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Dairy
Easy
8 Servings
Allergens 
1 Hour
Diets
When the weather is warm, the flowers are blooming, and Shavuot is around the corner, the last thing you want is to turn on your oven. That’s where the No-Bake Dubai Cheesecake comes in—a chilled, creamy, melt-in-your-mouth masterpiece that feels as luxurious as it sounds, without any of the fuss.
It’s the kind of dessert that looks stunning on the table, tastes even better than it looks, and comes together with simple ingredients and zero baking. Perfect for celebrating the holiday of dairy with both style and ease.
Ready to fall in love with your new favorite Shavuot dessert? Here’s how to make it!
10 graham crackers, pulsed into fine crumbs
5 tablespoons butter, melted
3 tablespoons light brown sugar
150 grams shredded kataifi dough, chopped
6 tablespoons unsalted butter
1/2 cup pistachio cream
3 (8-ounce) packages cream cheese, room temperature
2/3 cup powdered sugar, such as Gefen Confectioners’ Sugar
1 teaspoon Gefen Vanilla
1/2 teaspoon salt
1/4 cup sour cream
1/2 cup pistachio cream
1 and 1/4 cups heavy cream, chilled
3 and 1/2 ounces melted chocolate of your choice (I like to use Geneve Milk Chocolate)
chopped pistachios, for garnish
Stir together the graham cracker crumbs and sugar. Drizzle the melted butter over the top and stir with a fork until it resembles coarse, wet sand.
Firmly press the mixture evenly over the bottom of a greased springform pan. Refrigerate the crust for 10 minutes.
Add the butter to a large frying pan with high sides over medium heat.
Once the butter melts, add the kataifi to the pan and stir to coat.
Continue to cook for a few minutes, always stirring to ensure the kataifi is evenly toasted. It can take anywhere from 8 to 10 minutes, depending on how high the heat is.
Remove from the pan once the pastry is golden brown. Place into a small bowl.
Add the pistachio cream and stir to combine.
Add the kataifi on top of the graham cracker crust layer.
Use the paddle attachment of a stand mixer to mix the cream cheese, sugar, vanilla, and salt until creamy.
Add in the sour cream and mix until combined. Add pistachio cream and mix well.
In another bowl, whisk the heavy cream until it reaches stiff peaks.
Gently fold the whipped cream into the cream cheese mixture with a spatula until combined.
Pour the cheesecake filling over the kataifi layer and gently smooth it out with an offset spatula.
Refrigerate overnight.
Drizzle melted chocolate over the cheesecake.
Add crushed pistachios around the rim while the chocolate is still wet. Remove the sides of the pan.
Refrigerate for 10 minutes before slicing.
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Never mind sorry I reread it and I see the recipe calls for half cup pistachio cream for each part.
The recipe calls for 1/2 cup pistachio cream. and then its used twice. once in the kataifi mixture and once for the cream mixture. was the half cup a typo? or do I divide the pistachio cream?
can you freeze this cheesecake
Yes, you can freeze it, but the texture of the crunchy layer may not be as crunchy.
does this cheese cake freeze?
Yes, you can freeze it, but the texture of the crunchy layer may not be as crunchy.