Save Pin
This decadent Dubai chocolate cheesecake brings all the magic of the viral Dubai chocolate bar into an indulgent, no-bake dessert. It’s layered with crispy kataifi, smooth pistachio cream, a creamy Philadelphia cheesecake filling, and rich chocolate whipped cream with swirls of hot fudge. It’s a showstopper dessert that is as beautiful as it is delicious, perfect for impressing guests or treating yourself.
I first tried this cheesecake after seeing the viral Dubai chocolate bar trend and instantly loved how the kataifi added a unique, crispy bite that elevates a traditional cheesecake into something truly special.
Ingredients
- Philadelphia cheesecake filling: a convenient and creamy base that lets you skip baking but still get that rich cheesecake texture. Choose full-fat for the best flavor and smoothness.
- Kataifi: shredded phyllo dough that provides a crisp, buttery crust. Find it frozen at Middle Eastern markets or well-stocked grocery stores. Be sure it is fresh and stored properly in the freezer.
- Unsalted butter: helps toast and brown the kataifi without adding extra salt; butter quality affects overall flavor so use good-quality European-style butter if you can.
- Pistachio cream: lends a nutty, sweet richness. I recommend buying a large jar to have on hand since it is pricey but worth it for this recipe’s flavor.
- Green gel food coloring: optional but adds a lovely visual contrast to the pistachio layer. Use gel coloring for the most vibrant color without changing the texture.
- Salt: just a pinch to balance and enhance the sweetness of the cheesecake filling.
- Hot fudge: melted slightly for drizzling; it adds gooey, chocolatey swirls that make the cheesecake extra indulgent.
- Crushed pistachios: for garnish, add crunch and reinforce that distinct pistachio flavor. Shelled pistachios make preparation easier.
- Heavy cream: very cold to ensure it whips properly into a fluffy chocolate whipped cream.
- Powdered sugar: sweetens and stabilizes the whipped cream, helping it hold peaks.
- Dutch processed cocoa powder: provides deep chocolate flavor without bitterness. You can use natural unsweetened cocoa powder for a punchier taste.
- Vanilla extract: adds warmth and depth to the whipped cream.
Step-by-Step Instructions
- Toast the Kataifi:
- Melt four tablespoons of unsalted butter in a large skillet over medium heat. Add the kataifi and cook it, stirring frequently, for about 10 to 15 minutes until it turns golden brown. Keep the heat moderate and stir often to prevent burning and toasting the kataifi evenly. This step builds a nutty, buttery foundation for the cheesecake.
- Mix the Pistachio Cream:
- In a bowl, combine the pistachio cream with one to two drops of green gel food coloring. Stir until the color is even. This step is optional but adds a beautiful green tint that contrasts nicely against the chocolate.
- Combine Toasted Kataifi and Pistachio Cream:
- Remove the skillet from heat and gently fold the pistachio cream and a pinch of salt into the toasted kataifi. Be careful not to break the kataifi too much, as its texture is delicate and adds a special crunch to the final dish.
- Whip the Chocolate Cream:
- In a chilled mixing bowl, add the very cold heavy cream, powdered sugar, Dutch processed cocoa powder, and vanilla extract. Using a hand mixer, start on low speed until combined, then increase to high and whip until stiff peaks form. This rich whipped cream creates a light yet deeply chocolate layer.
- Assemble the Cheesecake:
- Press the kataifi mixture firmly into the bottom of a 9 by 13 inch pan to create an even crust layer. Spread the Philadelphia cheesecake filling evenly over the kataifi. Then, spread the chocolate whipped cream over the cheesecake filling, smoothing each layer gently with an offset spatula to achieve clean lines and a refined look.
- Decorate with Hot Fudge and Pistachio Cream:
- Drizzle warm (not hot) melted hot fudge and some extra pistachio cream on top. Use a toothpick or skewer to swirl the two together, creating an elegant marbled effect. Finally, sprinkle crushed pistachios on top for added crunch and visual appeal.
- Chill Before Serving:
- Cover the dish tightly and refrigerate for at least one hour to let all the layers set and flavor meld. The chilling step is essential to achieving the proper texture and making slicing easier.
Save Pin
My favorite ingredient has to be the kataifi. It adds an unexpected crispy factor that elevates a traditional cheesecake and reminds me of cozy family gatherings where textures and layers make dessert the star of the show.
Storage Tips
- Keep this cheesecake tightly covered in plastic wrap to preserve moisture and prevent the kataifi from becoming soggy. It will keep fresh in the refrigerator for up to four days.
- For longer storage, wrap the dish in a double layer of plastic wrap and freeze for up to three months. Thaw it slowly in the fridge before serving to maintain the best texture.
- To avoid condensation on the top when refrigerating, place a piece of parchment paper on the surface before covering with plastic wrap.
Ingredient Substitutions
- If pistachio cream is hard to find or not your favorite, Nutella makes a wonderful substitute pairing beautifully with the chocolate whipped cream. Use crushed toasted hazelnuts in place of pistachios for garnish.
- Instead of hot fudge, caramel sauce can provide a buttery sweet alternative that pairs nicely with the nutty kataifi and creamy cheesecake filling.
- For a different texture, if you cannot find kataifi, try using crushed graham crackers coated lightly with melted butter, but the crisp shredded phyllo is a key part of this dessert’s charm.
Serving Suggestions
- Serve this cheesecake chilled with a sprinkle of extra crushed pistachios or a drizzle of chocolate sauce on the side.
- A scoop of lightly sweetened whipped cream or vanilla ice cream complements the rich layers beautifully.
- Pair with strong coffee or a bold black tea to balance the dessert’s sweetness and richness.
Pro Tips
- Toast the kataifi slowly over medium heat and stir often to avoid burning and to bring out its nutty flavor.
- Make sure everything for the whipped cream is very cold, including the cream, bowl, and whisk, to help it whip up quickly and hold stiff peaks.
- When drizzling hot fudge, warm it just enough to be drizzle-friendly. Too hot and it will melt the cheesecake layer and ruin the structure.
Commonly Asked Questions
- → What is kataifi and how is it used here?
Kataifi is shredded phyllo dough toasted in butter to create a crispy, golden base that adds a crunchy texture beneath the creamy layers.
- → Can I substitute pistachio cream?
Yes, you can replace pistachio cream with Nutella or cookie butter for a different nutty or caramel twist.
- → How do I achieve a stable chocolate whipped cream?
Use cold heavy cream, powdered sugar, and cocoa powder. Chill your bowl and whisk beforehand to help the cream whip up to stiff peaks and hold its shape.
- → What’s the best way to drizzle hot fudge without melting layers?
Warm the hot fudge just enough to drizzle smoothly; avoid overheating to prevent melting the cheesecake filling.
- → How should leftovers be stored?
Cover tightly with plastic wrap and refrigerate for up to 4 days or freeze for up to 3 months. Thaw in the fridge before serving.