Dubai Chocolate Cheesecake

This delicious Dubai Chocolate Cheesecake is a rich, creamy dessert that’s perfect for special occasions or weekend treats. With a crispy kataifi crust, smooth cheesecake center, and a nutty pistachio-chocolate topping, it’s full of texture and flavor. You can use regular cream cheese and pantry staples to keep it simple yet impressive.

Ingredients Needed:

For the Kataifi Crust:

• 2 cups kataifi, finely chopped
• 5 tbsp butter, divided
• ⅓ cup granulated sugar
• ½ cup raw Turkish pistachios, crushed
• Pinch of salt

For the Cheesecake Batter:

• 3 packages (678g total) cream cheese, room temp
• ⅓ cup (80g) sour cream
• ¾ cup (180g) heavy cream
• 1 cup (200g) granulated sugar
• 2 tbsp (17g) all-purpose flour
• ½ tbsp (5g) cornstarch
• 1 tsp vanilla extract
• 3 large eggs (155g), room temp

For the Dubai Chocolate Topping:

• 1½ cups kataifi, finely chopped
• 1 tbsp peanut oil (optional)
• 1 heaping cup (320g) pistachio cream
• ¼ cup crushed pistachios (optional)
• 125g dark chocolate (66% cocoa or to taste)
• Optional: 1 tbsp cream (for softer topping)

How To Make Dubai Chocolate Cheesecake

1. Make the Crust: Toast chopped kataifi in a dry pan over low heat. Once lightly golden, stir in 1 tbsp butter and cook until crisp. Cool, then mix with sugar, pistachios, remaining melted butter, and salt. Press into a 9-inch springform pan. Chill.
2. Make the Cheesecake Batter: Beat cream cheese, sour cream, and heavy cream until smooth. Add flour, cornstarch, and vanilla. Mix well. Add eggs one at a time, mixing fully between each.
3. Bake: Pour batter over crust. Wrap pan in foil. Set inside a larger pan filled with hot water (about 1½” up the sides). Bake at 320°F (160°C) for 70–75 minutes. Cool on a rack, then chill overnight (10–12 hrs).
4. Prepare the Topping: Toast and cool kataifi. Mix with pistachio cream and crushed pistachios. Spread on top of cheesecake.
5. Add the Chocolate: Melt chocolate using a bain-marie. For a softer finish, stir in 1 tbsp cream. Pour over the kataifi layer. Chill until set, 10–15 mins.

Recipe Tips:

• Chop the kataifi finely before toasting so it becomes evenly golden and crispy—this gives the crust and topping the perfect texture.
• Use room temperature cream cheese and eggs to avoid lumps and get a smooth cheesecake batter.
• Tap the pan gently after pouring the batter to release any air bubbles for an even bake.
• Bake in a water bath to keep the cheesecake moist and prevent cracks on the top.
• Chill overnight for the best texture—this helps the cheesecake set properly and makes slicing easier.

How To Store Dubai Chocolate Cheesecake

• Refrigerate: First, let the leftover Dubai Chocolate Cheesecake cool until it reaches room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store in the fridge for up to 5 days.
• Freeze: Let the cheesecake cool completely, then wrap slices tightly in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

FAQ

Can I make this without kataifi dough?
If you can’t find kataifi, a combo of crushed graham crackers and chopped pistachios with melted butter makes a decent substitute for the crust. The texture won’t be quite the same, but it’ll still taste great.

Do I need to use a water bath for baking?
Yes, it helps prevent cracks and keeps the cheesecake extra creamy. If you skip it, the texture may be drier and the top could split.

What’s the best way to melt the chocolate topping?
Use a bain-marie (a heatproof bowl over simmering water) so the chocolate melts gently and doesn’t seize. Adding a little cream makes it silkier and easier to spread.

Can I make this cheesecake ahead of time?
Definitely—this dessert actually benefits from chilling overnight. You can even prep it 1–2 days in advance and add the topping the day you serve.

