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No Bake Vegan Dubai Cheesecake Bars

Delightful No Bake Vegan Dubai Cheesecake Bars to Savor

Indulge in No Bake Vegan Dubai Cheesecake Bars, featuring layers of crunchy kataifi and creamy pistachio, perfect for any occasion.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 bars
Course: Desserts
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 140 g Oreo-style cookies about 13 cookies, or use other vegan cookies
  • 45 g Vegan butter melted, or substitute with coconut oil
  • 0.25 teaspoon Sea salt to enhance flavor
For the Kataifi Layer
  • 80 g Toasted kataifi or finely shredded filo pastry
  • 80 g Vegan pistachio cream spread for the layer
  • 175 g Vegan pistachio cream spread for the filling
  • 2 tablespoons Light tahini or swap for nut butter
For the Filling
  • 100 g Cashews soaked
  • 300 g Vegan cream cheese for classic cheesecake texture
  • 80 g Vegan Greek-style yogurt or vegan sour cream
  • 1 teaspoon Vanilla extract to round out flavors

Equipment

  • Food Processor
  • loaf pan
  • Skillet
  • High-speed blender

Method
 

Step-by-Step Instructions
  1. Soak 100 g of cashews in water for at least 4 hours. Line a 9" loaf pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate for at least 6 hours, or overnight, covering with plastic wrap.
  6. Melt an additional 175 g of pistachio cream spread, pour over cheesecake layer, and freeze for 15-30 minutes.
  7. Remove from pan using parchment sling, cut into bars, and store in an airtight container for up to 5 days or freeze individual portions.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gCalcium: 20mgIron: 1mg

Notes

Ensure to soak cashews thoroughly for a creamy texture. Use parchment sling for easy removal of cheesecake bars.

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