Name: No Bake Dubai Chocolate Cheesecake Shots
Prep time: 30 min
Cook time: 10 min
Ingredients: 2 cups Kataifi (crushed by hand, I used Bisvua brand); 1/4 cup Spreadable Pistachio Cream (I used pisti brand); 3 tbsp Unsalted Butter; 1 8 oz/226 grams Cream Cheese, at room temperature (I use Philadelphia original); 1/2 tsp Vanilla Extract; 1 pinch salt; 1/3 cup Pistachio Cream; 1/2 cup Heavy Whipping Cream, chilled; 6 tbsp Confectioners sugar/Icing sugar; 1 4 oz/113 grams bar Semi Sweet Chocolate Baking Bar (room temperature, Finely chopped); 100 ml Heavy whipping cream (chilled); 2 tbsp Chopped Pistachios

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No Bake Dubai Chocolate Cheesecake Shots- needs only 7 main ingredients and looks so impressive. Dubai Chocolate went viral over social media some time back and the main ingredients in the viral recipe are kataifi dough, Pistachio cream and of course chocolate. Here I added a layer of no bake pistachio cheesecake for the layers to really stand out and for different textures- crunchy from the kataifi, cool and creamy from the cheesecake and smooth chocolate ganache. And these No Bake Dubai Chocolate Cheesecake Shots have no eggs!

What is kataifi- Kataifi is nothing but shredded phyllo dough used in many middle eastern desserts like Kunafa and Turkish Tel Kadayif. It is available in middle eastern stores and after the Dubai chocolate went viral in 2024, also on Amazon. It looks similar to vermicelli.

Can we use Vermicelli instead of Kataifi- While kataifi looks like vermicelli, they are made from totally different ingredients. kataifi is made from flour and cornstarch , while the Indian vermicelli is made from semolina and the Italian vermicelli is closer to noodles than kataifi. The Indian style vermicelli could work as far as looks go but will not be as crunchy as kataifi, the next day.

Can the No Bake Dubai Chocolate Cheesecake Shots be made ahead? Yes! They can be made 1-2 days ahead of time. Keep them covered in the refrigerator and take out 20-30 minutes before serving.

What is Pistachio cream- Pistachio cream is basically ground pistachios and can be made at home or bought at the store. I have used pistachio cream that I ordered from Amazon. The texture is like Nutella and taste is creamy and sweet. There are many recipes of Pistachio cream, some recipes call for just pistachios and sugar, while others have added on tahini or white chocolate.

I used No Bake Dubai Chocolate Cheesescake by Zoya as an inspiration.

Some other easy dessert recipes to try are-

Microwave Mithai Cake In 3 Minutes

Eggless Tiramisu with Rusk/No alcohol/No ladyfingers

Churro Cheesecake Bars-Eggless

Biscoff Cheesecake-No bake eggless cheesecake

Rasmalai Mousse Shots- No gelatin No Agar Agar No eggs

Eggless 3 Ingredient Coconut Semolina Cake/No oil, condensed milk, Flour

Mango Mousse-No Eggs, Gelatin or Agar Agar

Rose Mousse Shots-No Eggs No Gelatin No Agar Agar

Here is the written recipe followed by the step by step pictorial one-

No Bake Dubai Chocolate Cheesecake Shots

No Bake Dubai Chocolate Cheesecake Shots- needs only 7 main ingredients and looks so impressive. The main ingredients in the viral recipe are kataifi dough ,Pistachio cream and of course chocolate. Here I added a layer of no bake pistachio cheesecake for the layers to really stand out and for different textures- crunchy from the kataifi, cool and creamy from the cheesecake and smooth chocolate ganache.

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Prep Time 30

Cook Time 10

Course cake, Dessert, eggless dessert

Cuisine American, Fusion, Indian Fusion, israeli, Mediterranean, middle eastern

Servings

Equipment

1 pan
1 spatula
2 large bowls
1 small microwave safe bowl
1 electric hand beater
1 piping bag optional
1 Wilton tip 12 optional
1 measuring cups and spoons 1 cup =240 ml
20 2 oz shot glasses

Ingredients

kataifi Layer

2 cups Kataifi crushed by hand, I used Bisvua brand
1/4 cup Spreadable Pistachio Cream I used pisti brand
3 tbsp Unsalted Butter

Pistachio Cheesecake Layer

1 8 oz/226 grams Cream Cheese, at room temperature I use Philadelphia original
1/2 tsp Vanilla Extract
1 pinch salt
1/3 cup Pistachio Cream
1/2 cup Heavy Whipping Cream, chilled
6 tbsp Confectioners sugar/Icing sugar

Chocolate Ganache Layer

1 4 oz/113 grams bar Semi Sweet Chocolate Baking Bar room temperature, Finely chopped
100 ml Heavy whipping cream chilled

