Dairy-Free No-Bake Dubai Chocolate Cheesecake (Made with Homemade Pistachio Butter)
Print PinServings: 8
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.
Ingredients
Crust
- 1 cup pistachios
- 2.5 tbsp. coconut oil
- 2 tbsp. sweetener
Pistachio Filling
- 1 can coconut cream (13.5 oz)
- 4 tbsp. homemade pistachio butter
- 3-4 tbsp. sweetener
- ¼ teaspoon cardamom
- 2 teaspoon coconut oil
Pistachio Kataifi Layer
- 4 tbsp. pistachio butter
- ⅛ cup kataifi (toasted)
- 1 tbsp. vegan butter (to toast the kataifi)
- 2 tbsp. sweetener
Chocolate Layer
- ½ cup chocolate chips
- 4 tbsp. coconut milk
Instructions
Crust
- Add the pistachios to a high-speed blender or food processor and pulse for about 4-5 seconds, repeat until they reach a sand-like consistency.
- Transfer the ground pistachios to a bowl. Place the coconut oil in a microwave-safe dish and microwave on high for 20 seconds. Add the melted coconut oil and sweetener to the pistachios and stir until evenly combined.
- Press the mixture firmly into the bottom of a 6-inch or 7-inch springform pan, lined with plastic wrap.
- Place the crust in the refrigerator while preparing the filling.
Pistachio Filling
- Chill the coconut cream overnight. Then, the next day, open the can of coconut cream. 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.
Pistachio Kataifi Layer
- Add some vegan butter to a pan. 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 the pistachio butter and sweetener, and stir together.
- Mix until well combined.
- Spread this layer evenly over the chilled pistachio filling.
- Return to the refrigerator for 20 minutes.
Chocolate Layer
- Add the chocolate chips to a microwave-safe bowl and microwave for 30 seconds, take out of the oven and stir well; if not melted through, microwave again for 20 seconds and stir until smooth.
- Then mix 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.
Serve
- Use a knife dipped into warm water to slice and serve chilled. Totally optional is to top this dairy-free no-bake Dubai Chocolate cheesecake with more chopped pistachios and toasted kataifi, or a swirl of pistachio butter and melted chocolate and chocolate shavings.
Would You Like to Save This?
Nutrition
Calories: 455kcal | Carbohydrates: 29g | Protein: 8g | Fat: 32g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Sodium: 15mg | Potassium: 510mg | Fiber: 6g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.