Dubai Chocolate Cheesecake

This Dubai chocolate cheesecake combines a rich chocolate cookie crust, silky pistachio-tahini cheesecake filling, crispy golden kataifi pastry, and glossy semi-sweet chocolate ganache to create layers of creamy, crunchy, nutty textures with Middle Eastern-inspired flavors that’ve taken the internet by storm.

You know that feeling when you stumble across a dessert so stunning it stops you mid-scroll? That’s exactly what happened to me with this pistachio dubai chocolate cheesecake.

The viral Dubai chocolate bar sparked a worldwide obsession, and bakers everywhere started dreaming up creative ways to capture those same flavors—crunchy kataifi, luscious pistachio paste, and dark chocolate—in different forms.

I couldn’t resist joining the fun, and honestly? This cheesecake version might be my favorite interpretation yet. If you’re into show-stopping desserts that taste even better than they look, you’ll also want to check out our ultimate fudgy chocolate cream pie.

Why You’ll Love This Dubai Chocolate Cheesecake Recipe

This dubai chocolate cheesecake recipe isn’t just another trendy dessert—it’s a genuine flavor experience that’ll make you understand why everyone’s obsessed. Here’s what makes it special:

It’s got serious texture game. We’re talking about four distinct layers here: a crispy chocolate cookie base, creamy pistachio cheesecake that melts on your tongue, crunchy caramelized kataifi that adds this amazing nutty crunch, and a silky chocolate ganache that ties everything together. Every bite is a little adventure.

The flavor combination is ridiculously good. Pistachio and chocolate is one of those “why don’t we see this more often?” pairings. Add tahini to the mix, and you get this subtle sesame depth that makes the whole thing taste sophisticated and complex—not just sweet.

It’s actually easier than it looks. I know, I know—it seems fancy. But here’s my secret: you can make the kataifi filling and ganache ahead, the crust takes ten minutes, and the cheesecake itself is just a standard mixing process. No water bath disasters here—we’re using proper technique that actually works.

It serves a crowd beautifully. This recipe makes 12 generous slices, and trust me, people will be asking for seconds. I tested this three times (purely for quality control, obviously), and each time, folks were scraping their plates clean.

According to King Arthur Baking’s cheesecake guide, room-temperature ingredients and proper water bath technique are the two secrets to crack-free cheesecakes. I’ve followed their wisdom religiously, and it works like a charm every single time.

Nutritional Information

Nutrient	Per Serving
Calories	520 kcal
Protein	9g
Carbohydrates	45g
Fat	35g

Based on 12 servings. These are approximate values—your actual nutrition may vary depending on specific brands and ingredient measurements.

What You’ll Need for This Viral Dubai Chocolate Cheesecake

Gathering your ingredients for this pistachio dubai chocolate cheesecake is half the fun! Most items are pantry staples, though you might need to hunt down kataifi dough (it’s worth the search, I promise). Here’s everything you need:

Chocolate Cookie Crust

Amount	Ingredient
2½ cups (230g)	Chocolate bear grahams (or chocolate graham crackers—I love the bear-shaped ones for their deeper chocolate flavor!)
7 tbsp (98g)	Unsalted butter, melted

Pistachio Kataifi Filling

Amount	Ingredient
150g	Shredded kataifi dough, chopped (find this at Middle Eastern markets or online—it looks like shredded wheat but more delicate)
6 tbsp (85g)	Unsalted butter
¾ cup (300g)	Pistachio paste (not pistachio butter—look for pure paste with no added sugar)
2 tbsp (30g)	Tahini

Pistachio Cheesecake Batter

Amount	Ingredient
680g (24 oz)	Cream cheese, softened (3 packages of 8 oz—leave them out for at least an hour!)
1 cup (200g)	Granulated sugar
⅓ cup	Sour cream, room temperature
½ cup	Pistachio paste
2 tbsp	Tahini (adds such nice depth!)
3 large	Eggs, room temperature
¼ tsp	Almond extract
2 tsp	Vanilla extract
½ tsp	Salt

Chocolate Ganache

Amount	Ingredient
1¼ cup (212g)	Chopped semi-sweet chocolate or chocolate chips
¾ cup (180ml)	Heavy cream

For the pistachio paste, look for brands like Ziba or Galil—they’re pure ground pistachios without added oils or sugar. Can’t find pistachio paste at your local stores? You can absolutely make your own pistachio butter at home—it’s surprisingly easy and gives you complete control over texture and freshness. You’ll find kataifi dough in the freezer section of Middle Eastern grocery stores, or order it online from specialty baking suppliers.

