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
Scale
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.
