Chai Cheesecake Cups

Ingredients

• 2 tsp Tea leaves
• 0.5 tsp Green cardamom powder
• 1 tbsp Carrageenan (vegetarian gelatin)
• 0.25 cup Water (Use 1 cup to brew the tea and ¼ cup to mix with the carrageenan.)
• 0.5 cup Milk
• 10 Glucose biscuits (Use 10–15 biscuits for the base, plus more for garnish; the source does not specify the garnish amount.)
• 2 tbsp Melted butter
• 1.25 cup Cream cheese
• 1 cup Whipped cream (Already whipped.)

Steps

1. 1

   Heat 1 cup water in a deep nonstick pan. Add the tea leaves and green cardamom powder, then brew for 2–3 minutes.

2. 2

   In a bowl, mix the carrageenan with ¼ cup water.

3. 3

   Add the milk to the tea mixture and bring it to a boil. Strain the mixture and set it aside.

4. 4

   Crush the glucose biscuits and transfer them to a bowl.

5. 5

   Add the melted butter to the crushed biscuits and mix well.

6. 6

   Divide the biscuit mixture among individual glasses, pressing it firmly into the base of each. Refrigerate for 15–20 minutes.

7. 7

   Meanwhile, beat the cream cheese in a bowl until light and fluffy.

8. 8

   Gently fold in the whipped cream.

9. 9

   Strain the carrageenan mixture into the cream-cheese mixture, add the tea mixture, and mix well.

10. 10

    Pipe the filling over the chilled biscuit bases. Refrigerate for 1–2 hours.

11. 11

    Garnish with glucose biscuits and serve chilled.

Notes

The source does not specify the number or size of servings; six individual cups are estimated. The amount of biscuits reserved for garnish is unspecified.

Nutrition per serving

• dessert
• no-bake
• vegetarian
• chilled
• make-ahead
• South Asian