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Home » Cheesecakes

No Bake Dubai Chocolate Cheesecake

Published: Mar 19, 2025 · Modified: May 16, 2025 by Zoha · This post may contain affiliate links · 17 Comments

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This No Bake Dubai Chocolate Cheesecake is not just dessert, it is an experience. Made with a chocolate crust, a crispy pistachio knafeh layer, silky chocolate ganache and a luscious pistachio cheesecake filling, it has an unreal combination of textures and flavors. It requires no gelatin, and each component is incredibly simple to make with just 10 total ingredients. This is the dessert I'd serve if I want to impress!

dubai chocolate cheesecake on a marble stand pictured from the side. The cheesecake has layers of chocolate crust, pistachio knafeh, chocolate ganache, and pistachio cheesecake. A few slices removed to show the creamy interior

Read the full blog post below for detailed notes, tips, tricks, photos and videos.

Jump to:
  • Why you will love this recipe
  • Video tutorial
  • Components of this cheesecake
  • Recommended ingredients
  • Step by step photos
  • Tips to perfect this recipe
  • Frequently asked questions
  • Related recipes
  • No Bake Dubai Chocolate Cheesecake Recipe
dubai chocolate cheesecake on a marble stand pictured from the side. The cheesecake has layers of chocolate crust, pistachio knafeh, chocolate ganache, and pistachio cheesecake
slice of dubai chocolate cheesecake on a small plate with a creamy pistachio cheesecake filling, chocolate ganache, pistachio knafeh and a chocolate crust

Why you will love this recipe

When it comes to the Dubai Chocolate craze, you're either tired of it or immune from it. I was on the "tired of it" side of things, and thought it didn't sound or look appealing, but decided to give it a try and develop this recipe. And let me tell you, it blew me away. So I truly cannot recommend this recipe enough, regardless of where you stand on Dubai Chocolate!

  • The flavor combination is out of this world. Pistachio and chocolate are a match made in heaven, and the best thing is that neither flavor is too overpowering in this cheesecake. They're both beautifully balanced such that the cheesecake still feels light
  • The textures are like nothing you've experienced before. The pistachio knafeh layer has an unbelievable crunch to it, and pairs incredibly well with the smooth, silky and luscious mouthfeel of the cheesecake itself
  • The recipe is really easy. Sure, there are a few different components, but each component is very simple and straightforward with just a few ingredients. That, combined with the fact that no baking is required, makes this cheesecake very easy to make even for people who aren't too experienced with baking!

Video tutorial

Here is a short video tutorial for this recipe that I recommend watching:

Components of this cheesecake

This No Bake Dubai Chocolate Cheesecake is made of 4 main components:

  1. Chocolate crust. A classic cheesecake crust made with chocolate cream cookies and melted butter
  2. Pistachio knafeh. Made with toasted kataifi pastry and pistachio cream, this makes the next layer in the cheesecake (and the best part)
  3. Chocolate ganache. A simple ganache made of semi-sweet chocolate and heavy cream is layered inside the cheesecake and also poured on top to finish it off
  4. Pistachio cheesecake filling. The cheesecake filling is made with just a handful of ingredients, tastes delicious and holds up incredibly well without any gelatin!
slice of dubai chocolate cheesecake placed sideways next to the cheesecake pictured from above

Recommended ingredients

Since this cheesecake is made with just a few ingredients, it is important to use good quality ones, especially for the pistachio knafeh layer. Here are the exact ingredients I use and recommend:

  • Alkis Kataifi (shredded phyllo pastry). I get it from Amazon and love it because it is made for Dubai Chocolate, and remains crispy even days later!
  • Pisti Pistachio Cream from Amazon (also available at Costco if you get lucky) has the best texture, flavor and color. Keep in mind this is not the same thing as pistachio butter!

I also recommend using semi-sweet or dark chocolate instead of milk to balance out the flavor profile of this cheesecake, but milk will work okay as well.

Step by step photos

The detailed recipe is provided in the recipe card at the bottom of this post, but let's go over the steps with photos to help you visualize everything.

