If you’re looking for an elegant dessert that’s both indulgent and plant-based, these No-Bake Vegan Dubai Cheesecake Bars are a must-try. This recipe takes inspiration from the luxurious flavors of Dubai—think pistachios, creaminess, and a touch of Middle Eastern flair—all wrapped up in a no-bake, small-batch format that’s perfect for entertaining or simply treating yourself.
These bars are a layered dream: a crunchy chocolate cookie base, a crispy pistachio kataifi middle, a rich and velvety pistachio cream cheese filling, and a glossy pistachio spread topping. The textures alone are enough to keep you coming back for more, but the flavor is what truly sets them apart.
Why You’ll Love This Recipe
- No baking required – All you need is a loaf pan and some fridge/freezer time.
- Fully vegan – Egg-free and dairy-free without compromising on flavor or texture.
- Packed with pistachio goodness – Pistachio spread in the filling, topping, and crunchy layer.
- Elegant presentation – These bars look as good as they taste.
- Small batch – Perfect for intimate gatherings or solo indulgence.
Ingredients Overview
Crust:
- Chocolate sandwich cookies (like Oreos), crushed
- Melted vegan butter
- A pinch of sea salt
Crunchy Kataifi Layer:
- Toasted kataifi pastry (shredded filo)
- Vegan pistachio spread (not pistachio butter)
- Light tahini
Filling:
- Soaked cashews
- Vegan cream cheese
- Vegan Greek-style yogurt
- Vegan pistachio spread
- Vanilla extract
Topping:
- Additional pistachio spread (melted for smooth spreading)
How to Make No-Bake Vegan Dubai Cheesecake Bars
1. Prepare the Cashews
Soak the cashews for at least 4 hours or use a quick-soak method by simmering them for 30 minutes. This helps create an ultra-creamy texture in the filling.
2. Make the Crust
Blend the cookies with melted vegan butter and a pinch of sea salt until the texture resembles wet sand. Press this mixture firmly into a lined loaf pan and set aside.
3. Toast the Kataifi
If you’re using raw kataifi, toast it with a little vegan butter until golden and crispy. Then mix it with melted pistachio spread and tahini to form a crunchy middle layer. Press this over the crust evenly.
4. Blend the Filling
In a high-speed blender, blend the soaked cashews, vegan cream cheese, yogurt, pistachio spread, and vanilla until completely smooth. Pour the filling over the kataifi layer and smooth the top.
5. Chill
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until fully set. For a firmer texture, you can also freeze it for a couple of hours.
6. Add the Topping
Melt the remaining pistachio spread and pour it over the set filling. Use a spatula or the back of a spoon to spread it evenly. Return to the fridge or freezer to allow the topping to firm up.
7. Slice and Serve
Once set, remove the cheesecake from the pan using the parchment paper overhang and slice into bars. Wipe your knife clean between cuts for neat edges.
Storage Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: These bars freeze beautifully for up to 1 month. Slice before freezing and separate layers with parchment to prevent sticking.
Recipe Tips & Variations
- Use roasted, unsalted pistachios if you want to add extra crunch on top.
- Tahini adds depth to the kataifi layer, but you can substitute it with almond or cashew butter.
- Can’t find kataifi? You can skip it and still enjoy a delicious two-layer bar.
- Want a full cheesecake? Double the recipe and use an 8- or 9-inch springform pan for a show-stopping dessert.
Final Thoughts
These No-Bake Vegan Dubai Cheesecake Bars are more than just a treat—they’re an experience. The layered textures, luxurious pistachio flavor, and no-bake simplicity make this recipe a standout. Whether you’re hosting a dinner party, celebrating a special occasion, or just in the mood for a little indulgence, this dessert delivers elegance and taste with every bite.