As I pulled my first batch of No Bake Vegan Dubai Cheesecake Bars from the fridge, the tantalizing aroma of toasted pistachios mingled with the rich essence of chocolate cookies filled my kitchen. These bars are a delightful homage to Middle Eastern sweets, featuring layers of crispy kataifi and a luscious pistachio cream filling that’s just waiting to impress your guests. The best part? This recipe is not only quick to whip up but also eggless and dairy-free, making it a guilt-free indulgence for any occasion. Plus, they’re freezer-friendly, so you can prepare a batch ahead of time for unexpected visitors or when that sweet craving strikes. Who’s ready to elevate dessert time with these creamy, dreamy bars?
Wondering Why You Need This Recipe?
Irresistible Layers: With a rich chocolate cookie crust and a crunchy kataifi layer, these bars deliver a delightful combination of textures that will have everyone reaching for seconds.
Quick and Easy: This no-bake recipe means you can whip up these cheesecakes without the hassle of an oven, giving you more time to enjoy the moments that matter.
Guilt-Free Indulgence: Enjoy the sweet, nutty flavor of pistachio while keeping it eggless and dairy-free. A treat that fits any dietary needs is always a win!
Make-Ahead Friendly: Perfect for busy schedules, these cheesecake bars freeze beautifully. Prepare in advance, and you’ll always have a delectable dessert on hand when needed.
Crowd-Pleasing Delight: Whether served at a gathering or enjoyed with your afternoon tea, these bars are sure to impress your friends and family just like my other favorites, Baked Parmesan Zucchini and Baked Cottage Cheese.
Elevate your dessert game with these no bake vegan delights!
No Bake Vegan Dubai Cheesecake Bars Ingredients
For the Crust
• Oreo-style cookies – 140 g, about 13 cookies; these create a deliciously chocolatey base, but you can use Bourbons or other vegan cookies if you prefer.
• Vegan butter – 45 g, or 3 tablespoons, melted; this helps bind the crust, and you can substitute with coconut oil for a different flavor.
• Sea salt – ¼ teaspoon; it enhances the flavor of the crust, so adjust if you want a more pronounced taste.
For the Kataifi Layer
• Toasted kataifi – 80 g, or ⅓ cup; this adds a crunchy texture, but if you can’t find kataifi, finely shredded filo pastry serves as a good alternative.
• Vegan pistachio cream spread – 80 g, or ⅓ cup for the layer plus 175 g, or ¾ cup for the filling; this is the star ingredient that gives the bars their rich pistachio flavor.
• Light tahini – 2 tablespoons; helps to bind the kataifi and adds a delightful nutty essence, but you can swap it for nut butter if you like.
For the Filling
• Cashews – 100 g, soaked; these create a creamy filling, and silken tofu can be used for a nut-free option.
• Vegan cream cheese – 300 g, or 10.5 oz; providing the classic cheesecake texture, make sure to choose a great dairy-free brand.
• Vegan Greek-style yogurt – 80 g, or ⅓ cup; this adds much-needed tanginess, but vegan sour cream can work as a substitute.
• Vanilla extract – 1 teaspoon; this rounds out the flavors beautifully in the filling.
Embrace the joy of creating your very own No Bake Vegan Dubai Cheesecake Bars with these vibrant ingredients!
Step‑by‑Step Instructions for No Bake Vegan Dubai Cheesecake Bars
Step 1: Prepare Cashews
Soak 100 g of cashews in water for at least 4 hours to achieve a creamy consistency, or quick-soak by simmering in water for 30 minutes. While the cashews soak, line a 9″ loaf pan with parchment paper to ensure easy removal of your delicious No Bake Vegan Dubai Cheesecake Bars later on.
Step 2: Make the Crust
In a food processor, blend 140 g of Oreo-style cookies, 45 g of melted vegan butter, and ¼ teaspoon of sea salt until the mixture resembles wet sand. Firmly press this mixture into the base of your prepared loaf pan, creating an even layer. Place the pan in the refrigerator for about 30 minutes to set the crust.
Step 3: Prepare Kataifi Layer
In a medium skillet, toast 80 g of kataifi in 2 tablespoons of vegan butter over medium heat until golden and fragrant, stirring frequently, about 5-7 minutes. In a separate bowl, melt 80 g of vegan pistachio cream spread and whisk in the tahini. Combine this mixture with the toasted kataifi, then spread it evenly over the chilled crust.
