These Chai Latte Cheesecake Bars are everything cozy and comforting packed into one little square.
You’ve got a buttery graham cracker crust, creamy chai-spiced cheesecake, and the best part—your kitchen’s gonna smell like a dream while they bake.
These are a big hit whenever I make them for get-togethers, and I swear people always ask for the recipe.
If you love chai and cheesecake, this is your new favorite dessert.
Why I Love This Recipe
I’ve always loved the flavor of chai—warm, spicy, a little sweet. One day I was sipping a chai latte while baking a regular cheesecake and thought: why not put the two together? These bars are cozy and unexpected.
- That creamy texture with a spicy twist is unbeatable
- They’re make-ahead friendly
- Great for potlucks or gifts
- Easy to cut and serve—no mess
What You’ll Need
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 tsp vanilla extract
- 2 tsp chai spice mix
- 1 tbsp all-purpose flour
Optional topping:
- Pinch of ground cinnamon
Pro Tips
- Line your pan with parchment and let it hang over the sides—it makes lifting the bars out super easy
- Let the cream cheese come to room temp for a smooth filling
- Don’t overmix the batter or it could crack
- Let bars chill completely before cutting for clean slices
- Use a warm knife to slice—wipe between cuts for perfect edges
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- 8×8-inch square baking pan
- Parchment paper
- Measuring cups and spoons
- Cooling rack
Substitutions and Variations
- Use gingersnap crumbs instead of graham for extra spice
- Sub Greek yogurt for sour cream
- Make it decaf-friendly by using caffeine-free chai spice
- Add a chai glaze drizzle on top for extra sweetness
Make Ahead Tips
You can make these bars up to 2 days in advance. Store in the fridge in an airtight container. They actually taste better the next day once the flavors settle.
How to Make Chai Latte Cheesecake Bars
Step 1: Make the crust
In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 tsp cinnamon, and 6 tbsp melted butter until it looks like wet sand. Press into a parchment-lined 8×8 pan and flatten with the bottom of a glass.
Step 2: Pre-bake the crust
Bake the crust at 350°F (175°C) for 8 minutes, just until slightly golden. Let cool slightly while you make the filling.
Step 3: Mix the cream cheese and sugar
In a large bowl, beat 16 oz softened cream cheese and 1/2 cup granulated sugar with a hand mixer until smooth and creamy.
Step 4: Add eggs, one at a time
Beat in 2 eggs, one at a time, until just combined.
Step 5: Add sour cream, milk, vanilla, chai spice, and flour
Add 1/2 cup sour cream, 1/4 cup whole milk, 2 tsp vanilla, 2 tsp chai spice mix, and 1 tbsp flour. Beat just until smooth.
Step 6: Pour over crust and bake
Pour the batter over the crust and smooth the top. Bake at 325°F (163°C) for 30–35 minutes or until the center is just set and doesn’t jiggle.
Step 7: Cool and chill
Let bars cool completely at room temp, then chill in the fridge for at least 3 hours or overnight.
Step 8: Slice and serve
Lift the bars out using parchment, slice into squares, and sprinkle with a pinch of cinnamon if you like.
Tips for Leftovers and Storage
Store bars in an airtight container in the fridge for up to 5 days. You can freeze them too—just wrap individually and freeze for up to 1 month. Thaw in the fridge overnight.
Makes
16 squares
Time
Prep: 20 mins
Cook: 35 mins
Chill: 3 hours
Total: ~4 hours
Macros (per bar)
Calories: 220
Protein: 4g
Carbs: 20g
Fat: 14g
Fiber: 0.5g
Sugar: 12g
Why This Recipe Works (Quick Science)
The chai spice gives depth and warmth to the creamy filling, while the flour helps stabilize it without needing a water bath. Sour cream adds tang and prevents it from feeling too heavy. Pre-baking the crust keeps it crisp under the cheesecake.
Common Mistakes
- Overmixing the batter makes it airy and causes cracks
- Using cold cream cheese leads to lumps
- Not cooling fully before chilling can trap moisture
- Underbaking leaves a soupy center
What to Serve With
- Hot chai latte or coffee
- Fresh berries
- Whipped cream
- A drizzle of caramel or maple syrup
FAQ
Can I use store-bought chai spice?
Yes, any chai spice blend works. Or make your own with cinnamon, cardamom, ginger, cloves, and black pepper.
Do I have to use sour cream?
You can use plain Greek yogurt as a swap.
Can I double the recipe?
Absolutely. Use a 9×13 pan and adjust the bake time to around 40–45 minutes.
Can I make this crustless?
You can, but it won’t have that buttery contrast—it’ll be more like a chai custard square.
Wrap-Up
These Chai Latte Cheesecake Bars are the perfect combo of cozy and creamy. Whether you’re serving them up for a fall gathering or just want a little spice in your dessert life, they’re easy to make and seriously satisfying. Try them out and drop a comment below to let me know how they turned out—or if you made any tweaks!
