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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

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 Time20 minutes
Cook Time0 minutes
Chilling8 hours
Total Time8 hours 20 minutes
Course: Dessert
Keyword: Dubai Chocolate Cheesecake
Servings: 12
Calories: 649kcal
Author: Lucy Parissi | Supergolden Bakes

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
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