Print

Creamy No-Bake Dubai Chocolate Pistachio Cheesecake

no-bake Dubai chocolate pistachio cheesecake - featured image
Print Recipe

A smooth, no-bake cheesecake combining rich dark chocolate and crunchy pistachios with a velvety cream cheese and mascarpone filling, perfect for warm climates and easy entertaining.

Ingredients

Scale
  • 200g (7 oz) digestive biscuits or graham crackers, crushed
  • 80g (5 tbsp) unsalted butter, melted
  • 50g (1/3 cup) shelled pistachios, roughly chopped
  • 2 tbsp cocoa powder
  • 400g (14 oz) cream cheese, softened
  • 100g (3.5 oz) mascarpone cheese (optional)
  • 150g (3/4 cup) powdered sugar, sifted
  • 200ml (about 3/4 cup) heavy cream, chilled
  • 150g (5 oz) dark chocolate (70% cocoa), melted and slightly cooled
  • 1 tsp vanilla extract
  • Pinch of salt
  • 50g (1/3 cup) whole pistachios, toasted and roughly chopped (for topping)
  • Extra cocoa powder or shaved dark chocolate for dusting

Instructions

  1. Crush the digestive biscuits finely using a food processor or rolling pin and transfer crumbs to a bowl.
  2. Add cocoa powder and chopped pistachios to the biscuit crumbs and mix gently.
  3. Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.
  4. Press crust mixture firmly into the base of an 8-inch springform pan and chill in the fridge for at least 30 minutes.
  5. Beat cream cheese and mascarpone together until smooth using an electric mixer.
  6. Add powdered sugar, vanilla extract, and a pinch of salt; beat to combine.
  7. Fold melted chocolate into the cream cheese mixture until fully incorporated.
  8. Whip chilled heavy cream until soft peaks form.
  9. Fold whipped cream into the chocolate cream cheese mixture in three additions, keeping texture light and airy.
  10. Pour filling over chilled crust and smooth the top.
  11. Sprinkle toasted pistachios evenly over the top and dust with cocoa powder or shaved chocolate.
  12. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  13. Before serving, run a warm knife around edges to loosen and carefully remove springform sides.

Notes

Soften cream cheese before mixing for smooth texture. Use double boiler or microwave in short bursts to melt chocolate and let cool before folding. Chill crust well to prevent sogginess. Whip cream to soft peaks only. Refrigerate cheesecake at least 4 hours or overnight for best texture. Use warm knife to loosen edges before unmolding. Variations include gluten-free crust, dairy-free substitutions, and flavor twists like cardamom or rosewater.

Nutrition

Keywords: no-bake cheesecake, chocolate pistachio cheesecake, Dubai dessert, easy cheesecake, no oven dessert, creamy cheesecake, pistachio dessert

Find it online: https://perkypan.com/creamy-no-bake-dubai-chocolate-pistachio-cheesecake-easy-recipe-for-perfect-dessert/