Equipment You’ll Need

Nothing too fancy here—just your standard cheesecake setup plus a couple of extras:

• 8-inch or 9-inch springform pan (if using 8-inch, make sure it’s a deep pan—at least 3 inches tall)
• Food processor for crushing graham crackers into fine crumbs
• Stand mixer or hand mixer for the cheesecake batter
• Large frying pan with high sides for toasting the kataifi
• Roasting pan large enough to hold your springform pan for the water bath
• Heavy-duty aluminum foil to wrap the springform pan bottom
• Offset spatula for spreading ganache like a pro
• Rubber spatula for scraping bowls and folding
• Whisk for making silky ganache
• Instant-read thermometer (optional but helpful for heating cream to exactly 180°F)

How to Make Dubai Chocolate Cheesecake

Let’s walk through making this dubai chocolate cheesecake together. I’ve broken it down into manageable steps so nothing feels overwhelming. Take your time, and you’ll be rewarded with one seriously impressive dessert.

Step 1: Make the Chocolate Cookie Crust

1. Preheat your oven to 325°F. Get this going first so it’s ready when you need it.
2. Process the chocolate graham crackers in a food processor until they become fine, even crumbs. You want them sandy in texture—no big chunks. It should take about 30-45 seconds of pulsing.
3. Melt the butter in the microwave (about 45 seconds) and mix it thoroughly with the graham cracker crumbs in a bowl. The mixture should look like wet sand and hold together when you squeeze a handful.
4. Press this mixture firmly onto the bottom of your springform pan using the bottom of a measuring cup or glass. Really pack it down—you want a solid base that won’t crumble when you slice the cheesecake later. (Pro tip: I like to go slightly up the sides, maybe a quarter inch, to create a little rim.)
5. Bake the crust for exactly 10 minutes, then remove and let it cool completely on a wire rack. This pre-baking step sets the crust so it stays crispy even under all that creamy filling.

Step 2: Prepare the Pistachio Kataifi Filling

1. Add the butter to a large frying pan over medium heat and let it melt completely. You want the pan hot enough to toast the kataifi but not so hot that it burns.
2. Add the chopped kataifi dough to the melted butter and stir constantly to coat every strand. This is important—kataifi toasts unevenly if you’re not stirring regularly.
3. Continue cooking for 8-10 minutes, stirring frequently, until the kataifi turns a gorgeous golden brown color and smells nutty. Your kitchen is going to smell amazing right about now. The color should be even throughout—no pale or burnt spots.
4. Remove the pan from heat and immediately stir in the pistachio paste and tahini until everything’s well combined. The residual heat will help the paste melt and coat the kataifi strands. Set this aside to cool. (You can make this part days ahead and keep it covered in the fridge—just let it come to room temperature before using, or microwave it gently for 15-20 seconds to soften.)

Step 3: Make the Pistachio Cheesecake Batter

1. Beat the softened cream cheese with a mixer at medium speed for 3 full minutes until it’s completely smooth and creamy. This step is crucial—you’re breaking down any lumps before adding other ingredients. Scrape down the bowl halfway through.
2. Add the granulated sugar and beat for another minute until the mixture is fluffy and lighter in color. The sugar will help aerate the batter slightly, contributing to that dreamy texture.
3. Add the pistachio paste, sour cream, and tahini, then beat for 2 more minutes, scraping the bowl at least twice. Make sure you’re getting into all the corners—cream cheese loves to hide there and form lumps. The batter should be pale green and completely smooth.
4. Add the eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Don’t overmix once the eggs are in—that’s what causes cracks. Mix just until you don’t see any streaks of yolk.
5. Add the almond extract, vanilla extract, and salt, mixing briefly to combine. Give the bowl one final scrape and a gentle stir by hand to make sure everything’s evenly distributed. The batter should be smooth, creamy, and pourable but not runny.

