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SideChef
Recipes
Gluten-Free
Pistachio and Chocolate Dubai Cheesecake

17 INGREDIENTS • 15 STEPS • 8HRS

Pistachio and Chocolate Dubai Cheesecake

Recipe
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!
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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
Ingredients
Servings
8
us / metric
Crust
Kadayif
1 1/3 cups
Kadayif
Pistachio Spread
3/4 cup
Pistachio Spread
Unsalted Butter
4 Tbsp
Unsalted Butter
Tahini
4 Tbsp
Tahini
Salt
1 pinch
Salt
Filling
Cream Cheese
2 2/3 cups
Cream Cheese
Mascarpone Cheese
1 1/3 cups
Mascarpone Cheese
Pistachio Spread
3/4 cup
Pistachio Spread
Heavy Cream
1 1/4 cups
Heavy Cream
Powdered Confectioners Sugar
3/4 cup
Powdered Confectioners Sugar
up to 1 cup for a sweeter taste
Vanilla Sugar
1 1/2 packets
Vanilla Sugar
Cake Stabilizer
3 packets
(0.3 oz)
Cake Stabilizer
Topping
Milk Chocolate
2 1/3 cups
Milk Chocolate
Butter
1 Tbsp
Butter
Heavy Cream
2 Tbsp
Heavy Cream
Pistachios
1 1/3 Tbsp
Pistachios, crushed
Heavy Cream
1 1/2 cups
Heavy Cream
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Pistachio and Chocolate Dubai Cheesecake
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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 InstructionsHide 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 (1 1/3 cups) 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 (3/4 cup), 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, beat the Cream Cheese (2 2/3 cups) and Mascarpone Cheese (1 1/3 cups) in a large bowl until smooth and creamy.
step 7
Add the Confectioners Sugar (3/4 cup), Pistachio Spread (3/4 cup), and Vanilla Sugar (1 1/2 packets). Mix until fully incorporated.
step 8
In a separate bowl, whip the Heavy Cream (1 1/4 cups) with the Cake Stabilizer (3 packets) until soft peaks form, then gently fold it into the pistachio mixture until smooth and well-combined.
step 9
Once the kadayif crust has firmed up in the fridge, pour the pistachio cheesecake filling over it and spread it evenly with a spatula.
step 10
For the topping, break the Milk Chocolate (2 1/3 cups) 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 Cream (1 1/2 cups) 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.
Tags
Gluten-Free
Shellfish-Free
Dessert
Vegetarian
No-Bake Dessert
Middle Eastern
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