Viral Dubai Chocolate Bar Pistachio Knafeh Cheesecake
What do you get when you cross the viral dubai chocolate bar with a cheesecake? THIS!!
Check out the video below that received in excess of 10,000,000 views!!!
Viral Dubai Chocolate Bar Pistachio Knafeh Cheesecake
Rated 5.0 stars by 3 users
Category
Cheesecake
Servings
10
Prep Time
40 minutes
What do you get when you cross the viral dubai chocolate bar with a cheesecake? THIS!!
Check out the video below that received in excess of 10,000,000 views!!!
Get ready to experience the ultimate fusion of rich, nutty pistachios and indulgent chocolate with our Dubai Chocolate Pistachio Cheesecake! This dessert is a showstopper, combining crispy, golden kadayif with a luscious pistachio cream filling, silky white chocolate, and the creamiest mascarpone blend. Finished with a glossy dark chocolate ganache and delicate pistachio drizzles, every bite is pure decadence.
Perfect for special occasions—or just when you’re craving something extraordinary—this no-bake cheesecake delivers a melt-in-your-mouth texture with the perfect balance of crunch and cream. Whether you're a die-hard pistachio lover or a chocolate fanatic, this dessert is guaranteed to impress.
Let’s dive in and create a masterpiece that tastes just as incredible as it looks!
Author:
Ingredients
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650g Pistachio Cream
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400g Kadayif
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200g White chocolate
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200g Double cream
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100g Icing sugar
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200g Cream cheese
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200g Mascarpone
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175g dark chocolate
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125g warmed up double cream
Directions
Step 1: Prepare the Kadayif Base
Cut the kadayif into smaller strands.
Cook in a pan on high heat for 10–15 minutes, stirring frequently, until golden, toasty, and crunchy.
Transfer to a large bowl and let cool for 15 minutes.
Once cooled, add 400g of Pistachio Cream and mix until fully coated.
Set aside 100g of this mixture for decoration.
Press the remaining mixture firmly into the base of a 9-inch springform tin, then refrigerate for 30 minutes to firm up.
Step 2: Make the Pistachio Cheesecake Filling
Melt the white chocolate in the microwave using 30-second blasts, stirring between each, then let it cool to room temperature.
In a bowl, whisk the double cream and sifted icing sugar until soft peaks form. Set aside.
In another bowl, gently mix the cream cheese and mascarpone with a spatula until just combined—don’t overmix, or it may become runny.
Add 200g of Pistachio Cream and gently fold it into the cream cheese mixture.
Once incorporated, add the melted white chocolate and carefully fold it in.
Finally, add the whipped double cream and fold gently until smooth and airy.
Spoon the mixture over the chilled kadayif base, smoothing the top evenly.
Refrigerate for 4–6 hours, or ideally overnight, to set.
Step 3: Make the Dark Chocolate Ganache Topping
Heat 125g of double cream in a saucepan until just about to boil.
Pour over the dark chocolate chips, cover with a lid, and let sit for 5 minutes.
Stir until smooth. If needed, microwave in 15-second bursts until fully melted.
Pour the ganache over the cheesecake, smoothing it out evenly.
Step 4: The Final Touches
Drizzle 50g of melted Pistachio Cream over the ganache and feather it through for a marbled effect.
Arrange the reserved 100g of Pistachio Kadayif around the edges of the cheesecake.
Refrigerate for 1 hour to set the topping.
Step 5: Slice & Enjoy!
Carefully remove the cheesecake from the tin, slice into generous portions, and indulge in the ultimate pistachio-chocolate bliss!
Recipe Video
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