Vegan Caramel Chai Cheesecake

YIELD: 10 Servings

This version of the classic dessert is pure decadence. If you really love cinnamon, cloves, and allspice, serve it with a piping-hot mug of chai for the ultimate spicy indulgence.



  • 6 ounces (170 g) pecans
  • 3 tablespoons melted non dairy margarine
  • 3 tablespoons sugar
  • 2 tablespoons superfine brown rice flour


  • 1 (350 g) package extra-firm silken tofu
  • 3 (8-ounce) tubs nondairy cream cheese, such as Tofutti
  • ⅔ cup packed light brown sugar
  • 5 tablespoons superfine brown rice flour
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ⅛ teaspoon allspice
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon cardamom
  • 1 teaspoon vanilla extract
  • 1 recipe Caramel Sauce


For the Crust

  1. Preheat oven to 400°F. Pulse the pecans in a food processor, just until crumbly. Stir in the rest of the crust ingredients and press (using hands dusted with superfine brown rice flour) into an 8-inch springform pan.
  2. Bake for 10 minutes and then remove from the oven.

For the Filling

  1. Place all the ingredients for the filling into a food processor and blend until very smooth, for at least 5 minutes. Spread onto the prepared crust and bake in preheated oven for 15 minutes.