home search glass cart save
more
Pistachio and Chocolate Dubai Cheesecake

17 INGREDIENTS • 15 STEPS • 8HRS

Pistachio and Chocolate Dubai Cheesecake

Recipe

4.0

2 ratings
Brace yourself for a flavor bomb with TikTok's new viral Dubai Chocolate Cheesecake—a no-bake delight that’s as smooth as silk and packed with pistachio magic. Think rich chocolate, creamy cheesecake, and crunchy kadayif all rolled into one viral sensation. Inspired by the TikTok craze that has the internet buzzing, this dessert is about to take your taste buds on a trip to Dubai—no passport required! It's the perfect treat that's easy to prepare in your kitchen but elegant enough for a celebration. Enjoy this rich treat that's taking over the internet (and your dessert table). Believe us, your guests will ask you for the recipe!
Add to plan
Brace yourself for a flavor bomb with TikTok's new viral Dubai Chocolate Cheesecake—a no-bake delight that’s as smooth as silk and packed with pistachio magic. Think rich chocolate, creamy cheesecake, and crunchy kadayif all rolled into one viral sensation. Inspired by the TikTok craze that has the internet buzzing, this dessert is about to take your taste buds on a trip to Dubai—no passport required! It's the perfect treat that's easy to prepare in your kitchen but elegant enough for a celebration. Enjoy this rich treat that's taking over the internet (and your dessert table). Believe us, your guests will ask you for the recipe!
author_avatar
Mandy at SideChef
I’m Mandy, a foodie from Germany and I'm all about delicious bites. My motto? Life’s too short to skip dessert (especially when cookies are involved).

8HRS

Total Time

$3.97

Cost Per Serving

Ingredients

Servings
8
us / metric
Crust
Kadayif
340 g
Kadayif
Pistachio Spread
250 g
Pistachio Spread
Unsalted Butter
4 Tbsp
Unsalted Butter
Tahini
4 Tbsp
Tahini
Salt
1 pinch
Salt
Filling
Cream Cheese
595 g
Cream Cheese
Mascarpone Cheese
300 g
Mascarpone Cheese
Pistachio Spread
250 g
Pistachio Spread
Heavy Cream
300 mL
Heavy Cream
Powdered Confectioners Sugar
80 g
Powdered Confectioners Sugar
up to 1 cup for a sweeter taste
Vanilla Sugar
1 1/2 packets
(0.28 oz each)
Vanilla Sugar
Cream of Tartar
1/2 tsp
Cream of Tartar
or 3 packets of cream stabilizer 0.3 ounce/packet
Topping
Milk Chocolate
395 g
Milk Chocolate
Butter
1 Tbsp
Butter
Heavy Cream
2 Tbsp
Heavy Cream
Pistachios
1 1/3 Tbsp
Pistachios, crushed
Heavy Cream
360 mL
Heavy Cream

Nutrition Per Serving

VIEW ALL
Calories
1673
Fat
131.4 g
Protein
17.5 g
Carbs
103.4 g
Add to plan
author_avatar
Mandy at SideChef
I’m Mandy, a foodie from Germany and I'm all about delicious bites. My motto? Life’s too short to skip dessert (especially when cookies are involved).

Author's Notes

Baking tray: (24 cm)

Cooking Instructions

Hide images
step 1
Begin by melting the Butter (4 Tbsp) in a pan over low heat.
step 2
While the butter is melting, cut the Kadayif (340 g) into small pieces and set it aside.
step 3
Once the butter has melted, crumble the kadayif into the pan and toast it until golden brown. Transfer the toasted kadayif to a bowl and let it cool completely.
step 4
Once the kadayif has cooled, take a handful aside for garnish. Stir Pistachio Spread (250 g), Tahini (4 Tbsp) and Salt (1 pinch) to the remaining kadayif and mix until fully combined.
step 5
Line a springform pan (24 cm / 9.5 inches) with parchment paper. Press the kadayif mixture evenly into the bottom of the pan, pressing it down firmly to form a compact crust. Place it in the fridge to firm up for about 30 minutes.
step 6
For the filling, first beat the Cream Cheese (595 g) and Mascarpone Cheese (300 g) in a large bowl until smooth and creamy.
step 7
In a separate bowl, whip the Heavy Cream (300 mL) and Cream of Tartar (1/2 tsp) until soft peaks form. Gently fold it into the cheese mixture along with Pistachio Spread (3 Tbsp), Powdered Confectioners Sugar (4 Tbsp), and Vanilla Sugar (1 1/2 packets). Mix until light, smooth, and evenly sweetened.
step 8
Once the kadayif crust has firmed up in the fridge, spread half of this lighter pistachio mixture evenly over the crust and refrigerate for 15–20 minutes to firm up slightly.
step 9
To the remaining cheese mixture, add the remaining Pistachio Spread (195 g) and the remaining Powdered Confectioners Sugar (55 g) (adjust to taste). If needed, add another 1/4 teaspoon Cream of Tartar to help stabilize this layer. Beat until thick, creamy, and well combined. Gently spread this darker pistachio layer over the chilled lighter layer. Smooth the top and refrigerate the cheesecake.
step 10
For the topping, break the Milk Chocolate (395 g) into pieces and melt it with the Heavy Cream (2 Tbsp) in a double boiler or microwave. Stir until smooth. Remove from the heat and stir in the Butter (1 Tbsp) until glossy and well combined.
step 11
Get the cake from the fridge. Pour the chocolate ganache over the top, spreading it evenly with a spatula.
step 12
Sprinkle 3/4 of Pistachios (1 1/3 Tbsp) and reserved kadayif over the cheesecake for added crunch and texture.
step 13
Refrigerate the cheesecake for at least 4 hours or ideally overnight for best results and to set the chocolate ganache.
step 14
Before serving, whip the Heavy Cream (360 mL) on medium-high speed until soft peaks form. Continue whipping for stiff peaks.
step 15
Transfer the whipped cream to a piping bag and pipe decorative swirls on top of the cheesecake. Sprinkle with remaining pistachios.
step 15 Transfer the whipped cream to a piping bag and pipe decorative swirls on top of the cheesecake. Sprinkle with remaining pistachios.
0 Saved
top
Version v3.150.3

ThinQ Recipe Service Notice

The ThinQ Recipe service will undergo a service update in April 2026. As part of this update, some existing features will be discontinued, and saved data (such as My Saved Recipes, My Meal Planner, and My Grocery) will be deleted.

Please back up any important data in advance.

Okay