Easy Maple Chai Cheesecake Bars for Thanksgiving

Is there anything cozier than the warm aroma of chai spices mingling with sweet maple filling your kitchen? These Maple Chai Cheesecake Bars are my answer to the busy holiday season—a dessert that feels incredibly special but comes together without any fuss. They capture all the warmth and comfort of your favorite latte in a creamy, no-bake bar that’s perfect for your Thanksgiving table. You’ll love how simple they are to make.

Top Reasons To Make It

• No baking required. The filling sets in the fridge, freeing up your precious oven space for the turkey and other Thanksgiving sides.
• The flavor is a dreamy, crowd-pleasing combination of cozy chai and sweet maple.
• They can be made up to two days ahead, making your Thanksgiving dessert planning so much easier.
• They’re a fun, handheld treat that’s perfect for casual gatherings and potlucks.
• Honestly, the graham cracker crust with a hint of ginger is my favorite part. So good.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs: Creates a sweet, sturdy base.
• 6 tablespoons unsalted butter, melted: Binds the crumbs together for the perfect crust.
• 1 teaspoon ground ginger: Adds a warm, spicy kick that pairs beautifully with the chai.
• 2 tablespoons maple syrup: For a touch of extra flavor and sweetness.

For the Filling:

• 16 ounces cream cheese, softened: The rich, creamy foundation of the filling.
• ¾ cup pure maple syrup: Provides the primary sweet, autumnal flavor.
• 1 cup heavy cream: Whipped to give the filling a light, fluffy texture.
• 2 teaspoons vanilla extract: Enhances all the other flavors.
• 2 teaspoons ground cinnamon: The star chai spice.
• 1 teaspoon ground ginger: Adds warmth and depth.
• ½ teaspoon ground cardamom: Offers a subtle, floral note.
• ½ teaspoon ground allspice: Contributes a complex, peppery sweetness.
• ¼ teaspoon ground cloves: Just a pinch for a strong, pungent aroma.
• A pinch of freshly ground black pepper: Trust me, it makes the spices pop.
• ¼ teaspoon salt: Balances the sweetness and brightens the flavor.

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal later.
2. Make the crust: In a medium bowl, stir together the graham cracker crumbs, melted butter, ginger, and maple syrup until the mixture resembles wet sand.
3. Press the crust mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to get it nice and compact. Pop it in the fridge to set while you make the filling.
4. Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it’s completely smooth and creamy. This should take about 2 minutes.
5. Beat in the maple syrup, vanilla extract, and all the spices (cinnamon, ginger, cardamom, allspice, cloves, pepper, and salt) until everything is well combined and smooth.
6. In a separate, clean bowl, whip the heavy cream until stiff peaks form. This means when you lift the beaters, the cream stands straight up.
7. Gently fold the whipped cream into the spiced cream cheese mixture. Be patient and fold until no white streaks remain, being careful not to deflate all that air you whipped in.
8. Pour the filling over your chilled crust and spread it into a smooth, even layer.
9. Cover the pan with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This allows the bars to set up perfectly and the flavors to meld beautifully.
10. To serve, use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and slice into bars with a sharp knife.

Variations & Substitutions

• Gluten-Free: Use your favorite gluten-free graham crackers or gluten-free ginger snaps for the crust.
• Dairy-Free: Swap the cream cheese for a plant-based alternative and use coconut cream instead of heavy cream. Just be sure to chill a can of full-fat coconut milk and scoop out the solid cream to whip.
• Nutty Crunch: Add ½ cup of finely chopped pecans or walnuts to the graham cracker crust mixture.
• Lighter Option: Use reduced-fat cream cheese. The texture will be slightly less rich but still delicious.
• Extra Maple: Drizzle the tops of the finished bars with a little extra maple syrup just before serving.

Serving Suggestions & Pairings

These bars are a wonderful addition to your spread of Thanksgiving desserts. I love serving them on a platter alongside other easy Thanksgiving treats like pecan pie bites and pumpkin roll slices. For a truly decadent experience, top each bar with a dollop of freshly whipped cream and a tiny sprinkle of cinnamon. They pair wonderfully with a hot cup of coffee, black tea, or even a glass of chilled apple cider. And if you’re looking for Thanksgiving food ideas beyond dessert, they make a lovely sweet ending after savory Thanksgiving appetizers and classic Thanksgiving side dishes.

Tips For Success

• Make sure your cream cheese is truly at room temperature. This is the biggest secret to a smooth, lump-free filling.
• Chill your mixing bowl and beaters before whipping the cream. It whips up faster and holds its shape better.
• When folding, use a gentle hand and a spatula, moving in a figure-eight motion to keep the filling light and airy.
• For super clean slices, dip your knife in hot water and wipe it clean between each cut.
• Don’t rush the chilling time. Four hours is the minimum, but overnight is truly best for the perfect slice.
• And remember, the black pepper is there to enhance, not add heat. But if you’re sensitive, you can absolutely leave it out.

Storage & Reheating

Store any leftovers tightly covered in the refrigerator for up to 5 days. These bars also freeze beautifully for up to 3 months. To freeze, place the sliced bars on a parchment-lined baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Thaw in the refrigerator overnight before serving. Do not leave them at room temperature for more than 2 hours for food safety.

Frequently Asked Questions

• Can I make these bars ahead of time? Absolutely! They are one of the best make-ahead Thanksgiving desserts. Prepare them up to two days in advance.
• I don’t have all the individual spices. Can I use a chai tea blend? You can try steeping 2 chai tea bags in the heavy cream you plan to whip. Warm the cream gently first, steep for 15 minutes, then chill it completely before whipping. The spice flavor might be more subtle.
• My filling is a little soft. What happened? This usually means the cream wasn’t whipped to stiff peaks or the chilling time was cut short. Pop them back in the fridge for another hour or two.
• Are these considered no-bake Thanksgiving desserts? Yes! The crust does not require baking, and the filling sets in the refrigerator.