Description
These Mini Vegan Dubai Chocolate Cheesecakes are luxurious, creamy, and rich with pistachio and chocolate flavors. Using a base of crunchy Kunafa pastry combined with pistachio spread, and a smooth cashew and vegan cream cheese filling, these no-bake cheesecakes are topped with luscious whipped dairy-free cocoa cream and garnished with pistachios for an elegant treat perfect for vegan dessert lovers.
Ingredients
Scale
Base
- 80g of Kunafa pastry
- 2–3 tablespoons of vegan pistachio spread / cream
Cheesecake Filling
- 125g of cashew nuts (soaked and drained, see step 5)
- 280g of vegan cream cheese (e.g., 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
Toppings
- 220ml of dairy-free whipping cream (e.g., The Coconut Collab Double Cream)
- 2 tablespoons of cocoa powder
- Pistachio nuts (roughly chopped), for garnish
- Pistachio cream (e.g., Rhythm 108 Pistachio Cream), for swirls and decoration
Instructions
- Prepare the base: In a medium mixing bowl, combine the pistachio cream and Kunafa pastry. Mix well until the mixture is thick and creamy. If it feels too dry or thick, add more pistachio cream to achieve the right consistency.
- Form the base: Divide and compact the pistachio pastry mixture evenly into the base of six loose-bottomed push-up cookie cup tins. Use the back of a spoon or a flat tool to firmly press and compact the base to ensure it holds together well.
- Soak cashews: Soak the cashew nuts overnight in water to soften them for the filling.
- Prepare the cheesecake filling: Drain the soaked cashews and add them to a high-speed food processor or blender along with the vegan cream cheese, icing sugar, coconut cream, pistachio nuts, and pistachio spread. Blend on high for about 5 minutes until the mixture is very smooth and creamy. Scrape down the sides occasionally, and add extra coconut cream or pistachio cream if needed to achieve a smooth consistency.
- Assemble the cheesecake: Evenly pour the smooth filling over the compacted bases in the tins. Tap the tins gently on the worktop to release any air bubbles. Swirl some pistachio cream into the centers of each cheesecake for decoration.
- Chill to set: Place the assembled cheesecakes into the refrigerator and refrigerate overnight to firmly set the filling.
- Remove cheesecakes from tins: After setting, place the tins in the freezer for 15 minutes to help firm up the cheesecakes. Then, carefully slide a knife around the edges to loosen, and push out each cheesecake from the loose-bottomed tins without damaging their shape.
- Prepare the chocolate whipped cream: Using a stand mixer fitted with a balloon whisk or a hand mixer, whip the dairy-free cream together with cocoa powder until it forms thick, stiff peaks suitable for piping.
- Pipe the topping: Transfer the whipped chocolate cream into a piping bag fitted with a large round tip nozzle. Pipe the cream onto each cheesecake to create a generous topping.
- Add pistachio cream and garnish: Make a small dent in the center of the whipped cream topping on each cheesecake using a spoon and fill it with pistachio cream. Finish by sprinkling roughly chopped pistachio nuts over the top for an elegant crunch.
- Serve: Enjoy these elegant mini vegan cheesecakes immediately or keep refrigerated until serving.
Notes
- Cashew nuts must be soaked overnight in water to soften them for the cheesecake filling, ensuring a smooth texture.
- Use a high-speed blender or food processor to achieve a creamy and smooth filling; scraping down sides intermittently helps incorporate all ingredients well.
- If the pistachio pastry base is too dry when mixed, add more pistachio cream for better binding and texture.
- Freezing the cheesecakes briefly before removing them from the tins helps maintain their shape and prevents damage.
- Dairy-free cream cheeses and whipping creams are essential to keep the recipe fully vegan.
- Prep Time: 20 minutes (plus overnight soaking)
- Cook Time: 0 minutes (no baking needed)
- Category: Dessert
- Method: No-Cook
- Cuisine: Middle Eastern fusion / Vegan
Keywords: vegan cheesecake, pistachio cheesecake, no bake dessert, mini cheesecakes, dairy-free dessert, vegan chocolate dessert, Kunafa pastry, Middle Eastern vegan recipe
