No bake, no gelatine, no eggs, just layers of pure YES! 🤤😍
Inspired by the viral Dubai Chocolate Bar that had taken over social media, this no bake Cheesecake brings together the same luxurious flavours in a rich, crunchy and creamy twist. It's so dangerously delicious! 😋
This cheesecake has everything! Crispy kataifi, luscious pistachio cream, crushed pistachios and a touch of tahini. The cheesecake filling is super velvety, wrapped in decadent chocolate, and topped with a pistachio drizzle and crushed pistachios. Whether you’re celebrating something special or you’re simply in the mood for a luxurious treat, this no bake cheesecake is a true delight.
WHAT YOU'LL NEED FOR THIS DELICIOUS RECIPE!
The whole recipe, including the ingredients with their exact quantities, is mentioned in the recipe card at the bottom of this post.
Here is the list of ingredients required to make this cheesecake.
Step 1: Kataifi base!
Kataifi pastry: A finely shredded phyllo dough, is commonly used in a variety of Middle Eastern desserts. It’s typically available at Middle Eastern grocery stores or even online.
Unsalted butter
Pistachios (unsalted): You’ll add finely chopped pistachios to the base.
Honey
Salt
Tahini paste: It adds a nutty flavour, but you can skip it if you’re not a fan.
Pistachio cream: It adds a rich pistachio flavour and extra creaminess. It also helps hold the base together.
Note: Pistachio cream is different from pistachio butter.
Step 2: Pistachio cream cheese filling
Full-fat cream cheese (cold): Always use full-fat cream cheese for this recipe as low-fat versions won’t set properly. I used original Philadelphia cream cheese for the best results.
Mascarpone cheese: Adds rich flavour and helps thicken the cream cheese filling.
Whipping Cream (or double cream/heavy cream): Use whipping cream or any cream with at least 35% fat (like double cream), as low-fat cream won’t whip properly. I used whipping cream, which gives the cream cheese filling a smooth, creamy texture and helps it hold its shape.
White chocolate: Use good-quality white chocolate. Avoid white chocolate chips, as they can affect the texture.
Pistachio cream
Icing sugar/powdered sugar: Sifted. It sweetens the cheesecake and also gives a hold to it.
Lemon juice: Always use fresh lemon juice. It helps balance the sweetness and plays a key role in setting the cheesecake properly.
Vanilla extract
Step 3: Chocolate ganache layer
Chocolate: Dark chocolate + Milk Chocolate or semisweet chocolate.
Double cream/heavy cream
For garnishing
2-3 tbsp finely chopped pistachio
2-3 tbsp pistachio cream.
Equipment required!
8” or 9” springform cake tin
Offset spatula to smooth out the filling.
Hand-held electric beater or stand mixer.
Rubber spatula
Mixing bowls
A sharp knife
PRO TIPS
NOTE: Please stick to the recipe instructions to get the best results.
Be sure to toast the kataifi until it turns to golden brown colour, this ensures it stays perfectly crisp.
You need to use full-fat cream cheese to set it properly. Likewise use heavy whipping cream as low-fat cream cheese or whipping cream will not set up properly.
Beat the whipping cream to stiff peaks, separately, then fold into the cream cheese mixture gently as it helps the cheesecake to set properly.
Avoid overmixing the cheesecake filling after folding in the whipped cream as it can affect the texture.
For the cheesecake filling to set properly, refrigerate it for at least 10-12 hours, preferably overnight for best results. The longer you let it chill, the better the texture and flavour of the cheesecake will be.
To easily get the cheesecake out of the pan, run a butter knife around the edges of the cheesecake. Once the edges are loosened, gently unlock the springform pan to release the cheesecake.
To get the perfect slice, fill a large bowl or vessel with hot water, dip your knife into the water then pat it dry with tissue paper or a clean cloth before slicing. Repeat the same before every cut to get a smooth cut every time.
FAQ
Can you make this cheesecake ahead of time?
Absolutely yes! This cheesecake is ideal for making ahead of time as it stays good in the fridge for 4-5 days. However, it’s best enjoyed within 1–2 days of making it.
