Description
A decadent no-bake Dubai-style chocolate cheesecake featuring a rich chocolate cookie crust, a crispy kataifi pistachio knafeh layer, and a creamy pistachio-infused chocolate cheesecake filling topped with luscious chocolate ganache.
Ingredients
Scale
Chocolate Cookie Crust
- 25 chocolate creme cookies (e.g., Oreos) (285g)
- 5 tbsp unsalted butter, melted (70g)
Kataifi Pistachio Layer
- 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 Cheesecake Filling
- 1 cup heavy cream (240g)
- 200g dark or semi sweet chocolate
- 24 oz 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 chocolate cookie crust: Crush the chocolate creme cookies finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the cookie crumbs with 5 tablespoons of melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom of a springform pan to form an even crust. Chill in the refrigerator while preparing the next layers.
- Make the kataifi pistachio layer: Melt 4 tablespoons of unsalted butter in a skillet over medium heat. Add the shredded kataifi and a pinch of salt. Stir continuously until the kataifi is golden and crisp. Remove from heat and stir in 1/2 cup to 2/3 cup pistachio cream thoroughly to coat. Spread this mixture evenly over the chilled cookie crust and press gently. Return to the refrigerator to set.
- Prepare the chocolate ganache: Heat 1 cup of heavy cream in a small saucepan until just boiling. Remove from heat and pour over chopped dark or semi-sweet chocolate in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy. Set the ganache aside to cool at room temperature while preparing the cheesecake filling.
- Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the granulated sugar, vanilla extract, and salt, mixing well after each addition. Fold in the pistachio cream (1/2 cup to 2/3 cup). In a separate bowl, whip the chilled heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture to maintain the airy texture.
- Combine filling with ganache: Once the chocolate ganache is cooled but still pourable, fold it gently into the cream cheese and whipped cream mixture until fully incorporated and smooth.
- Assemble the cheesecake: Pour the prepared chocolate cheesecake filling over the kataifi pistachio layer in the pan, smoothing the top evenly. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set properly.
- Serve: Carefully release the cheesecake from the springform pan. Slice with a clean sharp knife and serve chilled. Garnish with extra pistachio cream or chopped pistachios if desired.
Notes
- This cheesecake requires at least 6 hours of chilling time for the best texture—overnight is ideal.
- Use unsalted butter to control the salt levels and highlight the sweetness of the chocolate and pistachio.
- Kataifi can be found in Middle Eastern or Mediterranean specialty stores; if unavailable, shredded phyllo dough may serve as a substitute.
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- For a stronger pistachio flavor, increase the pistachio cream slightly in both layers.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 450 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
