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Ready to turn TikTok’s viral Dubai chocolate bar into a gorgeous, no-bake dessert? With layers of crispy kataifi, smooth pistachio cream, and rich chocolate whipped cream (with hot fudge swirls!), this Dubai chocolate cheesecake is a dream come true.
If you’ve been on TikTok lately, you’ve probably seen the viral Dubai chocolate bar. You know…the one with crispy, shredded phyllo dough (kataifi), creamy pistachio paste, and a rich chocolate shell? Well, this no-bake cheesecake recipe takes all those incredible flavors and textures and transforms them into an easy-to-make, show-stopping dessert.
This isn’t just another cheesecake. From the buttery kataifi crust to the smooth cheesecake filling and decadent chocolate whipped cream to the crunchy pistachios on top, it’s an absolute explosion of flavors and textures. Plus, like my Cherry Almond Mascarpone Dessert Dip, there’s no baking required! Thanks to a pre-made Philadelphia cheesecake filling, this dessert comes together in a flash, making it perfect for when you need an impressive treat without turning on the oven. Dessert goals, am I right?
Why You’ll Love Dubai Chocolate Cheesecake
Feeling inspired by the viral Dubai chocolate bar? Allow me to fill you in on why you need to try this cheesecake version asap:
- No-bake bliss. No oven? No problem! This recipe uses a pre-made Philadelphia cheesecake filling and requires zero baking, making it incredibly easy and quick to whip up.
- Irresistible layers of texture and flavor. Between the crispy, buttery kataifi, smooth pistachio cream, and rich chocolate whipped cream, every inch of every bite of this cheesecake is a celebration of contrasting textures and complementary flavors.
- Show-stopping presentation. This dessert isn’t just delicious, it’s a real head-turner. With its beautiful layers and elegant swirls of green and brown, its unique presentation is sure to draw attention.
Key Ingredients
Here’s what you’ll need to make no-bake chocolate Dubai cheesecake. Please see the recipe card below for precise measurements.
Cheesecake
- Philadelphia cheesecake filling – When Philadelphia came out with their no-bake cheesecake filling, I kind of went nuts over it. It’s such a convenient base for building fun, no-bake desserts like this one.
- Kataifi – Kataifi is a type of shredded phyllo dough that’s used a lot in Middle Eastern desserts. You can find it online, in the freezer section of many larger grocery stores (near the phyllo dough), or at your local Middle Eastern market.
- Butter – Stick with unsalted butter here. If you must use salted butter, leave the additional salt out of the recipe.
- Pistachio cream – Pistachio cream is pretty spendy, so I recommend buying a large jar at Costco.
- Green gel food coloring – This is optional, but I think it really adds to the visual appeal of this dessert.
- Pinch salt – To break up the sweetness of the cheesecake.
- Hot fudge – Melted just enough to be easily drizzled. If it’s too hot, it’ll melt the cheesecake filling.
- Crushed pistachios – I recommend buying shelled pistachios for convenience.
Chocolate whipped cream
- Heavy cream – The heavy cream should be very cold. If it’s too warm, it won’t whip up and hold volume properly.
- Powdered sugar – To add sweetness and structure to the whipped cream. Do not try to use a different kind of sugar. You won’t get the same results.
- Dutch processed cocoa powder – Or natural unsweetened cocoa powder, for a more intense chocolate flavor.
- Vanilla extract – The vanilla contributes warmth and depth to the flavor profile.
How to Make a Dubai Chocolate Cheesecake
This no-bake dessert is so easy to throw together. Here’s a quick look at how it’s done (see the recipe card below for more detailed instructions):
- Toast. Melt 4 tablespoons of butter in a large skillet over medium heat. Add the kataifi and toast it in the butter, stirring frequently, until golden brown (~10-15 minutes).
- Color. Mix together the pistachio cream and 1-2 drops of food coloring (or more if desired).
- Combine. Remove the skillet from the heat and stir in the pistachio cream and salt.
- Whip. With a hand mixer, mix together the heavy cream, powdered sugar, cocoa powder, and vanilla on low speed. Then, beat on high until stiff peaks form.
