If you’re ready to wow your friends and family with a dessert that’s rich, decadent, and utterly unforgettable, then you’ve gotta try this Dubai Chocolate Cheesecake Bars Recipe. It’s like a dream come true: flaky kataifi dough, luscious pistachio cream, and a creamy cheesecake layer all topped off with silky chocolate ganache. Trust me, it’s the kind of treat that will have everyone asking for seconds before you even blink.
Why You’ll Love This Recipe
- Unique Texture Fusion: The crunch of kataifi dough paired with smooth cheesecake and silky ganache is simply irresistible.
- Elevated Flavors: A delightful blend of pistachio, tahini, and chocolate brings Middle Eastern flair to a classic dessert.
- Surprisingly Easy: Despite its gourmet vibe, the steps are straightforward and beginner-friendly.
- Perfect for Any Occasion: Whether it’s a casual weekend treat or a holiday centerpiece, this recipe shines every time.
Ingredients You’ll Need
These ingredients come together so beautifully—you’ll find each component adds its own magic, from the crunch of kataifi dough to the creaminess of the cheesecake filling. When shopping, look for quality pistachio cream and fresh cream cheese to get the best results.
- Kataifi dough: Fresh shredded kataifi gives that irresistible flaky crunch.
- Unsalted butter: Use good quality to ensure a rich buttery flavor in the crust.
- Pistachio cream: This adds subtle nuttiness and sweetness; make sure it’s smooth and fresh.
- Tahini: Balances sweetness with a slight earthiness—a little goes a long way!
- Cream cheese: Bring to room temperature for a silky, lump-free filling.
- Granulated sugar: Sweetens without overpowering; you can adjust slightly to taste.
- Sour cream: Adds tanginess and moisture to the cheesecake; also room temperature is key.
- Vanilla extract: Enhances the overall flavor with warm, familiar notes.
- Salt: Just a pinch to balance sweetness and bring out flavors.
- Eggs: Room temperature eggs blend more smoothly into the batter.
- Semi-sweet chocolate: Use good-quality chips or chopped bars for the ganache topping.
- Heavy cream: This will create that luscious, decadent chocolate ganache.
Variations
I love how flexible the Dubai Chocolate Cheesecake Bars Recipe is — you can easily make it your own by swapping ingredients or adjusting flavors. It’s a fun foundation to experiment with, especially if you crave a slightly different twist.
- Nut Swap: I’ve swapped pistachio cream for almond or hazelnut cream before, and it adds a unique spin without losing that nutty charm.
- Chocolate Variety: Using bittersweet or dark chocolate for the ganache ups the richness if you prefer less sweetness.
- Vegan Adaptation: Try dairy-free cream cheese and vegan butter if you want a plant-based version — it works surprisingly well!
- Spiced Up: A pinch of cinnamon or cardamom in the cheesecake batter adds a warm, aromatic twist that’s perfect for cooler months.
How to Make Dubai Chocolate Cheesecake Bars Recipe
Step 1: Preparing the Kataifi Crust
First things first: preheat your oven to 350°F (175°C). Take the shredded kataifi dough and cut it into smaller pieces with kitchen scissors—this makes it easier to work with and helps the crust bake evenly. Melt your unsalted butter and toss it together with the kataifi and pistachio cream, plus the tahini. Spread this mixture evenly in the bottom of your greased baking pan. I like to press it down gently with the back of a spoon to make sure it’s packed in. Pop it into the oven for about 20 minutes or until it’s golden and crisp. You’ll love the nutty aroma that fills your kitchen!
Step 2: Mixing the Cheesecake Filling
While the crust is baking, grab a large bowl and beat your room temperature cream cheese until it’s smooth and fluffy—this step really helps eliminate lumps. Gradually add in the sugar, sour cream, vanilla, and salt, mixing thoroughly between each addition. Then, add the eggs one at a time, making sure each is fully incorporated before the next goes in. This method keeps your batter silky and prevents cracking later on.
Step 3: Assembling and Baking
Pour the cheesecake batter gently over your warm kataifi crust and smooth the top with a spatula. You want an even layer that bakes evenly. Return it to the oven and bake for 40 minutes at 350°F, until the edges are set but the center still jiggles slightly—that’s the perfect texture for cheesecake bars. Once it’s done, let it cool completely at room temperature, then refrigerate for at least 4 hours. I find chilling it overnight makes slicing a breeze.
Step 4: Making the Chocolate Ganache
To make the luscious ganache, gently heat the heavy cream until it just starts to simmer—don’t let it boil. Pour it over the semi-sweet chocolate in a bowl and let it sit for a few minutes. Then whisk until smooth and glossy. Pour the ganache over the chilled cheesecake bars, spreading it evenly. Refrigerate again for at least 30 minutes to set that perfect chocolate layer.
Pro Tips for Making Dubai Chocolate Cheesecake Bars Recipe
- Room Temperature Ingredients: Always use eggs, cream cheese, and sour cream at room temp for a smooth batter free of lumps.
- Even Kataifi Distribution: Breaking up the kataifi into small pieces ensures it bakes crisp and evenly, avoiding sogginess.
- Don’t Overbake: The slight jiggle in the center means your cheesecake will set perfectly as it cools—overbaking can dry it out.
- Chill Time is Essential: Let the bars chill thoroughly before slicing; it stops the ganache from melting and the cheesecake from crumbling.
