These extra decadent Dubai Chocolate Cheesecake Bars feature a kataifi pistachio cream crust, a creamy cheesecake filling, then topped with more kataifi pistachio and finished with a smooth and silky chocolate ganache! It's crunchy, sweet, salty, and 100% delicious!
Ever since I started baking, I've been making my own birthday desserts. Some years I bake layered cakes, like I did a few years ago, and other times I try different treats, like last year when I made Dubai Chocolate Cheesecake Bars to share with my friends on my special day. I wasn't entirely sure how it would turn out, but when I shared it with them, they all asked for more and for the recipe. That’s when I knew it had to make its way onto my blog. Though it took me a few months to finally share it, this delicious recipe is here at last!
These Cheesecake Bars are inspired by the Viral Dubai Chocolate Bar that has taken over social media. The chocolate bars are made with crispy kataifi, pistachio cream, hint of tahini and covered in chocolate. These Cheesecake Bars take the same luxurious flavors from the Dubai Chocolate Bar and transform them into a creamy, irresistible dessert. With a smooth, velvety cheesecake filling and the same combination of crispy kataifi, pistachio, and tahini, these bars offer the perfect blend of sweetness and richness in every bite.
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♥ Why You'll Love This Recipe
Creamy Cheesecake - I love a baked cheesecake, and this recipe uses the same base as my Biscoff Cheesecake Bars and Pumpkin Cheesecake Bars.
Kunafa Pistachio Crust - The crispy kataifi is ADDICTIVE! The crispiness lasts for days! It does not go soggy or stale, and when you add pistachio cream to it, it's like crack, I tell you! I love it so much that I turned it into a Dubai Chocolate Brioche Bun too!
Exotic Touch - The inclusion of tahini and pistachio adds a Middle Eastern twist, offering a unique flavor profile that stands out from typical desserts.
Easy to Make: Despite its fancy taste, this recipe is simple to follow and doesn’t require any complicated techniques, making it accessible for all skill levels.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Kataifi Pistachio Crust
Kataifi dough - Kataifi dough is shredded phyllo dough, and it's used in many Middle Eastern desserts. You can usually find it in Middle Eastern shops.
Pistachio Cream - I like buying my Pistachio Cream instead of making it, but feel free to make your own if you like.
Tahini - The tahini adds a bit of a nuttier flavor. You could skip this if you're not a fan of tahini.
Cheesecake Bars
Cream Cheese: Make sure you're using full fat, blocks of cream cheese and they've come to room temperature.
Sour cream: I like to use full fat sour cream. You can use full fat greek yogurt instead. Make sure it's at room temperature.
Eggs: Make sure your eggs are at room temperature before starting.
See recipe card for quantities.
✨ Variations
Graham Cracker Crust - You can switch it up and use a regular cheesecake crust for this recipe instead of the kataifi pistachio crust.
Add Pistachio Cream - If you'd like a little more flavor to the cheesecake, add about ¼ cup pistachio cream.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Baking Pan: My favorite 8 inch Square USA pan is from USA pan. It has straight edges, bakes evenly, and never fails. I highly recommend purchasing a good quality baking pan for your cakes.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
Mixer: You can use a stand mixer or a handheld mixer for the cheesecake.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Make the crust
Preheat a large skillet on medium heat and melt 4 tablespoon of butter, then add the kataifi dough and coat in butter. 4 tablespoon might seem like a lot of butter initially but it's important to coat all the pastry dough in butter so that it crisps up. Continue stirring (don't leave it, otherwise parts of it could start burning). It will take about 10-15 minutes to get all the pastry dough crispy and golden brown. Just keep stirring until you reach the desired color and all the dough is now golden brown.
Mix the filling
Pour crispy kataifi into a bowl, add the pistachio cream and tahini and stir.
Cheesecake Crust
Pour ⅔ of the kataifi filling into the prepared baking pan and press into the bottom of the pan. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom.
Make the filling
In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes. Scrape down the bowl and sides. Add the salt and vanilla extract and beat for 30 seconds.
Add eggs
In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes. Scrape down the bowl and sides. Add the salt and vanilla extract and beat for 30 seconds.
💡 Hint: To avoid cheesecake from cracking, make sure you start with room temperature ingredients. Once adding the eggs, only mix until combined, and start checking your cheesecake bars at 35 minutes
Pour and bake
Pour the batter into the prepared pan and bake for 35-40 min until sides puff up and cracks form and there’s a slight jiggle in the center of the cheesecake. Remove from the oven and let come to room temperature, then place in the refrigerator to chill for at least 6 hours, or overnight.
Toppings
Once cheesecake is chilled, top with the remaining kataifi/pistachio filling and smooth it out into an even layer.
Heat up heavy cream until it reaches a simmer (do not boil), then pour it over the chocolate and let sit for a few minutes, then stir until completely smooth. Once smooth, let it sit for about 5 or so minutes until it thickens a little, then pour it over the cheesecake and smooth it out. If the chocolate is still too thin, let it sit another 10 minutes before slicing into the cheesecake.
🎩Trick: To cut clean cheesecake slices, warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts.
💬 FAQ
Some of the reasons a cheesecake could crack: ingredients weren't at room temperature. Over mixing the batter. Over baking the cheesecake. To avoid cracking, make sure you start with room temperature ingredients. Once adding the eggs, only mix until combined, and start checking your cheesecake bars at 35 minutes. One the sides are puffed with cracks and the center has a slight jiggle, remove it and let it cool. If you still form cracks, it's ok because it gets covered with chocolate ganache and it will still be delicious!
Yes, absolutely. Cheesecake should always be refrigerated!
