Description
This No Bake Dubai Chocolate Cheesecake combines a rich chocolate cookie crust with a crispy kataifi layer, creamy pistachio cheesecake filling, and a luscious chocolate ganache topping. Perfect for a luxurious and easy-to-make dessert that captures Middle Eastern flavors with a decadent twist.
Ingredients
Scale
Crust
- 25 chocolate creme cookies (e.g., Oreos) (285g)
- 5 tbsp unsalted butter, melted (70g)
Kataifi 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
Cheesecake Filling
- 24 oz cream cheese, room temperature (680g)
- 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
- 200g dark or semi sweet chocolate
- 1 cup heavy cream (240g)
Instructions
- Prepare the crust: Crush the chocolate creme cookies finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed cookies with 5 tablespoons of melted unsalted butter until well combined. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Refrigerate to set.
- Make kataifi layer: In a skillet over medium heat, melt 4 tablespoons of unsalted butter. Add the shredded kataifi and a pinch of salt, stirring constantly until the kataifi is golden brown and crispy. Remove from heat and fold in 1/2 to 2/3 cup of pistachio cream evenly. Spread this kataifi pistachio mixture evenly over the chilled cookie crust. Return the pan to the refrigerator to set while preparing the cheesecake filling.
- Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add granulated sugar, vanilla extract, and salt; continue to beat until fully incorporated. Add 1/2 to 2/3 cup of pistachio cream and mix thoroughly. In a separate bowl, whip the chilled heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture until smooth.
- Assemble cheesecake: Pour the cheesecake filling over the kataifi layer in the springform pan, spreading it evenly. Chill the assembled cheesecake in the refrigerator for at least 4 hours or until firm.
- Prepare the chocolate ganache: Chop the dark or semi-sweet chocolate into small pieces and place in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes, then stir gently until the mixture is smooth and glossy.
- Finish the cheesecake: Pour the chocolate ganache evenly over the chilled cheesecake. Return to the refrigerator and chill for at least 1 hour until the ganache is set. Before serving, you can garnish with additional crushed pistachios or kataifi if desired. Slice and serve chilled.
Notes
- This cheesecake does not require baking and is perfect for warm climates or when you want a quick yet impressive dessert.
- Pistachio cream can be substituted with pistachio paste or finely ground pistachios mixed with a bit of honey or cream for a similar flavor and texture.
- Ensure that the cream cheese is at room temperature for a smooth filling without lumps.
- Chilling times are essential for the cheesecake to set properly; do not skip refrigeration steps.
- Use high-quality dark chocolate for the ganache for the richest flavor and best texture.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 450 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
