2 cup (120 ml) melted brown butter from above
- Press the crumbs into the bottom of the prepared pan. (A ¼ measuring cup really helps with this step).
- Bake the crust for 10 minutes then let it cool while working on the rest of the cheesecake.
For the Chai Cheesecake
- Add the half and half to a small sauce pan and heat over low heat until steaming, then add in the teabags. Allow them to steep for 10 minutes, then remove from the heat, remove the teabags and let cool.1/3 cup (80 ml) half and half, 2 chai teabags
- Preheat the oven to 350° F (175° C) if not still preheated from the crust.
- In a large bowl, mix the cream cheese, brown sugar and cornstarch together with a hand mixer on medium speed until smooth and free of lumps, about 2 minutes.24 oz (680 g) cream cheese, softened at room temperature, 1 cup (220 g) light brown sugar, 2 tbsp (16 g) cornstarch
- Add in the melted brown butter, sour cream, vanilla, chai tea mixture and spices and mix on medium-low speed just until combined.1/4 cup (60 ml) melted brown butter from above, 1/4 cup (62 g) sour cream, at room temperature, 1 tbsp vanilla extract, 1 tbsp ground cinnamon, 1 1/2 tsp ground ginger, 1/2 tsp ground allspice, 1/2 tsp ground nutmeg, 1 tsp ground cardamom, 1/4 tsp ground cloves
- Add in the eggs and mix on medium-low speed just until combined.3 eggs, at room temperature
- Pour the cheesecake batter into the prepared pan with the crust. Bake for 42-45 minutes, just until the center only has a slight jiggle. Then turn the oven off and prop the oven door open for 10 minutes using a wooden utensil.
- Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. Then transfer it to the fridge and allow it to chill in the fridge for 6 hours, or until completely cold. (I usually bake it the night before and allow it to chill overnight.)
For the Chai Brown Sugar Caramel Sauce
- Add the butter and brown sugar to a medium saucepan. Bring to a simmer over medium heat and let simmer for 3-4 minutes, stirring occasionally.4 1/2 tbsp (63 g) unsalted butter, 1/4 cup + 2 tbsp (83 g) brown sugar
- Reduce to medium-low heat and whisk in the cream. Let the mixture simmer for 2-3 minutes.1/2 cup (120 ml) heavy cream
- Remove from the heat, then mix in the vanilla, salt and spices. Pour the hot caramel into a bowl and let it cool on the counter to room temperature.1 tsp vanilla extract, pinch of salt, 1/4 tsp ground cinnamon, 1/4 tsp ground cardamom, 1/8 tsp ground nutmeg, 1/8 tsp ground ginger, 1/8 tsp ground allspice, pinch of cloves
For the Brown Butter Cream Cheese Frosting
- When you're ready to serve the cheesecake bars, make the frosting.
- Remove the reserved portion of brown butter from the fridge and allow it to soften a bit at room temperature, until it is about the same consistency as regular softened butter.3/4 cup (180 ml) brown butter from above
- Mix the brown butter with an electric mixer on high speed until it's pale and fluffy, 3-4 minutes.
- Then add in the cream cheese and mix on medium speed until combined.8 oz (226 g) cream cheese, cold
- Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute or until the frosting is fluffy.2 cups (260 g) powdered sugar
Assembling the Cheesecake Bars
- Once the cheesecake has chilled and you're ready to serve it, pull up on the parchment paper to carefully remove the cheesecake from the pan. Transfer to a serving plate or board.
- Spread the frosting onto the cheesecake with an offset spatula, then swirl the frosting with the back of a spoon.
- Drizzle the caramel sauce over top and gently swirl it into the frosting with the back of a spoon.
- Cut into 16 squares using a sharp knife. Run the knife under hot water then wipe it with a towel. Do this before making each cut. This will allow you to make clean, pretty cuts. Then serve!
Did you make this recipe?Please consider Leaving a Review!
Absolutely fantastic recipe. Use good, unsalted butter, like Kerrygold, and weigh your ingredients.
One other thing- make a little extra of the chai infused half and half and the brown butter. Both will evaporate a decent amount of water while they cook, and you won’t have enough for the recipe, so just add a little extra to each and then measure what you use.
Made these for a friendsgiving this year and they can out perfect! So silky smooth and delicious.
This recipe is fantastic! I didn’t do the frosting or caramel, but the cheesecake was honestly so good it didn’t need it. Perfect balance of creamy and firm texture, and the spice flavor was exceptional. Easy and delicious, would definitely recommend!