Description
This no-bake Dubai Chocolate Cheesecake features a crunchy kataifi base, creamy Philadelphia filling, and rich chocolate whipped cream, making it a delightful treat for any occasion.
Ingredients
Scale
- 24.3 oz tub Philadelphia cheesecake filling
- 2 cups kataifi
- 4 tablespoons butter
- 3/4 cup pistachio cream
- 2 drops green gel food coloring (optional)
- Pinch salt
- Hot fudge (melted just until drizzled)
- Crushed pistachios
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- ¼ cup Dutch processed cocoa powder
- 1 tsp vanilla extract
Instructions
- Preheat a large skillet over medium heat and melt butter.
- Add kataifi dough, stir to coat, and cook until crispy and golden brown.
- Mix pistachio cream with food coloring if desired, and set aside.
- Combine heavy cream, powdered sugar, cocoa powder, and vanilla extract; whip to stiff peaks.
- Press crispy kataifi into a 9×13 inch pan to form the base, and layer with cheesecake filling and chocolate whipped cream.
- Drizzle with hot fudge and pistachio cream, then sprinkle with crushed pistachios.
- Refrigerate for at least 1 hour, slice, and serve.
Notes
Ensure the heavy cream is cold for better whipping.
Stir continuously while cooking kataifi to avoid burning it.
Cover the cheesecake tightly in the refrigerator for fresh storage.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg