Go Back
–+ servings

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.
 
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course cake, Dessert, eggless dessert
Cuisine American, Fusion, Indian Fusion, israeli, Mediterranean, middle eastern
Servings 20

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.
Keyword dubai chocolate cheesecake shots, dubai chocolate shots, easy dubai chocolate recipe, no bake dubai chocolate cheesecake, no bake dubai chocolate shots
Tried this recipe?Let us know how it was!