There’s a kind of dessert that doesn’t ask for attention—it just walks in, owns the room, and disappears in seconds. This Dubai chocolate cheesecake hits different.
It starts out all neat and proper in the pan-green Kataifi pistachio crust and that glossy chocolate top—but five minutes later, it’s a full-blown dessert situation.
Fork in one hand, silence in the room, someone quietly going back for thirds. The flavors hit like they’ve got something to prove: nutty, creamy, just the right amount of sweet. I’ve made it three times this month and not one crumb has made it to the fridge.
And if you’re one of those “do I have to turn on the oven?” types—good news. There’s a no-bake Dubai chocolate cheesecake variation tucked right inside this post, chilled and dreamy with the same bold flavor. You’ll want to check that one out, too.
Table of Contents
How This Dubai Chocolate Cheesecake Became My Newest Fix
At this point, I’ve got a full-on lineup of Dubai chocolate recipes that are basically family: the Dubai chocolate bar, the stuffed dates, the strawberry cups, the brownies that barely last a day. Each one has its thing.
So when I say this Dubai chocolate cheesecake brings something new—I mean it with full dessert-loving respect.
This wasn’t a planned recipe. It was more like a casual kitchen thought that turned into a full obsession. I had some leftover Kataifi dough, a jar of pistachio cream from the back of the pantry, and the usual stash of cream cheese.
Suddenly I’m elbow-deep in flaky crust, tahini swirls, and glossy ganache at 10 p.m., taste-testing like it’s finals week.
I didn’t think I needed another dessert in this flavor lineup… until I made this Dubai chocolate pistachio cheesecake.
And now I can’t stop. It slices like a dream, looks gorgeous on a plate, and honestly feels like the kind of dessert people ask about even when their fork’s already back in for another bite.
If you’ve been down the Dubai chocolate path with me before—this one’s your next step.
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Easy Dubai Chocolate Cheesecake – Baked and No-Bake, Double the Mayhem
This Dubai Chocolate Cheesecake is a layered masterpiece with a crispy kataifi-pistachio crust, rich and tangy cream cheese filling, and a glossy chocolate ganache topping. Whether you go baked or no-bake, it’s indulgent, nutty, and absolutely unforgettable—a crowd-pleasing dessert with serious wow factor.
- Total Time: 8 hours (includes chilling)
- Yield: 1 (8×8) cheesecake, about 9–12 slices 1x
Ingredients
**For the crust:**
300g kataifi dough, thawed and chopped
5 tablespoons unsalted butter
200g pistachio cream
3 tablespoons tahini
**For the cheesecake layer:**
16 oz (2 blocks) full-fat cream cheese, softened
3/4 cup sugar
1/4 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, room temperature
**For the ganache:**
100g semi-sweet chocolate, chopped
100g heavy cream
**Optional Toppings:**
Remaining kataifi-pistachio mix
Chopped pistachios
Flaky sea salt
Instructions
1. Toast kataifi: Melt butter in a skillet, add kataifi and toast over medium heat until golden and crispy (10–15 mins). Stir in pistachio cream and tahini while warm.
2. Press two-thirds of the kataifi mixture into a parchment-lined 8×8 pan. Reserve remaining mix for topping.
3. Preheat oven to 325°F (160°C).
4. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
5. Add sour cream, vanilla, and salt. Mix until combined. Add eggs one at a time, mixing gently.
6. Pour cheesecake filling over the crust and smooth the top.
7. Bake for 35–40 minutes until edges are set and center has a slight jiggle.
8. Cool completely at room temperature, then chill overnight in the fridge.
9. Heat cream until just simmering. Pour over chopped chocolate. Wait 1 minute, then stir into smooth ganache.
10. Pour ganache over chilled cheesecake. Smooth and chill again until set.
11. Top with remaining kataifi mixture and optional pistachios or flaky sea salt before serving.
Notes
Let cheesecake cool fully before chilling to avoid condensation on ganache.
Store covered in fridge for up to 5 days. Freeze tightly wrapped for up to 3 months.
No pistachio cream? Try Nutella or almond butter for a twist.
Gluten-free? Swap kataifi with GF graham crackers and melted butter.
Make it no-bake: skip eggs, add whipped cream to filling, and chill to set.
Pairs perfectly with Turkish coffee or fresh fruit.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Middle Eastern Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Sodium: 160mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Wanna keep things sweet, easy, and just a little fancy?
Come find me on Facebook and Pinterest—I’m always there sharing the kind of recipes that smell like home and taste like you’ve got it all together.
