Dubai Chocolate Cheesecake Bars
Creamy no-bake cheesecake bars layered with crunchy kataifi pastry and rich pistachio cream encased in a Dubai-style chocolate shell. Each bar delivers a satisfying contrast of textures and bold flavors.
No-bake cheesecake bars with a pistachio kataifi center coated in glossy Dubai chocolate inspired by the iconic viral candy bar.
Nutrition per serving
Ingredients
crust
cheesecake layer
crunch layer
coating
garnish
Instructions
Make the Biscuit Crust
Combine crushed digestive biscuits with melted butter and mix until the texture resembles wet sand. Press firmly and evenly into the base of a parchment-lined 8x8 inch pan. Refrigerate for 20 minutes to firm up while you prepare the other layers.
Toast the Kataifi
Cook kataifi pastry with a small amount of butter in a pan over medium heat stirring constantly for 5 minutes until golden and crispy. Remove from heat and let it cool completely on a plate. Do not allow it to cool in the pan as residual heat will over-toast it.
Prepare the Cheesecake Layer
Beat cream cheese and powdered sugar together until smooth with no lumps. Add pistachio cream and mix until well combined and creamy. Fold in the cooled toasted kataifi pastry gently to preserve its crunch. Spread evenly over the chilled biscuit crust.
Chill Until Set
Freeze the pan for at least 2 hours or refrigerate overnight until the cheesecake layer is fully set and firm enough to slice cleanly. Once set lift out using the parchment paper and cut into 8 equal bars using a hot sharp knife.
Coat in Chocolate and Serve
Melt dark chocolate with coconut oil in a heatproof bowl until smooth and glossy. Dip each bar halfway into the chocolate or drizzle over the top. Place on a wire rack and immediately sprinkle with crushed pistachios and flaky sea salt. Refrigerate for 15 minutes to set the coating.
Substitutions
Common mistakes
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