There’s something truly magical about these No Bake Vegan Dubai Cheesecake Bars Recipe that instantly transports you to the vibrant flavors of the Middle East with every bite. Creamy, nutty, and perfectly sweet with a crunchy base and a luscious pistachio topping, this dessert combines texture and taste so beautifully that it has quickly become my go-to treat for impressing friends and family. The best part is, it’s entirely vegan and requires no oven time, making it a breeze to create even on the busiest days.
Ingredients You’ll Need
The simplicity of the ingredients in this recipe belies the rich complexity of flavors they create together. Each component plays an essential role, whether contributing to the chewy, crunchy crust or the dreamy, velvety filling layered with nutty pistachio goodness.
- 140 g Oreo-style cookies: These form the flavorful, slightly chocolatey crust base that adds a fun crunch and sweetness.
- 45 g vegan butter (melted): Helps bind the crust ingredients, making sure everything sticks beautifully together.
- ¼ teaspoon sea salt: Enhances the flavor depth and balances the sweetness perfectly.
- 80 g toasted kataifi (shredded filo pastry): Adds a delicate, crisp texture that echoes the flaky pastry traditions of Dubai.
- 80 g vegan pistachio cream spread: Infuses a rich, creamy pistachio essence that sharpens the dessert’s signature flavor.
- 2 tablespoons light tahini: Contributes a subtle nuttiness and smoothness that complements the cashew filling.
- 100 g cashews (soaked ahead of time): The star ingredient that creates a silky, creamy filling without any dairy.
- 300 g vegan cream cheese: Provides tangy creaminess that mimics the classic cheesecake texture flawlessly.
- 80 g vegan Greek-style yogurt: Adds a refreshing tartness and lightness to the filling.
- 175 g vegan pistachio cream spread: Used again in the filling to layer on that luscious pistachio flavor.
- 1 teaspoon vanilla extract: Brings out the overall sweetness while rounding out the flavors with warmth.
- 113 g vegan pistachio cream spread: For the luscious topping that seals in the pistachio magic and adds a glossy finish.
How to Make No Bake Vegan Dubai Cheesecake Bars Recipe
Step 1: Preparing the Cashews and Pan
The foundation of a smooth and creamy filling is perfectly soaked cashews. Soak them for 4 hours or use a quick soak method by simmering them for 30 minutes. Meanwhile, line your 9-inch loaf pan with parchment paper to ensure an easy release once the cheesecake sets.
Step 2: Creating the Crust
Pop those Oreo-style cookies, melted vegan butter, and sea salt into a food processor and blitz until the mixture sticks together like wet sand. This is your luscious crust base! Press it firmly into the bottom of your parchment-lined pan, smoothing it out with your fingers or a spoon so it’s compact and even. Keep it chilled in the fridge to hold its shape.
Step 3: Making the Crunchy Kataifi Layer
If your kataifi isn’t already toasted, crisp it up in a saucepan with some vegan butter for a nutty, golden crunch. Warm the pistachio cream spread with tahini gently in the microwave, then fold in the kataifi strands. Spread this delightful crunchy layer evenly over your chilled crust — it’s the surprise textural delight that takes this cheesecake to the next level.
Step 4: Blending the Filling
Time for the magic blender work. Combine soaked cashews, vegan cream cheese, vegan Greek-style yogurt, 175 g pistachio cream spread, and vanilla extract in a high-speed blender. Whirl until gloriously smooth and creamy with no lumps in sight. Pour this dreamy filling over the kataifi layer, smoothing the top before refrigerating for at least 6 hours or overnight to let it fully set.
Step 5: Adding the Pistachio Topping
Once your cheesecake is firm, melt the remaining pistachio cream spread in the microwave in short bursts, stirring between intervals to avoid burning. Pour this silky topping evenly over the set filling and spread it out with an offset spatula for a polished finish. Pop the pan into the freezer for 15 to 30 minutes to help the topping firm up just right before slicing.
Step 6: Serving and Storage
Use a sharp knife to cut your No Bake Vegan Dubai Cheesecake Bars into perfect portions. These store delightfully for up to 5 days in the refrigerator or freeze up to a month in a safe container. When ready to enjoy from frozen, just thaw them overnight in the fridge for a perfect texture and taste.
How to Serve No Bake Vegan Dubai Cheesecake Bars Recipe
Garnishes
Sprinkle chopped pistachios or edible rose petals atop for a beautiful, fragrant flourish. A light dusting of powdered sugar or a drizzle of coconut cream can also add elegance and extra creaminess without overpowering the pistachio highlights.
Side Dishes
Pair these bars with fresh berries or a zesty citrus sorbet to cut through the rich creaminess with bright, refreshing notes. A lightly brewed aromatic mint tea also complements the flavors beautifully, bringing warmth and balance to your indulgent treat.