How to Actually Make Dubai chocolate cheesecake (Step-by-Step Without the Stress)
Alright, now that we’ve talked through what goes into each dreamy layer, it’s time to actually build this thing. You’ve got the goods—kataifi, pistachio cream, full-fat everything—and now we’re just putting it all together in the right order, with the right vibes.
This isn’t complicated, but it’s not something you want to rush. Light music, a clear counter, maybe a cup of coffee—that’s the mood.
Something about seeing dessert all stacked up in a glass just hits different. Crunchy kataifi, pistachio-tahini swirl, glossy chocolate, fresh strawberries—it’s all in my Dubai strawberry cup, layered in clear view. No slicing, just grab a spoon and go in.
What You’ll Need (AKA: The Grocery List That Turns Into Gold)
Let’s keep it real. You don’t need anything fancy here—just a handful of ingredients that know exactly how to show off when layered together.
For the base:
- You’re starting with about 300 grams of kataifi dough—the wild, shredded phyllo that looks like a pile of pastry spaghetti. It usually comes frozen, so let it thaw and give it a quick chop. It’ll look like a mess. That’s fine. It gets better.
- Next up: 5 tablespoons of unsalted butter—yep, the full five. Don’t blink. This is what makes everything golden and crispy and impossible to stop eating.
- Then comes 200 grams of pistachio cream, which is basically spreadable pistachio joy. Smooth, rich, slightly sweet—it brings the whole flavor profile into dessert-with-a-backstory territory.
- Finish that layer with 3 tablespoons of tahini, because a little roasted nuttiness makes all the sweet stuff sing.
For the cheesecake layer:
- Two blocks (16 ounces) of full-fat cream cheese, nice and soft. This is not the time to cut corners.
- ¾ cup sugar, because we want it sweet, but not shouting.
- ¼ cup sour cream, for that subtle tang that makes people say, “Wait, why is this so good?”
- A dash of vanilla (1 tsp) and a pinch of salt (¼ tsp), because balance.
- And finally, 3 large eggs—room temp, always. Cold eggs make the cream cheese seize up and you do not need that drama.
For the ganache:
- Just 100 grams of semi-sweet chocolate (chips or chopped, we don’t judge)
- And 100 grams of heavy cream. That’s it. Two things, one silky pour.
Now Let’s Make It (AKA: The Chaos-Control Kitchen Flow)
- Step 1: Toast the Kataifi
Melt your butter in a big pan over medium heat. Once it’s melted and foamy, toss in your chopped kataifi and stir like your snack break depends on it.
Keep it moving. It’s going to take about 10–15 minutes, and yes, your arm might get tired, but then—oh hello—everything starts going golden and crispy and your kitchen smells like buttery heaven.
Stir in your pistachio cream and tahini while it’s still warm. It’ll get glossy and sticky and you might be tempted to just eat it like that. (Respect.)
Press about two-thirds of that magic into a parchment-lined 8×8 pan and flatten it into an even layer. Use a spoon, a measuring cup, or whatever’s clean. Set the rest aside for topping later.
- Step 2: Mix Up the Cheesecake
Grab a large bowl and beat the cream cheese and sugar until it’s smooth and fluffy—about 2 to 3 minutes. Scrape down the bowl like a responsible adult.
Add the sour cream, vanilla, and salt, and mix again until everything’s combined and silky. Then one egg at a time—no rushing—just gentle mixing until they’re fully in the mix.
This isn’t the time for overachieving. We want smooth, not airy.
- Step 3: Bake It Low and Slow
Scoop that batter over your crust like you mean it. Don’t worry about being precious—this isn’t a cake show. Smooth the top with whatever’s clean (spoon, spatula, butter knife… finger? I’m not judging).
Now into the oven—325°F, middle rack, and walk away for about 35 to 40 minutes. You’ll know it’s ready when the edges puff up a bit and the middle does that slow little wobble that says, “I’m chill, but I’m done.”
Cool it on the counter until it stops steaming at you. Then straight to the fridge for the big transformation—overnight. Yes, the whole night. No shortcuts. This is where the texture turns into that dense, creamy perfection that makes people say, “Wait. YOU made this?”
- Step 4: The Top Layer and the Ganache Finale
Once it’s chilled and set, heat your cream in a small saucepan just until it starts to whisper a simmer. Pour it over your chopped chocolate and let it sit a minute before stirring.
It’ll go from “is this working?” to “HELLO GORGEOUS” real fast.
Let it thicken slightly, then pour it right over the cheesecake. Let it swirl. Let it drip. Let it live.
