These decadent Mini Vegan Dubai Chocolate Cheesecakes feature a kataifi pistachio cream base, a creamy cheesecake filling with swirls of pistachio cream, then topped with a chocolate cream, finished with more pistachio cream and chopped pistachio nuts. It’s crunchy, creamy, sweet, salty and 100% vegan!
Mini Vegan Dubai Chocolate Cheesecakes
If you’ve been on social media in the last year, you’ll have definitely seen the viral Dubai chocolate. Even if you’re on on social media, you’ll probably have seen Dubai chocolate in shops and adverts. It has gone viral worldwide for good reason, it’s DELICIOUS! These cheesecakes are inspired by the Dubai chocolate, with a crunchy kataifi base, pistachio filled creamy cheesecake, topped with a whipped cream swirl with chocolate and more pistachio on top. These bite-sized treats offer a sweetness balanced by the nutty flavour of the pistachio nuts. From a simple 2 ingredient kataifi base to the creamy pistachio filled cheesecake and chocolate cream, they’re simply scrumptious. Whether you’re hosting a summer gathering or simply craving a creamy sweet treat, these cheesecakes promise to transport your taste buds to a sunny paradise! Best of all, there’s no oven required, simply mix, pour, chill, and tuck in.
Looking for more Pistachio desserts? Check out my: Vegan Pistachio Cake, Vegan Dubai Chocolate Pistachio Cookies, Vegan Pistachio Cream Brownies and Vegan Pistachio Ice-Cream Bars.
Why you’ll love this recipe
- 100% vegan with a indulgent flavour.
- A crisp, buttery kataifi base for the perfect crunch.
- Smooth and creamy no-bake pistachio cheesecake filling.
- Layers of luxurious pistachio cream in every bite.
- Topped with a chocolate whipped cream for the perfect balance and richness.
- Garnished with chopped pistachios for added crunch and flavour!
- Easy to make, no-bake and simple ingredients.
- A delicious combination of crunchy and creamy textures.
- Inspired by the viral Dubai dessert trend with a tasty vegan twist.
- Perfectly portioned mini cheesecakes for sharing or treating yourself.
- Made for pistachio lovers, with layers of rich pistachio flavour throughout.
- An elegant dessert that’s as beautiful as it is delicious!!
Recipe tips and tricks
- Chill: Chill for at least 6 hours or overnight for the creamiest texture and easy removal from the tins.
- Use a loose base tin: Use loose base, push up cookie cup tins, makes it easy for removal. I’ve linked the ones I use here.
- Press the kataifi base down firmly so it holds together when serving. I like to use the base of a wooden spoon or clean hands to compact it in.
- Pistachio cream: Warm the pistachio cream slightly in the microwave for 10-12 seconds if it’s too thick. This makes it easier for drizzling.
- Whip cream: Whip the dairy-free cream along with the cocoa powder to soft peaks for a light, stable topping, perfect for piping on top of the cheesecakes.
- Serving: Add the cream, chopped pistachios and drizzle of pistachio cream just before serving to keep the topping looking fresh and the pistachios crunchy!
Storage details
Store these mini cheesecakes in an airtight / sealed container in the fridge for up to 4 days. For longer storage, freeze them for up to 1 month. Thaw overnight in the fridge before serving. If decorating with whipped cream, cocoa powder and chopped pistachios, add the toppings just before serving for the freshest finish.
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Mini Vegan Dubai Chocolate Cheesecakes
- Total Time: Overnight
- Yield: 6-8 1x
- Diet: Vegan
Description
Indulge in Mini Vegan Dubai Chocolate Cheesecakes with kataifi pistachio cream, creamy filling, and rich chocolate toppings.
Ingredients
Ingredients for the base
- 80g of Kunafa pastry
- 2–3 tablespoons of vegan pistachio spread / cream
Ingredients for the cheesecake filling
- 125g of cashew nuts (soaked and drained, see step 3)
- 280g of vegan cream cheese (I use Violife Original)
- 75g of icing / powdered sugar
- 50g of coconut cream (thick white cream from a can of coconut milk)
- 20g of pistachio nuts
- 3 tablespoons of vegan pistachio spread / cream
Ingredients for the topping
- 220ml of dairy-free whipping cream (I use The Coconut Collab Double Cream)
- 2 tablespoons of cocoa power
- Pistachio nuts (roughly chopped)
- Pistachio cream (I use Rhythm 108 Pistachio Cream)
Instructions
Method (base)
- In a medium sized mixing bowl, add in the pistachio cream and the kunafa pastry, mix together until its thick and creamy. If it’s too thick (dry feeling), add more pistachio cream.
- Equally compact the pistachio pastry into the base of 6 loose base push up cookie cup tins. Use the base of a spoon or something flat to help compact it down.
Method (chesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream, pistachio nuts and pistachio spread / cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream or pistachio cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Equally pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles, with some swirls of pistachio cream in the middle (refer to video for example).
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
Method (toppings)
- In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk, whip up the cream along with the cocoa powder until it holds a thick, stiff peak.
- Transfer the whipped cream into a piping bag fitted with a large round tip nozzle.
- Using a spoon, make a little dent in the top of the whipped chocolate cream and add in some pistachio cream.
- Decorate each cheesecake with a sprinkle of roughly chopped pistachio nuts.
- Serve and enjoy.
Notes
Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
What vegan whipped cream to use? I use The Coconut Collaborative Double Cream, as its dairy-free, super thick and pipes like a dream!
- Prep Time: 5 minutes
- Category: cheesecakes
- Method: Baking
- Cuisine: Dubai
