Dubai Chocolate Cheesecake

Hello friends! This Dubai Chocolate Cheesecake is a luxurious dessert that blends rich chocolate, silky pistachio, and the irresistible crunch of kataifi pastry. Inspired by bold Middle Eastern flavors, this recipe layers a chocolate cookie crust with a pistachio kataifi filling, a creamy pistachio-tahini cheesecake, and a glossy chocolate ganache topping. Every bite is a balance of texture and flavor—crunchy, creamy, nutty, and indulgently smooth.

The kataifi filling alone is worth making—seriously. It stays perfectly crisp even after baking and would be just as incredible tucked inside cakes, macarons, crepes, or puff pastry. If you’re looking for a show-stopping dessert with incredible flavor and texture, this cheesecake is for you.

If you’ve never made cheesecake before, check out this post for signature tips and tricks that will have you baking like a pro!

Best Dubai Chocolate Cheesecake Recipe

This Dubai Chocolate Cheesecake is truly the best and one of my favorite cheesecake I’ve made to date! The taste is incredibly rich and nutty that pairs beautifully with the chocolate. Every layer complements the next, creating a balanced dessert that’s both elegant and indulgent—perfect for special occasions or when you want to impress your guests.

Full step by step instructions, ingredients, and total time estimates can be found in the recipe card at the bottom of this post.

What is Kataifi Dough?

Kataifi dough is a type of shredded phyllo pastry often used in Middle Eastern and Mediterranean desserts. It looks like fine strands of angel hair pasta and crisps up beautifully when baked, giving it a light, crunchy texture. You can usually find it in the freezer section of Mediterranean or international grocery stores—just make sure you’re getting the shredded kind and not traditional phyllo sheets.

Pistachio Paste

This recipe uses pistachio place in a few different parts! You can make your own by using this recipe or you can simply buy it from the store.

Chocolate Cookie Crust

Preheat the oven to 325°F. Place the chocolate graham crackers in a food processor and pulse until you have fine crumbs. Add the melted butter and stir until the crumbs are evenly coated. Press the mixture into the bottom of an 8- or 9-inch springform pan (a deep pan is best if using 8-inch). Bake the crust for 10 minutes, then set it aside to cool.

Crispy Kataifi Pistachio Filling

In a large skillet over medium heat, melt the butter. Add the chopped kataifi dough and stir to coat. Continue cooking for 8 to 10 minutes, stirring constantly, until golden and crisp. Remove from the heat and stir in the pistachio paste and tahini. Set aside to cool. You can make this filling in advance and refrigerate it; let it come to room temperature or microwave briefly to loosen before using. The taste is similar to a pistachio cream!

Pistachio Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese for 3 minutes until smooth. Add the sugar and mix for another minute. Beat in the pistachio paste, sour cream, and tahini, scraping the sides and bottom of the bowl as needed.

Add the eggs one at a time to the large bowl, mixing just until combined after each. Finally, mix in the almond extract, vanilla, and salt. Do not overmix after adding the eggs to prevent cracks.

To Assemble and Bake the Dubai Chocolate Cheesecake

Grease the exposed sides of the springform pan. Spoon and spread half of the kataifi filling over the cooled crust, pressing it down firmly. Pour the cheesecake batter over the top and smooth it out. Tap the pan gently on the counter to release air bubbles.

Wrap the bottom of the pan with several layers of foil and place it in a larger roasting pan. Fill the outer pan with hot water to create a water bath.

Bake the cheesecake at 325°F for 60 to 70 minutes, until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour. Remove and refrigerate for at least 6 hours, or overnight.

Chocolate Ganache

Heat the cream to about 180°F (a gentle simmer). Place the chopped chocolate (you can also use chopped chocolate bars) in a bowl and pour the hot cream over it. Add a pinch of salt if desired. Let sit for 1 minute, then whisk until smooth. Cool until thickened and spreadable, stirring occasionally. To speed up the process, refrigerate and stir every 5 to 10 minutes.

Decorating the Dubai Chocolate Cheesecake

Spread a thin layer of ganache over the chilled cheesecake and smooth it with an offset spatula. Top with the remaining kataifi filling, pressing it down to adhere. Spread the rest of the ganache over the kataifi layer. Garnish with chopped pistachios. Let sit for about 20 minutes before serving.

Serving & Storage

Store the cheesecake in the refrigerator for up to 5 days in an airtight container. You can also freeze the whole cheesecake or individual slices. Freeze until solid, then wrap well in plastic and store in a container or freezer bag for up to 1 month.

Recipe Notes & Tips

• Kataifi dough: This shredded phyllo dough can be found in the freezer section of Mediterranean or international grocery stores. Make sure it’s the shredded kind.
• Chocolate crust substitutions: You can use Oreos, chocolate graham crackers, Chocolinas, or chocolate Maria cookies.
• Pistachio paste: This recipe uses 1 1/4 cups of pistachio paste total. You can use store-bought or use this homemade recipe.

Variations and Recommendations for Dubai Chocolate Cheesecake

• White Chocolate Ganache: Swap the semi-sweet chocolate in the ganache for white chocolate. It adds a sweeter, creamier finish that pairs beautifully with the pistachio and kataifi layers.
• Whipped Cream Topping: For a lighter finish, skip the top layer of ganache and pipe whipped cream over the kataifi layer instead. Add a few crushed pistachios or even a drizzle of honey for extra flair.
• Rosewater Infusion: Add 1–2 teaspoons of rosewater to the cheesecake batter or ganache for a fragrant floral note. It complements the Middle Eastern flavors and gives the dessert a more delicate, aromatic touch.

If You Loved This Recipe, Try These!

