Chai Spiced Cheesecake Muffins Recipe By Tasty

CHAI-SPICED CHEESECAKE MUFFINS RECIPE BY TASTY

Chai-Spiced Cheesecake Muffins Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, ground ginger, ground cardamom, nutmeg, baking soda, salt, applesauce, brown sugar, large eggs, vanilla extract, vegetable oil, cream cheese, granulated sugar, vanilla extract, nonstick cooking spray

Provided by Katie Aubin

Yield 16 muffins

Number Of Ingredients 16

Ingredients

1 ¾ cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 cups applesauce
1 ¼ cups brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup vegetable oil
8 oz cream cheese, room temperature
¼ cup granulated sugar
1 teaspoon vanilla extract
nonstick cooking spray, for greasing

Steps:

Preheat oven to 375˚F (190˚C).
Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
Grease a 2 12-cup muffin tin with nonstick spray.
Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
Let cool for 5 minutes before serving.
Enjoy!

Nutrition Facts : Calories 205 calories, Carbohydrate 21 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams

CHAI SPICE "CHEESECAKE"

Chai Spice

Cashews, non-dairy milk, and silken tofu are the secret ingredients in this rich, vegan cheesecake--homey spices like ginger and cinnamon add fall flavor.

Provided by isachandra

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 6h

Yield 8

Number Of Ingredients 20

Ingredients

1 ½ cups crushed vegan graham crackers
¼ cup packed brown sugar
3 tablespoons coconut oil, melted
2 tablespoons non-dairy milk (such as rice, soy, or almond)
1 (12 ounce) package extra-firm silken tofu, drained
½ cup raw cashews, soaked in water 1 to 2 hours, drained
½ cup mashed ripe banana
¼ cup fresh lemon juice
2 tablespoons coconut oil, room temperature
2 teaspoons vanilla extract
⅔ cup sugar
4 teaspoons cornstarch
2 teaspoons ground cardamom
2 teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground cloves
2 cups vegan whipped topping
½ teaspoon ground cinnamon
4 teaspoons finely chopped candied ginger

Steps:

Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.
Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.
Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 54.4 g, Fat 20.2 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 11.7 g, Sodium 230 mg, Sugar 31.2 g

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