Vanilla Masala Chai Cheesecake

A lusciously creamy cheesecake is the perfect dessert treat.
Vanilla Masala Chai Cheesecake - Mosi Tea

Vanilla Masala Chai Cheesecake


  • 2 (6 oz) containers vanilla yogurt
  • Crust:
    • 1 cup crushed gingersnap cookies
    • ½ cup crushed amaretti cookies
    • 3 tbsp butter, melted
  • Filling:
    • 5 tsp Mosi Masala Chai loose leaf tea
    • 4 (8 ounce) packages cream cheese, softened
    • ¾ cup white sugar
    • 2 tsp vanilla extract
    • ½ tsp ground cinnamon
    • ¼ tsp ground ginger
    • ¼ tsp ground cardamom
    • ⅛ tsp salt
    • 4 eggs
    • 1 (8 ounce) jar caramel sauce

Tools + Equipment

  • Mosi All-in-One infuser to combine all the ingredients easily
  • Measuring spoons
  • Measuring cup
  • Oven
  • Bowls to mix wet and dry ingredients


STEP 1: Fill the mini sieve with Mosi Masala Chai tea and secure it to the infuser lid.

STEP 2: Pour water (about 185 degrees which has small boiling bubbles) into your infuser through the spout.

STEP 3: Attach the lid, switch up the lock, and flip the infuser upside down for 10 minutes.⁠ Flip over and let the tea sit for 15 minutes or until it is cooled off.

STEP 4: Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.

STEP 5: Preheat the oven to 350 degrees F (175 degrees C).

STEP 6: Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.

STEP 7: Bake in the preheated oven until golden, about 12 minutes.

STEP 8: Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.

STEP 9: While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt and steeped tea. Pour filling into the cooled crust.

STEP 10: Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.

STEP 11: Let cool completely and remove from pan. Serve with caramel sauce.

Photo credit: Michelle Verkade,


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