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Caramel chai latte cheesecake

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We’ve given classic cheesecake a tasty twist with the delicious addition of caramel and spice. Make this caramel chai latte cheesecake recipe for a next-level afternoon tea to impress.

  • Serves16
  • Cook time1 hour
  • Prep time20 minutes, (+ 3½ hours chilling & 2 hours cooling time)
Caramel chai latte cheesecake


  • 100g Arnott’s Butternut Snap Cookie biscuits
  • 150g digestive biscuits
  • 100g butter, melted
  • 500g cream cheese, at room temperature
  • 300g sour cream
  • 380g can Nestlé Caramel Top ’n’ Fill
  • 2 Coles Australian Free Range Eggs
  • 2 tsp coffee powder
  • 1 tbs boiling water
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Grease and line the base and side of a 20cm (base measurement) springform pan.
  2. Step 2

    Process combined biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan. Use a straight-sided glass to spread and press mixture over the base and side. Place in the fridge for 30 mins to chill.
  3. Step 3

    Process the cream cheese, sour cream and caramel in a food processor until smooth. Add the eggs and process until smooth. Combine the coffee and water in a bowl. Add to cream cheese mixture with the ginger, cinnamon, cardamom and cloves. Process until smooth. Pour mixture into base.
  4. Step 4

    Place the pan on a baking tray. Bake for 1 hour or until almost set. Turn oven off. Cool cheesecake in oven, with the door ajar, for 2 hours. Place in the fridge for 3 hours to chill. Cut into wedges to serve.