If I were in the US, I’d have gotten myself a pumpkin spice latte the day that it came out this year. September 3rd – yep, I’ve kept track. Starbucks and all of you posting pictures of your PSLs are killing me over here! For me, a PSL is the mark of autumn. In my mind, the day PSLs hit Starbucks, I can start wearing boots and scarves. I’ve felt the air cool and the fall breeze in London, and it’s hurting that I can’t celebrate my favourite season with a PSL in hand.
Because, sadly, there’re no PSLs in the UK…. at least not yet. But hopefully the “Bring the Pumpkin Spice Latte to the UK” group on FB is correct. It seems that we might start getting PSLs here on October 3rd! Fingers crossed. [Edit: PSL are now in the UK!] Have you had a pumpkin spice latte yet this year?
So, while it isn’t the same, I’ve compensated by getting a dirty soy chai latte to welcome in the fall. The warming spices of a chai latte + a shot of espresso to waken my senses. Of course, I really shouldn’t proclaim my love for having coffee with sugars, flavors, or even soy. By now, I should be a proper coffee snob (said in the most endearing of ways, of course). I’ve learned so much about coffee and the scene here in London in the past few weeks. But I still don’t own a cupping spoon, much less an engraved one. So I think it’s okay to say, I miss my pumpkin spice lattes.
Today’s recipe is a dirty chai latte no-bake cheesecake, in honor of my temporary autumn drink. The coffee, and the idea to make something with coffee, is thanks to Brown Bear Coffee, who graciously sent me samples to use in this post. I made a four inch mini cheesecake and seven smaller individual cheesecakes in 4 oz espresso cups. The recipe makes enough to fill about ten 4 oz espresso cups though. Since this is a no bake cheesecake recipe, the cups work perfectly, since they do not go into the oven. Initially, I had planned to fill up the cups with the cheesecake, and then top it with a spiral of whipped cream. But the cheesecake filling was so smooth and piped out so beautifully, I skipped the whipped cream and just pipped the cheesecake filling directly.
I hope you are able to find your own little way to welcome in autumn!
Dirty Chai Latte No-Bake Cheesecake Recipe
makes 10 no bake cheesecake cups (4 oz cups)
– about 8 ginger shortbread cookies (about 1 1/2 cups crushed)
– 56 g (1/2 stick butter), melted
The Cheesecake Filling
– 3 tbs very strong and very hot coffee
– 1 tbs chai latte mix
– 2 tsp gelatin
– 250 g (8 oz plus) cream cheese
– 300 ml (1 1/4 cup) double cream
– 3/4 cup condensed milk
– 1 tsp pure vanilla extract
For the crust. Thoroughly crush the shortbread cookies. Mix in the melted butter. Lightly press into the bottom of the cups. Set in the refrigerator for the crust to harden, at least 15 minutes.
For the cheesecake filling. Lightly sprinkle the gelatin over the hot coffee, and mix until it is dissolved. Add in the chai latte mix and mix until it is dissolved. Set aside and let cool. In a medium bowl, mix together the cream cheese, double cream, condensed milk and vanilla extract with an electric mixer on low speed until combined. Mix in the coffee mixture.
Fill the cheesecake filling into a piping bag fitted with a large nozzle. Slowly pipe into each of the cups. If you do not have a piping bag, you can use a small spoon and slowly scoop the cheesecake filling into each cup. Refrigerate for at least 2 hours. Serve with a dollop of whipped cream, if desired.