No Bake Dubai Chocolate Cheesecake with Pistachio Knafeh and Chocolate Ganache Recipe
This luxurious No Bake Dubai Chocolate Cheesecake features a rich chocolate cookie crust layered with crispy pistachio knafeh and finished with a creamy pistachio cheesecake topped with smooth chocolate ganache. Perfect for an elegant dessert that requires no baking, combining Middle Eastern flavors with a decadent chocolate twist.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 45 minutes (including chilling time)
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Middle Eastern
Ingredients
Crust:
- 25 chocolate creme cookies (e.g., Oreos) (285g)
- 5 tbsp unsalted butter, melted (70g)
Pistachio knafeh:
- 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 ganache:
- 1 cup heavy cream (240g)
- 200g dark or semi sweet chocolate
Pistachio cheesecake:
- 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 crust: Line a 9-inch springform pan with parchment paper. Grind the chocolate creme cookies along with the melted butter in a food processor until it forms fine crumbs. Press this crumb mixture tightly and evenly into the bottom of the pan to form the crust. Freeze it for 10 minutes to set.
- Make the pistachio knafeh layer: In a nonstick pan, toast the shredded kataifi in unsalted butter over medium-low heat for about 10 minutes until golden brown and very crispy, breaking up clumps continuously and ensuring it does not burn. Stir in the pistachio cream and a pinch of salt. Spread this mixture evenly over the chilled crust layer and place back into the freezer for 10 minutes to cool.
- Prepare the chocolate ganache: Combine heavy cream and chopped dark or semi sweet chocolate in a microwave-safe bowl. Heat in 20-second increments, stirring well between each until smooth and glossy ganache forms. Pour half the ganache over the pistachio knafeh layer and tilt the pan to spread evenly. Freeze until firm. Reserve the remaining ganache for later topping.
- Make the pistachio cheesecake filling: In a stand mixer fitted with a paddle attachment, beat cream cheese, sugar, salt, and vanilla extract on medium speed for 3 to 5 minutes until creamy and smooth, scraping the sides as needed. Add the pistachio cream and mix on low speed just until combined, careful not to overmix. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula to maintain a light, airy texture.
- Assemble and chill: Spread the cheesecake batter evenly over the set ganache layer in the pan. Smooth the top with an offset spatula. Refrigerate the cheesecake overnight or for at least 6 hours to properly set.
- Decorate and serve: Once thoroughly chilled, carefully remove the cheesecake from the springform pan and place on a serving stand. Warm the reserved ganache in short bursts in the microwave until pourable, then drizzle it over the top, spreading it gently and allowing some to drip down the sides. Optionally, decorate with drizzles of melted white chocolate and warmed pistachio cream, and sprinkle chopped pistachios on top for extra texture and visual appeal. Serve and enjoy!
Notes
- Use a quality pistachio cream for vibrant flavor and smooth texture.
- Ensure kataifi is toasted evenly to avoid any burnt taste.
- When folding whipped cream into the cheesecake batter, do so gently to keep the filling light and airy.
- The cheesecake requires several hours to chill and set properly—overnight refrigeration yields the best texture.
- Chocolate ganache can be gently re-warmed in short bursts to maintain smoothness without burning.
- This dessert must be stored in the refrigerator and consumed within 3-4 days for optimal freshness.
