Cannabis Chef Chris Yang's CBD Kahlua Cheesecake Cups

Scientist-turned-chef Chris Yang of PopCultivate shows how he makes a specially-infused Kahlua Cheesecake Tart.


  • 0.9 grams crushed CBD isolate, available at dispensaries
  • 30 milliliters MCT oil
  • Lemongrass extract, optional, as preferred
  • For the graham crumble:
  • 1 cup graham crackers, crushed
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 1/2 tablespoon nutmeg
  • 1 tablespoon ground coffee or instant coffee
  • 1 teaspoon salt
  • 8 tablespoons butter, melted
  • For the cheesecake filling:
  • 8 ounces mascarpone cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 2 tablespoons Kahlua
  • Heavy cream, as needed for texture
  • 1 teaspoon salt


  1. Prepare CBD MCT oil tincture: Use a scale to measure 2 grams of CBD isolate (white powder). Transfer CBD isolate into a small metal pot (1 cup in size), so you can decarboxylate the CBD.
  2. Measure the MCT oil into a graduated cylinder. Add to the pot and then set aside until the CBD is dissolved.
  3. When finished, transfer to an amber or cobalt colored dropper for UV protection. The tincture can be used on Kahlua cheesecake cups or any recipe of choice!
  4. Make the graham crumble: Preheat oven to 375 degrees.
  5. Use a food processor to turn crushed graham crackers into a powder.
  6. Combine graham cracker powder, sugar, salt, cinnamon and nutmeg, then slowly fold in butter.
  7. Press mixture into 3-inch ramekins and bake for 8 to 10 minutes until golden-brown. Set aside to cool.
  8. Prepare the cheesecake filling: In a stand mixer, mix mascarpone and cream cheese until smooth. Add powdered sugar and Kahlua. Add cream to loosen. Using a rubber spatula, scoop the filling into a piping bag.
  9. Assemble: Pipe cheesecake mixture into graham crumble tart shells in a circular motion. Top with CBD tincture, fresh berries, powdered sugar or CBD isolate and serve!