Step 4: Assemble and Bake

1. Grease the exposed sides of your springform pan with butter or non-stick spray. This helps prevent the cheesecake from sticking as it rises and falls during baking.
2. Spread half of the kataifi filling over your cooled crust, pressing it down firmly with a spatula to pack it into an even layer. You want this layer compact so it doesn’t float up into the batter.
3. Pour the pistachio cheesecake batter over the kataifi layer and smooth the top with an offset spatula. Give the pan a few gentle taps on the counter to release any air bubbles—you’ll see them pop to the surface.
4. Wrap the bottom and sides of your springform pan with several layers of heavy-duty aluminum foil, creating a waterproof seal. This is your insurance against water seeping in during the water bath. I usually use three layers and press them snugly around the pan.
5. Place the wrapped pan in a larger roasting pan, then add hot water to the roasting pan until it comes halfway up the sides of the springform pan. This water bath is non-negotiable—it creates a humid environment that prevents cracks and ensures even baking.
6. Carefully transfer the roasting pan to your preheated 325°F oven and bake for 60-70 minutes. The cheesecake is done when the edges look set and slightly puffed, but the center still has a slight jiggle when you gently shake the pan—think Jell-O-like wobble, not liquid wave.
7. Turn off the oven but leave the cheesecake inside for 1 hour with the door closed. This gradual cooldown prevents thermal shock, which is a major cause of cracking. Resist the urge to peek!
8. Remove the cheesecake from the oven and water bath, then refrigerate for at least 6 hours or preferably overnight. Cheesecake needs this time to fully set and develop its flavors. Patience is key here.

Step 5: Make the Chocolate Ganache

1. Heat the heavy cream in a saucepan or microwave until it reaches 180°F—hot but not boiling. You’ll see small bubbles forming around the edges. (If you don’t have a thermometer, heat until it’s steaming and just starting to simmer.)
2. Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit undisturbed for exactly one minute—this allows the heat to start melting the chocolate from the inside out.
3. Whisk the mixture gently, starting from the center and working outward, until the chocolate has completely melted and the ganache is smooth and glossy. If you still see chunks, microwave for 10-second bursts, stirring between each one.
4. Set the ganache aside at room temperature to cool and thicken to spreadable consistency, stirring occasionally. You can speed this up by refrigerating it and stirring every 5-10 minutes. You want it thick enough to spread without dripping but not so thick it’s hard to work with. (Make this ahead and store in the fridge—just gently reheat before using.)

Step 6: Decorate Your Masterpiece

1. Once your cheesecake is fully chilled, spread a thin layer of ganache over the top using an offset spatula. This first layer doesn’t need to be perfect—it’s just creating a base for the kataifi.
2. Distribute the remaining kataifi filling evenly over the ganache layer, pressing it down to pack it tightly. This creates that signature crunchy top that makes this dessert so special.
3. Spread the remaining ganache over the kataifi, working carefully to cover all the pastry. The ganache will seep into the kataifi a bit—that’s exactly what you want. It creates pockets of chocolate throughout the crispy topping.
4. Sprinkle chopped pistachio nuts generously over the ganache for a beautiful finish and extra crunch. Let the ganache set for about 20 minutes at room temperature before slicing. (For cleaner slices, dip your knife in hot water and wipe it clean between cuts.)

Pro Tips for Perfect Dubai Chocolate Pistachio Cheesecake

After making this dubai chocolate pistachio cheesecake more times than I care to admit, I’ve picked up some tricks that’ll help you nail it on your first try:

Room temperature ingredients are everything. Cold cream cheese creates lumps no matter how long you beat it, and cold eggs can cause the batter to curdle. Set everything out at least an hour before you start baking.

According to Serious Eats’ cheesecake science guide, room-temperature ingredients emulsify more easily, creating that signature ultra-smooth texture. A temperature difference greater than 10°C between ingredients can cause the batter to break, resulting in a grainy texture instead of silky smoothness.

Don’t overmix once eggs are in. Excessive mixing after adding eggs incorporates too much air, which expands during baking and then collapses, causing cracks. Mix on low speed just until the eggs disappear into the batter—no longer.

The water bath isn’t optional. I know it seems fussy, but the humid heat environment prevents the top from drying out and cracking while the center bakes through. Make absolutely sure your foil wrap is watertight—even a small leak can turn your crust soggy.

Toast your kataifi until it’s properly golden. Undertoasted kataifi won’t have that addictive crunch and nutty flavor. You want a deep golden brown color—don’t be afraid to let it get some color. It’ll keep toasting slightly after you take it off the heat.

Chill overnight if you can. While six hours is the minimum, overnight chilling allows the flavors to meld beautifully and the texture to firm up perfectly. It’s also way easier to slice cleanly when it’s thoroughly chilled.

Troubleshooting Common Issues

Why did my cheesecake crack on top?

Cracks usually happen from one of three things: overmixing after adding eggs (which incorporates too much air), baking at too high a temperature, or cooling too quickly.

