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Viral Dubai Chocolate Cheesecake

by Hunar Baig

Viral Dubai Chocolate Cheesecake

This Viral Dubai Chocolate Cheesecake is quite literally everything: creamy, chocolatey, pistachio-packed, and insanely easy to make. Inspired by the famous Dubai chocolate bar that’s been taking over social media, this no-bake cheesecake will have everyone asking for the recipe. Get ready for a dessert that’s both indulgent and fuss-free.

Why You’ll Love It – Viral Dubai Chocolate Cheesecake

  • Inspired by the Viral Chocolate Bar: Pistachio and chocolate are a match made in dessert heaven and this cheesecake even has that viral Dubai pistachio crunch.
  • No Oven Needed: This cheesecake is a no bake cheesecake, so all you need to do is set it in the fridge to set!
  • Impressively Easy: Perfect for gatherings or when you just feel like treating yourself, yet surprisingly easy to make.

Ingredient Notes – Viral Dubai Chocolate Cheesecake

The ingredients that go into this Viral Dubai Chocolate Cheesecake

Digestive biscuits or Graham crackers – of course we need biscuits for the biscuit base! But feel free to use any dry, sweet biscuits of your choice.

Melted Butter – for the crisp buttery base.

Cream Cheese – will be the base for the cheesecake. 

Mascarpone Cheese – makes the cheesecake filling thicker and adds so much flavour.

Double Cream / Heavy Cream – for the cheesecake filling and ganache topping.

PIstachio Cream – provides that classic pistachio flavour and creamy texture.

Kataifi Pastry or Shredded Wheat Cereal – to create that viral dubai chocolate crunch.

White Chocolate – will add so much more flavour and sweetness.

Vanilla Extract – adds that classic vanilla flavour.

Salt – to balance everything out.

Lemon Juice – helps set the cheesecake without gelatine.

Icing Sugar + Sugar – to sweeten the cheesecake filling with.

Chocolate – for the perfect glossy ganache topping.

Chopped Pistachios – is used as the topping for this viral dubai chocolate cheesecake.

What is no bake cheesecake? 

No bake cheesecake is a simpler, creamier, softer version of a regular cheesecake. Since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, and super light. Personally, I am a big fan of both!

How do you remove a no-bake cheesecake from the pan?

Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan. Is to use a small sharp paring knife and run it along the edge of your cheesecake, to release the cheesecake. 

Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it. 

Will no-bake cheesecake firm up in the fridge?

Yes! This no-bake pistachio and chocolate cheesecake will set up nicely in the fridge, and have a light, soft and almost mousse-like texture. You should allow no bake cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. The longer you allow it to sit in the fridge, the better it will taste and the firmer it will be. 

How long does this no-bake cheesecake last?

This no bake cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.

How to make the Viral Dubai Chocolate Cheesecake

Prepare the Crust:

  1. In a food bag with a rolling pin, crush the biscuits into a fine crumb. Alternatively, you can use a food processor.
  2. Combine the crumbs with melted butter and mix until it resembles wet sand.
  3. Press the crumb mixture into the bottom and slightly up the sides of a greased and 8-inch or 9-inch springform pan.
  4. Freeze the crust for 10 – 20 minutes while preparing the rest of the recipe.

Make the Pistachio Crunch Mixture:

Using Kataifi Pastry:

  1. Chop the kataifi pastry into small pieces.
  2. Toast the pastry in 1 tablespoon of butter over medium heat until golden and crunchy. Let it cool completely.
  3. In a bowl, combine the cooled pastry with pistachio cream, mixing until you achieve a thick and crunchy consistency. Set aside.

Using Shredded Wheat Cereal:

  1. Crush the shredded wheat into small pieces using your hands or by placing it in a ziplock bag and crushing with a rolling pin.
  2. In a bowl, combine the crushed cereal with pistachio cream, mixing until it forms a thick, crunchy paste. Set aside.

Prepare the Cheesecake Filling:

  1. In a large bowl or stand mixer, beat the softened cream cheese and mascarpone until smooth and creamy.
  2. Add the icing sugar, caster sugar, salt, and vanilla extract, and mix until fully combined.
  3. In a separate bowl, whip the double cream or heavy cream until stiff peaks form.
  4. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it.
  5. Gradually fold in the remaining whipped cream, ensuring the mixture stays light and airy.
  6. Add the lemon juice and mix gently.
  7. Finally, fold in the melted white chocolate until evenly incorporated.

Assemble the Cheesecake

  1. Remove the crust from the freezer and pour half of the cheesecake filling over it, spreading it evenly with a spatula.
  2. Layer the pistachio crunch mixture on top of the filling, spreading it evenly but leaving about ½ inch from the edge.
  3. Add the remaining cheesecake filling, spreading it evenly over the pistachio layer.
  4. Cover the pan tightly with plastic wrap or foil and refrigerate for at least 6–8 hours, or ideally overnight, to allow the cheesecake to set.
  5. Once the cheesecake has set, prepare the ganache by combining the chopped chocolate and double cream (heavy cream)  in a microwave-safe bowl. Heat in 30-second increments, stirring after each, until the mixture is fully melted, thick, and glossy.
  6. Pour the ganache over the cheesecake, spreading it evenly across the top.
  7. Sprinkle chopped pistachios over the ganache for garnish.
  8. Return the cheesecake to the fridge for at least 30 minutes to allow the ganache to firm up.
  9. Then simply slice, serve and enjoy!