Why is lemon juice used in no-bake cheesecake?
It is a no-bake, no egg and no gelatine cheesecake so it is essential to keep the cheesecake together. Lemon juice is acidic. The acid in the lemon juice reacts with the fatty proteins to thicken and set the cheesecake so it makes that nice, thick and creamy texture.
Due to that very reason, the cheesecake retains the shape that you are looking for! It also improves the taste of the cheesecake as it balances out the sweetness of the cheesecake.
How to store it?
You can store any leftover cheesecake (if it lasts that long) in the refrigerator. It will stay fresh for up to 5 days.
I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!
Happy eating! 😊
No Bake Viral Dubai Chocolate Cheesecake
Inspired by viral Dubai Chocolate Bar, this no bake cheesecake is rich, crunchy & creamy! Bringing you crispy kataifi, luscious pistachio cream, crushed pistachios and a touch of tahini in one cheesecake
Line the bottom and sides of an 8” (20 cm) springform pan with baking paper.
Cut the kataifi pastry into small pieces.
In a large non-stick skillet over medium-low heat, melt the butter and add the kataifi. Break up any clumps as you go, and keep stirring to prevent burning. Toast while stirring constantly, for about 10-15 minutes or until it is golden brown and crispy.
Remove from the heat and transfer to a mixing bowl to cool slightly.
Add honey, chopped pistachio, a pinch of salt, tahini paste and pistachio butter, and stir until fully combined. If the pistachio butter is too thick, warm it slightly in the microwave for easier mixing.
Spoon the mixture into an 8” springform pan and press it down firmly, using a spoon or the back of a glass to form an even and compact crust. Chill in the fridge for 30–45 minutes or place in the freezer for 15 minutes to set.
Pistachio Cream Cheese Filling
Melt the chopped white chocolate in the microwave in 30-second intervals, stirring between each until smooth. Add the pistachio cream and stir until fully combined. Set aside to cool to room temperature.
At this point, take the mascarpone cheese out of the fridge and let it sit at room temperature while you prepare the filling. It should be slightly cold, not softened.
Chill the mixing bowl and beater attachment in the fridge for 30 minutes. Add chilled whipping cream and half the icing sugar, then beat on medium speed until stiff peaks form (about 3-5 minutes). Do not over-beat. Set aside.
In a large mixing bowl or stand mixer, beat the cold cream cheese, vanilla, lemon juice, and remaining icing sugar until smooth. Add mascarpone and continue beating until the mixture is smooth and creamy, scraping down the sides as needed. Avoid over-mixing.
Gently add the white chocolate and pistachio cream mixture, and whisk on low speed until just combined. Avoid over-mixing.
Gently fold the chilled whipped cream into the cream cheese filling in two parts, using a spatula until the mixture is smooth and light.
Spread the filling evenly over the crust and smooth the top with a spatula. Chill in the fridge for a minimum of 10–12 hours, or ideally overnight, for best results.
Chocolate Ganache Layer
Warm the double cream in a small saucepan until it begins to simmer (don’t boil), then pour it over the chopped dark + milk chocolate in a heatproof bowl. Let it sit for 1–2 minutes, then stir until smooth and glossy. Let the ganache cool slightly, then pour over the chilled cheesecake and spread evenly. Refrigerate for 40-50 minutes until the topping is set.
For Garnishing
Drizzle 3 tablespoons of melted pistachio cream over the ganache (melt it slightly in the microwave and drizzle if desired). Pop in the fridge for 15 minutes to set.
Once set, run a butter knife around the edges of the cheesecake to loosen it, then gently unlock and remove the springform pan.
Finish by garnishing the top with crushed pistachios.
Carefully transfer the cheesecake to a serving platter or cake stand. Make slices with a sharp knife, serve and enjoy!
Welcome to Kaotic Krunch! We’re a mother-daughter duo and this blog is where we get to share some of our favourite recipes with everyone. We're so grateful you’re here!
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If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover our blog and recipes, and your comments always make our day :) Thank you for your support!