By now, you've probably seen the viral Dubai chocolate bar all over TikTok and beyond. This decadent Dubai chocolate-inspired cheesecake has an intense pistachio flavor and the perfect balance between crunchy and creamy textures!
I recently posted a Dubai tiramisu recipe on Instagram, which you might also enjoy!
🧾 Ingredients
Here's everything you need to make these pistachio cheesecake bars:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Oreo-Style Cookies: You can also use other sandwich cookies like bourbon biscuits or homemade oreos.
- Kataifi: This is phyllo dough made with wheat flour and spun into a vermicelli-style, finely shredded strands. I use store-bought roasted kataifi, but you can buy it uncooked and fry it until brown in a little vegan butter.
- Vegan Pistachio Cream Spread: Not to be confused with pistachio butter, since pistachio spread has sugar, we don't need to add extra sugar to the recipe. Like in my pistachio coffee cake, I used Eat Italian vegan pistachio cream. If you can't find a dairy-free version, try this homemade vegan pistachio cream instead.
- Light Tahini: Creamy hulled sesame paste is mixed with pistachio spread for the crunchy kataifi layer. You can swap this for runny peanut butter or hazelnut butter if needed.
- Soaked Cashews: For a hint of cheesy flavor, creamy consistency, and structure.
- Vegan Cream Cheese: I use violife cream cheese for no-bake cheesecakes. You can also use homemade dairy-free cream cheese.
- Greek-Style Yogurt: Thick vegan Greek yogurt, coconut yogurt, or vegan sour cream add lightness to the cheesecake filling.
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🔪 Instructions
Here are step-by-step images showing how to make this easy Dubai cheesecake. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Blitz the cookies, melted butter, and sea salt until they resemble wet sand.
Step 2: Press the cookie crust into a loaf pan lined with parchment paper.
Step 3: Melt the pistachio spread and tahini, then mix with the toasted kataifi until combined.
Step 4: Spread the crunchy kataifi pastry on top of the crust in an even layer.
Step 5: Blitz the cashews, dairy-free cream cheese, yogurt, pistachio spread, and vanilla extract in a high-speed blender until smooth and creamy.
Step 6: Pour the cream cheese filling into the loaf pan and smooth the top with an offset spatula. Refrigerate for 6 hours or overnight.
Step 7: When refrigerated, the pistachio spread will have a thicker consistency, so gently melt it over a double boiler or microwave, then pour it over the top of the cheesecake.
Step 8: Set the topping in the freezer for 15-30 minutes before carefully removing it from the pan.
💭 Recipe Tips
Blend until completely smooth. The filling should be silky smooth. If there are any visible lumps, keep blending!
Use a parchment sling. We're using a loaf pan instead of a springform pan with a removable base, so leave an overhang of parchment paper to prevent the cheesecake from sticking to the pan.
💬 FAQs
Store any leftover cheesecake in an airtight container or cover it with plastic wrap, then refrigerate for up to 5 days.
For longer storage, you can freeze the cheesecake for up to a month. To make things easier, slice it into individual portions before freezing. Place the slices in a freezer-safe container, using parchment paper between each piece to keep them from sticking together. This way, you can grab a slice whenever the craving hits! Let it thaw at room temperature for a few hours before serving.
Absolutely! You can use a 7.5-inch or 8-inch round springform pan. Just increase the recipe by 1 and ⅓ times to get a nice, tall cheesecake. The small-batch version serves about 8 people, while the scaled-up version will serve around 12.
If you're working with a larger pan, like a 9- or 10-inch, I'd recommend doubling the recipe. That’ll give you a generous cheesecake perfect for serving up to 15 people.
🍰 More Vegan Cheesecake
📖 Recipe
No Bake Vegan Dubai Cheesecake Bars
Ingredients
Crust
- 140 g (13 cookies) oreo-style cookies *note 1
- 45 g (3 tablespoons) vegan butter melted
- ¼ teaspoon sea salt
Pistachio Kataifi
- 80 g (⅓ cup) toasted kataifi (shredded filo pastry) *note 2
- 80 g (⅓ cup) vegan pistachio cream spread *not pistachio butter, note 3
- 2 tablespoons light tahini
Filling
- 100 g (¾ cup) cashews soaked ahead of time *note 4
- 300 g (10.5 oz) vegan cream cheese
- 80 g (⅓ cup) vegan Greek-style yogurt *note 5
- 175 g (¾ cup) vegan pistachio cream spread *note 3
- 1 teaspoon vanilla extract
Topping
- 113 g (½ cup) vegan pistachio cream spread *note 3
Instructions
- Prepare: Pre-soak the cashews in water for 4 hours, rinse, and drain. Or quick-soak by simmering them in water for 30 minutes. Line the base and sides of a 9" loaf pan with parchment paper.
- Make the crust: Add the cookies, melted butter, and salt to a food processor and blitz until the mixture sticks between your fingers. Press the crust into the base of the pan and smooth it down with your fingers or using a spoon, making sure it is compact. Set aside in the fridge.
- Crunchy layer: If your kataifi isn't fried, toast it in a saucepan with a few tablespoons of vegan butter until golden brown. Melt the pistachio cream spread and tahini in a heat-safe bowl in the microwave for 30 seconds. Stir and fold in the toasted kataifi (shredded filo pastry) with a spatula. Spread it in an even layer on top of the crust.
- Topping: Melt the pistachio cream spread in a heat-safe bowl in the microwave for 2-3 15-second intervals, stirring between each one. Pour it over the set cheesecake and spread it out with an offset spatula. Place it in the freezer for 15-30 minutes to firm up before cutting.
- Serving and storage: Once set, use a sharp knife to cut it into servings. They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight.
Notes
- Oreo-Style Cookies: Oreos, bourbons, or similar vegan cookies.
- Toasted Kataifi: You can use finely shredded filo pastry and brown it in a saucepan with 2 tablespoons vegan butter.
- Pistachio Cream Spread: If you can't find a dairy-free version, use this homemade pistachio cream recipe.
- Soaked Cashews: Soak the cashews in water for 4 hours, rinse, and drain, or quick-soak your cashews by simmering for 30 minutes.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
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Amazing!
Thank you so much, Viki!