Description

This no-bake Dubai chocolate cheesecake features a decadent chocolate cookie crust, a crispy shredded kataifi layer infused with pistachio cream, and a rich, creamy chocolate cheesecake filling. Finished with a smooth chocolate ganache and topped with whipped cream, this elegant dessert is the perfect blend of crunchy textures and luscious flavors, making it an ideal treat for any special occasion.

Ingredients

Scale

Chocolate 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

Chocolate Cheesecake Filling

24 oz cream cheese (680g), room temperature
1/2 cup granulated sugar (100g)
1 tsp vanilla extract
1/2 tsp salt
200g dark or semi sweet chocolate, melted
1 cup heavy cream (240g)

Topping

1/2 cup to 2/3 cup pistachio cream (140g to 185g)
1 cup heavy whipping cream, chilled (240g)

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Instructions

Prepare the Chocolate Crust: Crush the chocolate creme cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix the cookie crumbs with 5 tablespoons of melted unsalted butter until well combined. Press this mixture evenly into the bottom of a springform pan to form a firm crust. Refrigerate to set while preparing the next layers.
Make the Pistachio Knafeh Layer: In a pan, melt 4 tablespoons of unsalted butter. Add the shredded kataifi and a pinch of salt, stirring well to coat the kataifi strands evenly with the butter. Toast the kataifi over medium heat until golden brown and crispy, stirring regularly to prevent burning. Remove from heat and mix in 1/2 to 2/3 cup of pistachio cream until fully incorporated. Spread this pistachio-kataifi mixture evenly over the chilled cookie crust and refrigerate to let it firm up.
Prepare the Chocolate Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth. Add granulated sugar, vanilla extract, and salt, and continue to beat until creamy. Melt the dark or semi-sweet chocolate and fold it gently into the cream cheese mixture. In a separate bowl, whip 1 cup of heavy cream to stiff peaks, then fold the whipped cream into the chocolate cheesecake mixture carefully to keep it light and fluffy.
Assemble the Cheesecake: Pour the prepared cheesecake filling over the pistachio kataifi layer, smoothing the top evenly. Refrigerate the assembled cheesecake for at least 4 to 6 hours, preferably overnight, to set fully.
Add the Topping: Before serving, whip the chilled heavy whipping cream until soft peaks form. Spread or pipe this whipped cream over the top of the cheesecake. Drizzle or dollop the remaining 1/2 to 2/3 cup pistachio cream artistically on top for garnish and extra flavor.
Serve and Enjoy: Carefully remove the cheesecake from the springform pan, slice with a sharp knife cleaned between cuts for neat portions, and serve chilled. Enjoy the delightful contrast of textures and rich chocolate-pistachio flavors in every bite.

Notes

This no-bake pistachio chocolate cheesecake combines a crunchy chocolate cookie base with a crispy kataifi pistachio layer and creamy chocolate cheesecake for a unique texture experience.
Use high-quality dark or semi-sweet chocolate for a richer flavor.
Allow enough chilling time to ensure the cheesecake sets properly—overnight refrigeration is recommended.
For best results, use fresh kataifi pastry and butter it well to achieve crispiness.
Pistachio cream can be substituted with nut paste or finely chopped pistachios blended with a little syrup for a homemade touch.
Keep the cheesecake stored in the refrigerator and consume within 3-4 days for optimum freshness.

Nutrition

Serving Size: 1 slice (approx. 1/12 of cheesecake)
Calories: 450 kcal
Sugar: 25 g
Sodium: 220 mg
Fat: 35 g
Saturated Fat: 18 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 95 mg