Dubai Chocolate Cheesecake
A rich and velvety no-bake chocolate cheesecake topped with crunchy pistachios, perfect for any occasion.
Ingredients
For the crust
- 1 1/2 cups chocolate cookies, crushed (Oreos or chocolate wafers work well)
- 1/2 cup unsalted butter, melted
For the filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar, sifted for smoothness
- 1 cup heavy cream (whipping cream)
- 1 cup melted chocolate (use good-quality dark or semi-sweet)
- 1 teaspoon alcohol-free vanilla extract
For topping
- 1/2 cup crushed pistachios for topping
Instructions
Preparation
- Combine crushed chocolate cookies and melted butter in a bowl. Stir until crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Chill while you prepare the filling.
- In a large bowl, beat the softened cream cheese until smooth and lump-free.
- Gradually add the powdered sugar and alcohol-free vanilla extract, mixing until fully incorporated.
- Pour in the melted chocolate (cooled slightly) and mix until the filling is uniform and glossy.
- In a separate chilled bowl, whip the heavy cream until it holds stiff peaks.
- Using a spatula, fold one-third of the whipped cream into the chocolate-cream cheese to loosen it, then fold in the rest gently to keep the airy texture.
Assembly and Chilling
- Pour the filling onto the prepared crust and smooth the surface.
- Refrigerate for at least 4 hours or until firm; overnight is best for clean slices.
- Right before serving, sprinkle crushed pistachios over the top for crunch and color.
Notes
Serve slices chilled with a dusting of cocoa or sea salt. Pair with vanilla bean ice cream or fresh berries for contrast.