Totally optional: grab the rest of that kataifi-pistachio mix and spoon it over the top. No need to get fussy—just scatter it like you’re finishing a bowl of fancy popcorn.
And that, my friend, is your Dubai chocolate cheesecake.
Buttery, nutty, creamy, glossy—like the dessert version of a standing ovation.
No crumbs left. No regrets.
Not feeling the oven today? You’re in luck—there’s a full no-bake Dubai chocolate cheesecake version in the diet swaps section. Same layered vibes, zero bake time. Just fridge it and forget it.
How to Store This Dubai Chocolate Cheesecake (If You Don’t Eat It All) + Some Wildly Fun Swaps
If your Dubai chocolate cheesecake actually makes it to the second day, I salute you. Around here, it rarely lasts beyond dessert and a late-night fridge sneak.
But just in case you have the willpower of a saint, here’s how to store it without losing the layers or that dreamy texture.
How to Store It Without Ruining the Magic
Once your Dubai chocolate cheesecake is chilled and cut, cover the pan tightly with foil or press some plastic wrap right up against the surface to keep it from drying out. Want it to look bakery-level next time you serve it?
Slice it all at once and store the bars in an airtight container with parchment between each layer. They’ll keep beautifully in the fridge for up to 5 days—but trust me, they won’t last.
If you’re making this Dubai chocolate cheesecake ahead of time, you’re in luck: it freezes like a champ. Just wrap individual squares in plastic and foil, stash them in a freezer-safe bag, and freeze for up to 3 months.
Let them thaw in the fridge overnight for best texture. They’ll taste like you just made them.
Hooked on that pistachio-tahini magic? Yeah, you’re not alone. But if you think this cheesecake’s wild, wait till you try it in a totally different form.
I’m talkin’ something smaller, chewier, and dipped in chocolate with absolutely no chill. The Dubai chocolate dates don’t even try to behave—and that’s exactly why I keep making them.
Fun Swaps (for Days When You’re Out of Something or Just Feeling Extra)
No pistachio cream? Try almond butter or Nutella for a different vibe. It won’t be exactly the same as the original Dubai chocolate cheesecake recipe, but it’ll still knock people’s socks off.
Out of tahini? Cashew butter brings a mellow, nutty creaminess. You could even skip it altogether if needed—this dessert’s flexible when it wants to be.
Want drama? A pinch of cardamom in the cheesecake layer or a drizzle of rosewater in the ganache takes this to that Dubai dessert bar energy without getting weird.
Mini version? Use a muffin tin with liners and divide everything into little bite-size bars. Same amazing flavor, way more snackable. Especially perfect for picnics, gifting, or keeping in the freezer for your “just one bite” moments.
If you’re into desserts that make zero sense on paper but absolutely slap in real life, please go meet my Dubai angel hair chocolate bar. Same pistachio-kataifi soul, but with a wild little secret inside.
Diet-Friendly Swaps + What to Serve With Your Dubai Chocolate Cheesecake
This Dubai chocolate cheesecake might look like a luxe bakery treat flown in on a velvet tray—but trust, it’s flexible. Whether you’re baking for gluten-free folks, sneaking in extra protein, or doing a full plant-based pivot, this cheesecake shows up and adapts.
Here’s how to make it work your way—plus what to serve with it that brings the whole plate together.
Diet-Friendly Swaps That Still Taste Like Dessert
Gluten-Free Dubai Chocolate Cheesecake
Swap the kataifi dough for crushed gluten-free graham crackers or almond flour mixed with a bit of melted butter and maple syrup. It might not be traditional, but it still delivers that toasted-crunchy bottom every Dubai cheesecake chocolate bar deserves.
Low-Sugar Dubai Chocolate Cheesecake
Use monk fruit sweetener or erythritol in the cheesecake filling and ganache. Opt for a sugar-free chocolate bar (plenty of good ones out there now), and boom—you’ve got a low carb Dubai chocolate cheesecake that doesn’t skimp on flavor or texture.
Vegan Dubai Chocolate Cheesecake
Start with plant-based cream cheese (almond or cashew-based works well), use coconut cream instead of sour cream, and swap eggs for a mix of cornstarch and non-dairy milk to help it set.
For the ganache, use dark vegan chocolate and full-fat coconut milk. The crust? Easy—use plant butter in your kataifi or sub with a crushed nut base. You’ll still get that dreamy Dubai chocolate cheesecake bar look, but all plant-based. And SO good.
High-Protein Boost? Let’s go
Blend a scoop of unflavored or vanilla protein powder right into the cream cheese mixture. It’s sneaky, but it works. You can also add Greek yogurt (if not dairy-free) for an extra hit.