• Pistachio Cheesecake
• Pistachio Macarons
• Pistachio Raspberry Cake
• No-Bake Pistachio Cake

This Dubai Chocolate Cheesecake is a truly unforgettable dessert—a perfect celebration of textures, cultures, and flavor. If you try it, I’d love to see! Tag me on Instagram and share your bake!

Dubai Chocolate Cheesecake

Camila Hurst

This Dubai Chocolate Cheesecake features a chocolate cookie crust, crunchy pistachio kataifi filling, creamy pistachio cheesecake, and a glossy ganache topping—an indulgent, flavor-packed dessert with irresistible texture.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Chill Time 6 hours hrs

Total Time 7 hours hrs 45 minutes mins

Course Dessert

Cuisine middleeastern

Servings 12 slices

Calories 600 kcal

Ingredients

  

1x2x3x

Chocolate Cookie Crust

• 2½ cups chocolate bear grahams (see notes) 230g
• 7 tbsp unsalted butter, melted 98g

Pistachio Kataifi Filling

• 150 g shredded kataifi dough chopped (read notes)
• 6 tbsp unsalted butter 85g
• ¾ cup pistachio paste 300g
• 2 tbsp tahini 30g

Pistachio Cheesecake Batter

• 680 grams cream cheese softened (3 packages of 8 oz)
• 1 cup granulated sugar 200g
• ⅓ cup sour cream, room temperature
• ½ cup pistachio paste
• 2 tbsp tahini
• 3 large eggs, room temperature
• ¼ tsp almond extract
• 2 tsp vanilla extract
• ½ tsp salt

Chocolate Ganache

• 1¼ cup chopped semi-sweet chocolate or chocolate chips 212g
• ¾ cup heavy cream 180 ml

Instructions

 

Chocolate Cookie Crust

• Pre-heat the oven to 325ºF.
• Place the graham cracker in a food processor and process to obtain fine crumbs.
• Melt the butter and mix with the crumbs.
• Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
• Bake the crust in the oven for 10 minutes.
• Remove it from the oven and let it cool down completely.

Pistachio Kataifi Filling

• Add the butter to a large frying pan with high sides over medium heat.
• Once the butter melts, add the kataifi to the pan and stir to coat.
• Continue to cook for a few minutes, always stirring to ensure the kataifi is evenly toasted. It can take anywhere from 8 to 10 minutes, depending on how high the heat is.
• Remove from the pan once the pastry is golden brown. Place into a small bowl.
• Add the pistachio paste, tahini, and stir to combine. Set aside.
• You can even make this ahead and let it sit in the fridge, covered. When ready to use it, let it sit at room temperature or microwave gently just to break it up.

Pistachio Cheesecake Batter

• Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
• Add granulated sugar to the bowl and beat for another minute.
• Add the pistachio paste, the sour cream, and the tahini. Beat for another 2 minutes, scraping the bowl in between.
• Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
• Add the eggs, one at a time, mixing until incorporated before adding the next egg. Add the almond, vanilla extract, and salt, and mix.
• Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.

To Bake

• Grease the exposed sides of the cheesecake pan.
• Spread half of the kataifi filling on top of the baked and cooled crust. Press it down with a spatula to pack it on the bottom.
• Pour the cheesecake batter over, and smooth it out with a spatula. Give the pan a few gentle taps against the counter.
• Wrap the bottom of the pan with a few layers of foil.
• Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
• Bake the cheesecake in the pre-heated 325ºF oven for 60 to 70 minutes.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
• Turn the oven off, and leave the cheesecake in there for 1 hour.
• Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

Chocolate Ganache

• Heat up the heavy cream until 180F.
• Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate. Let it stand for a minute. Whisk until the chocolate has completely melted with the cream.
• Set the ganache aside until it cools down and thickens. You can place it in the fridge and stir every 5 to 10 minutes to speed up the setting process.
• You can make the ganache ahead and keep it in the fridge. Before decorating the cheesecake remove the ganache from the fridge. You can either microwave very gently for a few seconds and stir frequently until the ganache is smooth and spreadable, or let it sit on the counter for at least one hour to soften.

Decoration

• Spread a thin layer of ganache on top of the cheesecake. Use an offset spatula to smooth it out.
• Top with the remaining kataifi filling. Press it down to pack it tightly.
• Top with the remaining ganache and spread it out to cover the pastry.
• Sprinkle chopped pistachio nuts on top. Let the ganache set for about 20 minutes before serving.

Storage

• Store the cheesecake in the fridge for up to 5 days, in a sealed container. It can also be frozen for up to 1 month.

Notes

Pistachio Paste: you will need 1 1/4 cups of pistachio paste for this recipe. Use store-bought or make it yourself. This homemade pistachio paste recipe makes 1 cup, I recommend doubling the recipe just in case.

Chocolate Bear Grahams: The bears are measured in cups before being processed into crumbs. Check below for substitutions.

Crust: If you can’t find the chocolate graham cracker bears, you can use regular chocolate graham crackers, Chocolinas, chocolate Maria cookies, or Oreos. You can also use digestive biscuits instead of graham crackers for the cheesecake and make a plain crust that’s not chocolate flavored if you wish.

Kataifi Pastry: Kataifi pastry is a type of shredded phyllo dough, often used in Middle Eastern and Mediterranean desserts. It looks like fine strands of angel hair pasta and bakes up beautifully crisp and golden. You can usually find it in the freezer section of international or Mediterranean grocery stores, or online. Just make sure you’re getting the shredded kind, not regular phyllo sheets.

Nutrition

Serving: 1 sliceCalories: 600kcal

Keyword dubai chocolate cheesecake

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