Chai Pie Cheesecake (Keto Friendly Version)


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I have recently taken to drinking Chai Tea rather than lattes when out for hot drinks. I  find the richness of flavour and aroma really satisfying, and I also benefit from the reduction in the caffeine (especially in the afternoons and evenings).  This led me to consider how I might take this wonderful spicy drink and expand it into a bigger dessert.

The result was Chai Pie.  It provides much of the spicy tea experience (though without the tea element). The ginger of the base enhances this and makes for a pleasant after dinner treat (especially when served with a dollop of whipped or extra thick double cream).


Crust –

  • Ground Almonds 300 g
  • Butter 150 g
  • Ground Ginger 1/2 tsp

Filling –

  • Cream Cheese 350 -375 g
  • Eggs 2
  • Stevia 3 Tbs
  • Vanilla Extract  tsp
  • Turmeric 1 tsp ground
  • Cinnamon 1/2 tsp ground plus extra as topping
  • Ginger 1/2 tsp ground
  • Nutmeg  1/4 tsp ground
  • Cloves 1/8 tsp ground
  • Cardamom 1/8 tsp ground
  • Salt pinch
  • Black Pepper pinch ground


Blitz the nuts in a food processor. Melt butter and stir in the crumbled nuts. Spoon into a standard 8 inch pie pan and press into into side and bottom to form a pie base.  Bake for 10 minutes at 160 C/ 350 F in a preheated oven and then set aside.

Increase oven to 200C/400 F. Whip the eggs for about 3 minutes, and then add the sweetener, vanilla, and spices.  Mix for an additional 2 minutes.  Add the cream cheese and  blend for 2 minutes.

Pour mixture into prepared base and place back into 200 C oven. Bake for 20 minutes. Remove from oven and sprinkle with cinnamon. Return to oven and bake for 10 – 15 more minutes. Check the centre with a skewer or tooth pick. If clean, allow to cool thoroughly and then refrigerate, This will insure that it has set well.