Description
This No Bake Dubai Chocolate Cheesecake features a rich chocolate cookie crust, a crispy pistachio kataifi layer, and a creamy chocolate pistachio cheesecake filling topped with whipped cream. It is a luscious, no-bake dessert perfect for those who crave a decadent yet elegant treat with Middle Eastern flair.
Ingredients
Scale
Crust
- 25 chocolate creme cookies (e.g., Oreos) (285 g)
- 5 tbsp unsalted butter, melted (70 g)
Kataifi Layer
- 3 cups shredded kataifi (100 g)
- 4 tbsp unsalted butter (56 g)
- 1/2 cup pistachio cream (140 g)
- Pinch of salt
Cheesecake Filling
- 24 oz cream cheese, room temperature (680 g)
- 1/2 cup granulated sugar (100 g)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 200 g dark or semi-sweet chocolate
- 1/2 cup pistachio cream (140 g)
- 1 cup heavy cream (240 g)
Topping
- 1 cup heavy whipping cream, chilled (240 g)
Instructions
- Prepare the crust. Crush the chocolate creme cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix the cookie crumbs with melted butter until fully combined. Press this mixture firmly into the bottom of a springform pan or desired cheesecake mold to create an even crust layer. Refrigerate while preparing the next layers.
- Make the kataifi pistachio layer. In a pan, melt 4 tablespoons of unsalted butter over medium heat. Add shredded kataifi and stir until evenly coated with butter. Toast the kataifi gently until crisp and golden but not burnt, about 5-7 minutes. Remove from heat and fold in 1/2 cup pistachio cream and a pinch of salt until well combined. Spread this nutty kataifi mixture evenly over the chilled cookie crust and return to the refrigerator to set.
- Create the cheesecake filling. In a mixing bowl, beat the softened cream cheese with granulated sugar, vanilla, and salt until smooth and creamy. Melt the dark chocolate gently over a double boiler or in short bursts in the microwave and allow to cool slightly. Fold the melted chocolate and 1/2 cup pistachio cream into the cream cheese mixture until fully incorporated. In a separate bowl, whip 1 cup of heavy cream to soft peaks and gently fold it into the chocolate pistachio cream cheese mixture to lighten the filling.
- Assemble the cheesecake. Pour the cheesecake filling over the chilled kataifi pistachio layer and spread evenly. Cover and refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to set properly.
- Prepare the topping. Whip 1 cup of chilled heavy whipping cream until stiff peaks form. Once the cheesecake has set, spread or pipe the whipped cream over the top as a light, airy finish.
- Serve and enjoy. Release the cheesecake from the springform pan carefully, slice with a sharp knife, and serve chilled. Optionally, garnish with chopped pistachios or chocolate shavings for added presentation and texture.
Notes
- Use a springform pan for easy removal of the cheesecake.
- Ensure the cream cheese is at room temperature for smooth mixing.
- Gently toast the kataifi to avoid burning and maintain crispness.
- Chill the cheesecake for at least 4 hours to allow it to set perfectly.
- Substitute pistachio cream with nut butter for a variation in flavor.
- For a sweeter crust, use cookies with a cream filling or add a bit of sugar to the crust mixture.
Nutrition
- Serving Size: 1 slice (approx. 150 g)
- Calories: 460 kcal
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 100 mg
