Description
This No Bake Dubai Chocolate Cheesecake recipe features a rich chocolate cookie crust, a crispy kataifi pistachio layer, and a creamy pistachio-infused cheesecake filling topped with whipped cream. It’s a luscious, no-bake dessert that combines chocolate, pistachios, and cream cheese for a decadent treat perfect for any occasion.
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 pistachio cream (140g)
- Pinch of salt
Chocolate Ganache
- 1 cup heavy cream (240g)
- 200g dark or semi sweet chocolate
Cheesecake Filling
- 24 oz cream cheese (680g), room temperature
- 1/2 cup granulated sugar (100g)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2/3 cup pistachio cream (185g)
- 1 cup heavy whipping cream, chilled (240g)
Instructions
- Prepare the crust: Crush the chocolate creme cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the melted butter into the crumbs until fully combined. Press the mixture firmly into the bottom of a springform pan to form an even crust. Place in the refrigerator to set.
- Make the kataifi pistachio layer: In a pan, melt 4 tablespoons of butter and add the shredded kataifi. Stir continuously over medium heat until the kataifi is golden brown and crispy, about 8-10 minutes. Remove from heat and stir in the pistachio cream and a pinch of salt, mixing until well combined. Spread this mixture evenly over the chilled cookie crust and refrigerate to set.
- Prepare the chocolate ganache: Heat the heavy cream in a small saucepan until it just starts to simmer. Remove from heat and pour over chopped dark or semi sweet chocolate in a bowl. Let sit for a minute, then stir until smooth and glossy. Set aside to cool slightly.
- Make the cheesecake filling: Using a mixer, beat the room temperature cream cheese until smooth and creamy. Add granulated sugar, vanilla extract, and salt, and continue beating until combined. Mix in the pistachio cream until evenly incorporated. In a separate bowl, whip the chilled heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
- Assemble the cake: Pour the cheesecake filling over the kataifi pistachio layer and smooth out the top with a spatula. Refrigerate the cheesecake for at least 4 hours or until fully set.
- Finish with ganache: Pour the cooled chocolate ganache over the top of the set cheesecake, spreading gently and evenly. Return to refrigerator for 30 minutes to allow the ganache to firm up.
- Serve: Remove the cheesecake from the springform pan, slice with a sharp knife, and serve chilled.
Notes
- Use room temperature cream cheese for smooth mixing without lumps.
- For a more intense pistachio flavor, increase the pistachio cream slightly in the filling.
- If kataifi is unavailable, finely chopped phyllo dough or shredded puff pastry can be a substitute.
- Chill the cheesecake for at least 4 hours, but preferably overnight, for the best texture.
- Use high-quality dark chocolate for a richer ganache.
- To avoid cracking ganache, make sure it’s slightly cooled before pouring over the cheesecake.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 480 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