Best tips and tricks for making the Viral Dubai Chocolate Cheesecake:

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese and mascarpone – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!

Viral Dubai Chocolate Cheesecake

Hunar Baig
This Viral Dubai Chocolate Cheesecake is quite literally everything: creamy, chocolatey, pistachio-packed, and insanely easy to make. Inspired by the famous Dubai chocolate bar that’s been taking over social media, this no-bake cheesecake will have everyone asking for the recipe. Get ready for a dessert that’s both indulgent and fuss-free.
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Servings 12 servings

Equipment

  • 8 – 9 inch springform or loose bottomed cake pan
  • Large Mixing Bowl
  • Stand mixer or hand mixer
  • Rubber Spatula

Ingredients
  

Biscuit Base

  • 250 g digestive biscuits or graham crackers
  • 80 g melted butter

Cheesecake Filling

  • 250 g cream cheese
  • 250 g mascarpone cheese
  • 250 ml double cream / heavy cream
  • 50 g white sugar (1/4 cup)
  • 60 g icing sugar / powdered sugar (1/2 cup)
  • 100 g melted white chocolate
  • 2 tsp vanilla extract or paste
  • 1/4 tsp salt
  • 1 tbsp lemon juice

Pistachio Crunch Filling

  • 90 – 100 g shredded wheat or kataifi pastry
  • 100 g pistachio cream

Chocolate Ganache + Topping

  • 50 g dark chocolate
  • 50 g milk chocolate
  • 50 ml double cream / heavy cream (1 cup)
  • chopped pistachios for decoration

Instructions
 

  • Prepare the Crust:
  • In a food bag with a rolling pin, crush the biscuits into a fine crumb. Alternatively, you can use a food processor.
  • Combine the crumbs with melted butter and mix until it resembles wet sand.
  • Press the crumb mixture into the bottom and slightly up the sides of a greased and 8-inch or 9-inch springform pan.
  • Freeze the crust for 10 – 20 minutes while preparing the rest of the recipe.

Make the Pistachio Crunch Mixture:

    If using Kataifi Pastry:

    • Chop the kataifi pastry into small pieces.
    • Toast the pastry in 1 tablespoon of butter over medium heat until golden and crunchy. Let it cool completely.
    • In a bowl, combine the cooled pastry with pistachio cream, mixing until you achieve a thick and crunchy consistency. Set aside.

    If using Shredded Wheat Cereal:

    • Crush the shredded wheat into small pieces using your hands or by placing it in a ziplock bag and crushing with a rolling pin.
    • In a bowl, combine the crushed cereal with pistachio cream, mixing until it forms a thick, crunchy paste. Set aside.

    Prepare the Cheesecake Filling:

    • In a large bowl or stand mixer, beat the softened cream cheese and mascarpone until smooth and creamy.
    • Add the icing sugar, caster sugar, salt, and vanilla extract, and mix until fully combined.
    • In a separate bowl, whip the double cream or heavy cream until stiff peaks form.
    • Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it.
    • Gradually fold in the remaining whipped cream, ensuring the mixture stays light and airy.
    • Add the lemon juice and mix gently.
    • Finally, fold in the melted white chocolate until evenly incorporated.

    Assemble the Cheesecake

    • Remove the crust from the freezer and pour half of the cheesecake filling over it, spreading it evenly with a spatula.
    • Layer the pistachio crunch mixture on top of the filling, spreading it evenly but leaving about ½ inch from the edge.
    • Add the remaining cheesecake filling, spreading it evenly over the pistachio layer.
    • Cover the pan tightly with plastic wrap or foil and refrigerate for at least 6–8 hours, or ideally overnight, to allow the cheesecake to set.
    • Once the cheesecake has set, prepare the ganache by combining the chopped chocolate and double cream (heavy cream) in a microwave-safe bowl. Heat in 30-second increments, stirring after each, until the mixture is fully melted, thick, and glossy.
    • Pour the ganache over the cheesecake, spreading it evenly across the top.
    • Sprinkle chopped pistachios over the ganache for garnish.
    • Return the cheesecake to the fridge for at least 30 minutes to allow the ganache to firm up.
    • Then simply slice, serve and enjoy!

    Notes

    • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
     
    • Use room temperature cream cheese and mascarpone – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
     
    • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
     
    • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
    Keyword Cheesecake, Dubai Chocolate, No bake cheesecake, Pistachio and chocolate cheesecake, PIstachio Cheesecake

    Enjoy Your Homemade Viral Dubai Chocolate Cheesecake!

    Now you’re ready to indulge in your very own Viral Dubai Chocolate Cheesecake—a show stopping dessert perfect for any occasion! With its layers of buttery crust, creamy filling, and decadent pistachio crunch topped with a glossy ganache, this cheesecake is sure to wow everyone at the table.

    Don’t forget to tag me on Instagram or TikTok (@aceofspoons) if you give this recipe a try. I’d love to see your creations!

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