Description
This decadent No Bake Dubai Chocolate Cheesecake features a rich chocolate cookie crust, a crunchy pistachio knafeh layer, and a creamy chocolate cheesecake filling topped with luscious pistachio cream. Perfect for those craving a luxurious dessert without baking.
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
Chocolate Cheesecake Filling
- 1 cup heavy cream (240g)
- 200g dark or semi sweet chocolate
- 24oz 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)
Instructions
- Prepare the Chocolate Cookie Crust: Crush the chocolate creme cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin. Mix the crumbs with 5 tablespoons of melted unsalted butter until fully combined. Press the mixture firmly into the bottom of a springform pan to form an even crust. Chill in the refrigerator to set.
- Make the Pistachio Knafeh Layer: In a skillet, melt 4 tablespoons of unsalted butter and add the shredded kataifi. Sauté the kataifi in the butter until golden and crispy, stirring frequently to prevent burning. Remove from heat and allow it to cool slightly. Mix in a pinch of salt and 1/2 cup to 2/3 cup pistachio cream until evenly coated. Spread this pistachio knafeh mixture evenly over the chilled cookie crust. Return to the refrigerator to chill while preparing the filling.
- Prepare the Chocolate for the Filling: Chop the dark or semi-sweet chocolate into small pieces and melt it gently using a double boiler or microwave in short bursts, stirring until smooth. Set aside to cool slightly, but not harden.
- Make the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese with granulated sugar, vanilla extract, and salt until smooth and creamy. In a separate bowl, whip 1 cup of heavy cream to soft peaks. Fold the whipped cream into the cream cheese mixture gently to maintain fluffiness. Gradually add the melted chocolate and fold until evenly incorporated.
- Add the Pistachio Cream: Stir in 1/2 cup to 2/3 cup pistachio cream into the chocolate cheesecake mixture to infuse it with pistachio flavor.
- Whip the Heavy Whipping Cream: In a clean cold bowl, whip 1 cup of chilled heavy whipping cream to stiff peaks. Gently fold this whipped cream into the cheesecake mixture to create a light, fluffy texture.
- Assemble the Cheesecake: Pour the creamy chocolate pistachio cheesecake filling over the pistachio knafeh layer in the springform pan. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours or overnight, allowing it to set completely.
- Serve: Before slicing, run a warm knife around the edges to loosen the cheesecake from the pan. Slice and serve chilled. Optionally, garnish with extra pistachios or chocolate shavings for presentation.
Notes
- This cheesecake requires no baking, making it ideal for warm climates or quick dessert preparation.
- For the best flavor, use high-quality dark or semi-sweet chocolate and fresh pistachio cream.
- Shredded kataifi must be crisped properly to achieve the signature crunchy layer; watch closely to avoid burning.
- You can substitute pistachio cream with finely ground pistachios mixed with a little honey or syrup if unavailable.
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- Chilling the assembled cake overnight improves texture and flavor melding.
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
