Description
These No Bake Vegan Dubai Cheesecake Bars are a luxurious, plant-based dessert featuring a crunchy pistachio kataifi layer, creamy vegan cheesecake filling, and a rich pistachio topping. Perfectly set in the fridge without any baking, this recipe combines textures and flavors inspired by Middle Eastern ingredients for a unique and indulgent treat.
Ingredients
Scale
Crust
- 140 g Oreo-style cookies (see note 1)
- 45 g vegan butter, melted
- ¼ teaspoon sea salt
Crunchy Layer
- 80 g toasted kataifi (shredded filo pastry, see note 2)
- 80 g vegan pistachio cream spread (not pistachio butter, see note 3)
- 2 tablespoons light tahini
Filling
- 100 g cashews (soaked ahead of time, see note 4)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt (see note 5)
- 175 g vegan pistachio cream spread (see note 3)
- 1 teaspoon vanilla extract
Topping
- 113 g vegan pistachio cream spread (see note 3)
Instructions
- Prepare cashews and pan: Soak cashews in water for 4 hours, then rinse and drain, or quick-soak by simmering for 30 minutes. Line a 9-inch loaf pan base and sides with parchment paper to prepare for the crust.
- Make the crust: In a food processor, combine Oreo-style cookies, melted vegan butter, and sea salt. Blitz until the mixture sticks when pressed between fingers. Press this mixture firmly and evenly into the base of the prepared pan using fingers or a spoon. Chill in the fridge to set.
- Prepare the crunchy layer: If kataifi is not pre-toasted, toast it in a saucepan with a few tablespoons of vegan butter until golden brown. In a microwave-safe bowl, melt pistachio cream spread with tahini for 30 seconds, then stir. Fold in the toasted kataifi evenly with a spatula. Spread this mixture in an even layer over the chilled crust.
- Make the filling: Add soaked cashews, vegan cream cheese, vegan Greek-style yogurt, pistachio cream spread, and vanilla extract to a high-speed blender. Blitz until smooth and creamy with no lumps. Pour this smooth filling over the crunchy layer in the pan. Refrigerate for at least 6 hours or overnight to allow it to set properly.
- Add the topping: Melt the pistachio cream spread in a microwave-safe bowl in 2 to 3 intervals of 15 seconds, stirring between each to prevent burning. Pour the melted pistachio cream evenly over the set cheesecake filling and gently spread with an offset spatula. Place the pan in the freezer for 15-30 minutes to firm up the topping before slicing.
- Serve and store: Use a sharp knife to cut the cheesecake bars into portions. Store in a covered container in the fridge for up to 5 days or freeze in a freezer-safe container for up to 1 month. To serve after freezing, defrost in the fridge overnight for best texture.
Notes
- Note 1: Oreo-style cookies should be vegan-friendly (check ingredients).
- Note 2: Kataifi is shredded filo pastry, typically sold frozen; toast it carefully to avoid burning.
- Note 3: Use a smooth vegan pistachio cream spread, not the thicker pistachio butter for the layers.
- Note 4: Soaking cashews softens them for the silky filling; do this ahead or quick-soak as a time saver.
- Note 5: Vegan Greek-style yogurt adds creaminess to the filling and can be made from coconut, almond, or soy bases.
