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Best Vegan Dubai Cheesecake Bars with Date Caramel

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These no-bake vegan cheesecake bars feature a creamy cashew filling, a luscious date caramel, and a crunchy Dubai chocolate topping with toasted shredded phyllo and tahini. They’re rich, decadent, and naturally sweetened.

Ingredients

Scale
  • 1 ½ cups almond flour (or oat flour for nut-free)
  • ¼ cup coconut oil, melted
  • 3 tablespoons maple syrup
  • ¼ teaspoon salt
  • 1 cup Medjool dates, pitted
  • ¼ cup warm water
  • 2 tablespoons tahini
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups raw cashews, soaked in hot water for 1 hour
  • ½ cup full-fat coconut cream
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup shredded phyllo dough (kataifi), thawed
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons tahini
  • ½ cup dark chocolate chips (dairy-free, at least 70% cacao)
  • Flaky sea salt, for finishing

Instructions

  1. Soak the cashews: Place raw cashews in a bowl and cover with hot water. Soak for at least 1 hour. Drain and rinse well.
  2. Make the crust: In a food processor, combine almond flour, melted coconut oil, maple syrup, and salt. Pulse until mixture resembles damp sand. Press firmly into the bottom of a parchment-lined 8×8-inch pan. Freeze while preparing the next layer.
  3. Make the date caramel: In the same food processor, combine pitted Medjool dates, warm water, tahini, salt, and vanilla extract. Blend until smooth. Spread evenly over the chilled crust. Return to freezer.
  4. Make the cheesecake filling: In a high-speed blender, combine drained cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend on high for 60-90 seconds until smooth and velvety. Pour over the date caramel layer and spread evenly. Tap pan gently to release air bubbles. Freeze for at least 4 hours or overnight.
  5. Make the Dubai chocolate crunch layer: Preheat oven to 350°F (175°C). Spread shredded phyllo dough on a parchment-lined baking sheet. Drizzle with melted coconut oil and toss gently. Bake for 8-10 minutes, stirring halfway, until golden brown and crispy. Let cool completely. In a small bowl, melt dark chocolate chips in 30-second intervals. Stir in tahini until combined. Add cooled crispy phyllo and toss until coated.
  6. Assemble and serve: Remove cheesecake from freezer. Let sit at room temperature for 10 minutes. Spread chocolate crunch layer evenly over the top. Sprinkle with flaky sea salt. Slice into 9 or 16 bars. Serve immediately or refrigerate until ready.

Notes

Soak cashews properly for a silky texture. Watch the phyllo closely to avoid burning. Use room temperature ingredients for the filling. Freeze between layers for clean distinct layers. Slice with a hot knife for clean edges. Store in an airtight container in the refrigerator for up to 5 days or freeze (without crunch layer) for up to 3 months.

Nutrition

Keywords: vegan cheesecake bars, Dubai chocolate, date caramel, no-bake dessert, plant-based, gluten-free option, cashew cheesecake

Find it online: https://emacrave.com/best-vegan-dubai-cheesecake-bars-with-date-caramel/