I am a latecomer to Karak and Lotus Biscoff biscuits but it has been pretty much love at first taste and this Karak Chai Cheesecake is a dessert I wanted to make ever since that first taste.

Karak has its origins in Indian and Pakistani households where Masala Chai is a way of life. Roughly translated as “tea with spices”, the flavourful and milky tea has become part of Qatari tradition. I saw a post on Ayesha Mayet’s Instagram feed about Karak tea and she kindly sent some tea for me to try. Also in the parcel was a pack of Lotus Biscoff biscuits I have never tasted before. The combination of the spicy and sweet cardamon infused tea and crunchy biscuits were delicious. I immediately thought the taste combination of the tea and biscuits could make a delicious creamy dessert, a “fridge tart”, a cheesecake or something along the lines of a tiramisu.

I wanted to keep the dessert easy so decided to make individual cheesecakes served in glasses. Layers of crunchy biscuits, creamy karak cheesecake mix of cream cheese, yoghurt, vanilla and double cream with a dollop of melted Lotus Biscoff spread on top. All crowned with another biscuit.  I kept the added sugar to the minimum, the tea mix and biscuits are quite sweet, but do taste as you go along. You could easily make the dessert in a large glass bowl, trifle style. Quick, easy and so delicious.

The plate used in the images is a piece from my handmade tableware. Each piece is handmade by myself, with the focus of the pieces are on textures, forms, shapes and colours, indulging in the beauty of perfect imperfections, thereby ensuring no two pieces are alike.  Click here to view the current selection of pieces.

I hope you enjoy this recipe for Karak Cheesecake. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.



  • 20 g instant Karak tea powder
  • 250 g cream cheese at room temperature
  • 125 ml full cream yoghurt
  • 60 ml castor sugar
  • 1 tsp vanilla extract
  • 250 ml double cream
  • 250 g Lotus Biscoff biscuits
  • 60 ml Lotus Biscoff spread (more to taste)


  • Add a tbsp of hot water to the Karak tea powder and stir to dissolve
  • Beat the cream cheese in a large bowl until smooth
  • Add the yoghurt, sugar, tea and vanilla and mix well
  • Add the double cream and whisk until the mixture is smooth and stars to turn thick (do not overwhisk as the cream will turn to butter)
  • Keep 6 biscuits to the side and crush the rest until a coarse crumb
  • Divide the crushed biscuits in equal portions into 6 glasses
  • Spoon the cream cheese mixture on top
  • Heat the Biscoff spread in a microwave for about 15 seconds until melted
  • Spoon the melted spread on top of the desserts and and let the desserts chill for an hour
  • Top with the rest of the biscuits and serve

If you are looking for more quick, easy delicious meal ideas, I have a new e-cookbook, EVERYDAY TRAYBAKES, and it is now available as a digital download.

The aim of the 18 recipes in EVERYDAY TRAYBAKES is to spark fresh cooking inspiration with new ideas and interesting flavour combinations. From Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep. The recipes range from unpretentious weeknight family dinners, spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No book of mine will be complete with a sweet ending and there are 4 sweet baking recipes that require no special baking skills, in fact the pudding is mixed in the dish you will bake it in.

Recipes include Thai Green Curry Spatchcock Chicken, Oven Baked Masala Omelette with Paneer, Salmon and Leek Traybake with Herb Dressing, No Boil Pasta Bake with Shiitake Mushrooms and Pangrattato, Sichuan Pepper Chicken and Potatoes, Rocky Road Squares and Vanilla Milk Soak Sheet Cake

You can get the book by clicking here  ** Add Drunk and Hungry to your EVERYDAY TRAYBAKES purchase and only pay R120 ($8) for both books

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