How to Serve Dubai Chocolate Cheesecake Bars Recipe
Garnishes
I like to finish these cheesecake bars with a light sprinkle of crushed pistachios on top of the chocolate ganache—it adds color and extra nutty crunch. Sometimes a dusting of edible rose petals gives a beautiful, festive touch that always gets compliments.
Side Dishes
Since these bars are so rich, I often pair them with a fresh fruit salad or a scoop of tangy lemon sorbet. The acidity cuts through the richness perfectly and refreshes your palate for the next bite.
Creative Ways to Present
For a special occasion, I’ve served these bars on a wooden platter with little edible flowers and gold leaf accents — it takes the presentation to a whole new level. You can also cut the bars into mini squares for bite-sized party treats that look fancy but are easy to enjoy.
Make Ahead and Storage
Storing Leftovers
I always store any leftover bars in an airtight container in the refrigerator. They keep beautifully for up to 4 days, and the flavors actually deepen after a day or two, so don’t worry if you can’t eat them all at once!
Freezing
I’ve frozen these cheesecake bars successfully by wrapping individual pieces tightly in plastic wrap and then foil. When you’re ready to enjoy, thaw them overnight in the fridge. This way, you can prep in advance for parties or just keep some on hand for a special treat.
Reheating
Since these bars are best enjoyed chilled, I don’t recommend reheating. If you want to soften them slightly, just let them sit at room temperature for 10-15 minutes before serving—it makes them easier to cut and brings out their creamy texture.
FAQs
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Can I use store-bought pistachio cream for this recipe?
Absolutely! Store-bought pistachio cream works perfectly and saves time. Just make sure it’s smooth and fresh for the best flavor and texture in your Dubai Chocolate Cheesecake Bars Recipe.
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What’s the best way to cut these bars without them crumbling?
The key is to chill the bars thoroughly before slicing and use a sharp knife. Wiping the knife clean between cuts helps maintain clean edges and prevents sticking.
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Can I make this recipe gluten-free?
Since kataifi dough is made from wheat flour, this recipe isn’t gluten-free as is. However, you might experiment with gluten-free phyllo substitutes or create a nut-based crust for a similar texture.
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How long does this cheesecake keep in the fridge?
This dessert stays fresh and delicious for up to 4 days when stored in an airtight container in the refrigerator.
Final Thoughts
I absolutely love how this Dubai Chocolate Cheesecake Bars Recipe bridges rich Middle Eastern flavors with classic cheesecakery. Each bite is pure joy, from the buttery kataifi crust to the glossy chocolate topping. It’s become a family favorite and my go-to for impressing guests. I can’t wait for you to try it out—you’ll enjoy every bite as much as I do sharing it!
Print
Dubai Chocolate Cheesecake Bars Recipe
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 6 hr 40 min
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Description
Indulge in these decadent Dubai Chocolate Cheesecake Bars featuring a crunchy kataifi pistachio cream crust, a smooth and creamy cheesecake filling, and a luscious chocolate ganache topping. This layered dessert offers a perfect balance of sweet, salty, and nutty flavors with a unique Middle Eastern twist.
Ingredients
Crust
- 300 grams shredded kataifi dough (cut into small pieces)
- 5 tbsp unsalted butter
- 200 grams pistachio cream
- 3 tbsp tahini
Cheesecake Filling
- 16 oz. cream cheese (room temperature)
- ¾ cup granulated sugar
- ¼ cup sour cream (room temperature)
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 large eggs (room temperature)
Chocolate Ganache
- 100 grams semi-sweet chocolate (chocolate chips or chopped bars)
- 100 grams heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a large bowl, combine the shredded kataifi dough with melted unsalted butter until evenly coated. Mix in the pistachio cream and tahini until fully incorporated. Press this mixture firmly into the bottom of a greased baking pan to form an even crust layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually blend in the granulated sugar, sour cream, vanilla extract, and salt. Add the eggs one at a time, mixing well after each addition to achieve a silky and consistent batter.
- Assemble and Bake: Pour the prepared cheesecake filling over the kataifi crust in the baking pan, smoothing the top with a spatula. Bake in the preheated oven for about 40 minutes or until the cheesecake is set but still slightly jiggly in the center. Once baked, remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 6 hours or overnight to fully set.
- Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the semi-sweet chocolate in a heatproof bowl and let it sit for 2-3 minutes. Stir gently until the chocolate is fully melted and smooth. Let the ganache cool slightly to thicken.
- Finish the Bars: Once the cheesecake has chilled and set, pour the chocolate ganache evenly over the top. Optionally, sprinkle additional shredded kataifi dough or crushed pistachios on top for extra texture. Refrigerate again until the ganache is firm, about 1 hour. Cut into bars and serve chilled.
Notes
- Ensure cream cheese, eggs, and sour cream are at room temperature to avoid lumps in the cheesecake filling.
- Chilling the cheesecake overnight improves texture and makes slicing easier.
- Kataifi dough can be tricky to handle; keep it covered to prevent drying out.
- The pistachio cream adds a deliciously rich nutty flavor but can be substituted with a nut butter if unavailable.
- Use good quality semi-sweet chocolate for the ganache for best flavor and texture.
Nutrition
- Serving Size: 1 bar
- Calories: 384 kcal
- Sugar: 20 g
- Sodium: 238 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 78 mg
