No-Bake Thai Tea Cheesecake is a quick, easy dessert that combines a mellow, fragrant Thai tea infusion with a smooth, creamy no-bake cheesecake for a subtly exotic finish.
Thai iced tea is a refreshing favorite in warm weather. After buying a large package of Thai tea mix, I experimented with infusing the tea into desserts and discovered it works beautifully in a cheesecake. The infusion brings a warm, vanilla-like aroma and a gentle orange hue, creating a unique twist on a classic no-bake cheesecake without the need to turn on the oven.
What Is in Thai Tea?
Thai tea originates in Thailand and is known for its bright orange color and sweet, aromatic profile. Traditional blends use black tea combined with spices and floral notes—often orange blossom, star anise, and vanilla—then are sweetened with condensed milk. Many commercial mixes include red and yellow food coloring, which gives the brewed tea its distinctive hue. When preparing Thai tea, take care to avoid spills, as the vibrant color can stain fabrics and surfaces.
Thai Tea vs Cream Cheese
Tea-flavored cheesecakes are often subtle, with green tea (matcha) being the most common. Thai tea stands out because its bold, aromatic profile can hold up to the tang of cream cheese. In this recipe, brewed Thai tea is concentrated, set with gelatin, and folded into a light cream mixture so the tea flavor remains noticeable without overpowering the cheesecake’s creamy texture.
If you’ve tried Thai tea ice cream, you’ll notice the same strong, pleasant tea notes translate well in this no-bake cheesecake. The result is a dessert that’s both familiar and unexpectedly delightful—perfect for serving chilled on warm days or as an elegant finish to a dinner.
More Cheesecake Recipes
If you enjoy this cheesecake, try other variations to expand your dessert repertoire. These recipes showcase different tea and fruit inspirations that work well for both baked and no-bake styles.
- Earl Grey Burnt Cheesecake
- No-Bake Avocado Lime Cheesecake
- No-Bake Blackberry Cheesecake
- Strawberry Cheesecake Ice Cream Cake
- No-Bake Oreo Cheesecake
No-Bake Thai Tea Cheesecake
Jaja Bakes
1 8-inch/20 cm cake
30 minutes
30 minutes
Ingredients
Chocolate Crust
- 2 1/2 cups (210 g) graham cracker crumbs
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 tbsp granulated sugar
- 1/2 cup (113 g) unsalted butter, melted
Thai Tea Cheesecake
- 1/2 cup (40 g) Thai tea mix
- 3 cups (750 ml) heavy cream, divided
- 3/4 cup (150 g) granulated sugar
- 4 sheets gelatin
- 8 oz (225 g) cream cheese, softened
- 1/4 tsp vanilla extract
- Whipped cream, for topping
Instructions
Chocolate Crust
- In a large bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until evenly combined.
- Press the mixture firmly into a 9-inch/22 cm tart or springform pan, making the crust even and flush with the rim. Freeze while you prepare the filling.
Thai Tea Cheesecake
- Soak gelatin sheets in cold water until soft, then set aside.
- In a saucepan, heat the Thai tea mix with 2 cups (500 ml) of the heavy cream and the sugar until it simmers—do not boil. Remove from heat, squeeze excess water from the gelatin, add it to the pan, and stir until fully dissolved.
- Steep the tea mixture for 10 minutes, then strain through a fine-mesh strainer. Allow the tea mixture to cool completely.
- Whip the remaining 1 cup (250 ml) heavy cream to stiff peaks and set aside.
- Beat the softened cream cheese with the whipped cream and vanilla extract until smooth and well combined.
- Gradually pour the cooled Thai tea mixture into the cream cheese mixture, mixing until fully incorporated.
- Pour the filling into the chilled crust, cover, and refrigerate for at least 6 hours or overnight to set.
- Serve chilled with a dollop of whipped cream, if desired.
Nutrition
Calories: 5736 kcal
Carbohydrates: 374 g
Protein: 62 g
Fat: 461 g
I love hearing how my recipes turn out—leave a comment below or tag @jacintahalim on Instagram.