Description
This No Bake Dubai Chocolate Cheesecake blends rich chocolate, creamy pistachio, and a crispy kataifi layer for an indulgent Middle Eastern inspired dessert. Featuring a chocolate cookie crust, a smooth chocolate cream cheese filling, and topped with a luscious pistachio cream and ganache, it’s perfect for special occasions or a decadent treat.
Ingredients
Scale
Chocolate Cookie Crust
- 25 chocolate creme cookies (e.g., Oreos) (285g)
- 5 tbsp unsalted butter, melted (70g)
Kataifi & Pistachio Layer
- 3 cups shredded kataifi (100g)
- 4 tbsp unsalted butter (56g)
- 1/2 cup to 2/3 cup pistachio cream (140g to 185g)
- Pinch of salt
Chocolate Cheesecake Filling
- 1 cup heavy cream (240g)
- 200g dark or semi sweet chocolate
- 24 oz cream cheese (680g), room temperature
- 1/2 cup granulated sugar (100g)
- 1 tsp vanilla extract
- 1/2 tsp salt
Pistachio Cream Topping
- 1/2 cup to 2/3 cup pistachio cream (140g to 185g)
- 1 cup heavy whipping cream, chilled (240g)
Instructions
- Prepare the Chocolate Cookie Crust: Crush the chocolate creme cookies into fine crumbs using a food processor or by hand. Combine the crumbs with 5 tablespoons of melted unsalted butter and mix thoroughly. Press this mixture firmly into the base of a springform pan to form an even crust. Chill in the refrigerator while preparing the next layers.
- Make the Kataifi & Pistachio Layer: Melt 4 tablespoons of unsalted butter in a skillet over medium heat. Add the shredded kataifi and a pinch of salt, stirring continuously until the kataifi becomes crisp and golden brown. Remove from heat and let it cool slightly. Mix in 1/2 to 2/3 cup pistachio cream until evenly combined. Spread this mixture gently over the chilled cookie crust and refrigerate to set.
- Prepare the Chocolate Cheesecake Filling: Heat 1 cup of heavy cream until just about to simmer. Pour the hot cream over the chopped dark or semi sweet chocolate and let sit for a minute, then stir until smooth to make a ganache. In a large bowl, beat the room temperature cream cheese, granulated sugar, vanilla extract, and salt until creamy and smooth. Gradually fold in the cooled chocolate ganache until fully incorporated.
- Whip Heavy Cream and Combine: In a separate bowl, whip the remaining 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture, maintaining the light texture.
- Assemble the Cheesecake: Pour the chocolate cheesecake filling over the chilled kataifi layer in the pan, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set firmly.
- Prepare and Add the Pistachio Cream Topping: Whip the chilled 1 cup heavy whipping cream until soft peaks form. Fold in 1/2 to 2/3 cup pistachio cream gently to create a light pistachio whipped cream. Spread or pipe this topping over the set cheesecake just before serving.
- Serve: Carefully remove the cheesecake from the springform pan. Slice with a warm knife for clean cuts and serve chilled. Garnish with additional crushed pistachios or chocolate shavings if desired.
Notes
- Use room temperature cream cheese for a smooth filling without lumps.
- If kataifi is hard to find, shredded phyllo dough can be a substitute for the crunchy layer.
- Pistachio cream can be store-bought or homemade by blending pistachios, sugar, and a little oil until smooth.
- Press the crust and kataifi layers firmly to ensure they hold together well.
- Let the cheesecake chill overnight for best flavor and texture.
- Warm the knife under hot water and dry it before slicing for neat pieces.
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg