Happy National Cheesecake Day! July 30th is finally here, and we’re celebrating my absolute favorite dessert holiday with a true showstopper! To match this summer’s hottest dessert trend, I’m bringing you a recipe that is guaranteed to make your mouth water: a legendary No-Bake Dubai Chocolate Cheesecake!

This sensational creation brings together the best of both worlds. Picture the signature crunch of golden, toasted kataifi (shredded pastry), the velvety elegance of rich pistachio cream, and decadent dark chocolate—all folded into a refreshingly creamy no-bake cheesecake filling. It’s a luxurious taste sensation that comes together in no time, completely oven-free.

Get ready for an explosion of flavor in every bite. Let’s celebrate and indulge!

THE DUBAI CHOCOLATE HYPE?

Remember the massive viral sensation that completely took over the internet a few years ago? Originally crafted by the boutique FIX Dessert Chocolatier in Dubai, this legendary chocolate bar instantly skyrocketed to fame across social media.

So, what’s the secret behind it? An irresistible filling of golden, crispy toasted kataifi (crispy shredded pastry), velvety pistachio cream, and a hint of rich tahini, all encased in a thick shell of snappy chocolate. The iconic snap as you break the bar open, and that signature, addictively crunchy bite, went viral worldwide and continues to thrill foodies to this day!

FROM DUBAI DATES TO CHEESECAKE DREAMS

You might remember my previous blog post where I first explored this viral phenomenon! Back then, I tapped into the trend with my custom Dubai Chocolate Dates—plump dates stuffed with creamy pistachio crunch and dipped in dark chocolate.

The blend of traditional Middle Eastern ingredients—tahini, pistachio, and kataifi—paired with modern food design completely hooked me. Today, I’m taking that signature flavor profile to the next level: as both a dramatic crust and a showstopping topping for this No-Bake Cheesecake. It’s silky, velvety, and irresistibly crunchy all at once!

Time-Saving Tip: Pick up pre-roasted, chopped kataifi (often labeled as Crispy Kataifi) to skip the stove step entirely!

Pro Baking Tip: I prepared this cheesecake in a 16 cm (6-inch) springform pan. It’s the ideal size to give your cake that gorgeous height, rich creaminess, and clean, compact slice!

CRAVING EVEN MORE CHEESECAKE INSPIRATION?

Today is the ultimate excuse to eat your way through the delicious world of cheesecakes! Just like every year, the lovely Tina from Food und Co called on us to celebrate National Cheesecake Day together by baking up a storm. And let me tell you, the blogging community delivered another incredible lineup of creative recipes!

Make sure to pop over to my fellow food bloggers’ sites and get inspired. (Note: The following recipe links and titles are in German!)

foodundco.de Haskap-Käsekuchen mit Nussboden

homemade & baked No Bake Tiramisu Cheesecake

Küchentraum & Purzelbaum No bake Zebra Cheesecake

Linal’s Backhimmel Zitroniger Skyr-Käsekuchen mit Blaubeeren

Brotwein Käsekuchen mit Streuseln

Backmaedchen 1967 Maracuja-Frischkäse-Torte

Barbaras Spielwiese Frozen Cheesecake Bites mit Johannisbeeren

Küchenmomente California Cheesecake

MORE CHEESECAKE RECIPES TO EXPLORE ON THE BLOG

Beyond today’s No-Bake Dubai Chocolate Cheesecake, there are so many other incredible cheesecake creations waiting for you right here on my blog! From bright, fruity slices perfect for hot summer days to rich, velvety classics straight from the oven, there’s something for every craving.

Take a look around, browse the recipes, and pick your absolute favorite! Happy baking, indulging, and enjoying!

• Pistachio Burnt Basque Cheesecake
• Honey and Yogurt Cheesecake with Thyme
• Baklava Cheesecake
• Flaó de Ibiza (Mint Cheesecake)
• Sour Cherry Cheesecake Ice Cream
• Labneh Cheesecake with Rhubarb-Strawberry Compote

INGREDIENTS NO-BAKE DUBAI CHOCOLATE CHEESECAKE

Pan Size: 16 cm (6-inch) round springform pan

INGREDIENTS PISTACHIO-KATAIFI CRUST

40 g butter

180 g fresh kataifi, finely chopped

(OR buy Crispy Kataifi*, which comes pre-roasted and pre-chopped!)

50 g white chocolate couverture, melted

200 g pistachio cream*

 1 tsp tahini*

INGREDIENTS CHEESECAKE FILLING

450 g cream cheese

190 ml heavy cream (UK: double cream / heavy whipping cream)

70 g powdered sugar (UK: icing sugar)

70 g pistachio cream*

1 tsp vanilla extract*

INGREDIENTS DARK CHOCOLATE GANACHE

150 g dark chocolate couverture (50–70% cacao)

75 ml heavy cream (UK: double cream)

INGREDIENTS TOPPING

50 g pistachios*, finely chopped

STEP-BY-STEP INSTRUCTIONS

PISTACHIO-KATAIFI CRUST

Prepare the Springform

Line the base of a 16 cm (6-inch) springform pan* with parchment paper.

Melt the Butter: Melt the butter in a large skillet or frying pan over medium heat.

Toast the Kataifi: Add the finely chopped kataifi and toast, stirring constantly, for about 3 minutes until golden brown and super crispy.

(Time-Saving Tip: If you bought pre-roasted, pre-chopped crispy kataifi, skip the frying pan step entirely and jump straight to mixing!)

Combine: Transfer the toasted kataifi to a bowl and mix thoroughly with the melted white chocolate, pistachio cream, and tahini.

Press into Pan: Press the mixture evenly into the bottom of your prepared springform pan.

Chill: Place the pan in the refrigerator for 10 minutes to set.

PREPARE THE CHEESECAKE FILLING

Mix Until Smooth: In a large bowl, whisk or beat all the filling ingredients (cream cheese, heavy cream, powdered sugar, pistachio cream, and vanilla extract) together until smooth and creamy.

Fill the springform: Pour the filling directly over the chilled crust and smooth out the top with an offset spatula.

Chill: Refrigerate for 3 to 4 hours until fully set.

PREPARE THE DARK CHOCOLATE GANACHE

Chop the Chocolate: Once your cheesecake is chilled and firm, finely chop the dark chocolate couverture into small, even pieces.

Heat the Cream: Heat the heavy cream in a small saucepan until it just begins to simmer.

Melt & Stir: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 10 minutes. Then, gently stir until silky smooth and fully melted.

ASSEMBLY & TOPPING

Pour the Ganache: Once the cheesecake is completely chilled and firm, spread the chocolate ganache evenly over the top.

Garnish: Decorate the edges with finely chopped pistachios for that signature pop of green!

Final Chill: Return the cake to the fridge for another 30 minutes until the ganache sets. Slice, serve, and enjoy!

Befarmayid

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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