Garnish

2 tbsp Chopped Pistachios

Instructions

Kataifi Layer

In a bowl crush the Kataifi layer and THEN measure 2 cups and place on flat frying pan
Add the unsalted butter and cook on medium heat for 10-15 minutes till golden brown. Stir continuously.
Remove pan from heat, add the Pistachio Cream and mix with spatula till pistachio cream fully mixes with the kataifi dough, set aside

Pistachio Cheesecake Layer

In a large bowl beat room temperature cream cheese, vanilla, pinch of salt at low to medium speed till soft and creamy consistency. Set aside
In a second bowl, put chilled heavy whipping cream and confectioners sugar and beat at low speed till soft peaks form. Beat at lowest speed and very cautiously, till we get to a stage that is more than soft peaks but not stiff peaks. Set aside in refrigerator.
Add the pistachio cream to the whipped cream cheese and beat at lowest speed till the pistachio cream mixes with the cream cheese
Add the whipped cream to the cream cheese bowl and either fold or mix at lowest setting, in bursts, just till blended. Set aside in fridge till we get the piping bag ready for filling the shot glasses

Assembling the Shot Glasses

Put 1 tbsp kataifi mixture into the shot glasses and press down, I used my marble pestle to push the kataifi layer down and flatten it. You can use the back of a small spoon.
Fill Piping bag with pistachio cheesecake filling and pipe into shot glasses, starting from the sides and filling it in . Leave space on top for the chocolate ganache layer. if you don't have piping bag, put about a tbsp of the cheesecake filling and tap gently on the counter to flatten and layer nicely over the kataifi.
Put all the shot glasses on a tray, cover completely with foil and leave overnight in the refrigerator to chill. This is important, because this cheesecake is not baked and has no setting agents like eggs, gelatin or cornstarch.
Next day, put 1 tbsp of chocolate ganache on the cheesecake and tap gently till the ganache spreads evenly on top of the pistachio cheesecake filling. Let it set for 15-20 minutes and top with chopped pistachios.

Chocolate Ganache

In microwave safe bowl, add chopped semi sweet chocolate and heavy whipping cream. Microwave for 20 seconds. Mix well, microwave for 10 seconds. Mix again and microwave for 10 seconds. At this point, the chocolate is melted and well mixed with the cream. I felt the chocolate ganache was thick and added an additional tbsp of heavy whipping cream and microwaved for an additional 5 seconds. Microwaves vary in wattage, after 30 seconds use judgement and cook at intervals of 5-10 seconds as needed. Add 1 tbsp of cream if the ganache is thick and not flowy.

Notes

While browning the kataifi, stir continuously, otherwise it can burn. This can be made in a clear glass square or round dish. The layers will show in a clear dish. Follow the same procedure-layer the kataifi, pistachio cheesecake, followed by the chocolate ganache. Best results are after refrigerating the cheesecake overnight. If overnight is not possible then at least 8 hours. Once the cheesecake sets then put the ganache on top. If you put the ganache right away, before the cheesecake has had a chance to set, the layers may not be as distinct.

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Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe

In a bowl crush the Kataifi layer and THEN measure 2 cups and place on flat frying pan

Add the unsalted butter and cook on medium heat for 10-15 minutes till golden brown. Stir continuously.

Remove pan from heat, add the Pistachio Cream and mix with spatula till pistachio cream fully mixes with the kataifi dough, set aside

In a large bowl beat room temperature cream cheese, vanilla, pinch of salt at low to medium speed till soft and creamy consistency. Set aside

In a second bowl, put chilled heavy whipping cream and confectioners sugar and beat at low speed till soft peaks form.

Beat at lowest speed and very cautiously, till we get to a stage that is more than soft peaks but not stiff peaks. Set aside in refrigerator.

Add the pistachio cream to the whipped cream cheese and beat at lowest speed till the pistachio cream mixes with the cream cheese

Add the whipped cream to the cream cheese bowl and either fold or mix at lowest setting, in bursts, just till blended. Set aside in fridge till we get the piping bag ready for filling the shot glasses

Put 1 tbsp kataifi mixture into the shot glasses and press down, I used my marble pestle to push the kataifi layer down and flatten it. You can use the back of a small spoon.

Fill Piping bag with pistachio cheesecake filling and pipe into shot glasses, starting from the sides and filling it in . Leave space on top for the chocolate ganache layer.

if you don’t have piping bag, put about a tbsp of the cheesecake filling and tap gently on the counter to flatten and layer nicely over the kataifi.

Put all the shot glasses on a tray, cover completely with foil and leave overnight in the refrigerator to chill. This is important, because this cheesecake is not baked and has no setting agents like gelatin or cornstarch.

Next day, In microwave safe bowl, add chopped semi sweet chocolate and heavy whipping cream.

Microwave for 20 seconds. Mix well, microwave for 10 seconds. Mix again and microwave for 10 seconds. At this point, the chocolate is melted and well mixed with the cream.

Put 1 tbsp of chocolate ganache on the No Bake Dubai Chocolate Cheesecake Shots and tap gently till the ganache spreads evenly on top of the pistachio cheesecake filling. Let it set for 15-20 minutes and top with chopped pistachios.