If you’re looking for a dessert that captures the essence of Thai flavors, look no further than this No-Bake Thai Tea Cheesecake. This creamy, rich cheesecake combines the unique flavors of Thai tea with a smooth, velvety texture that makes it an unforgettable treat. Perfect for warm weather or any occasion, this cheesecake is a showstopper that’s surprisingly easy to make.
The beauty of this No-Bake Thai Tea Cheesecake lies in its simplicity. With no oven required, you can whip up this dessert in a matter of minutes and let the fridge do the work. It’s an ideal choice for those who want to impress without spending hours in the kitchen. Plus, the fragrant tea adds a delightful twist that will leave your taste buds dancing.
Delightfully Creamy No-Bake Thai Tea Cheesecake
This No-Bake Thai Tea Cheesecake features a buttery graham cracker crust and a luscious filling infused with aromatic Thai tea. The cheesecake is chilled until set, resulting in a light and airy dessert that’s bursting with flavor. Each bite is a harmonious blend of creamy sweetness and the subtle bitterness of the tea, making it an enticing finish to any meal.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup heavy cream
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup brewed Thai tea, cooled
- 1 tablespoon gelatin (optional for firmness)
- 1/4 cup hot water (if using gelatin)
- 1 teaspoon vanilla extract
- Extra Thai tea leaves for garnish (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a springform pan to create an even layer. Chill in the refrigerator for at least 30 minutes.
- Make the Filling: In a separate bowl, whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese and powdered sugar until smooth. Add the cooled Thai tea and vanilla extract, mixing until well blended.
- Combine: Gently fold the whipped cream into the cream cheese mixture until fully incorporated. If using gelatin, dissolve it in hot water and mix it into the filling at this stage for added firmness.
- Assemble: Pour the cheesecake filling onto the chilled crust, spreading it evenly. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until fully set.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with extra Thai tea leaves if desired, slice, and enjoy chilled.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 30g