Grind the chocolate cookies with melted butter, and press tightly in the bottom of a 9" springform pan to form the crust. Refrigerate:

chocolate crust ingredients added to cheesecake pan
oreo crust pressed into the bottom of a springform pan

Toast the shredded kataifi pastry in unsalted butter until it is golden brown and crispy:

kataifi and butter in a stainless steel pan
crispy toasted kataifi in a stainless steel pan

Mix in pistachio cream and salt:

pistachio cream added to toasted kataifi in stainless steel pan
crispy pistachio knafeh filling in a stainless steel pan

Spread the pistachio knafeh layer on top of the crust:

pistachio knafeh filling added on top of the crust in a cheesecake pan
pistachio knafeh layer in cheesecake pan

Make a quick ganache and spread it on top of the pistachio knafeh layer. Chill:

chocolate ganache poured on top of pistachio knafeh layer in cheesecake pan
chocolate ganache spread on top of pistachio knafeh layer in cheesecake pan

For the cheesecake, whisk the cream cheese, sugar, salt and vanilla until creamy:

cream cheese, sugar and vanilla in a wooden bowl
cream cheese, sugar and vanilla in a wooden bowl whisked tigether until creamy

Fold in the pistachio cream, then fold in whipped heavy cream:

pistachio cream added to cheesecake mixture in wooden bowl
pistachio cream cheese mixture in wooden bowl
whipped cream added to pistachio cheesecake mixture in wooden bowl

Spread the cheesecake filling in the pan, and refrigerate overnight:

pistachio cheesecake filling added to cheesecake pan
pistachio cheesecake filling spread evenly in cheesecake pan

Once chilled, remove from the pan, and pour over the remaining chocolate ganache. Decorate, serve and enjoy!

dubai chocolate cheesecake on a marble stand with a chocolate ganache on top, 3 slices cut into the cheesecake
dubai chocolate cheesecake on a marble stand with a spatula pulling out a slice to show the layers of chocolate crust, pistachio knafeh filling, ganache and creamy pistachio cheesecake filling

Tips to perfect this recipe

Before getting started, here are some tips you should keep in mind:

Use a good quality springform pan as it will make demolding the cheesecake easier. I also recommend adding parchment paper to the bottom and sides!

Press down the crust tightly. This helps ensure it doesn't crumble and stays crispy in a no-bake recipe.

Make sure to properly toast the kataifi. It should become a golden brown color. This helps ensure it stays crispy!

Adjust the quantity of pistachio cream to your liking in both the pistachio knafeh layer and the cheesecake itself. If you want a stronger pistachio flavor, you can add a bit more, but don't add too much as it will impact the texture.

Make sure the cream cheese is at room temperature. And use Philadelphia!

Scrape the bowl as you go while making the cheesecake mixture. This ensures even mixing and no lumps

Do not overmix the cheesecake mixture! It is important to mix slowly and just enough when adding the pistachio cream and folding in the whipped cream. Otherwise the mixture might split or become grainy.

Frequently asked questions

Can I use homemade pistachio cream for this recipe?

I recommend using Pisti pistachio cream for the best results. Homemade pistachio cream takes a lot of work and often doesn't have the same flavor or texture.

Can I prepare this no bake dubai chocolate cheesecake ahead of time?

Yes, this cheesecake is great to make ahead of time as it stays good in the fridge for 3-5 days! Of course, it is best to serve within 1-2 days of preparing for best results.

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Print
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slice of dubai chocolate cheesecake placed sideways next to the cheesecake pictured from above

No Bake Dubai Chocolate Cheesecake Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Zoha
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Description

A delicious creamy no bake pistachio cheesecake with a chocolate crust, crispy pistachio knafeh layer and chocolate ganache


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)
  • ½ cup to ⅔ 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
  • ½ cup sugar (100g)
  • 1 tsp vanilla
  • ½ tsp salt
  • ½ cup to ⅔ cup pistachio cream (140g to 185g)
  • 1 cup heavy whipping cream, chilled (240g)

Instructions

Crust:

  1. Line a 9" springform pan with parchment paper
  2. Grind the chocolate cookies and melted butter in a food processor until they form a fine crumb
  3. Press the crumb tightly and evenly in the bottom of the pan to create the crust. Freeze for 10 minutes

Pistachio knafeh:

  1. Toast the shredded kataifi in the unsalted butter in a nonstick pan for ~10 minutes on medium-low heat until the kataifi becomes golden brown and very crispy. Break clumps along the way and make sure it doesn't burn
  2. Mix in the pistachio cream and salt to taste
  3. Spread the mixture on top of the cheesecake crust evenly. Place in the freezer for 10 minutes until it cools down 

Chocolate ganache:

  1. Microwave the cream and chocolate together in a microwave-safe bowl in 20 second increments, stirring in between, until a smooth and shiny ganache forms
  2. Pour half of the ganache on top of the pistachio knafeh layer in the cheesecake pan. Tilt the pan to spread it evenly. Place in the freezer until it firms up. Reserve the remaining ganache for the top of the cheesecake

