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No-Bake Dubai Chocolate Cheesecake

No-Bake Dubai Chocolate Cheesecake

It’s a luxurious taste sensation that comes together in no time, and no bake.

Course Cheesecake, easy recipe, no bake
Cuisine cross kitchen, Fusion Food
Keyword No-Bake Dubai Chocolate Cheesecake
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 pieces
Author Labsalliebe

Ingredients

INGREDIENTS NO-BAKE DUBAI CHOCOLATE CHEESECAKE

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

Instructions

STEP-BY-STEP INSTRUCTIONS

PISTACHIO-KATAIFI CRUST

  1. Prepare the Springform: Line the base of a 16 cm (6-inch) springform pan with parchment paper.

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

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

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

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

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

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

PREPARE THE CHEESECAKE FILLING

  1. 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.

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

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

PREPARE THE DARK CHOCOLATE GANACHE

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

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

  3. Melt & Stir: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 10 minutes.

  4. Then, gently stir until silky smooth and fully melted.

ASSEMBLY & TOPPING

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

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

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