Dubai Chocolate Cheesecake {No Bake}

A slice of cheesecake on a plate with a Dubai chocolate flavour, knafeh base and pistachios and drizzled chocolate on top.

4.25 from 4 votes

Dubai Chocolate Cheesecake {No Bake}

This Dubai Chocolate Cheesecake has all the heavenly flavours of the viral sensation chocolate bar, but in dessert form! This easy no bake recipe is a must if you’re in need of a mouthwatering and impressive pudding.

Prep Time20

Chilling time3

Total Time3 20

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

For the base:

150 g Knafeh pastry
75 g Butter Melted
50 g Pistachio spread

For the filling:

600 g Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream)
100 g Icing sugar (powdered sugar)
600 g Cream cheese Full fat
100 g Pistachio paste

To decorate:

100 g Milk chocolate Melted
30 g Pistachios Chopped or slivered

Metric - Imperial

Instructions

Makes the base: Melt the butter, then stir into the knafeh pastry, followed by the pistachio paste.
Press this mixture evenly into the base of a 18cm (7") springform pan (US)/loose-bottomed tin (UK) and place in the fridge while you prepare the filling.
Make the creamy filling: Place the cream, sugar, cream cheese and pistachio paste in a large bowl and whip everything together, using an electric whisk, until the mixture is smooth and fluffy.
Assemble the cheesecake: Smooth the cream mix on top of the knafeh base and flatten the top with the back of a spoon or a palette knife.
To set: Chill for 3 hours or, even better, overnight.
To finish: When you’re ready to serve the cheesecake, remove it from the tin by running a warm knife around the inside of the tin to help it come away cleanly.
Melt the milk chocolate in short bursts in the microwave and drizzle over the cheesecake. Top with the pistachios. For clean slices, dip your knife in hot water and wipe dry between each cut.

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Notes

Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using.

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). Outside the UK? Use heavy whipping cream (if you're in USA or Canada, with minimum 35% fat) or thickened cream (if you're in Australia.) Do not use single cream or half-and-half.

Decorating: When the chocolate has cooled, pour it gently over the cheesecake or you can pour it into a piping bag first to decorate for a fancier design.

Removing from tin: Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake. For clean slices, dip your knife in hot water and wipe dry between each cut.

Type of tin: The recipe is for a 18cm (7") springform pan (US)/loose-bottomed tin (UK) (not a standard sandwich cake tin – it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter.

Storing: You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 4 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

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