Chai Cheesecake Bars with Vanilla Whipped Cream
Creamy vanilla cheesecake bars with a buttery graham cracker crust, topped with spiced chai whipped cream. No water bath required – just easy, delicious bars perfect for any occasion.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs about 14 full crackers
- 1/2 cup butter melted, unsalted preferred
- 4 tablespoons sugar granulated white sugar
- For the Cheesecake Filling:
- 12 oz cream cheese room temperature
- 3/4 cup sugar granulated white sugar
- 3 large eggs room temperature
- 1/4 cup sour cream full-fat recommended
- 1 1/2 tablespoons vanilla extract pure vanilla, not imitation
- For the Chai Whipped Cream:
- 1/2 cup heavy cream cold from refrigerator
- 1 tablespoon instant chai powder
- 2-3 tablespoons powdered sugar adjust to taste
- Optional Topping:
- Cinnamon to taste, for garnish
Instructions
- Prepare:
- Preheat oven to 350°F.
- Prepare a 7x11 inch baking pan (optionally line with parchment paper, leaving overhang for easy removal).
- Make the Crust:
- Melt butter and mix with 4 tablespoons sugar in a medium bowl until sugar dissolves.
- Add graham cracker crumbs and mix until mixture resembles wet sand and all crumbs are coated.
- Press mixture firmly into the bottom of prepared pan using the bottom of a measuring cup to compress well. Set aside.
- Make the Filling:
- In a mixing bowl, beat cream cheese and sour cream together on medium speed for about 1 minute until light and fluffy.
- Add 3/4 cup sugar gradually, mixing until completely smooth.
- Add eggs one at a time, beating well after each addition and scraping down sides of bowl between additions.
- Pour in vanilla extract and mix just until combined (avoid overmixing).
- Pour filling over crust and spread evenly, reaching all corners. Tap pan gently on counter to release air bubbles.
- Bake:
- Bake for 25 minutes until edges are set and center still jiggles slightly like Jell-O (internal temperature should reach 150°F).
- Turn off oven, crack door open slightly, and let cheesecake cool inside for 30 minutes to 1 hour.
- Remove from oven and cool completely on a cooling rack (30-45 minutes).
- Cover with plastic wrap and refrigerate for minimum 2 hours (overnight is best).
- Make the Chai Whipped Cream:
- In a chilled bowl, beat cold heavy cream on medium-high speed for 2-3 minutes until soft peaks form.
- Add chai powder and 2 tablespoons powdered sugar. Continue beating until stiff peaks form (1-2 minutes more). Taste and add more sugar if desired.
- Assemble:
- Spread chai whipped cream over chilled cheesecake bars.
- Optional: Dust with cinnamon using a fine-mesh sieve.
- Cut into 12-16 bars using a sharp knife, wiping clean between cuts for neat edges.
- Serve slightly chilled or at room temperature (remove from fridge 10-15 minutes before serving for best flavor).
Notes
Temperature Tips:
Room temperature cream cheese and eggs are essential for a smooth, lump-free filling. Set out 30-60 minutes before starting.
Cold ingredients will create lumps and affect texture. Storage: Store in an airtight container in the refrigerator for up to 5 days.
Bars taste even better the next day as flavors meld together.
To freeze: Skip whipped cream topping. Wrap bars individually in plastic wrap and store in freezer bag for up to 2 months. Thaw overnight in fridge and add fresh whipped cream before serving. Substitutions: No chai powder? Mix 1 tsp cinnamon + 1/4 tsp ground ginger + 1/4 tsp cardamom + pinch of cloves
Try gingersnap or vanilla wafer cookies instead of graham crackers for the crust
Add 1 tbsp espresso powder to filling to enhance vanilla flavor Pan Sizes: 8x8 pan: Makes thicker bars (same baking time)
9x13 pan: Makes thinner bars (reduce baking time by 5 minutes) Troubleshooting: Cracks usually mean temperature shock or overbaking. The gradual cooling prevents this.
Even with cracks, the whipped cream topping covers them perfectly.
Cold ingredients will create lumps and affect texture. Storage: Store in an airtight container in the refrigerator for up to 5 days.
Bars taste even better the next day as flavors meld together.
To freeze: Skip whipped cream topping. Wrap bars individually in plastic wrap and store in freezer bag for up to 2 months. Thaw overnight in fridge and add fresh whipped cream before serving. Substitutions: No chai powder? Mix 1 tsp cinnamon + 1/4 tsp ground ginger + 1/4 tsp cardamom + pinch of cloves
Try gingersnap or vanilla wafer cookies instead of graham crackers for the crust
Add 1 tbsp espresso powder to filling to enhance vanilla flavor Pan Sizes: 8x8 pan: Makes thicker bars (same baking time)
9x13 pan: Makes thinner bars (reduce baking time by 5 minutes) Troubleshooting: Cracks usually mean temperature shock or overbaking. The gradual cooling prevents this.
Even with cracks, the whipped cream topping covers them perfectly.