The Viral Dubai Chocolate Bar is a decadent chocolate bar filled with pistachio cream, tahini, and crispy toasted kataifi dough. Created in Dubai, UAE, it went viral in late 2023 and continued into 2024, quickly gaining popularity across social media as people began recreating it at home.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Room temperature ingredients: For these cheesecake bars, it's very important that all ingredients are at room temperature, especially the cream cheese and eggs.
Full Fat Cream Cheese: Use full fat cream cheese that comes in blocks and not the tubs.
Line pans: Prep your pan with parchment paper.
Correct pan: Make sure to use the correct type of pan. Baking with metal pans yields better results.
Don't over mix: Once eggs are incorporated, stop mixing. Over mixing could result in cracks.
Don't over bake: Start checking the cheesecake bars at 35 minutes to ensure you don't over bake.
Cool to room temperature: Once baked, make sure to cool completely at room temperature.
Refrigerate overnight: For best results, refrigerate at least 6 hours.
Avoid cheesecake cracks: Make sure you start with room temperature ingredients. Once adding the eggs, only mix until combined, and start checking your cheesecake bars at 35 minutes. Once the sides are puffed with cracks and the center has a slight jiggle, remove it and let it cool. If you still form cracks, it's ok because it gets covered with chocolate ganache, and it will still be delicious!
❄ Storage
Store Dubai Chocolate Cheesecake Bars covered in the refrigerator for 5-7 days.
📖 Recipe Card
Dubai Chocolate Cheesecake Bars
Ingredients
Pistachio Kataifi Crust (and filling)
- 300 grams shredded kataifi dough cut into small pieces
- 5 tablespoon (56 g) unsalted butter
- 200 grams pistachio cream
- 3 tablespoon (45 g) tahini
Cheesecake Bars
- 16 oz. cream cheese blocks - full fat room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (65 g) sour cream room temperature
- 1 teaspoon (4 g) vanilla extract
- ¼ teaspoon (1.5 g) salt
- 3 large eggs room temperature
Chocolate ganache
- 100 grams semi-sweet chocolate chocolate chips or chopped bars
- 100 grams heavy cream
Instructions
Crust
- Line an 8x8 square baking pan with parchment paper, making sure to let the parchment overhang for easy removal. Set aside.
- Preheat a large skillet on medium heat and melt 5 tablespoon of butter, then add the kataifi dough and coat in butter. 5 tablespoon might seem like a lot of butter initially but it's important to coat all the pastry dough in butter so that it crisps up. Continue stirring (don't leave it, otherwise parts of it could start burning). It will take about 10-15 minutes to get all the pastry dough crispy and golden brown. Just keep stirring until you reach the desired color and all the dough is now golden brown. Pour crispy kataifi into a bowl, add the pistachio cream and tahini and stir.300 grams shredded kataifi dough, 5 tablespoon unsalted butter, 200 grams pistachio cream, 3 tablespoon tahini
- Pour ⅔ of the kataifi filling into the prepared baking pan and press into the bottom of the pan. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom. Cover the remaining ⅓ of the filling and store until cheesecake is done chilling (you'll be adding this to the top of the cheesecake).
Cheesecake Bars
- Preheat oven to 325℉
- In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes. Scrape down the bowl and sides. Add the salt and vanilla extract and beat for 30 seconds.16 oz. cream cheese blocks - full fat, ¾ cup granulated sugar, ¼ cup sour cream, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Add the eggs and beat until combined. Don't over mix. Just until all the eggs are combined.3 large eggs
- Pour the batter into the prepared pan and bake for 35-40 min until sides puff up and cracks form and there’s a slight jiggle in the center of the cheesecake. Remove from the oven and let come to room temperature, then place in the refrigerator to chill for at least 6 hours, or overnight.If your cheesecake cracks, it's ok. You'll top it with spread, which will cover the cracks. See tips below for avoiding cracks.
Filling & Topping
- Once cheesecake is chilled, top with the remaining kataifi/pistachio filling and smooth it out into an even layer.
- Place chocolate in a heat-proof bowl and set aside. Heat up heavy cream until it reaches a simmer (do not boil), then pour it over the chocolate and let sit for a few minutes, then stir until completely smooth. Once smooth, let it sit for about 5 or so minutes until it thickens a little, then pour it over the cheesecake and smooth it out. If the chocolate is still too thin, let it sit another 10 minutes before slicing into the cheesecake.Tips for cutting cheesecake: Warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts.100 grams semi-sweet chocolate, 100 grams heavy cream
Sofia L says
I usually don't make baked cheesecakes because I'm intimidated by them, but I was happy to see that this one had no water bath. Making all the elements took a bit longer for me because I never made kataifi before, so I was worried I was going to burn it, but it all came out great. My family loved it. It wasn't too sweet and the flavors were delicious.
Erika says
What a delicious cheesecake. It was quite easy to make. The chocolate ganache was the perfect consistency. Thanks for the recipe.
Erin C. says
Saw these on Pinterest and knew I needed to make them immediately. My whole family loved them. Thank you
Mariam says
OMG so amazing. They were all gone, I'm so sad I had no leftovers to take home.
Aisha says
Delicious! Loved this recipe. It wasn't too sweet. So good.
Ayesha says
I made this recipe for a dinner party. I loved it. The crust was amazing. The only question I had was the top layer with the shredded Filo and chocolate kept popping off. I just realized I don’t think I mixed the pistachio cream and tahini into that filo layer so maybe that’s why?
Hakima says
I'm so glad you loved the cheesecake! Yes, the toasted kataifi needs to be mixed in with the pistachio cream and the tahini. You would use part of that for the crust and reserve the rest to top the baked and cooled cheesecake. Then you'd add the ganache ton top. Thank you for leaving a review. 🙂