Good Housekeeping

This easy no-bake cheesecake recipe tastes exactly like Dubai chocolate

Name: This easy no-bake cheesecake recipe tastes exactly like Dubai chocolate
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 10 serving(s)
Ingredients: 75 g butter, melted, plus extra to grease; 100 g kataifi pastry, toasted; 50 g pistachios, roughly chopped; 400 g full-fat cream cheese, at room temperature; 30 g cocoa powder; 175 g dark chocolate, melted and cooled; 200 g caster sugar; 400 mL double cream, at room temperature; 200 g pistachio cream; 125 g kataifi pastry, toasted; 125 g dark chocolate; 25 g butter; 25 g pistachios, roughly chopped

A cheesecake version of the viral pistachio chocolate bar

By Alice ShieldsPublished: 20 June 2025

Jump to recipe

We’ve transformed the biggest foodie trend of the decade into a rich, no-bake chocolate dessert. If you can’t get hold of kataifi pastry, just use 175g crushed/whizzed digestive biscuits for the base instead, and spread the pistachio cream on top of the chilled chocolate cheesecake on its own.

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Yields:

10 serving(s)

Prep Time:

45 mins

Cook Time:

10 mins

Total Time:

55 mins

Ingredients

FOR THE BASE

75 g
butter, melted, plus extra to grease
100 g
kataifi pastry, toasted
50 g
pistachios, roughly chopped

FOR THE CHEESECAKE

400 g
full-fat cream cheese, at room temperature
30 g
cocoa powder
175 g
dark chocolate, melted and cooled
200 g
caster sugar
400 ml
double cream, at room temperature

FOR THE TOPPING

200 g
pistachio cream
125 g
kataifi pastry, toasted
125 g
dark chocolate
25 g
butter
25 g
pistachios, roughly chopped

Directions

1. Step 1Grease and line a 20cm round tin with baking parchment. For the base, mix butter, pastry and pistachios in a large bowl, then press into the base of the tin. Chill until needed.
2. Step 2For the cheesecake, in a large bowl using a handheld electric whisk, beat together all the ingredients until firm peaks. Scrape into the tin and smooth to level. Chill for at least 3hr, until firm.
3. Step 3For the topping, slacken pistachio cream in a large heatproof bowl set over a pan of barely simmering water. Remove from the heat, tip in the pastry and mix to combine. Dollop over the set cheesecake and gently press to level. Chill for 1hr, to firm up slightly.
4. Step 4Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Leave to cool for 5min before pouring over the pistachio layer. Gently smooth to level. Chill if needed, to set up. Sprinkle over the pistachios to serve.

You can find kataifi pastry (sometimes described as ‘shredded filo’) in the chiller cabinet in Middle Eastern grocers, or online.

It’s important that the ingredients are at room temperature when making the cheesecake layer so that the chocolate doesn’t set.

If you like this recipe, you’ll love our Dubai chocolate pastries.

Want to make your own Dubai chocolate? Check out our recipe for Dubai chocolate truffles.

Alice Shields

Senior Cookery Writer

Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.

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