Dubai Chocolate Cheesecake

By Lucy Parissi

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, Published May 23, 2026

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This No-Bake Dubai Chocolate Cheesecake features layers of rich chocolate and vibrant pistachio filling on an Oreo crust, topped with ganache and crunchy kataifi. 💚

A close-up of a layered cheesecake with chocolate ganache dripping down the sides, topped with chopped pistachios and toasted shredded coconut, sitting on a light green plate.

Get ready to completely wow your guests with my decadent Dubai Chocolate Cheesecake! Inspired by the viral TikTok trend, this show-stopping dessert features gorgeous layers of silky chocolate and nutty pistachio filling and a glossy ganache topping, with pistachios and kataifi for that signature crunch.

Table of Contents

The Viral Trend, Cheesecake Edition

Unless you have been completely avoiding social media for the past year, you have definitely seen versions of the Dubai chocolate bar taking over your feed. You know the one – the luscious chocolate with vibrant green, deeply crunchy filling of pistachio cream and toasted shredded pastry.

I already have Dubai Chocolate Brownies (as well as a cake) recipes on Supergolden Bakes so it’s high time for a Dubai Chocolate Cheesecake!. Picture a crunchy Oreo cookie crust and two beautifully contrasting layers of smooth chocolate and nutty pistachio filling.

A glossy chocolate ganache tops our no-bake dessert while crown of golden toasted kataifi, mini chocolate chips and chopped pistachios bring on the crunch.

Why You’ll 💚 This Recipe

  • No-Bake: No water baths, no turning on the oven, no fuss!
  • Beyond delicious: The chocolate and pistachio combo never fails to wow!
  • Dessert to impress: The bright green and deep chocolate layers are straight out of a luxury boutique bakery.
A layered chocolate and green cake with a cookie crust, topped with chocolate glaze, chopped pistachios, and toasted flakes, sits on a green plate with a slice removed to show its creamy texture.

What You’ll Need

You will need some specialist ingredients: pistachio crea, kataifi pastry and tahini paste – luckily they are easy to source nowadays. The cheesecake needs several hours to set so plan ahead if you are to serving for dessert.

  • Oreo Cookies and butter: For our rich, cookies-and-cream crust..
  • Mascarpone Cheese: Naturally thick and less tangy than brick cream cheese, it sets up like an absolute dream without needing gelatin. Take it out of the fridge to come to room temperature before using.
  • Heavy Cream (double cream in the UK): Cream lightens the mascarpone to give the cheesecake its light, velvety, melt-in-your-mouth texture. Make sure to use high-fat content cream as this is a no-bake cheesecake.
  • Semi-sweet chocolate chips: Melted into our chocolate cheesecake layer and used to create that gorgeous, glossy ganache drip on top.
  • Powdered sugar and honey: to add sweetness to our cheesecake filling.
  • Pistachio Cream: This sweet, smooth Italian pistachio spread that gives our green layer its signature nutty sweetness.
  • Tahini: To balance the sweet pistachio cream and gives the cake its authentic “Dubai bar” signature flavor.
  • Pandan extract: A tiny drop of this natural extract goes a long way to enhance that gorgeous, vivid green color you see in the photos. 
  • Kataifi pastry (also known as kadaif or kadayif): Baked or tasted shredded phyllo dough.
  • Chopped pistachios and mini chocolate chips: For that final picture-perfect decoration!

How To Make Dubai Chocolate Cheesecake

Make the crust

  1. Line the bottom and sides of an 8-inch springform pan with baking paper. Crush your Oreos into fine crumbs using a food processor or place in a bag and crush using a rolling pin. 
  2. Mix crumbs with melted butter and press firmly into the bottom of the pan. Pop in the fridge to set while you make the fillings.
Crushed chocolate cookies in a white bowl with melted butter being poured over them from a metal cup, likely for making a dessert crust.
A hand with dark nail polish and a bee tattoo presses down a layer of dark crumb crust into a round pan lined with parchment paper.

Prepare the filling

  1. Make the chocolate filling: Place the chocolate chips and cream in a small bowl and microwave for 30 second bursts until the cream is hot and chocolate has started to melt. Let sit for a few minutes then stir until completely smooth. Set aside to cool slightly.
  2. Beat the mascarpone, powdered sugar, heavy cream, vanilla together until it forms peaks. Add the melted chocolate and whisk again until the filling is smooth. 
  3. Pour the chocolate filling over the crust and level with an offset spatula. Chill in the fridge.
Two images side by side: a hand holding a hand mixer blending a mascarpone and cream in a bowl (left), and then blending in chocolate swirls into the same mixture (right).
  1. Make the pistachio filling: Add the mascarpone, pistachio cream, tahini, honey, salt and pandan extract to a large mixing bowl. Beat together on medium speed to combine then gradually add the cream and beat it in increasing until the filling holds peaks. 
  2. Carefully spread the pistachio filling directly on top of the chocolate layer. Smooth the top and chill for at least 6 hours, ideally overnight, to set.
A person spreads light green pistachio cheesecake filling over a chocolate base in a round pan, using a spatula. The background is a light, textured surface.

Decorate and serve

  1. Melt the chocolate chips and heavy cream to form a smooth, pourable ganache. Let it cool down slightly.
  2. Carefully release the cheesecake from the springform pan and place on a plate. Pour the ganache over the top, encouraging it to gently drip down the sides.
  3. Sprinkle with chopped pistachios and mini chocolate chips and cut into even slices using a large knife, wiping the blade between cuts. 
A slice of layered chocolate and pistachio cake with chocolate ganache, reminiscent of a Dubai chocolate cheesecake, sits on a blue plate with a fork and scattered pistachios and chips on the side.