Make sure you’re mixing gently once eggs are in, using a proper water bath, and letting the cheesecake cool gradually in the turned-off oven. If you do get a crack, don’t worry—the ganache topping will cover it beautifully!

What if my ganache is too thick to spread?

If your ganache has firmed up too much, simply microwave it in 10-second bursts, stirring between each one, until it reaches spreadable consistency. Alternatively, let it sit at room temperature for 30-60 minutes. You want it to be like thick frosting—soft enough to spread but not so thin that it drips off the sides.

My kataifi burned before it got golden—what happened?

Your heat was probably too high. Kataifi is delicate and needs medium heat with constant stirring. If you notice it browning unevenly or too quickly, reduce the heat immediately. It’s better to take a few extra minutes and get even, golden color than to rush and end up with burnt spots.

Can I use regular graham crackers instead of chocolate ones?

Absolutely! Regular graham crackers work great—you’ll just have a lighter-colored crust. Some folks even prefer the contrast of a traditional golden crust with the chocolate-pistachio flavors on top. You could also use Oreo cookie crumbs (without the filling) for an even more chocolatey base.

Why is my cheesecake still jiggly after baking the full time?

A slight jiggle in the center is exactly what you want! The cheesecake will firm up significantly as it cools and chills. If it’s completely set when you take it out of the oven, it’ll likely be overbaked and dry once cooled. Think of it like custard—it should have that gentle wobble in the middle while the edges are set.

Delicious Variations to Try

Once you’ve mastered this viral dubai chocolate cheesecake, here are some fun twists to keep things interesting:

Make it extra chocolatey. Add 2 tablespoons of cocoa powder to the cheesecake batter for a chocolate-pistachio swirl effect. You can also use dark chocolate instead of semi-sweet in the ganache for a more intense chocolate flavor that balances the sweet pistachio filling.

Try different nuts. While pistachio is traditional, you could substitute with hazelnut paste and Nutella for a completely different flavor profile. Almond paste would also be delicious and give you a marzipan-like flavor that’s utterly addictive.

Add orange zest. A tablespoon of fresh orange zest in the cheesecake batter and another teaspoon in the ganache creates a subtle citrus note that cuts through the richness beautifully. Chocolate and orange is such a classic combination.

Make mini versions. Divide the recipe among individual serving glasses or small springform pans for personal-sized desserts. They’re perfect for parties and eliminate any slicing drama. Just reduce the baking time to 30-35 minutes for 4-inch pans.

Go gluten-free. Use gluten-free chocolate cookies for the crust—several brands make excellent options. The kataifi is naturally wheat-based, but you could substitute with crushed rice cereal mixed with butter and pistachio paste for a similar crunchy texture. For complete gluten-free baking guidance, check out specialized resources dedicated to allergen-friendly adaptations.

If you’re into layered chocolate desserts that impress, you’ll love our mile-high ice cream pie too—it’s got that same wow-factor presentation.

How to Serve and Store Your Cheesecake

Serving Tips

This pistachio dubai chocolate cheesecake is rich, so don’t feel like you need huge slices. A little goes a long way! I like to serve it at cool room temperature—take it out of the fridge about 15-20 minutes before serving so the flavors can bloom a bit.

For picture-perfect slices, use a sharp knife dipped in hot water and wiped clean between each cut. The hot knife slices through the ganache and creamy filling like butter. A dollop of lightly sweetened whipped cream on the side is lovely but totally optional—this cheesecake shines on its own.

Storage

Store your cheesecake covered in the refrigerator for up to 5 days. I use a cake dome or cover the pan with plastic wrap, making sure it doesn’t touch the top (toothpicks stuck in the edges work great for keeping the wrap elevated). The ganache might lose a bit of its shine after a day or two, but the flavor stays fantastic.

Can You Freeze It?

Yes! This cheesecake freezes beautifully for up to one month. Wrap individual slices tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe container. Thaw overnight in the refrigerator before serving. The texture holds up remarkably well—just add fresh ganache and pistachio garnish if you want to fancy it up again.