Creative Ways to Present
Try serving the cheesecake bars on a wooden board with small bowls of crushed pistachios, tahini drizzle, and bite-sized fresh fruit—this invites everyone to customize their bites. You can also layer these bars in clear glass jars for a stunning individual dessert showcase, perfect for parties or gifting.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars in an airtight container in the fridge for up to five days to preserve freshness and texture. This way the layers stay distinct and the flavors continue to marry beautifully.
Freezing
These bars freeze exceptionally well. Place them in a freezer-safe container and freeze for up to one month. When you want a treat, simply transfer them to the fridge to thaw overnight for a just-right creamy texture.
Reheating
Since this is a no bake cheesecake, reheating is really not necessary. If you prefer it slightly softer, let the bars sit at room temperature for about 10-15 minutes before serving to bring out the flavors and soften the texture without compromising the integrity of the layers.
FAQs
Can I use a different nut instead of cashews?
Cashews are preferred for their creamy texture when blended, but soaked almonds or macadamia nuts can work as alternatives. Just note the flavor and smoothness might vary slightly.
Is the vegan pistachio cream spread easy to find?
Many specialty stores and online shops now carry vegan pistachio cream spreads. If unavailable, you can make your own by blending pistachios with a little plant-based oil and a touch of sweetener for a similar effect.
Do I have to toast the kataifi? Can I skip it?
Toasting the kataifi is essential for that perfect crunchy texture and toasting brings out its nutty flavor. Skipping this step may result in a soggy or bland texture, so definitely toast it if you want the authentic experience.
How long does the cheesecake need to chill before serving?
At least 6 hours in the refrigerator is needed for the filling to set well, but overnight chilling works best and makes slicing much easier.
Can I make this recipe nut-free?
This recipe relies heavily on nuts for texture and flavor, especially cashews and pistachios, so it’s not ideal for a nut-free diet. You could experiment with seed-based alternatives, but the texture and taste may differ.
Final Thoughts
Trying this No Bake Vegan Dubai Cheesecake Bars Recipe is like gifting yourself a moment of pure delight. Its creamy pistachio layers, crunchy textures, and no oven fuss make it an absolute winner whether you’re vegan or just dessert-curious. I wholeheartedly encourage you to give it a go and share it with your favorite people—you’ll be amazed by how this effortless dessert brightens any occasion.
Print
No Bake Vegan Dubai Cheesecake Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes (including chilling time)
- Yield: 8 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: Middle Eastern inspired
- Diet: Vegan
Description
These No Bake Vegan Dubai Cheesecake Bars are a luxurious and creamy dessert made with a crunchy base and rich pistachio layers. Featuring a blend of vegan cream cheese, Greek-style yogurt, and pistachio cream spread, this recipe offers a decadent no-bake treat with Middle Eastern flair, perfect for vegan and dairy-free diets.
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
Instructions
- Prepare Cashews and Pan: Pre-soak the cashews in water for 4 hours, then rinse and drain them. Alternatively, quick-soak by simmering in water for 30 minutes. Line a 9″ loaf pan with parchment paper, covering the base and sides to prevent sticking.
- Make the Crust: Place the oreo-style cookies, melted vegan butter, and sea salt into a food processor. Blitz until the mixture clumps and sticks between your fingers. Press this crust mixture firmly into the base of the prepared pan, smoothing it out evenly. Chill in the fridge to set.
- Prepare Crunchy Layer: If the 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 for 30 seconds, stirring well. Fold the toasted kataifi into the melted mixture with a spatula and evenly spread this mixture on top of the chilled crust layer.
- Make the Filling: Add the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, the larger portion of pistachio cream spread (175 g), and vanilla extract into a high-speed blender. Blend until completely smooth and creamy without lumps. Pour the filling over the crunchy layer in the pan, smoothing the top. Refrigerate for at least 6 hours or overnight until fully set.
- Prepare and Add Topping: Melt the remaining pistachio cream spread (113 g) in the microwave in 2-3 intervals of 15 seconds each, stirring between each to ensure smoothness. Pour this over the set cheesecake filling and spread evenly using an offset spatula. Place the cheesecake bars in the freezer for 15-30 minutes to firm up the topping before slicing.
- Serve and Store: Once fully set and firm, use a sharp knife to cut the cheesecake into 8 bars. Store in a covered container in the fridge for up to 5 days or freeze in a freezer-safe container for up to one month. To serve after freezing, thaw overnight in the fridge for best texture.
Notes
- Note 1: Oreo-style cookies are used to form a sweet and sturdy base.
- Note 2: Kataifi (shredded filo pastry) adds a unique crunchy texture when toasted.
- Note 3: Vegan pistachio cream spread is different from pistachio butter; it is smoother and creamier, ideal for layering and topping.
- Note 4: Cashews must be soaked to soften for blending, either overnight or with a quick-soak method.
- Note 5: Vegan Greek-style yogurt contributes to the creamy texture and slight tanginess in the filling.
- This recipe is fully no-bake except for toasting the kataifi and melting spreads in the microwave.
