No-Bake Dubai Chocolate Cheesecake Recipe
This No-Bake Dubai Chocolate Cheesecake combines a crispy kataifi crust with creamy pistachio and chocolate layers for a decadent and easy dessert. The kataifi dough is toasted in butter until golden, then mixed with pistachio cream and layered with rich Philadelphia cheesecake filling and silky chocolate whipped cream. Finished with a drizzle of hot fudge and crushed pistachios, this no-bake cheesecake offers a luscious, textural contrast that delights the palate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Scale
Kataifi Crust
- 24.3 oz tub Philadelphia cheesecake filling
- 2 cups kataifi dough
- 4 tablespoons butter
- 3/4 cup pistachio cream (plus extra for drizzling)
- 2 drops green gel food coloring (optional)
- Pinch salt
Chocolate Whipped Cream
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- ¼ cup dutch processed cocoa powder
- 1 teaspoon vanilla extract
Garnishes
- Hot fudge (melted just until easily drizzled, not hot)
- Crushed pistachios
Instructions
- Prepare the Kataifi Crust: Preheat a large skillet on medium heat and melt 4 tablespoons of butter. Add the kataifi dough and coat it evenly in the melted butter. Continuously stir the kataifi to prevent burning and clumping, cooking until it becomes crispy and golden brown, which should take about 10-15 minutes.
- Color the Pistachio Cream (Optional): If you want to enhance the green color of the pistachio cream, add 1-2 drops of green gel food coloring to the pistachio cream in a bowl and mix well. Add an additional drop if the color needs to be deeper.
- Combine Kataifi and Pistachio Cream: Remove the kataifi from heat. Pour the pistachio cream and a pinch of salt over the kataifi in the pan, then stir thoroughly to combine. Set this mixture aside.
- Make the Chocolate Whipped Cream: In a large bowl (preferably cold metal to speed up whipping), combine heavy cream, powdered sugar, dutch processed cocoa powder, and vanilla extract. Using a hand mixer, start on low speed to combine, then increase the speed to whip until stiff peaks form.
- Assemble the Cheesecake: Press the kataifi-pistachio mixture into the bottom of a 9×13 inch pan to form an even crust layer. Use an offset spatula to spread the Philadelphia cheesecake filling evenly over the crust, then top it with a smooth layer of the chocolate whipped cream.
- Add Garnishes and Chill: If desired, drizzle the melted hot fudge and extra pistachio cream over the top. Using a toothpick, swirl the sauces gently for a decorative effect. Sprinkle crushed pistachios evenly over the surface. Cover the pan tightly and refrigerate for at least 1 hour to allow the cheesecake to set.
- Serve and Store: Slice the cheesecake with a knife as the kataifi crust will have set firm. Wrap any leftovers tightly with plastic wrap and store them refrigerated.
Notes
- The kataifi dough must be cooked carefully to avoid burning; continuous stirring is essential.
- The green gel food coloring is optional but adds a vibrant look to the pistachio cream layer.
- Use a cold metal bowl for whipping cream to achieve stiffer peaks faster.
- This recipe does not require baking; the kataifi crust is cooked on the stovetop.
- For best results, allow the cheesecake to chill fully before serving to ensure it holds its shape.
Keywords: No-Bake Cheesecake, Dubai Dessert, Kataifi Crust, Pistachio Cream, Chocolate Whipped Cream, Easy Cheesecake
