Featuring a nutty pistachio crust, a creamy vegan pistachio cheesecake filling, a crispy pistachio kataifi layer, and a decadent chocolate topping, this 4-layer, Dairy-Free No-Bake Dubai Chocolate Cheesecake is a delicious homemade dessert that is perfect for a warm evening.

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If you are a fan of the texture and flavors of the viral Dubai Chocolate, then you will love this homemade treat. 

This dessert consists of 4 layers: a crunchy pistachio crust, a creamy pistachio cheesecake-like filling, a thin topping of pistachio butter and toasted kataifi, and a thick topping of decadent chocolate ganache. 

I worked on several versions as I struggled to get the flavors and textures of Dubai Chocolate to translate into a vegan cheesecake. Even though those failed attempts were delicious, there would be times when a layer was too liquid, and the toasted kataifi would lose its crunch in it. Other times, the filling would not set. After many tries, I finally came up with the treat you see here.  

Unlike traditional cheesecakes, this recipe relies on coconut cream and homemade pistachio butter to achieve an incredibly creamy filling, without any dairy or additives. The crust is made with ground pistachios, like the crust in this vegan pistachio cheesecake. 

This dessert does require a bit of patience as the layers set. But the result is truly worth it.

Why I Love This Dairy-Free Dubai Chocolate Cheesecake

• It is completely dairy-free, perfect for anyone with lactose issues.
• No baking in an oven for hours.
• Easily customizable to be refined sugar-free.
• Made with homemade pistachio butter.
• Rich chocolate and pistachio flavor.
• Layers of texture - a crispy pistachio crust, silky filling, crunchy toasted kataifi and pistachio layer, and a decadent chocolate ganache topping.

Is the Viral Dubai Chocolate trend over?

Dubai chocolate has become famous worldwide for its irresistible combination of pistachio cream, crispy kataifi pastry, and rich chocolate. 

This trend, which started in 2023, does not seem to show any signs of slowing down.  The flavors of Dubai Chocolate have found their way into Crumbl's lineup of cookies and brownies. Ginormous bags of Dubai Chocolate line the snack aisles at Costco. And, I even saw an end cap filled with Dubai Chocolate bars at a Kroger store!

With that said, I figured I would add this no-bake dessert to my lineup of Dubai Chocolate Cups, Chia Pudding, Roll Cake, and  Muffin Tops.

Ingredients

• Pistachios
• Homemade pistachio butter, or you could also use store-bought pistachio butter
• Coconut oil
• Coconut cream 
• Coconut milk
• Sweetener of choice
• Ground cardamom
• Coconut oil
• Kataifi
• Vegan butter
• Sweetener of choice
• Dairy-free chocolate chips (use sugar-free chocolate chips for a refined sugar-free version)

Instructions

Step 1: Prepare the Crust

Add the pistachios to a high-speed blender or food processor and blend until they reach a sand-like consistency. I do this by pulsing the pistachios for about 4-5 seconds and checking. 

Transfer the ground pistachios to a bowl and stir in the melted coconut oil and sweetener until evenly combined. This should resemble a wet sand-like consistency.

Press the mixture firmly into the bottom of a 7-inch springform pan, lined with plastic wrap or parchment paper.

Place the crust in the refrigerator while preparing the filling.

Step 2: Make the Pistachio Filling

Chill the coconut cream overnight. Then, the next day, open the can of coconut cream. Then, using a spoon, scoop out the solid part of the coconut cream and add it to a bowl. Then, whisk together the pistachio butter, sweetener, cardamom, and coconut oil until smooth and creamy.

Spread the filling evenly over the top of the crust and smooth the top with a spatula.

Refrigerate for at least 3 hours or until firm.

Step 3: Prepare the Pistachio Kataifi Layer

Add some vegan butter to a pan. Unsalted butter can also be used. Then, add the kataifi to it and toast over medium heat until golden brown. Let cool to room temperature. 

Then, add the toasted kataifi to a bowl along with some tablespoons of pistachio butter and sweetener, and stir together.

Mix until well combined.

Spread this layer evenly over the chilled pistachio filling. Using an offset spatula might make spreading this layer easier.

Return to the refrigerator for 20 minutes.

Step 4: Make the Chocolate Topping

Add the chocolate chips to a microwave-safe bowl and microwave in short intervals, stirring between each interval, until smooth and glossy. 

Then remove the bowl from the microwave and fold in the coconut milk, using a spatula.

Pour the chocolate mixture over the pistachio kataifi layer.

Spread evenly and refrigerate for at least 2 additional hours or overnight.

Step 5: Serve

Use a knife dipped into warm water to slice and serve chilled.

For an extra-special presentation, garnish the top of the cheesecake with:

• Chopped pistachios and Toasted kataifi.
• Chocolate shavings or cocoa powder.
• A swirl of pistachio butter and melted chocolate.

Tips for the Best No-Bake Cheesecake

Use Chilled Full-Fat Coconut Cream

The thick solid portion of coconut cream creates the rich texture that mimics traditional cheesecake. Chill the can overnight so the solid part separates from the liquid, resulting in an ultra-creamy texture that sets well. Make sure you use only the solid portion of the coconut cream and allow sufficient chilling time. Otherwise, your filling might be soft and will not set well.

Chill between layers and Overnight

Chilling the crust before adding the filling and chilling the filling before adding the toppings ensures each layer stays distinct and beautiful when you slice in. Also, if your filling doesn't set, pop it in the freezer for 30-45 minutes before adding the next layer.

Although the cheesecake can be served after a few hours, an overnight chill produces the best texture and cleaner slices. 

Toast the Kataifi slowly

Toasting enhances the nutty flavor and creates the signature crunch associated with Dubai chocolate desserts.

Adjust sweetness to taste. Different sweeteners vary in sweetness. Start with less and add more - especially in the filling, which you can taste before it sets.

Use High-Quality Chocolate

A good-quality chocolate chip or chopped dark chocolate will significantly improve the final flavor.

Use the ingredients listed

For the best results, please use the ingredients listed. While the sweetener could be substituted and store-bought pistachio butter used instead of homemade pistachio butter, the other ingredients should be used as specified.

Storage

This No-bake Dubai Chocolate Cheesecake can be kept in an airtight container in the refrigerator for up to 2 days. 

I would not advise freezing this dessert or storing it in the fridge for longer than a couple of days, as the kataifi will loose it's crispness. It sits below the layer of chocolate ganache and will absorb some of the liquid from this layer. Now, if this doesn't concern you, then go ahead and store it for longer. Or, freeze individual slices of it.

Final Thoughts

There are so many versions of Dubai Chocolate Cheesecake out there. There are some with a chocolate cookie crust and a luscious pistachio cream cheese filling, all topped with a mosaic of creamy store-bought pistachio butter and melted chocolate.

But this Dubai Chocolate Cheesecake is unique. This one is completely dairy-free and is made with mostly wholesome ingredients. This treat is not made with vegan cream cheese, which can usually have a long list of hard-to-read-ingredients.

Whether you're a pistachio lover, a fan of Dubai chocolate, or simply searching for an impressive dairy-free dessert, this No-bake Dubai Chocolate Cheesecake delivers unforgettable flavor and texture in every bite.

Thank you for sharing!