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Chai Yoghurt Cheesecake

Chai Yoghurt Cheesecake

23cm cake tin


For the base

  • 100g almonds
  • 40g raw cashew nuts
  • 1 tsp ground ginger
  • 1 tsp grd cinnamon.
  • ¼ tsp grd cardamom
  • ¼ tsp  grd clove
  • 20g coconut oil

For the Top

  • 750g yoghurt
  • 250g cream cheese
  • 2 sheets gelatine (soaked in cold water and drained) melted
  • 60g honey (or to taste)
  • pinch ground cardamom
  • ½ tsp ground cinnamon
  • pinch ground ginger
  • 10ml lemon juice


For the base

Blend together all ingredients and press into the base of a lined cake tin. (Alternatively use 1 packet ginger snap biscuits and crush, blend together with melted butter (60ml)

For the top

Combine all ingredients together except the gelatine and adjust seasoning to taste. Add a little yoghurt mix to the gelatine then fold into the mixture. Spoon into the cake tin and allow to set overnight. Serve with chai poached pears and candied ginger slices.          

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