Suddenly this Dubai chocolate cheesecake recipe easy becomes your post-lift snack… or at least that’s what I tell myself.
No-Bake Dubai Chocolate Cheesecake (Yes, It Still Slaps)
Most of this Dubai chocolate cheesecake is already no-bake. You toast the kataifi on the stove. You melt the ganache in a bowl. The only thing that actually hits the oven is the cheesecake filling.
So if you’re not in the mood to preheat—or it’s too hot to even think about it—here’s the one smart swap to turn this whole thing into a chill-only, fridge-set dessert.
| Baked Dubai Chocolate Cheesecake | No-Bake Dubai Chocolate Cheesecake |
|---|---|
| Ingredients: – 16 oz cream cheese (full-fat) – ¾ cup sugar – ¼ cup sour cream – 1 tsp vanilla, ¼ tsp salt – 3 eggs | Ingredients: – 24 oz cream cheese (full-fat) – ½ cup sugar – ½–⅔ cup pistachio cream – 1 tsp vanilla, ½ tsp salt – 1 cup heavy cream (whipped to stiff peaks) |
Instructions:
| Instructions:
|
Everything else? Leave it just the way it is.
- That buttery kataifi crust? Stayin’. You’re toasting it, not baking it.
- That pistachio swirl? No edits needed.
- That glossy ganache? Still melty, still magical, still happening in the microwave.
No oven. No eggs. No cracks to worry about. Just that same layered, pistachio-kissed, Dubai chocolate cheesecake energy—now made in your fridge.
For a Dubai chocolate cheesecake recipe no bake version, ditch the eggs and set the filling with agar agar or gelatin. It firms up beautifully in the fridge and still gives you clean slices with zero oven time.
What to Serve With It (Other Than Just a Fork)
This cheesecake doesn’t need much. But if you’re going all in, here’s how to level up the moment:
- A bold Turkish brew (balances the sweetness)
- Sliced berries or figs (adds freshness)
- Sprinkle of flaky salt or chopped pistachios (extra texture)
- Dessert boards, anyone? Layer it up with Dubai chocolate brownies, dates, and other sweet bites. One pan of this cheesecake, sliced small, suddenly becomes the centerpiece.
Let’s Wrap This dubai chocolate cheesecake (With a Fork)
So yeah—whether you go baked or no-bake, whether you swirl it thick with ganache or keep it light with whipped cream, this Dubai chocolate cheesecake is gonna hit that spot. It’s nutty and creamy, crisp and cool, with layers that feel way fancier than the effort it actually takes.
I’ve said it before, and I’ll say it again—recipes that real people actually make. This one’s right at home in a regular kitchen, where homework’s happening in the next room and there’s a dog waiting underfoot.
If you’ve already made my Dubai chocolate brownies or the chocolate-covered dates (oh yes, that silky ganache again), you’ll know the vibes. And if this is your first stop on the Dubai chocolate dessert train—well, welcome. Hope you brought an appetite.
Let’s make dessert feel doable again.
– Jason
FAQs About Dubai Chocolate Cheesecake (Because You Know You’re Gonna Ask)
What is the Dubai cheesecake?
Okay, imagine if cheesecake went on vacation to the Middle East, came back tan, mysterious, and absolutely glowing. That’s Dubai cheesecake. We’re talkin’ pistachio cream, tahini, crispy kataifi pastry, and ganache that looks like it was poured in slow motion. It’s not your average cheesecake—and that’s the point.
Can you freeze Dubai chocolate cheesecake?
Yup. Wrap the slices individually (cling wrap or parchment paper does the trick), toss them in a freezer-safe bag, and you’re good for a solid 2 months. When cravings hit, just thaw in the fridge overnight—or eat it half-frozen like some kind of decadent ice cream bar. No regrets.
What is the most popular cheesecake in the world?
Sure, New York cheesecake is the OG—dense, rich, reliable. But once you’ve had Dubai chocolate cheesecake with layers of crispy, creamy, crunchy wonder? Game over. New York better watch its back.
Is bake or no-bake cheesecake better?
Honestly? You can’t go wrong. Baked gives you that classic hold-its-shape, creamy-dense thing. No-bake feels lighter, almost like a cheesecake mousse. Depends on your mood (and how hot your kitchen is).
Either way, it’s gonna be GOOD. Pinky swear. And guess what? I broke down exactly how to turn this one into a no-bake Dubai chocolate cheesecake right here in the diet variation section if you’re feeling chill. Either way, it’s gonna be GOOD. Pinky swear.