- Assemble. Press the kataifi into the bottom of a 9×13 pan, and then spread the cheesecake filling over the top, followed by the chocolate whipped cream.
- Decorate. Drizzle hot fudge and pistachio cream over the top and use a toothpick to create a swirl pattern. Sprinkle the cheesecake with crushed pistachios.
- Chill. Cover tightly and chill in the fridge for 1 hour.
Tips and Variation Ideas
Ready to knock this recipe out of the park? Pay attention to the following tips and tricks. I tacked on some fun variations at the end, too, just in case:
- Don’t burn the kataifi. When toasting the kataifi, keep the heat to medium and stir frequently to avoid burning the dough.
- Be gentle. When toasting the kataifi and combining it with the pistachio cream, be gentle. The dough is pretty fragile, and you don’t want it to crumble too much.
- Cold heavy cream. The cream for the whipped cream needs to be cold. Otherwise, it won’t whip up and hold volume properly.
- Chill the mixing bowl. I recommend chilling your whisk and mixing bowl in the freezer for a while before making the whipped cream. This will help the cream whip up faster and create a more stable texture.
- Smooth spreadin’. When spreading the cheesecake filling over the kataifi and again when spreading the whipped cream over the cheesecake filling, use an offset spatula to create smooth, even layers.
- Warm (not hot) fudge. You’ll want to heat the hot fudge in the microwave (or on the stovetop) just until it’s easy to drizzle. You don’t want it too hot. It’ll turn the cheesecake filling runny.
- Nutella madness. If pistachios aren’t your thing, you can substitute the pistachio cream with Nutella and use crushed, toasted hazelnuts instead of pistachios. For an extra decadent touch, fold some chopped Ferrero Rocher chocolates into the cheesecake filling.
- Biscoff twist. Replace the pistachio cream with melted Biscoff cookie butter, swap the hot fudge out for caramel, and top it all with crushed Biscoff cookies instead of pistachios.
How to Store
- Refrigerator. Wrap the cheesecake-loaded baking dish tightly with plastic wrap and store the leftovers in the fridge. They’ll keep for up to 4 days.
- Freezer. Wrap the baking dish tightly in a double layer of plastic wrap, and store your leftover cheesecake in the freezer for up to 3 months. Allow the dessert to thaw in the fridge before diving back in.
More Recipes with Cheesecake
If you’re like me and want cheesecake in and on everything, you have to check out these other cheesecake-centric recipes:
I hope you enjoyed this recipe for my Dubai Chocolate Cheesecake! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
No-Bake Dubai Chocolate Cheesecake
Ingredients
- 24.3 oz tub Philadelphia cheesecake filling
- 2 cups kataifi
- 4 tablespoons butter
- 3/4 cup pistachio cream* plus extra for drizzling
- 2 drops green gel food coloring optional
- Pinch salt
- Hot fudge melted just until easily drizzled not hot
- Crushed pistachios
Chocolate whipped cream
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- ¼ cup dutch processed cocoa powder
- 1 tsp vanilla extract
Instructions
- Preheat a large skillet on medium heat and melt 4 tablespoons of butter. Add the kataifi dough and coat in butter. Continue stirring (to prevent burning and clumping) until crispy and golden brown, about 10-15 minutes.
- If using food coloring to enhance the green in the pistachio cream, add the pistachio cream to a bowl with 1-2 drops of food coloring and mix well. Add an additional drop if needed.
- Remove from heat, pour the pistachio cream and a pinch of salt over the kataifi in the pan and stir. Set aside.
- Make the chocolate whipped cream. Combine all ingredients in a large bowl (a cold metal mixing bowl will speed up the process). Use a hand mixer on low speed to combine, then increase speed until stiff peaks form.
- To assemble the cheesecake, press the kataifi into the bottom of a 9×13 pan in an even layer. Use an offset spatula to spread over the cheesecake filling evenly and top it with a smooth layer of chocolate whipped cream.
- If desired, drizzle hot fudge and pistachio cream over the top and using a toothpick to swirl. Sprinkle over crushed pistachios. Cover tightly and refrigerate for 1 hour or until ready to enjoy.
- Use a knife to slice as the Kataifi will set up firm like a crust. Wrap tightly with plastic wrap and store in the fridge.
