Description
A luscious no-bake Dubai chocolate cheesecake featuring a rich chocolate cookie crust, a crispy kataifi pistachio knafeh layer, smooth cream cheese filling with pistachio cream, and a decadent chocolate ganache topping. This layered dessert combines textures and flavors to create a creamy, nutty, and chocolatey treat that requires no oven baking, making it perfect for any occasion.
Ingredients
Scale
Chocolate 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 to 2/3 cup pistachio cream (140g to 185g)
- Pinch of salt
Cream Cheese Filling
- 24 oz cream cheese (680g), room temperature
- 1/2 cup granulated sugar (100g)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup to 2/3 cup pistachio cream (140g to 185g)
- 1 cup heavy whipping cream, chilled (240g)
Chocolate Ganache
- 1 cup heavy cream (240g)
- 200g dark or semi-sweet chocolate
Instructions
- Prepare Chocolate Crust: Crush the chocolate creme cookies into fine crumbs using a food processor or by hand in a sealed bag. Mix the cookie crumbs with 5 tablespoons of melted unsalted butter until well combined. Press this mixture evenly into the base of a springform pan or desired cheesecake mold. Chill in the refrigerator to set while preparing the next layers.
- Make Kataifi Pistachio Layer: Melt 4 tablespoons of unsalted butter in a pan over medium heat. Add shredded kataifi and a pinch of salt, stirring continuously until the kataifi is golden and crispy. Remove from heat and quickly stir in 1/2 to 2/3 cup of pistachio cream to coat the kataifi evenly. Spread this pistachio knafeh mixture over the chilled cookie crust, pressing gently to form an even layer. Return to the refrigerator.
- Prepare Cream Cheese Filling: In a large mixing bowl, beat 24 oz of room-temperature cream cheese with 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until smooth and creamy. Fold in 1/2 to 2/3 cup pistachio cream, then whip 1 cup chilled heavy whipping cream to stiff peaks and gently fold it into the cream cheese mixture until fully combined and fluffy.
- Assemble Cheesecake: Spread the cream cheese and pistachio filling evenly over the kataifi layer in the pan. Smooth the surface with a spatula. Chill the assembled cheesecake in the refrigerator for at least 4 hours or overnight to allow it to set firmly.
- Prepare Chocolate Ganache: Heat 1 cup heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over 200g chopped dark or semi-sweet chocolate. Let it sit for 2-3 minutes, then stir gently until silky smooth. Allow the ganache to cool slightly but remain pourable.
- Finish Cheesecake: Pour the chocolate ganache evenly over the chilled cheesecake, spreading to cover the top completely. Return to the refrigerator for at least 1 hour to set the ganache before serving.
- Serve: Remove the cheesecake from the springform pan carefully. Slice and serve chilled. Optionally, garnish with crushed pistachios or chocolate shavings for presentation.
Notes
- Use room temperature cream cheese for a smooth filling with no lumps.
- Chilled heavy cream whips best and gives the filling lightness and stability.
- The kataifi layer adds a delicious crispy texture and nutty flavor typical of Middle Eastern desserts.
- You can substitute pistachio cream with homemade ground pistachio and a little sugar if unavailable.
- The cheesecake requires several hours to set properly, so plan ahead for chilling time.
- For a firmer ganache topping, use chocolate with higher cocoa content (60% or more).
- Store leftovers in the refrigerator, covered, for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 480 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg
