Description
Indulge in the rich, creamy goodness of these No Bake Vegan Dubai Cheesecake Bars. A luscious pistachio-flavored dessert that’s perfect for any occasion!
Ingredients
Units
Scale
Crust
- 140 g (13 cookies) oreo-style cookies *note 1
- 45 g (3 tablespoons) vegan butter melted
- 1/4 teaspoon sea salt
Pistachio Kataifi
- 80 g (1/3 cup) toasted kataifi (shredded filo pastry) *note 2
- 80 g (1/3 cup) vegan pistachio cream spread *note 3
- 2 tablespoons light tahini
Filling
- 100 g (3/4 cup) cashews soaked ahead of time *note 4
- 300 g (10.5 oz) vegan cream cheese
- 80 g (1/3 cup) vegan Greek-style yogurt *note 5
- 175 g (3/4 cup) vegan pistachio cream spread *note 3
- 1 teaspoon vanilla extract
Topping
- 113 g (1/2 cup) vegan pistachio cream spread *note 3
Instructions
- Prepare: Pre-soak the cashews in water for 4 hours, rinse, and drain. Line a 9″ loaf pan with parchment paper.
- Make the crust: Process cookies, melted butter, and salt. Press into the pan and refrigerate.
- Crunchy layer: Toast kataifi, melt pistachio spread and tahini, mix with kataifi, spread on crust.
- Make the filling: Blend filling ingredients until smooth. Pour over crust and refrigerate.
- Topping: Melt pistachio spread, pour over set cheesecake, and freeze briefly.
Notes
- Oreo-Style Cookies: Oreos, bourbons, or similar vegan cookies.
- Toasted Kataifi: Finely shredded filo pastry browned in a saucepan with vegan butter.
- Pistachio Cream Spread: Use homemade pistachio cream if dairy-free version not available.
- Soaked Cashews: Soak cashews in water for 4 hours or quick-soak by simmering for 30 minutes.
- Greek-Style Yogurt: Substitute with vegan sour cream, skyr, or thick coconut yogurt.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 12g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
