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Slice of No Bake Dubai Chocolate Cheesecake with chocolate cookie crust, crispy pistachio knafeh, chocolate ganache, and creamy pistachio cheesecake filling.

Dubai Chocolate Cheesecake

A rich, creamy Dubai Chocolate Cheesecake layered with crispy kataifi and silky chocolate for an unforgettable dessert.
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Prep Time 40 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 50 minutes
Servings: 12
Course: Dessert, Sweet Treat
Cuisine: Fusion, Middle Eastern
Calories: 690
Ingredients Method Notes

Ingredients
  

Crust
  • 25 chocolate sandwich cookies finely crushed
  • 5 tablespoons unsalted butter melted
Pistachio Kataifi Layer
  • 3 cups shredded kataifi pastry loosely separated
  • 4 tablespoons unsalted butter for toasting
  • ⅔ cup pistachio cream smooth and spreadable
  • 1 pinch salt adjust to taste
Chocolate Ganache
  • 1 cup heavy cream warm but not boiling
  • 200 g dark or semi-sweet chocolate finely chopped
Pistachio Cheesecake Filling
  • 24 ounces cream cheese softened to room temperature
  • ½ cup granulated sugar for sweetness
  • 1 teaspoon vanilla extract pure vanilla preferred
  • ½ teaspoon salt balances sweetness
  • ⅔ cup pistachio cream room temperature
  • 1 cup heavy whipping cream well chilled
Optional Decoration
  • White chocolate melted for drizzling
  • Pistachio cream slightly warmed for drizzling
  • Chopped pistachios roughly chopped

Method
 

  1. Line a 9-inch springform pan with parchment paper to make removing the cheesecake easier.
  2. Pulse the chocolate cookies with the melted butter until evenly moistened and sandy in texture.
  3. Press the crumb mixture firmly across the bottom of the prepared pan and freeze for 10 minutes until firm.
  4. Heat the butter in a nonstick skillet, then cook the shredded kataifi over medium-low heat for about 10 minutes, stirring frequently until deeply golden and crisp.
  5. Stir the pistachio cream and salt into the toasted kataifi until evenly coated.
  6. Spread the pistachio kataifi evenly over the chilled crust and freeze for 10 minutes so it cools completely.
  7. Warm the heavy cream with the chopped chocolate in short microwave intervals, stirring after each, until completely smooth and glossy.
  8. Pour half of the ganache over the kataifi layer, spread it evenly, and freeze for about 10–15 minutes until set. Reserve the remaining ganache for finishing.
  9. Beat the softened cream cheese, sugar, vanilla, and salt until silky smooth, scraping the bowl as needed.
  10. Blend in the pistachio cream just until incorporated without overmixing.
  11. Whip the chilled heavy cream in a separate bowl until stiff peaks form.
  12. Carefully fold the whipped cream into the pistachio cream cheese mixture until no streaks remain and the filling is light and airy.
  13. Spread the cheesecake filling over the chilled ganache layer and smooth the surface with an offset spatula.
  14. Cover and refrigerate for at least 6 hours or overnight until completely set.
  15. Release the cheesecake from the pan and transfer it to a serving platter once fully chilled.
  16. Gently rewarm the reserved ganache until pourable, then spread it over the cheesecake, allowing some to drip naturally over the edges.
  17. Decorate with melted white chocolate, extra pistachio cream, and chopped pistachios if desired before slicing and serving.

Notes

Every creamy bite combines crunchy kataifi, rich pistachio, and smooth chocolate into a dessert that feels luxurious yet comforting. It's the perfect centerpiece for holidays, celebrations, or whenever you're craving something truly special.