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Recipe

Easy Dubai Cheesecake

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Dubai chocolate became a viral sensation for its combination of rich chocolate, creamy pistachio filling, and crispy kunafa. I wanted to take those same flavors and turn them into a dessert I already love—cheesecake.
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Ingredients

  • 1 1/2 packs chocolate graham crackers
  • 2/3 cup butter melted
  • 1/2 pack kunafa kataifi dough
  • 1 1/2 cups pistachio butter or pistachio paste
  • 2 cups cold heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 8-ounce blocks cream cheese, softened
  • 1/2 cup heavy whipping cream for the ganache
  • 1 cup milk chocolate
  • Chopped pistachios or chocolate shavings optional for decorating

Instructions

Prepare the Crust

  • Crush the chocolate graham crackers in a food processor until you have fine crumbs.
  • Add the melted butter and mix until the crumbs are evenly coated.
  • Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
  • Place the pan in the refrigerator or freezer for 10–15 minutes to allow the crust to firm up.

Prepare the Kunafa Pistachio Layer

  • Cut or pull apart the kunafa dough into small pieces.
  • Spread the kunafa evenly onto a baking sheet and bake at 350°F for 15–20 minutes, stirring occasionally, until lightly golden and crispy.
  • Allow it to cool completely.
  • Once cooled, combine the toasted kunafa with the pistachio butter or pistachio paste. Mix until all the crispy pieces are evenly coated.

Make the Cheesecake Filling

  • In a large mixing bowl, whip the 2 cups cold heavy whipping cream, powdered sugar, and vanilla until thick and fluffy.
  • Add the softened cream cheese and continue mixing until the filling is completely smooth, creamy, and thick.
  • Be careful not to overmix.

Make the Chocolate Ganache

  • Place 1/2 cup heavy whipping cream in a microwave-safe bowl and heat until hot, about 1–1 1/2 minutes. You want it hot but not boiling over.
  • Pour the hot cream over the milk chocolate and let it sit untouched for about 5 minutes.
  • Stir until the chocolate is completely melted and the ganache is smooth and glossy.
  • Allow the ganache to cool slightly before pouring it over the cheesecake.

Assemble

  • Spread the pistachio-kunafa mixture evenly over the chilled chocolate crust.
  • Spoon the cheesecake filling over the pistachio layer and gently spread it into an even layer.
  • Pour the slightly cooled chocolate ganache over the cheesecake and smooth the top.
  • Decorate with chopped pistachios, chocolate shavings, extra toasted kunafa, or a drizzle of pistachio butter.
  • Refrigerate for at least 4–6 hours, but overnight is best for a beautifully set cheesecake.
  • Remove from the springform pan, slice, and enjoy!

Connie’s notes

  • Toast the kunafa until crispy. This is one of the most important steps because the crisp kunafa gives Dubai chocolate its signature texture.
  • Let the kunafa cool before adding the pistachio spread. Mixing pistachio butter into hot kunafa can make the mixture oily and soften the crunch.
  • Use a pistachio spread you love. Pistachio butters and creams vary in sweetness and consistency, so taste yours first before adding any extra sweetness.
  • If you’re using a sweetened pistachio cream, you may not need any additional sugar in the kunafa layer.
  • Keep the heavy cream very cold. Cold heavy whipping cream whips faster and gives the cheesecake filling better structure.
  • Soften the cream cheese before mixing. Room-temperature cream cheese blends more smoothly and helps prevent lumps in the filling.
 
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