Description

These No Bake Vegan Dubai Cheesecake Bars combine a crunchy crust with a creamy vegan pistachio-flavored filling, topped with a smooth pistachio spread. Inspired by Middle Eastern flavors, this dessert is dairy-free, gelatin-free, and perfect for those seeking an indulgent yet plant-based treat. With a crunchy kataifi layer and rich vegan cream cheese filling, these bars set in the fridge for a luscious, creamy bite without any baking required.

Ingredients

Crust

140 g oreo-style cookies
45 g vegan butter, melted
¼ teaspoon sea salt

Crunchy Layer

80 g toasted kataifi (shredded filo pastry)
80 g vegan pistachio cream spread
2 tablespoons light tahini

Filling

100 g cashews (soaked ahead of time)
300 g vegan cream cheese
80 g vegan Greek-style yogurt
175 g vegan pistachio cream spread
1 teaspoon vanilla extract

Topping

113 g vegan pistachio cream spread

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cashews and Pan: Soak cashews in water for 4 hours, then rinse and drain. Alternatively, quick-soak by simmering them in water for 30 minutes. Line a 9-inch loaf pan with parchment paper on the base and sides for easy removal.
Make the Crust: Place oreo-style cookies, melted vegan butter, and sea salt in a food processor. Blitz until mixture is crumbly but holds together when pressed between fingers. Transfer to the lined pan and press firmly and evenly into the base to create a compact crust. Refrigerate to set while preparing the next layer.
Prepare the Crunchy Kataifi Layer: If kataifi is not pre-toasted, toast it in a saucepan with a few tablespoons of vegan butter over medium heat until golden brown. In a microwave-safe bowl, melt the vegan pistachio cream spread and light tahini by microwaving for 30 seconds. Stir well then fold in the toasted kataifi carefully until evenly combined. Spread this layer evenly on top of the chilled crust.
Make the Filling: In a high-speed blender, combine soaked and drained cashews, vegan cream cheese, vegan Greek-style yogurt, 175 g pistachio cream spread, and vanilla extract. Blend until completely smooth and creamy without lumps. Pour this filling gently over the crunchy kataifi layer in the pan. Refrigerate for at least 6 hours, preferably overnight, until the filling is fully set.
Add the Topping: Melt the remaining 113 g vegan pistachio cream spread in a microwave-safe bowl using multiple 15-second intervals, stirring in between until fully smooth. Pour this melted pistachio cream spread over the set cheesecake filling and spread evenly with an offset spatula. Place the pan in the freezer for 15-30 minutes to firm the topping before serving.
Serve and Store: Use a sharp knife to cut the cheesecake into bars once fully set. Store covered in the refrigerator for up to 5 days. Alternatively, freeze bars in an airtight container for up to one month. To serve frozen bars, thaw overnight in the fridge before enjoying.

Notes

Note 1: Use oreo-style cookies without cream or with vegan cream filling for an authentic flavor balance.
Note 2: Toast kataifi gently if not pre-toasted to add the signature crunchy texture.
Note 3: Use vegan pistachio cream spread, which is creamier and sweeter than pistachio butter, for best flavor and texture.
Note 4: Soaking cashews softens them for a smooth cheesecake filling. Quick-soak if short on time.
Note 5: Vegan Greek-style yogurt adds tanginess and creaminess to the filling.

Prep Time: 15 minutes (plus 4-6 hours soaking time for cashews)
Cook Time: 10 minutes (for toasting kataifi and melting spreads)
Category: Dessert
Method: No-Cook
Cuisine: Middle Eastern-inspired, Vegan