No Bake Vegan Dubai Cheesecake Bars Recipe

Introduction

This no-bake vegan Dubai cheesecake bars recipe combines creamy pistachio flavors with a crunchy kataifi layer and a smooth cookie crust. It’s perfect for a refreshing, plant-based dessert that requires no oven and sets beautifully in the fridge.

Ingredients

• 140 g oreo-style cookies (*note 1)
• 45 g vegan butter (melted)
• ¼ teaspoon sea salt
• 80 g toasted kataifi (shredded filo pastry) (*note 2)
• 80 g vegan pistachio cream spread (*not pistachio butter, note 3)
• 2 tablespoons light tahini
• 100 g cashews (soaked ahead of time *note 4)
• 300 g vegan cream cheese
• 80 g vegan Greek-style yogurt (*note 5)
• 175 g vegan pistachio cream spread (*note 3)
• 1 teaspoon vanilla extract
• 113 g vegan pistachio cream spread (*note 3)

Instructions

1. Step 1: Pre-soak the cashews in water for 4 hours, then rinse and drain. For a quicker method, simmer them in water for 30 minutes. Line the base and sides of a 9” loaf pan with parchment paper.
2. Step 2: Add the oreo-style cookies, melted vegan butter, and sea salt to a food processor. Blitz until the mixture sticks together when squeezed between your fingers. Press this crust into the base of the prepared pan, smoothing it down firmly. Refrigerate while preparing the next layer.
3. Step 3: Toast the kataifi in a saucepan with a few tablespoons of vegan butter until golden brown if not already fried. Melt 80 g of pistachio cream spread with the tahini in the microwave for 30 seconds. Stir to combine, then fold in the toasted kataifi. Spread this crunchy mixture evenly over the chilled crust.
4. Step 4: Place the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, 175 g of pistachio cream spread, and vanilla extract in a high-speed blender. Blitz until completely smooth and creamy. Pour the filling over the crunch layer, then refrigerate for at least 6 hours or overnight until set.
5. Step 5: Melt 113 g of pistachio cream spread in the microwave in 2–3 intervals of 15 seconds, stirring between each. Pour this topping over the set cheesecake and spread evenly with a spatula. Freeze for 15–30 minutes to firm up before cutting.
6. Step 6: Use a sharp knife to cut the cheesecake bars once the topping is firm. Serve chilled and enjoy!

Tips & Variations

• For a quicker soak, simmer cashews instead of soaking overnight.
• If you can’t find vegan pistachio cream spread, try a high-quality pistachio nut butter as a substitute, but expect a slightly different texture.
• Use light tahini to keep the flavor balanced; avoid strong or bitter tahini varieties.

Storage

Store the cheesecake bars in a covered container in the fridge for up to 5 days. For longer storage, keep them in a freezer-safe container for up to a month. To enjoy, defrost overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cookie for the crust?

Yes, any vegan chocolate or plain cookies that crush well and hold together can be used as a substitute for the oreo-style cookies.

Is the kataifi layer mandatory?

The kataifi adds a lovely crunch and texture contrast, but if unavailable, you can omit it or replace it with toasted nuts for a different crunch.

No Bake Vegan Dubai Cheesecake Bars Recipe

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★★★★★

4.9 from 84 reviews

These No Bake Vegan Dubai Cheesecake Bars combine a crunchy cookie crust, a unique toasted kataifi layer, and a creamy pistachio-infused vegan filling. Perfectly sweetened and rich without any dairy, this dessert is chilled to set and topped with a luscious pistachio glaze, making it an elegant and flavorful treat that requires no baking.

• Author: luca
• Prep Time: 30 minutes (plus 4 hours soaking time for cashews)
• Cook Time: 10 minutes (toasting and melting layers)
• Total Time: 6 hours 40 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan / Middle Eastern inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

1. Prepare Cashews and Pan: Pre-soak the cashews in water for 4 hours, then rinse and drain. Alternatively, quick-soak by simmering them in water for 30 minutes. Line the base and sides of a 9″ loaf pan with parchment paper to prepare for the crust.
2. Make the Crust: Combine the oreo-style cookies, melted vegan butter, and sea salt in a food processor. Blitz until the mixture sticks together when pressed between your fingers. Press this mixture firmly into the base of the prepared pan, smoothing the surface evenly with your fingers or a spoon. Chill the crust in the fridge while preparing the next layers.
3. Create the Crunchy Layer: If the kataifi isn’t toasted, heat a saucepan with a few tablespoons of vegan butter and toast the kataifi until golden brown. In a microwave-safe bowl, melt the 80 g vegan pistachio cream spread and tahini by heating for 30 seconds, then stir. Fold in the toasted kataifi gently with a spatula, then spread this crunchy mixture evenly over the chilled crust layer.
4. Prepare the Filling: In a high-speed blender, add soaked cashews, vegan cream cheese, vegan Greek-style yogurt, 175 g vegan pistachio cream spread, and vanilla extract. Blend until the mixture is smooth, creamy, and lump-free. Pour this filling over the crunchy kataifi layer in the pan and refrigerate for at least 6 hours or overnight until fully set.
5. Add the Topping: Melt the remaining 113 g vegan pistachio cream spread in a microwave-safe bowl using 2 to 3 intervals of 15 seconds, stirring between each interval until smooth. Pour the melted pistachio glaze evenly over the set cheesecake surface and spread with an offset spatula. Place the pan in the freezer for 15 to 30 minutes to firm up the topping before serving.
6. Serve and Store: Use a sharp knife to cut the cheesecake bars into 8 servings once set. Store the bars in a covered container in the refrigerator for up to 5 days, or freeze in a freezer-safe container for up to one month. To serve after freezing, defrost overnight in the refrigerator.

Notes

• Use oreo-style cookies that are vegan and dairy-free.
• Kataifi is shredded filo pastry—make sure to toast it if it’s raw for crunchy texture.
• Vegan pistachio cream spread is different from pistachio butter; ensure you use the cream spread for correct texture and flavor.
• Soaking cashews is essential for a creamy, smooth filling; quick-soaking is an option if short on time.
• Vegan Greek-style yogurt adds tanginess and creaminess; substitute with other vegan yogurts if unavailable.
• Refrigeration time is crucial to achieve the proper set consistency—do not rush.

Keywords: vegan cheesecake bars, no bake dessert, pistachio cheesecake, vegan dessert, kataifi dessert, dairy-free cheesecake, vegan pistachio bars