No-Waste Kitchen Magic

Hate throwing things away? Me too. Here’s how to use every last bit:

• Leftover kataifi filling: Spread it on toast, swirl it into yogurt, or use it as a filling for thumbprint cookies. It’s also amazing stuffed into dates for a quick Middle Eastern-inspired treat.
• Extra ganache: This is your hot chocolate base! Thin it with warm milk for the most luxurious hot cocoa you’ve ever had. Or use it as a dip for fresh strawberries and pretzels.
• Graham cracker crumbs: If you have extra crumbs, store them in an airtight container in the freezer for up to 3 months. They’re perfect for sprinkling over ice cream or making quick crust for other desserts.
• Cheesecake scraps: Those trimmed edges and imperfect end slices? Crumble them over ice cream, layer them in parfaits with whipped cream and fresh berries, or blend them into a milkshake. Nothing goes to waste in my kitchen!

Frequently Asked Questions

Can I make this Dubai chocolate cheesecake ahead of time?

Absolutely! This is actually one of those rare desserts that benefits from advance preparation. The cheesecake itself needs at least 6 hours to chill anyway, so making it the day before is ideal. You can prepare the kataifi filling up to 3 days ahead and store it covered in the fridge.

The ganache can also be made 2-3 days in advance—just reheat it gently before spreading. I often make the entire dessert a day ahead for parties, which means zero stress on serving day.

Where can I find kataifi dough if I can’t locate it locally?

Kataifi dough (sometimes spelled kadaifi or kunafa) is available at Middle Eastern grocery stores, Greek markets, or Mediterranean specialty shops. If you can’t find it locally, Amazon and specialty baking websites carry frozen kataifi that ships directly to you.

In a pinch, you could substitute shredded phyllo dough toasted with butter, though the texture won’t be quite the same. The flavor will still be delicious!

What’s the best substitute for pistachio paste in this recipe?

If pistachio paste is hard to find or you’re dealing with nut allergies, tahini-based alternatives work beautifully. You could use double the tahini amount (making it more halva-flavored), or try sunflower seed butter for a nut-free version.

Another option is hazelnut paste (praline paste), which creates a different but equally delicious flavor profile. Just know that these substitutes will change the signature green color—the cheesecake will be more tan or brown.

Why is my cheesecake batter lumpy even after mixing?

Lumpy batter almost always means your cream cheese wasn’t soft enough when you started mixing. Cream cheese needs to be properly room temperature—not just slightly softened around the edges. Leave it out for at least an hour before using.

If you’re in a pinch, you can microwave unwrapped cream cheese in 10-second bursts, turning it after each burst, until it’s soft but not melted. Another trick: beat the cream cheese alone for a full 3 minutes before adding anything else. This breaks down any lumps before they’re sealed in with other ingredients.

How do I prevent my springform pan from leaking in the water bath?

The key is multiple layers of heavy-duty aluminum foil wrapped tightly around the bottom and up the sides of your pan. I use at least three layers and press them firmly against the pan, creating a smooth seal with no gaps.

Some bakers also place the wrapped springform pan inside a large oven bag as double protection. Another option is investing in a silicone springform pan protector designed specifically for water baths—they’re reusable and work great.

Can I use milk chocolate instead of semi-sweet for the ganache?

You certainly can! Milk chocolate will make the ganache sweeter and softer in texture since it has more sugar and less cocoa. You might want to reduce the cream slightly—try starting with ⅔ cup instead of ¾ cup—since milk chocolate melts more easily.

Dark chocolate (70% cacao) also works wonderfully if you prefer a more sophisticated, less sweet finish that really lets the pistachio shine through.

What should I do if my kataifi filling is too stiff to spread?

If your kataifi filling has firmed up (especially if it’s been refrigerated), don’t worry—this is normal. Simply microwave it in 10-15 second bursts, stirring between each one, until it softens to a spreadable but not liquid consistency.

You want it pliable enough to press into an even layer but thick enough that it won’t sink into the crust or float up into the batter. Room temperature filling works best, so if you’re not in a rush, just let it sit out for 30-45 minutes.

Your Turn to Make This Viral Sensation!

There you have it—your complete guide to making the most incredible dubai chocolate cheesecake that’ll have everyone asking for the recipe. This dessert is pure magic: creamy, crunchy, chocolatey, and nutty all at once.

It’s the kind of showstopper that makes you feel like a baking genius, even though it’s honestly not that difficult to pull off.

I’d absolutely love to see your creations! Tag your photos on social media or drop a comment below telling me how yours turned out. Did you add any creative twists? Did your family fight over the last slice? Share your experience—I read every single comment and your feedback helps make these recipes even better.

If you loved this recipe, you’ll definitely want to try our no-bake cookies and cream protein bars for another crowd-pleasing dessert that’s perfect for sharing.

Baked with love by Rebeccah Ellene.