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Adjust Servings:
For the Crust
Graham Crackers – 1 ½ cup Crumbs
Butter – 6 tbsp
Kosher Salt – ¼ tsp
Sugar – ½ cup
For the Batter
Cream Cheese – 1 lb (450 g)
Sugar – ½ cup
Vanilla Extract – 2 tsp
Eggs – 2
Chai Tea Latte Powdered Mix – 5 tsp

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Chai Swirl Cheesecake Bars

Chai Swirl Cheesecake Bars

  • 2h 35 min
  • Serves 12
  • Medium


  • For the Crust

  • For the Batter



Love cheesecake? Us, too. So let’s reimagine it as a cool and creamy bar that tastes like a hug feels, shall we? With a hint of chai latte flavor and a buttery, crumbly graham cracker crust, these chai swirl cheesecake bars are an effortless and exciting alternative to New York cheesecake.

This stunning dessert tastes just like the perfect union of cheesecake and chai latte. Each mouthful brings out a sweet-smelling, spiced flavor set against a backdrop of cool and creamy vanilla cheesecake. These effortless-to-make yet elegant chai swirl bars are just everything that you love in a cheesecake, and more!



Prepare the Crust

Preheat the oven to 350 °F. Coat an 8-inch square cake pan with cooking spray.


In a medium bowl, make the crumb by combining graham cracker crumbs, butter, salt, and ½ cup of sugar. Press the crumb mixture into the prepared baking dish.


Bake for 9 minutes; let cool completely on a wire rack, about 30 minutes. Meanwhile, make the batter.


Prepare the Batter

Mix cream cheese, vanilla, and the remaining ½ cup of sugar until smooth. Add eggs, one at a time, mixing in between each. Reserve ½ cup of the batter and pour the remaining batter over the cooled crust.


Stir in chai tea mix into the reserved batter. Dollop the chai batter over the vanilla-cream cheese batter, and lightly swirl with a knife.


Bake at 350 °F until nearly set, about 20 minutes. Let cool completely on a wire rack before covering and refrigerating for at least an hour before serving.

Chai swirl cheesecake bars are the treat you never knew you needed. Make them once, and you'll never want to go without them again.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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