I love making mini cheesecakes, and these Dubai Chocolate Cheesecakes are unique yet delicious. If you have ever enjoyed a Dubai chocolate bar, then you are familiar with the crunchy kataifi and creamy pistachio combined with the chocolate. Imagine that, but in a delectable layered cheesecake, and you have this recipe!
Dubai Chocolate Cheesecake Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 18
- 🍴 Servings: 12
- 🧄 Flavor Profile: Creamy chocolate mini cheesecakes topped with crunchy pistachio kataifi and a rich chocolate drizzle.
- 🍚 Best Served With: A swirl of whipped cream and a sprinkle of pistachios.
- 🧊 Make Ahead?: Chill and make up to 4 days ahead; add toppings before serving.
Summarize and Save This Content On
The best part about these Dubai cheesecakes is that they look elegant, but the recipe couldn't be easier! It's a simple baked chocolate cheesecake that has Middle Eastern flair. It's the perfect treat for a party or when you have family or friends over for dinner. This dessert was designed to be shared.
Try my Dubai chocolate truffles and these pistachio chocolate chip cookies if you love pistachio desserts. My Dubai chocolate cookies are really good too.
Why You'll Love This Recipe
- It's easy to serve them to a crowd: Since this Dubai-style cheesecake is in mini form, you don't need any serving utensils or extra effort. They're already portioned!
- They have clear layers: You can see the distinct layers in each cheesecake, which not only enhances the presentation but also gives you distinct changes in flavor and texture.
- They last longer than no-bake: Since this is a baked cheesecake recipe, these mini cheesecakes will last longer in storage than if they were no-bake.
Ingredients
Below are the ingredients needed to make successful, showstopping mini Dubai chocolate cheesecakes.
- Oreos: I use regular Oreo cookies for the crust to add even more richness and chocolate flavor to the cheesecakes. I recommend using a food processor to make crumbs, but if you don't have one, put them in a Ziploc bag and crush them with a rolling pin.
- Cream cheese: Softened cream cheese will give you a smooth and creamy cheesecake batter. Full-fat is best for richness and stability.
- Sour cream: This helps with the structure and that signature tangy flavor you get from cheesecake filling. I use it in the filling of this chocolate peanut butter cheesecake, too!
- Kataifi: This is the shredded Phyllo dough that provides that signature crunchy texture in Dubai chocolate recipes.
- Pistachio cream: I like to think of pistachio cream as a chocolate-hazelnut spread made with pistachios. It's rich, creamy, and a little sweet, and mixes well with the kataifi for that crunchy layer of the cheesecakes.
- Melted chocolate: You'll need white chocolate and semi-sweet chocolate for this recipe. The white is mixed with the pistachio layer, while the semi-sweet is added to the cheesecake and then drizzled on top for decoration.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use darker chocolate: Instead of semi-sweet chocolate chips, use a darker, more bitter chocolate (60-70%) to make the dessert a little less sweet.
- Boost flavor with espresso: Add 1 teaspoon of espresso powder to the cheesecake mixture to enhance the chocolatey flavor without adding coffee flavor.
- Hint of cardamom: Use ¼ teaspoon of ground cardamom in the cheesecake filling for a hint of Middle Eastern spice.
How to Make Dubai Chocolate Cheesecakes
Preheat your oven to 350°F and line your muffin tin with cupcake liners before you get started on this pistachio chocolate cheesecake recipe.
Step 1: Prepare and bake the crust. Start by combining the crushed Oreos with melted butter, pressing the mixture into the liners, then baking the crusts for about 5 minutes.
Step 2: Mix and add the filling. Combine the ingredients for the filling, and then scoop it into the baked crusts, filling the liners about ¾ full. Bake the cheesecakes for 15-18 minutes, cool them at room temperature for 30 minutes, and then chill them for 2 hours.
Step 3: Make the pistachio layer. Once they are chilled, toast the kataifi and then mix it with the pistachio cream, pistachios, and melted white chocolate.
Step 4: Finish decorating and serve. Add the filling to the top of each cheesecake, and decorate them with whipped cream, chopped pistachios, and more melted chocolate. Enjoy one with a pumpkin chai latte.
