Dubai Chocolate Cheesecake Bars

These Dubai Chocolate Cheesecake Bars capture the viral pistachio-filled chocolate bar trend in dessert form. A buttery graham cracker crust holds a creamy pistachio-infused cheesecake, topped with crunchy toasted kataifi mixed with pistachio cream and tahini, then finished with silky chocolate ganache. The result is a perfect mix of nutty, creamy and crispy textures that tastes indulgent yet easy to make-great for pistachio lovers or viral dessert fans.

Dubai Chocolate Cheesecake Bars

Viral Dubai chocolate bar flavors in bar form! Creamy pistachio cheesecake on a graham crust, crunchy kataifi-pistachio layer, and rich ganache topping. Nutty, crunchy, creamy perfection.

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Chilling Time 4 hours hrs

Total Time 5 hours hrs 30 minutes mins

Servings: 12 bars

Course: Dessert

Cuisine: Middle Eastern

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

For the Crust

• 1½ cups graham cracker crumbs about 12 full sheets
• ¼ cup granulated sugar
• ½ cup unsalted butter melted

For the Pistachio Cheesecake Filling

• 24 oz 3 blocks cream cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs room temperature
• ½ cup pistachio cream
• 1 tsp vanilla extract
• ¼ tsp salt

For the Crunchy Kataifi Layer

• 8 oz kataifi shredded phyllo, thawed if frozen
• ¼ cup unsalted butter melted
• ¾ cup pistachio cream
• 2 Tbsp tahini

For the Chocolate Ganache

• 8 oz semi-sweet chocolate chopped
• ¾ cup heavy cream

Equipment

• 9×9-inch baking pan
• Food processor
• Large mixing bowls
• Whisk
• Spatula
• Saucepan
• Offset spatula
• Parchment paper

Method

 

1. Preheat oven to 325°F. Line a 9×9-inch pan with parchment paper, leaving overhang. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter with a fork until it resembles wet sand. Press firmly into pan bottom using the back of a measuring cup. Bake 10 minutes until set. Cool completely.
2. In a large bowl, beat cream cheese and sugar with an electric mixer on medium until smooth and creamy (about 2 minutes). Add eggs one at a time, beating just until incorporated after each. Mix in pistachio cream, vanilla, and salt until smooth. Pour over cooled crust. Tap pan gently to release air bubbles.
3. Bake at 325°F for 40-45 minutes until edges are set and center has a slight jiggle (like Jell-O). Turn off oven, crack door, let cool inside 1 hour. Refrigerate 3 hours or overnight until firm.
4. Preheat oven to 350°F. Spread kataifi on a baking sheet, drizzle with melted butter, and toss to coat. Bake 10-15 minutes until golden and crispy, stirring halfway. Cool slightly. In a bowl, mix toasted kataifi with pistachio cream and tahini using a spatula until evenly coated.
5. Spread half the kataifi mixture over chilled cheesecake, pressing lightly. In a small saucepan, heat heavy cream until simmering. Pour over chopped chocolate in a bowl. Let sit 1 minute, then whisk until smooth. Pour ganache over kataifi layer, spreading evenly with offset spatula. Chill 1 hour until set. Slice and serve cold.

Notes

• Use pistachio cream (spreadable, not butter) for best texture and flavor.
• Kataifi stays crispy in fridge for days-cover tightly.
• For no-bake version, skip baking cheesecake; use no-bake filling and set in fridge overnight.
• Store in fridge up to 5 days.
• Garnish with chopped pistachios for extra crunch.