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Dubai Chocolate Cheesecake Elegant slice of chocolate cheesecake layered with dark and light filling, topped with cocoa crumbles, blueberries, mint, and shiny chocolate sauce.

Dubai Chocolate Cheesecake

A luxurious three-layer Dubai Chocolate Cheesecake featuring a rich chocolate cheesecake base, creamy pistachio-tahini filling, and a crispy golden kadayif topping inspired by viral Middle Eastern desserts.
5 from 1 vote
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Course: Dessert
Cuisine: Dubai-inspired, Fusion, Middle Eastern
Keyword: Dubai chocolate cheesecake baked, Dubai chocolate cheesecake Crumbl, Dubai chocolate cheesecake ingredients, Dubai chocolate cheesecake near me, Dubai chocolate cheesecake no bake, Dubai chocolate cheesecake recipe
Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 4 hours
Total Time: 5 hours 50 minutes
Servings: 16 slices
Calories: 630kcal
Cost: $40

Equipment

  • 1 9-inch springform pan (Essential for cheesecake)
  • 2 Layers of heavy-duty foil (To wrap pan for water bath)
  • 1 Large roasting pan (Water bath)
  • 1 Electric mixer (Hand or stand)
  • 1 Food processor (For crust)
  • 1 Spatula (For smoothing layers)
  • 1 Large skillet (Toasting kadayif)

Ingredients

Chocolate Crust

  • 2 cups chocolate cookie crumbs - Any chocolate biscuits
  • 6 tablespoon butter melted —
  • 2 tablespoon cocoa powder —
  • 1 pinch salt —

Chocolate Cheesecake Filling

  • 24 oz cream cheese softened - 3 × 8-oz blocks
  • ¾ cup granulated sugar —
  • 3 large eggs - Room temp
  • 1 cup sour cream —
  • 8 oz dark chocolate melted & cooled —
  • 1 teaspoon vanilla extract —
  • ¼ cup cocoa powder —

Pistachio Layer

  • 1 cup pistachio paste / butter —
  • ½ cup tahini - Balances texture
  • ¼ cup honey or date syrup —
  • ½ cup powdered sugar - Adjust to taste
  • 1 pinch salt —

Kadayif Topping

  • 8 oz kadayif - Pulled apart
  • 6 tablespoon butter melted —
  • 3 tablespoon sugar —
  • ½ cup chopped pistachios —
  • — — Gold leaf - For garnish
  • — — Rose water - Add to pistachio layer
  • — — Chopped dates —
  • — — Saffron threads - Steep in warm cream

Instructions

  • Mix and press chocolate crust into pan, then bake briefly until set.
    Evenly pressed chocolate cookie crust lining the bottom of a round pan, forming a firm base for the cheesecake.
  • Combine cream cheese, chocolate, and eggs to create a smooth cheesecake batter.
    Smooth melted chocolate ganache being poured onto a baked chocolate cheesecake set inside a foil-wrapped springform pan.
  • Bake the chocolate cheesecake in a water bath until firm around the edges.
  • Prepare the pistachio cream and toast the kadayif until golden and crispy.
    Golden-brown toasted kadayif strands cooking in a skillet, with crispy caramelized patches and a wooden spatula stirring the mixture.
  • Add pistachio layer, top with kadayif, and chill several hours before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 630kcal (32%) | Carbohydrates: 48g (16%) | Protein: 10g (20%) | Fat: 46g (71%) | Saturated Fat: 22g (138%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 135mg (45%) | Sodium: 280mg (12%) | Potassium: 350mg (10%) | Fiber: 3g (13%) | Sugar: 36g (40%) | Vitamin A: 950IU (19%) | Vitamin C: 1mg (1%) | Calcium: 140mg (14%) | Iron: 3mg (17%)
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