Pistachio cheesecake:

  1. In the bowl of your stand mixer, add the cream cheese, sugar, salt and vanilla. Use the paddle attachment to whisk for 3-5 minutes on medium speed until the mixture looks creamy, scraping the bowl along the way
  2. Add the pistachio cream and whisk on low speed just until combined. Be careful not to overmix as it can split easily
  3. In a separate bowl, whisk the heavy cream until it reaches stiff peaks (holds shape). Do not overmix
  4. Gently fold the whipped cream into the rest of the cheesecake batter very slowly and gently with a rubber spatula, taking care not to knock out the air. A smooth and silky cheesecake batter will form
  5. Spread the cheesecake batter on top of the ganache layer and even it out with an offset spatula
  6. Refrigerate overnight (or at least 6 hours)

Decoration:

  1. When the cheesecake is thoroughly chilled, carefully remove from the pan and transfer to a serving stand
  2. Warm up the remaining ganache in the microwave until it becomes runny again. Pour it on top of the cold cheesecake and spread it out, letting some drip down the edges
  3. If desired, decorate by drizzling over some melted white chocolate and melted pistachio cream, and add some chopped pistachio
  4. Serve & enjoy!

Video Tutorial:

 

Did you make this recipe?

Leave a review and tag @bakewithzoha on Instagram!

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Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Zahra says

    March 19, 2025 at 11:22 am

    Hello,
    Can i replace Oreo with any other cookies as i am concerned about them being halal??

    Reply
    • Pooja says

      April 27, 2025 at 1:25 pm

      This was really delicious (and surprisingly easy to make)- the combination of textures was really unique. Will definitely make it again!

      Reply
      • Zoha says

        May 07, 2025 at 5:35 pm

        I felt the exact same way about it!

        Reply
  2. Dreamer says

    March 19, 2025 at 1:44 pm

    how do I transfer the cake to the serving stand to decorate? won't it stick? I have the Fat Dadio springform pan... am i using it wrong? I thought only baked cakes can come out .. pls advise!

    Reply
  3. marriyam latif says

    March 19, 2025 at 2:49 pm

    looks delish! will try this on eid! Quick question, how to avoid the biscuit base getting too solid? so it gets hard to chew when the cheesecake is ready. Happens with me all the time, so annoying! less butter or too much butter?

    Reply
  4. Fatima Mahmood says

    March 23, 2025 at 12:34 am

    looks delish

    Reply
  5. LHG says

    March 25, 2025 at 5:03 pm

    what components of this can you make ahead of time?

    Reply
  6. ReaderTemp says

    March 28, 2025 at 9:59 am

    greetings, dont have the stand mixer, will it still be okay to proceed with the recipe? quite urgent, much thanks

    Reply
  7. Sakina says

    March 31, 2025 at 10:27 am

    Made this for Eid party & it was a hit! So easy and the flavors were delicious. Smart recipe - thank you, Zoha!

    Reply
    • Naila says

      April 10, 2025 at 3:54 pm

      asalamualykum ww zoha
      this recipe looks amazing delicious but can I make a chocolate cake for the base instead of biscuits base JazakaAllah lots of love and duas

      love naila khan

      Reply
  8. Afifa Kamal says

    April 02, 2025 at 1:24 pm

    Great cake. Mine tasted salty more than sweet. I think I messed up somewhere.

    Reply
  9. Soaiba says

    April 11, 2025 at 10:45 pm

    Is it necessary to freeze every part of this pistachio cheese cake like first the Oreo crust,then khanfeh crust and then ganache?

    Reply
  10. Narfah Hassan says

    April 25, 2025 at 2:10 am

    Where u mention qunitity of ingredients??

    Reply
    • Zoha says

      May 07, 2025 at 5:38 pm

      In the recipe card

      Reply
  11. Est says

    May 14, 2025 at 10:15 pm

    this turned out really good! recommend this recipe!

    Reply
    • Zoha says

      May 16, 2025 at 1:43 pm

      Thank you SO much!

      Reply
  12. Urwa says

    May 18, 2025 at 7:01 am

    Hello zoha I tried the recipe a quick question please need an expert advice what’s the alternative of gelatine in cheese cakes ?? as its smell so bad even after adding vanilla essence.
    Kindly reply

    Thank you

    Reply
girl (zoha) sitting with arm propped on counter, smiling at camera, muffins and brownies in front of her

Hi, I'm Zoha! Self taught home-baker, massive sweet tooth, lover of all things baked and content creator behind Bake With Zoha.

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