How do I keep the kataifi topping crunchy?
Let it cool completely before mixing it with pistachio cream, and don’t add it until just before serving if you want it extra crisp. Store leftovers uncovered or loosely tented to avoid sogginess.

Nutrition Facts

Serving Size: 1 slice (1 of 12 servings)

• Calories: 692.5
• Total Fat: 51.1g
• Saturated Fat: 24.1g
• Cholesterol: 134.2mg
• Sodium: 190.4mg
• Potassium: 260.0mg
• Total Carbohydrate: 51.1g
• Dietary Fiber: 2.6g
• Sugars: 33.0g
• Protein: 10.8g

Try More Turkuaz Kitchen Recipes:

• Dubai Chocolate Recipe
• Baklava Cheesecake Recipe
• Pistachio Baklava
• Pistachio Chocolate Cookies

Dubai Chocolate Cheesecake

Author: Betül Tunç Cooking Method:baking water bath no-bake topping Cuisine:American Middle Eastern Courses:Desserts

Difficulty:BeginnerPrep time: 35 minutesCook time:1 hour 15 minutesChilling:12 hours Total time:13 hours 50 minutesServings:12 servingsCalories:693 kcal Best Season:Summer

Description

This delicious Dubai Chocolate Cheesecake combines a crispy kataifi crust, creamy vanilla cheesecake filling, and a pistachio-chocolate topping. Each bite is rich, crunchy, and smooth—perfect for celebrations or weekend desserts.

Ingredients

For the Crust:

• 2 cups kataifi
  
• 5 tbsp butter, separated
  
• ⅓ cup granulated sugar
  
• ½ cup crushed raw Turkish pistachios
  
• Pinch of salt
  

For the Cheesecake Batter:

• 678g cream cheese (3 x 8 oz packages)
  
• ⅓ cup (80g) sour cream
  
• ¾ cup (180g) heavy cream
  
• 1 cup (200g) granulated sugar
  
• 2 tbsp (17g) all-purpose flour
  
• ½ tbsp (5g) corn starch
  
• 1 tsp (5g) vanilla extract
  
• 3 large eggs (155g)
  

For the Dubai Chocolate Layer:

• 1½ cups kataifi
  
• 1 tbsp peanut oil (optional)
  
• 1 heaping cup (320g) pistachio cream
  
• ¼ cup crushed pistachios (optional)
  
• 125g dark chocolate (66% cocoa or to taste)

Instructions

1. Make the Crust: Chop kataifi finely. Toast in a pan over low heat until lightly golden. Add 1 tbsp butter and continue to toast until crisp. Cool.
   
2. Mix kataifi with sugar, crushed pistachios, and the remaining melted butter. Press into a 9-inch springform pan and refrigerate.
   
3. Prepare Cheesecake Batter: Beat cream cheese, sour cream, and heavy cream until smooth. Add flour, cornstarch, vanilla, and mix. Add eggs one at a time, mixing in between.
   
4. Pour the batter over the crust and tap the pan gently to remove air bubbles.
   
5. Wrap the pan with foil and place in a larger pan filled with hot water (1½” up the sides).
   
6. Bake: Bake at 320°F (160°C) for 70–75 minutes. Let cool, then refrigerate for 10–12 hours.
   
7. Prepare Dubai Chocolate Layer: Toast and cool kataifi as before. Mix with pistachio cream and optional pistachios. Spread over chilled cheesecake.
   
8. Melt chocolate using a bain-marie. Add 1 tbsp cream if you prefer a softer top. Pour over kataifi layer and chill for 10–15 minutes until set.
   
9. Slice and serve with coffee.

Notes

• Make sure the cheesecake is completely chilled before adding the kataifi and chocolate topping.
  Use high-quality pistachio cream for the best flavor.
  If using salted pistachios, skip the added pinch of salt in the crust.
  To get clean slices, dip your knife in hot water and wipe between cuts.
  This cheesecake is best made a day ahead for the perfect set and flavor.

Keywords:Dubai chocolate, kataifi dessert, pistachio chocolate bar, viral dessert, Middle Eastern treat, no-bake chocolate