Tahini Dubai Chocolate Cheesecake

Cheesecake might be my weakness, but I’m always looking for ways to make it more exciting. When I first heard about Dubai chocolate, I knew I had to try turning it into a cheesecake. The combination of creamy cheesecake with that rich pistachio and tahini flavor just made sense to me.

This isn’t your typical New York style cheesecake. The Dubai chocolate adds this nutty, slightly sweet twist that makes every bite feel special. Plus, it’s easier to make than you might think. I use a simple graham cracker crust and fold the Dubai chocolate right into the filling.

My kids were skeptical at first, but now they ask for this cheesecake for birthdays instead of regular cake. Even my husband, who usually sticks to plain desserts, goes back for seconds. It’s become our go-to dessert when we want something that feels fancy but doesn’t require a culinary degree to pull off.

What Kind of Cream Cheese Should I Use?

For this cheesecake, you’ll want to stick with full-fat cream cheese – don’t try to substitute with low-fat or light versions as they contain more water and will affect the texture. Make sure your cream cheese is completely softened to room temperature before you start mixing, which usually takes about 2-3 hours on the counter. If you’re in a hurry, you can cut the blocks into smaller pieces to speed up the softening process. Brand-wise, Philadelphia cream cheese is the gold standard for cheesecakes, but any full-fat cream cheese will work just fine as long as it’s properly softened.

Options for Substitutions

This fancy cheesecake has some unique ingredients, but here are some swaps you can make if needed:

• Chocolate bear grahams: Regular chocolate graham crackers work perfectly fine here. You can also use chocolate wafer cookies or even Oreos (remove the filling first) for the crust.
• Kataifi dough: This shredded phyllo dough can be tricky to find. Try crushed toasted vermicelli noodles, shredded wheat cereal, or even finely chopped toasted almonds for that crunchy texture.
• Pistachio paste: You can make your own by blending 1 cup shelled pistachios with 2-3 tablespoons neutral oil until smooth. Almond butter or cashew butter work as alternatives, though the flavor will be different.
• Tahini: If you don’t have tahini, try almond butter or sunflower seed butter. You could also skip it entirely and add an extra tablespoon of pistachio paste instead.
• Sour cream: Greek yogurt (plain, full-fat) works as a substitute, or you can use an extra ⅓ cup of cream cheese if that’s what you have on hand.
• Almond extract: This adds a nice nutty note, but you can skip it or replace with an extra ½ teaspoon of vanilla extract if you don’t have it.

Watch Out for These Mistakes While Baking

The biggest mistake when making this cheesecake is not having your cream cheese at proper room temperature, which can lead to lumps that won’t smooth out no matter how much you mix – take it out of the fridge at least 2 hours before baking for the silkiest texture.

Another common error is overworking the kataifi dough filling, which can make it tough instead of crispy, so gently toast it with butter just until golden and let it cool completely before mixing with the pistachio paste.

Don’t skip the water bath (bain-marie) when baking, as this prevents cracks on the surface and ensures even cooking throughout, and resist the urge to open the oven door during the first hour of baking.

Finally, be patient with the cooling process – let the cheesecake cool completely at room temperature before refrigerating overnight, as rushing this step can cause the filling to crack or become dense instead of creamy.

What to Serve With Dubai Chocolate Cheesecake?

This rich and indulgent cheesecake is honestly a showstopper on its own, but a few simple additions can make it even more special. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream pairs beautifully with the nutty pistachio and chocolate flavors. For something refreshing, try serving it alongside fresh berries like raspberries or strawberries to cut through all that creamy richness. A hot cup of Turkish coffee or strong espresso also makes a perfect companion to this Middle Eastern-inspired dessert, and don’t forget to sprinkle some extra chopped pistachios on top for that final touch!

Storage Instructions

Refrigerate: This cheesecake needs to chill in the fridge to set properly and maintain its creamy texture. Cover it loosely with plastic wrap or store in an airtight container for up to 5 days. The flavors actually get better after a day or two, so don’t worry about making it ahead!

Freeze: You can absolutely freeze this Dubai chocolate cheesecake for up to 3 months. Wrap individual slices tightly in plastic wrap and then in foil, or freeze the whole thing in a freezer-safe container. It’s great to have portions ready when you want something special without all the work.

Serve: For the best texture, let frozen slices thaw in the fridge for about 4-6 hours or overnight. If you’re serving the whole cheesecake, give it about 8-10 hours to thaw completely. The kataifi topping might lose a tiny bit of its crunch after freezing, but it’s still absolutely delicious.