Expert Tips
- Toast the kataifi long enough: Allow the kataifi plenty of time to get golden brown and crispy. If you don't toast it long enough, it will be pale and chewy.
- Use room temperature ingredients: All of the refrigerated ingredients should be brought to room temperature before you mix the cheesecake filling. This ensures a perfectly smooth and lump-free batter.
- Don't skip cupcake liners: I don't recommend just greasing the muffin tin. Cupcake liners are really helpful in serving your mini cheesecakes to ensure they come out of the pan intact every time.
- Storage directions: Place your Dubai chocolate cheesecakes into an airtight container and keep them in the refrigerator for up to 4 days. Freeze them for up to 2 months without the kataifi mixture because the moisture makes it very mushy.
If you're looking for another layered cheesecake recipe, you'll love this no-bake mint cheesecake.
Check out my Dubai chocolate bar and these Dubai chocolate brownies if recipes like this speak to your heart (and stomach).
Serving Suggestions
- Create an even more decadent experience by enjoying one of these kataifi cheesecakes with a scoop of gingerbread ice cream or hot chocolate ice cream.
- If you're serving them at an adult gathering, cocktails like this Bailey's espresso martini and spiked dalgona coffee go well with the flavors of the Dubai chocolate cheesecakes.
- If you're adding these to a dessert table, you can also serve chocolate berry cups and mini lemon bundt cakes, as they are also easy and mini.
Dubai Chocolate Cheesecake Recipe FAQs
Overmixing the batter or cooling too quickly can cause the tops of the cheesecakes to crack, but overmixing is more common. This causes you to incorporate too much air into the cheesecake batter, causing it to expand and then collapse, causing the tops to tighten and crack. Only mix the ingredients until they are just combined, especially after adding the eggs.
Underbaking the cheesecakes is the most common cause. The centers should be jiggly but not wet. If they come out of the oven too soon, the centers sink as they cool.
Dubai Chocolate Cheesecake Recipe
Ingredients
Oreo Crust
- 18 Oreo cookies finely crushed
- 3 tablespoons unsalted butter melted
Chocolate Cheesecake Filling
- 12 oz cream cheese softened
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs room temperature
- ½ cup melted semi-sweet chocolate cooled slightly
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Dubai Chocolate Kataifi Pistachio Layer
- 1 cup kataifi pastry finely chopped
- 2 tablespoons unsalted butter
- ½ cup pistachio cream
- ⅓ cup white chocolate melted
- ¼ cup finely chopped pistachios
Topping
- whipped cream optional
- Melted milk or semi-sweet chocolate for drizzle
- crushed pistachios
Instructions
For the crust
- Preheat the oven to 350°F (180°C) and line a muffin pan with cupcake liners.
- In a small bowl, mix the crushed Oreos with melted butter until evenly the texture resembles wet sand. Press about 1½ tablespoons of the mixture firmly into the bottom of each liner. Bake for 5 minutes, then set aside to cool.
For the chocolate cheesecake filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Beat in the eggs, mixing just until combined.
- Add the melted chocolate, cocoa powder, sour cream, and vanilla extract. Mix on low speed until smooth.
- Divide the cheesecake batter evenly over the cooled crusts, filling each liner about ¾ full. Bake for 15-18 minutes, until the centers are just set with a slight jiggle.
- Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
For the Dubai chocolate kataifi pistachio layer
- In a skillet over medium heat, melt the butter and add the chopped kataifi. Cook, stirring frequently, until golden brown and crisp. Remove from heat and let cool slightly.
- Stir in the pistachio cream, chopped pistachios, and melted white chocolate.
- Spoon a generous layer of the mixture on top of each chilled cheesecake.
Decorate
- Top each cheesecake with a small dollop of whipped cream. Drizzle with melted chocolate and garnish with pistachios if desired.
Notes
- Avoid overmixing the cheesecake batter, so you don't incorporate too much air and cause the surfaces to crack.
- Use room temperature ingredients to ensure that the cheesecake filling is smooth and lump-free.
- Allow the kataifi to toast long enough so it's golden and crispy rather than pale and chewy.
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