Dubai Chocolate No-Bake Cheesecake (Printable Version)
# What You'll Need:
→ Kataifi crust
01 -
200 grams kataifi shredded phyllo dough
02 -
57 grams unsalted butter
03 -
Pinch of salt
→ Cheesecake filling
04 -
450 grams Philadelphia no-bake cheesecake filling
05 -
100 grams pistachio cream
06 -
Green gel food coloring, 1-2 drops (optional)
→ Chocolate whipped cream
07 -
240 milliliters heavy cream, cold
08 -
30 grams powdered sugar
09 -
15 grams Dutch processed cocoa powder
10 -
5 milliliters vanilla extract
→ Decoration
11 -
60 milliliters hot fudge sauce, warmed to drizzle consistency
12 -
25 grams crushed shelled pistachios
# Step-by-Step Directions:
01 -
Melt unsalted butter in a large skillet over medium heat. Add kataifi dough and stir frequently, toasting until golden brown, about 10 to 15 minutes. Remove from heat.
02 -
In a bowl, mix pistachio cream with 1-2 drops of green gel food coloring if using. Stir the colored pistachio cream and a pinch of salt into the toasted kataifi until evenly coated.
03 -
Using a hand mixer, combine cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on low speed. Increase speed and beat until stiff peaks form.
04 -
Press the kataifi mixture evenly into the bottom of a 23 x 33 cm (9 x 13 inch) pan. Spread the Philadelphia cheesecake filling uniformly over the kataifi layer. Top with the chocolate whipped cream and smooth the surface.
05 -
Drizzle warmed hot fudge and additional pistachio cream over the whipped cream layer. Use a toothpick to create swirl patterns. Sprinkle crushed pistachios on top. Cover tightly and refrigerate for at least 60 minutes before serving.
# Helpful Notes:
01 -
Keep heavy cream and mixing equipment well chilled to ensure proper whipping. Warm hot fudge only to a drizzleable consistency to prevent melting the filling.
02 -
Handle kataifi gently when toasting and mixing to maintain its crisp texture.