Keep the Tiramisu Fat Bombs and Cinnamon Roll Fat Bombs in your freezer rotation alongside these for a lineup of spiced, no-bake cream cheese bites.
Plenty of spice, a creamy texture, and a shape that pops right out of a silicone mold — that’s what Chai Latte No-Bake Bites are all about. Real steeped black tea carries the base, and cinnamon, ginger, allspice, cloves, and a touch of black pepper layer on the depth that makes a great chai so distinct. The cream cheese and butter give each bite a rich, smooth finish that holds its shape straight out of the freezer.
This is a made-ahead, freezer-friendly recipe that comes together in three steps. Prep takes about 30 minutes — most of that is the 15-minute tea steep — and then the mold goes straight into the freezer for about 1½ hours until the bites are firm enough to pop out. Because the recipe yields 24 and they store frozen, you’ve got a stash ready to pull from whenever the mood for chai strikes.
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Reader Love
Delicious and I only used half the sweetener. Next time, probably less as hubby like to stay away from sweets ?
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💛 Why you’ll love this recipe
- Real steeped tea flavor. Six black tea bags steep in hot water for 15 minutes before going into the mix. That infusion carries a tea depth through every bite that ground spice alone can’t replicate — it’s what gives these a genuine chai latte character rather than just a flat spice ball.
- A full chai spice blend. Cinnamon, ginger, allspice, cloves, and black pepper all go in — the same five spices that give a classic chai its flavor and complexity. The black pepper adds a gentle heat that rounds out the other flavors.
- Rich, smooth texture. Cream cheese and melted butter form the dense, creamy base. Once frozen, each bite holds together cleanly and releases easily from the silicone mold — no crumbling, no sticking.
- 24 bites per batch. One recipe fills a full silicone mold and gives you enough to stock the freezer for the week without having to make a second batch right away.
- Nut-free as written. SunButter replaces nut butter in the base, making these safe for households that avoid tree nuts and peanuts without changing anything else about the recipe.
- Mostly hands-off time. Prep is about 30 minutes, including the 15-minute tea steep. After that, the mold goes into the freezer for roughly 1½ hours until the bites firm up — no monitoring required.
➡️ Ingredients
⏲ How to make this recipe
Assemble Chai Latte Fat Bomb ingredients.
In a small pot over medium heat, bring water to a boil. Turn off heat and remove the pot from the burner, then steep tea bags in water for 15 minutes.
Remove tea bags from the pot and discard tea bags.
In a mixing bowl, using an electric mixer, mix cream cheese until whipped.
Add steeped tea, melted butter, and SunButter.
Mix again, starting at lowest speed before increasing mixer to highest mixer speed until thoroughly incorporated.
Add remaining ingredients…
…and mix again until well-combined and mixture is smooth.
Spoon mixture into silicone mold cavities and transfer silicone mold to freezer until fat bombs have hardened.
Remove silicone mold from freezer and individually pop fat bombs out from the silicone mold cavities.
👉 Easy ingredient swaps
- Chai tea bags for black tea: You can swap the six black tea bags for chai tea bags and skip the individual spices if you want to simplify your shopping list. Sara notes in the comments that the chai flavor won’t be as prominent that way — the separately added spices (cinnamon, ginger, allspice, cloves, and black pepper) give you more precise control over each element than pre-blended chai bags alone.
- Sweetener amount: The recipe calls for ¼ cup (48g) classic monk fruit sweetener, but reader Melissa LaSure used half that amount and found the bites still plenty sweet. If you prefer less sweetness, cut back and taste the mixture before spooning it into the mold — you can always add more, but you can’t take it back once it’s in.
- SunButter for another seed or nut butter: Any smooth seed or nut butter should substitute at the same measurement. Swapping to a nut butter will change the flavor slightly and remove the nut-free status, but the bites will come together the same way.
✨ Variations
- Turmeric addition: Reader Sarah Moon stirred turmeric into her batch. The black pepper already in the recipe aids absorption, and she noted that even her peanut-butter-only husband approved of the result. Add turmeric with the remaining dry spices in the final mix step — start with a modest amount and increase based on how prominent you’d like it.
- Spice balance: The recipe’s spice profile is well-rounded, but you can shift it to suit what you like most. More cinnamon leans warmer and sweeter; more ginger adds brightness; more cloves brings a deeper, more aromatic quality. Adjust any one spice by ¼ tsp increments so the profile stays in balance.
〰️ How to serve
- Pull the bites straight from the freezer and let them sit for a minute or two before eating — they’ll thaw just enough to have a good texture without getting soft.
- Store finished bites in an airtight container in the freezer to keep them firm. The recipe yields 24, so one batch gives you a week’s worth of frozen snacking.
- Set them out as an after-dinner treat alongside a hot cup of tea or a Cinnamon Dolce Latte for a spiced pairing.
- Keep a variety in the freezer — these pair well with the Pumpkin Spice Fat Bombs in fall for an easy pull-from-the-freezer rotation.
💬 FAQs
Do I need special equipment?
Two things make this recipe go: a silicone mold and an electric mixer. The silicone mold shapes the bites and lets them release cleanly after freezing — a rigid mold won’t give the same result. An electric or hand mixer is what gets the cream cheese properly whipped and all the ingredients incorporated until smooth; a fork or whisk won’t achieve the same texture.
Can I use chai tea bags instead of black tea?
You can, but Sara notes in the comments that the chai flavor won’t be as prominent. The recipe steeps six black tea bags and builds the spice profile separately — cinnamon, ginger, allspice, cloves, and black pepper — giving you more control over the final flavor than pre-blended chai bags.
How do I store these, and how should I serve them?
Keep the finished bites in an airtight container in the freezer — this holds them firm and ready to go. Before eating, let them thaw for a minute or two at room temperature. For on-the-go use, pack them in a sealed container straight from the freezer and they’ll hold their shape while you’re out.
Can I adjust the sweetness?
Yes — reader Melissa LaSure used half the monk fruit sweetener and found the bites still very sweet. The recipe calls for ¼ cup (48g), so if you prefer less sweetness, scale back and taste the mixture before it goes into the mold. You can stir in more sweetener if needed, but once the bites are frozen, you can’t adjust further.
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Chai Latte No-Bake Bites
Ingredients
- ½ cup 4 oz water
- 6 black tea bags
- 6 ounces cream cheese, softened
- ½ cup 4 oz melted unsalted butter
- ¼ cup + 2 tbsp, 96g No-Sugar-Added SunButter
- ¼ cup 48g classic monk fruit sweetener
- 2 tablespoons 14g coconut flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground allspice
- ½ teaspoon cloves
- ¼ teaspoon black pepper
Instructions
- In a small pot over medium heat, bring water to a boil. Turn off heat, remove the pot from the burner, then steep tea bags in water for 15 minutes before discarding tea bags.
- In a mixing bowl, using an electric mixer, mix cream cheese until whipped. Add steeped tea, melted butter, SunButter and mix again, starting at lowest speed before increasing mixer to highest mixer speed until thoroughly incorporated. Add remaining ingredients and mix again until well combined and the mixture is smooth.
- Spoon mixture into silicone mold cavities and transfer silicone mold to freezer until fat bombs have hardened and can be popped out of silicone mold cavities, about 1 ½ hour.
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