No-Bake Dubai Chocolate Cheesecake with Kataifi and Pistachios Recipe
This No-Bake Dubai Chocolate Cheesecake is a luscious and unique dessert combining crispy kataifi pastry, smooth pistachio cream, and rich chocolate whipped cream. With a buttery kataifi crust and layers of creamy cheesecake filling, this recipe is perfect for a decadent yet effortless treat that requires no baking. Finished with drizzles of hot fudge, extra pistachio cream, and crushed pistachios, it offers an indulgent texture and flavor contrast, ideal for special occasions or when you want to impress with minimal fuss.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Crust and Filling
- 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
Toppings and Chocolate Whipped Cream
- Hot fudge (melted just until easily drizzled, not hot)
- Crushed pistachios
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- ¼ cup dutch processed cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Prepare kataifi crust: Preheat a large skillet on medium heat and melt 4 tablespoons of butter. Add the kataifi dough and coat it well in the melted butter. Continuously stir the mixture to prevent burning and clumping until the kataifi strands become crispy and golden brown, approximately 10-15 minutes.
- Color pistachio cream (optional): If you want to enhance the green shade of the pistachio cream, add 1-2 drops of green gel food coloring to the pistachio cream in a bowl and stir well. Add another drop if a deeper color is desired.
- Combine pistachio cream with kataifi: Remove the skillet from heat. Pour the pistachio cream and a pinch of salt over the toasted kataifi in the pan and mix thoroughly to blend evenly. Set this mixture aside to cool.
- Make chocolate whipped cream: In a large bowl (preferably a cold metal one), combine heavy cream, powdered sugar, cocoa powder, and vanilla extract. Using a hand mixer, start on low speed to combine ingredients, then increase the speed until stiff peaks form, creating a smooth chocolate whipped cream.
- Assemble the cheesecake: Press the kataifi mixture firmly into the bottom of a 9x13 inch pan to form an even crust layer. Using an offset spatula, spread the Philadelphia cheesecake filling evenly over the kataifi crust. Next, spread a smooth layer of the prepared chocolate whipped cream on top of the cheesecake layer.
- Add finishing touches: If desired, drizzle the cheesecake with warmed hot fudge and extra pistachio cream. Use a toothpick to create swirling patterns with the drizzled sauces. Sprinkle crushed pistachios over the surface for garnish.
- Chill and serve: Cover the assembled cheesecake tightly with plastic wrap. Refrigerate for at least 1 hour to allow it to set firmly before slicing. Use a knife to cut into portions, as the kataifi crust will be firm like a traditional crust. Store leftovers wrapped tightly in the refrigerator.
Notes
- Ensure continuous stirring when toasting kataifi to avoid burning and to achieve an evenly crisp texture.
- Gel food coloring is optional and mainly used for aesthetic purposes to enhance the pistachio cream's green color.
- The chocolate whipped cream should form stiff peaks for the best texture and stability in the final cheesecake.
- This cheesecake is best served cold and can be stored in the refrigerator for up to 3 days.
- Using a large cold metal bowl helps the heavy cream whip faster and achieve better volume.
- Press kataifi crust firmly into the pan for a compact base that holds together well when sliced.
