Description

This No Bake Vegan Dubai Cheesecake Bars recipe delivers a luscious, dairy-free dessert bursting with pistachio flavor and crunchy textures. Featuring a crumbly Oreo-style cookie crust layered with toasted kataifi, a creamy pistachio filling, and a smooth pistachio topping, this vegan cheesecake requires no oven baking. It’s perfect for a make-ahead treat that sets beautifully in the fridge.

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 (not pistachio butter)
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

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Instructions

Prepare: Pre-soak the cashews in water for 4 hours, then rinse and drain. Alternatively, quick-soak by simmering cashews in water for 30 minutes. Line the base and sides of a 9-inch loaf pan with parchment paper.
Make the crust: Place the Oreo-style cookies, melted vegan butter, and sea salt in a food processor. Blitz until the mixture sticks when pressed between your fingers. Press the crust into the base of the lined pan, smoothing it down firmly with your fingers or a spoon to compact it. Chill in the fridge while you prepare the next layer.
Crunchy layer: If the kataifi isn’t fried, toast it gently in a saucepan with a few tablespoons of vegan butter until golden brown. In a heat-safe bowl, melt the pistachio cream spread and light tahini together in the microwave for 30 seconds. Stir well, then fold in the toasted kataifi using a spatula. Spread this mixture evenly over the chilled crust.
Make the filling: Combine the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, pistachio cream spread, and vanilla extract in a high-speed blender. Blitz until the filling is perfectly smooth and creamy without lumps. Pour this filling evenly over the crunchy kataifi layer in the pan. Refrigerate for at least 6 hours or overnight to set the cheesecake.
Topping: Melt the remaining pistachio cream spread in the microwave in 2 to 3 intervals of 15 seconds, stirring in between to ensure even melting. Pour this melted pistachio topping over the set cheesecake and spread it smoothly using an offset spatula. Place the cheesecake in the freezer for 15-30 minutes to firm up the topping before slicing.
Serving and storage: Once the cheesecake is fully set and firm, use a sharp knife to cut into bars or slices. Store in a covered container in the fridge for up to 5 days. For longer storage, keep in a freezer-safe container and freeze for up to one month. To serve, thaw in the fridge overnight.

Notes

Note 1: Use Oreo-style cookies with a vegan-friendly ingredient list, free of dairy.
Note 2: Kataifi is shredded filo pastry that should be toasted or fried to add crunch if not already crispy.
Note 3: Vegan pistachio cream spread differs from pistachio butter; ensure you use a creamy spreadable version for best texture.
Note 4: Soaking cashews softens them to achieve a smooth filling texture. Quick-soaking can be done if short on time.
Note 5: Vegan Greek-style yogurt adds creaminess and slight tang to the filling, complementing the pistachio flavor.
This cheesecake requires no baking, making it ideal for hot climates or when you want a fuss-free dessert.
Make sure to chill and freeze as instructed for best set and slicing results.