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No Bake Chocolate Pistachio Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Lucy
  • Prep Time: 45 minutes
  • Chilling Time: 4 hours
  • Cook Time: 15 minutes
  • Total Time: 5 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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