Description
This decadent No Bake Dubai Chocolate Cheesecake features a rich chocolate crust made from chocolate creme cookies, layered with a crispy pistachio kataifi mixture, and a smooth cream cheese filling infused with pistachio cream. Topped with a luscious chocolate ganache, this no-bake dessert combines textures and flavors that celebrate Middle Eastern inspiration with an indulgent chocolate twist.
Ingredients
Scale
Chocolate Cookie Crust
- 25 chocolate creme cookies (e.g., Oreos) (285g)
- 5 tbsp unsalted butter, melted (70g)
Pistachio Knafeh 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 Topping
- 200g dark or semi-sweet chocolate
- 1 cup heavy cream (240g)
Instructions
- Prepare the Chocolate Cookie Crust: Crush the chocolate creme cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with the melted unsalted butter until evenly moistened. Press the mixture firmly and evenly into the base of a springform pan to form the crust. Refrigerate to set.
- Make the Pistachio Knafeh Layer: Melt the 4 tbsp of unsalted butter in a skillet over medium heat. Add the shredded kataifi and a pinch of salt. Sauté gently until the kataifi is crispy and golden, taking care not to burn it. Remove from heat and mix in the pistachio cream until well combined. Spread this mixture evenly over the chilled cookie crust. Return to the refrigerator to set.
- Prepare the Cream Cheese Filling: In a large mixing bowl, beat the room temperature cream cheese with granulated sugar, vanilla extract, and salt until smooth and creamy. Add the pistachio cream and mix until fully incorporated. In a separate chilled bowl, whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture to maintain a light texture. Spread this filling evenly over the pistachio kataifi layer in the pan.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped dark or semi-sweet chocolate in a heatproof bowl. Allow it to sit for a few minutes to soften the chocolate, then stir gently until smooth and glossy. Let the ganache cool slightly but remain pourable.
- Assemble and Chill: Pour the ganache over the cream cheese layer, spreading evenly to cover the surface. Refrigerate the entire cheesecake for at least 6 hours or preferably overnight, allowing all layers to set firmly.
- Serve: Once chilled and set, remove the cheesecake from the springform pan. Slice and serve chilled, enjoying the rich chocolate and pistachio flavors paired with the creamy textures and crispy kataifi layer.
Notes
- This cheesecake requires no baking, relying on chilling to set all layers, making it perfect for warm climates or quick dessert preparation.
- The kataifi provides a unique crunchy contrast to the smooth filling while infusing a Middle Eastern flair.
- Use good quality dark chocolate for the ganache to ensure a rich, balanced flavor.
- To vary the recipe, substitute pistachio cream with almond or hazelnut cream for different nutty notes.
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