Step 4: Blend Filling
In a high-speed blender, combine the soaked cashews, 300 g of vegan cream cheese, 80 g of vegan Greek-style yogurt, 175 g of pistachio cream spread, and 1 teaspoon of vanilla extract. Blend until the mixture is smooth and creamy, with no lumps remaining. Pour this luscious filling over the kataifi layer in your pan, smoothing the top.
Step 5: Refrigerate to Set
Cover the loaf pan with plastic wrap or a lid, and refrigerate your No Bake Vegan Dubai Cheesecake Bars for at least 6 hours, or preferably overnight. This allows the layers to firm up nicely, resulting in a creamy and decadent texture that will be well worth the wait.
Step 6: Add Topping
Once set, melt an additional 175 g of pistachio cream spread until smooth and pour it evenly over the top of the cheesecake layer. Spread it gently with a spatula for an even finish. Place the pan back in the freezer for about 15-30 minutes to ensure the topping sets properly.
Step 7: Serve and Store
Remove the cheesecake bars from the pan using the parchment sling and cut them into squares or rectangles. Store any leftovers in an airtight container in the fridge for up to 5 days, or freeze individual portions for up to a month, ensuring you always have a delightful treat of No Bake Vegan Dubai Cheesecake Bars on hand.
Make Ahead Options
These No Bake Vegan Dubai Cheesecake Bars are a lifesaver for busy home cooks looking to simplify their meal planning! You can prepare the crust and kataifi layer up to 24 hours in advance. Simply blend the cookies, butter, and salt, press into your pan, then toast and mix the kataifi with the pistachio spread. Refrigerate both layers separately until you’re ready to blend the filling. When it’s time to serve, just quickly whip up the filling and pour it over the assembled layers. This way, your cheesecake bars will have just the right texture and taste, remaining just as delicious and creamy, while saving you precious time on busy weekdays!
What to Serve with No Bake Vegan Dubai Cheesecake Bars?
These delightful treats are not only a showstopper on their own, but they can also be complemented by some scrumptious sides to create a complete dessert experience.
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Fresh Berries: The tartness of strawberries, raspberries, or blueberries brightens the rich cheesecake flavors and adds a refreshing element.
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Vegan Whipped Cream: A dollop of airy whipped cream on top offers a lovely contrast in texture, elevating each bite of the bars to new heights.
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Mint Sprigs: Adding a sprig of fresh mint not only brings a pop of color but its aromatic essence enhances the nutty pistachio flavor.
Bring the sensory experience to life by arranging these elements on a platter.
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Turmeric Golden Milk: This warm, spiced beverage offers a delightful contrast to the cool bars while infusing some health benefits into your dessert experience.
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Rooibos Tea: A fragrant, caffeine-free option that pairs beautifully with the creamy layers. Its naturally sweet undertones complement the pistachio, making it a perfect match.
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Almond Biscotti: These crunchy cookies provide a satisfying texture contrast. Their nutty notes harmonize with the cheesecake bars, creating a blissful pairing.
Consider enjoying these No Bake Vegan Dubai Cheesecake Bars alongside these delightful accompaniments for a truly memorable dessert experience!
No Bake Vegan Dubai Cheesecake Bars Variations
Feel free to get creative and make these cheesecake bars your own with these delightful twists!
- Nut-Free Version: Substitute cashews with silken tofu for a creamy filling without any nuts. Your bars will still be rich and satisfying!
- Different Cookies: Swap Oreo-style cookies for ginger snaps or speculoos cookies for a spicy twist to the crust that adds warmth and charm.
- Chocolate Delight: Add 2 tablespoons of cocoa powder to the crust for an even richer chocolate flavor that will have chocolate lovers swooning.
- Fruit Infusion: Incorporate 1 cup of finely diced strawberries or blueberries into the filling for a fruity burst that complements the pistachio beautifully.
- Add Extra Crunch: Sprinkle crushed nuts, such as almonds or walnuts, on top of the final layer before freezing. It adds a lovely crunch and a nutty flavor.
- Spice it Up: Include a pinch of cardamom in the filling for a traditional Middle Eastern twist, giving your bars an aromatic flavor that’s simply irresistible.
- Low-Sugar Option: For a healthier version, replace the pistachio cream spread with unsweetened nut butter and use a natural sweetener like maple syrup to taste.
- Creamy Coconut: Swap the vegan cream cheese with coconut cream to create a tropical twist that enhances the bars’ creaminess while staying dairy-free.
Whichever variation you choose, these bars are sure to impress your loved ones. You might also enjoy serving them alongside a slice of Apple Breakfast Bake for a balanced treat. Happy baking!
Expert Tips for No Bake Vegan Dubai Cheesecake Bars
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Soak Cashews Thoroughly: Ensure cashews are fully soaked to achieve a creamy filling and prevent graininess. Over-soaking can lead to a mushy texture.
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Use Parchment Sling: Line your pan with parchment paper, leaving overhangs. This makes it easier to lift out the cheesecake bars without breaking them.
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Freeze for Easy Slicing: For cleaner slices, pop the cheesecake in the freezer for about 15 minutes before cutting. This helps maintain their structure.
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Adjust Sweetness: Taste the filling before pouring it over the kataifi layer. You can reduce the pistachio cream spread if you prefer a less sweet treat.
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Let it Rest: Before serving, allow the cheesecake bars to sit at room temperature for a few minutes. This enhances the creamy texture of the No Bake Vegan Dubai Cheesecake Bars.
How to Store and Freeze No Bake Vegan Dubai Cheesecake Bars
Fridge: Store your cheesecake bars in an airtight container in the fridge for up to 5 days. This keeps them fresh and creamy, ready for your next indulgent moment.
Freezer: To freeze, slice the bars into portions and wrap each piece tightly in plastic wrap or place in a freezer-safe container. They can be stored for up to a month without losing flavor.
Thawing: When you’re ready to enjoy, simply transfer the desired portion from the freezer to the fridge for a few hours, or let them sit at room temperature for about 15 minutes before serving for the best texture.
Reheating: There’s no need to reheat these bars; serve them chilled for a refreshing dessert experience that highlights their delightful layers and rich pistachio flavor.
No Bake Vegan Dubai Cheesecake Bars Recipe FAQs
What type of cookies should I use for the crust?
I recommend using Oreo-style cookies for a rich chocolatey base, but Bourbons or any similar vegan cookies work beautifully too. Just make sure they’re eggless to keep your cheesecake fully vegan!
How long can I store No Bake Vegan Dubai Cheesecake Bars?
You can store these delightful bars in an airtight container in the fridge for up to 5 days. For longer storage, they can be frozen and will maintain their quality for up to 1 month. Just make sure to wrap them tightly to prevent freezer burn!
Can I freeze the No Bake Vegan Dubai Cheesecake Bars?
Absolutely! After preparing, slice the bars into portions, wrap them individually in plastic wrap or place them in a freezer-safe container. When you’re ready to enjoy, thaw in the fridge for a few hours, or allow them to sit out at room temperature for about 15 minutes before serving for the best creaminess.
What should I do if the filling turns out grainy?
If your filling ends up grainy, it’s likely because the cashews weren’t soaked long enough. For a smooth texture, soak them for at least 4 hours in water—or you can quick-soak them by simmering in water for about 30 minutes. This ensures that they blend down to a creamy consistency.
Is this recipe suitable for people with nut allergies?
For those with nut allergies, you can substitute the cashews with silken tofu for a nut-free option. Additionally, opt for nut-free alternatives to the tahini and pistachio spread as well, ensuring all ingredients fit your dietary needs. Just check the labels!
Can I adjust the sweetness of the No Bake Vegan Dubai Cheesecake Bars?
Certainly! Before pouring the filling over the kataifi layer, taste it and feel free to adjust the sweetness as needed. If you prefer a less sweet dessert, reducing the amount of pistachio cream spread can create a more balanced flavor profile.
Delightful No Bake Vegan Dubai Cheesecake Bars to Savor
Ingredients
Equipment
Method
- Soak 100 g of cashews in water for at least 4 hours. Line a 9" loaf pan with parchment paper.
- Blend 140 g of Oreo-style cookies, 45 g of melted vegan butter, and ¼ teaspoon of sea salt until resembling wet sand. Press into the loaf pan and refrigerate for 30 minutes.
- Toast 80 g of kataifi in 2 tablespoons of vegan butter over medium heat for 5-7 minutes. Melt 80 g of vegan pistachio cream spread and whisk with tahini, then combine with kataifi and spread over chilled crust.
- Blend the soaked cashews, 300 g vegan cream cheese, 80 g yogurt, 175 g pistachio cream, and 1 teaspoon vanilla until smooth. Pour the filling over the kataifi layer.
- Refrigerate for at least 6 hours, or overnight, covering with plastic wrap.
- Melt an additional 175 g of pistachio cream spread, pour over cheesecake layer, and freeze for 15-30 minutes.
- Remove from pan using parchment sling, cut into bars, and store in an airtight container for up to 5 days or freeze individual portions.
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