Preparation Time	30-45 minutes
Cooking Time	70-90 minutes
Total Time	100-135 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 70-80 g
• Fat: 250-280 g
• Carbohydrates: 350-400 g

Ingredients

For the crust:

• 2 1/2 cups chocolate bear-shaped graham crackers (230g)
• 7 tbsp unsalted butter, melted (98g)

For the kataifi-pistachio filling:

• 5 oz kataifi dough, chopped (150g)
• 6 tbsp unsalted butter (85g)
• 3/4 cup pistachio paste (300g)
• 2 tbsp tahini (30g)

For the cheesecake batter:

• 24 oz cream cheese, softened (680g or three 8 oz packages)
• 1 cup white sugar (200g)
• 1/3 cup sour cream, at room temperature
• 1/2 cup pistachio paste
• 2 tbsp tahini
• 3 large eggs, at room temperature
• 1/4 tsp almond extract
• 2 tsp vanilla extract
• 1/2 tsp salt

For the chocolate ganache:

• 1 1/4 cups chopped semi-sweet chocolate or chocolate chips (212g)
• 3/4 cup heavy cream (6 fl oz / 180ml)

Step 1: Prepare and Bake the Graham Cracker Crust

• 2 1/2 cups chocolate bear-shaped graham crackers (230g)
• 7 tbsp unsalted butter, melted (98g)

Preheat your oven to 325ºF (163ºC).

Place the chocolate bear-shaped graham crackers in a food processor and process until you have fine crumbs.

Melt 7 tablespoons of unsalted butter, then mix the melted butter with the graham cracker crumbs until thoroughly combined.

Press this mixture firmly into the bottom of an 8” or 9” (preferably deep) cheesecake pan.

Bake the crust for 10 minutes, then remove it from the oven and let it cool completely before continuing.

Step 2: Make the Pistachio-Kataifi Filling

• 5 oz kataifi dough, chopped (150g)
• 6 tbsp unsalted butter (85g)
• 3/4 cup pistachio paste (300g)
• 2 tbsp tahini (30g)

Add 6 tablespoons of unsalted butter to a large frying pan with high sides and place over medium heat.

Once the butter has melted, add the chopped kataifi dough and stir to coat.

Cook the kataifi, stirring constantly, until it’s evenly toasted and golden brown—this should take about 8 to 10 minutes.

Remove from the pan and place in a small bowl.

Mix in 3/4 cup pistachio paste and 2 tablespoons tahini until fully combined.

Set aside.

You can prepare this mixture ahead and refrigerate it, bringing it to room temperature or microwaving gently before using, if needed.

Step 3: Prepare the Pistachio Cheesecake Batter

• 24 oz cream cheese, softened (680g)
• 1 cup white sugar (200g)
• 1/2 cup pistachio paste
• 1/3 cup sour cream, at room temperature
• 2 tbsp tahini
• 3 large eggs, at room temperature
• 1/4 tsp almond extract
• 2 tsp vanilla extract
• 1/2 tsp salt

In a stand mixer or large bowl, beat the softened cream cheese for 3 minutes at medium speed until creamy.

Add in the white sugar and beat for another minute.

Next, add 1/2 cup pistachio paste, sour cream, and 2 tablespoons tahini; beat for 2 more minutes, stopping to scrape the bowl as needed to avoid any lumps.

Add the eggs one at a time, mixing just until each is incorporated, followed by almond extract, vanilla extract, and salt.

Be careful not to overmix after adding the eggs to help prevent cracks in the cheesecake.

Step 4: Layer, Bake, and Chill the Cheesecake

• half of the pistachio-kataifi filling from Step 2
• cheesecake batter from Step 3

Grease the exposed sides of the cheesecake pan.

Spread half of the pistachio-kataifi filling (from Step 2) over the baked and cooled crust.

Press it down with a spatula to pack it firmly.

Pour in the cheesecake batter (from Step 3) and smooth the top.

Wrap the bottom of the pan with several layers of foil to prevent leaks.

Place the pan in a larger roasting pan and add hot water for a water bath.

Bake at 325ºF for 60 to 70 minutes, until the center jiggles slightly and edges look set.

Turn off the oven and let the cheesecake sit inside for 1 hour.

Remove from the oven and chill in the fridge for at least 6 hours.

I always recommend chilling overnight for the best texture.

Step 5: Make the Chocolate Ganache

• 1 1/4 cups chopped semi-sweet chocolate or chocolate chips (212g)
• 3/4 cup heavy cream (180ml)

Heat the heavy cream in a saucepan until it reaches about 180ºF, just shy of simmering.

Place the chopped semi-sweet chocolate (or chocolate chips) in a bowl and pour the hot cream over them.

Let it stand undisturbed for a minute, then whisk until the chocolate is completely melted and the ganache is smooth.

Set aside until it cools and thickens, stirring every 5 to 10 minutes (refrigerate to speed up, if needed).

I like to make my ganache in advance—just gently warm it again before spreading, if it sets too firmly.

Step 6: Assemble and Finish the Cheesecake

• ganache from Step 5
• remaining pistachio-kataifi filling from Step 2

Once the cheesecake is fully chilled, spread a thin layer of ganache (from Step 5) over the top and use an offset spatula to smooth it.

Top with the remaining pistachio-kataifi filling (from Step 2), pressing gently to pack it evenly.

Spread the rest of the ganache on top to cover the pastry.

For garnish, sprinkle chopped pistachio nuts on top, if desired.

Let the ganache set for about 20 minutes before serving.

For the best appearance, I like to use an offset spatula and clean the knife between slices.

Store the cheesecake in the refrigerator for up to 5 days or freeze for up to 1 month.