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Dubai Chocolate Cheesecake

An indulgent no-bake cheesecake filled with rich chocolate and topped with crunchy pistachios, perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Fusion, Middle Eastern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 package graham cracker crumbs You can crush your own or buy them pre-packaged.
  • 1/2 cup melted butter Make sure it’s cool enough to avoid cooking the crumbs.
For the Cheesecake Filling
  • 8 oz cream cheese Make sure it’s softened for easy blending.
  • 1 cup heavy cream Chill the bowl and beaters for best whipping results.
  • 1/2 cup powdered sugar Sift to prevent lumps.
  • 1 tbsp vanilla extract Use pure vanilla extract for a natural taste.
  • 1/2 cup chocolate syrup Use high-quality syrup for best flavor.
  • 1 1/2 cups crushed pistachios Lightly toast for extra flavor.

Method
 

Preparation
  1. In a bowl, mix the crushed graham cracker crumbs with melted butter until well coated. Press firmly into the bottom of a springform pan.
  2. In another bowl, beat the cream cheese with an electric mixer until super smooth.
  3. Add the heavy cream, powdered sugar, and vanilla extract to the cream cheese. Beat until well combined and fluffy.
  4. Gently stir in the chocolate syrup until evenly mixed.
  5. Pour the filling over the crust in the springform pan, smoothing it out.
  6. Sprinkle crushed pistachios on top of the cheesecake filling.
  7. Chill in the refrigerator for at least 4 hours, or overnight.
  8. Carefully remove the springform pan and slice to serve chilled.

Notes

Make-ahead option: This cheesecake can be prepared the night before and stored in the fridge. Store leftovers in an airtight container for up to 5 days. Can be frozen and thawed in the fridge when ready to eat.