Substitutions and Variations

  • If you cannot find mascarpone, you can use standard, full-fat brick cream cheese. Just note that your cheesecake will have a slightly tangier flavor.
  • The pandan extract is optional; if you can’t track it down you can use a few drops of green gel food coloring or you omit both for a more natural, muted pistachio hue.
  • You can use graham crackers or other types of cookies for the crust. I suspect that toasted and crushed kataifi may also work as a crust.
  • We are only using the kataifi as decoration in this recipe so you can leave it out if you can’t get hold of some.

Recipe Notes and Tips

  • Serving Suggestions: This is pretty rich and decadent so a little goes a long way! Slice it into clean, sharp wedges using a sharp knife that has been dipped in warm water and wiped clean between each cut. 
  • Leftovers and Storage: Store your Dubai Chocolate Cheesecake in the refrigerator in an airtight container or lightly tented with plastic wrap for up to 4 days (the kataifi will lose some of its crunch after a couple of days).
  • To Freeze: You can freeze this cheesecake only after it has set completely. Skip the decorations, wrap tightly in plastic wrap and foil  and freeze for up to 2 months. Thaw overnight in the fridge before serving – do not leave out on the counter to defrost.
A round Dubai chocolate cheesecake topped with chopped pistachios and shredded phyllo on a green plate, surrounded by small bowls of sliced pistachios and chocolate chips on a white lace tablecloth.

💚 If you make my Dubai chocolate cheesecake recipe, please leave a star rating and a comment below! Follow me on Pinterest for more easy recipes and don’t forget to tag me on  @Instagram or TikTok so I can see your creations.

A close-up of a layered cheesecake with chocolate ganache dripping down the sides, topped with chopped pistachios and toasted shredded coconut, sitting on a light green plate.
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No-Bake Dubai Chocolate Cheesecake

By Lucy Parissi | Supergolden Bakes
This No-Bake Dubai Chocolate Cheesecake features a rich Oreo crust layered with velvety chocolate and a vibrant pistachio-tahini mascarpone filling. Finished with a glossy chocolate ganache drip and a border of ultra-crunchy toasted kataifi pastry and pistachios. Pure decadence in every single bite!
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling: 8 hours
Total Time: 8 hours 20 minutes
Servings: 12
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Equipment

Ingredients

For the crust

  • 8 oz (230g) Oreo cookies
  • 5 tbsp (65g) unsalted butter , melted

For the chocolate filling

For the pistachio filling

For the ganache

To decorate

Instructions 

Make the cheesecake

  • Line the bottom of an 8-inch springform pan with baking paper. Mist the sides of the pan with cake release spray and line with paper or acetate for a professional finish.
  • Crush your Oreos into fine crumbs using a food processor or place in a bag and crush using a rolling pin.
    8 oz (230g) Oreo cookies
  • Mix crumbs with melted butter and press firmly into the bottom of the pan. Pop in the fridge to set while you make the fillings.
    5 tbsp (65g) unsalted butter
  • Make the chocolate filling: Place the chocolate chips and cream in a small bowl and microwave for 30-second bursts until the cream is hot and the chocolate has started to melt. Let sit for a few minutes then stir until completely smooth. Set aside to cool slightly.
    1 ¼ cups (200g) semi-sweet chocolate chips, ½ cup (125ml) heavy cream
  • Beat the mascarpone, powdered sugar, heavy cream and vanilla together until it forms peaks. Add the melted chocolate and whisk once more until the filling is smooth.
    1 cup (250g) mascarpone, ½ cup (60g) powdered sugar, 1 tsp vanilla bean paste
  • Pour the chocolate filling over the crust and level with an offset spatula. Chill in the fridge while you prepare the remaining filling.
  • Make the pistachio layer: Add the mascarpone, pistachio cream, tahini, honey, salt and pandan extract to a large mixing bowl. Beat together on medium speed to combine then gradually add the cream and beat it in increasing speeds until the filling holds peaks.
    1 cup (250g) mascarpone, 1 cup (240g) pistachio cream, 2 tbsp tahini paste, 2 tbsp honey, 1 tsp vanilla bean paste, ½ tsp pandan extract, ⅓ tsp salt, ½ cup (125ml) heavy cream
  • Carefully spread the pistachio filling directly on top of the chocolate layer. Smooth the top and chill for at least 6 hours, ideally overnight, to set.

Decorate and serve

  • Melt the chocolate chips, heavy cream and honey (in microwave) to form a smooth, pourable ganache. Let it cool down slightly.
    ½ cup (100g) mini chocolate chips, ½ cup (120ml) heavy cream, 2 tbsp honey
  • Carefully release the cheesecake from the springform pan and place on a plate. Pour the ganache over the top, encouraging it to gently drip down the sides.
  • Sprinkle the cheesecake with toasted kataifi pastry, chopped pistachios and mini chocolate chips to decorate. Cut into small slices using a large knife, wiping the blade between cuts.
    3 tbsp toasted kataifi pastry, 2 tbsp mini chocolate chips, 2 tbsp chopped pistachios

Notes

Note 1: If your kataifi is not already baked then melt 2 tbsp unsalted butter in a large skillet. Add one cup (60g) kataifi and sauté, stirring constantly, until it turns golden brown. Let it cool, then pile it around the border of the cheesecake.

Nutrition

Calories: 649kcal | Carbohydrates: 41g | Protein: 9g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 148mg | Potassium: 164mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1147IU | Vitamin C: 0.4mg | Calcium: 102mg | Iron: 2mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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