Dubai Chocolate Cheesecake Bars

This cheesecake is inspired by the irresistible “Can’t Get Knafeh of It” chocolate bar from Fix Dessert Chocolatier in Dubai. If you’ve ever tasted that creamy, pistachio-filled bar with its perfect mix of crunchiness and smoothness, you’ll love this twist! Combining graham cracker crust, silky cream cheese filling, crispy pistachio kunafa, and rich chocolate ganache, it’s a dessert that brings together all the magic of that iconic chocolate bar in a whole new way.

Making the Crust

Start by preparing your crust. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. The butter helps bind the crumbs together, while the sugar adds a touch of sweetness. Using your hands or a spoon, press the mixture evenly into the bottom of your square 8×8-inch pan (lined with parchment paper—this makes it easier to remove the cheesecake later). You don’t need to bake the crust ahead of time. The weight of the filling will set it nicely while baking the cheesecake.

VARIATION: If you’re looking for a twist, try swapping the graham crackers for crushed oreo cookie crumbs to keep the chocolate theme going strong. This adds a rich, chocolatey layer that pairs perfectly with the chocolate ganache layer on top.

Another option is to use ground pistachios mixed with melted butter and sugar as the crust for even more pistachio flavor!

Preparing the Cheesecake Filling

Now, let’s move on to the cheesecake filling. First, make sure your cream cheese is at room temperature. This will ensure a smooth, lump-free batter. Place the softened cream cheese in a large mixing bowl and beat it with sugar until the mixture is smooth and fluffy. The sugar should dissolve completely, and the cream cheese should no longer be lumpy.

Next, add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. This will ensure a creamy and smooth filling. After the eggs, add in the heavy cream, sour cream, and vanilla extract. These ingredients give the cheesecake its signature rich, velvety texture. Finally, add a pinch of salt to balance the sweetness and bring out the flavors. Make sure not to over-mix it or else you’ll end up with air bubbles in the cheesecake! This won’t affect the taste but the texture won’t be as smooth.

Baking the Cheesecake

Pour the cheesecake filling over the prepared graham cracker crust and spread it evenly. Tap the sides of the pan gently to pop any air bubbles. Now it’s time to bake. Bake the cheesecake for about 35 minutes at 325°F. You’ll know it’s done when the edges are set but the center still jiggles slightly. This gentle jiggle ensures your cheesecake will be creamy and not too firm.

NOTE: If you’re using a circular pan instead of a square one, you’ll need to adjust the baking time slightly. A circular pan might require a little less time, so check the center to make sure it’s just set and not overbaked.

Once the cheesecake is baked, let it cool at room temperature for about 30 minutes to 1 hour. After that, refrigerate it for at least 4 hours, or overnight if possible, to allow it to set properly.

TIP: Don’t skip the chilling step! The cheesecake needs time to firm up and develop its flavors. If you’re in a hurry, aim for at least 4 hours, but the longer it chills, the better it tastes.

Preparing the Pistachio Kunafa Filling

While the cheesecake is cooling, you can prepare the pistachio kunafa filling. In a pan, heat vegetable oil over medium heat and fry the kataifi pastry until golden and crispy. Be patient with this step; it can take a few minutes for the pastry to become crisp. Once it’s ready, remove it from the oil and let it cool slightly on a plate lined with paper towels to drain excess oil. Feel free to use less oil as well – you don’t need a lot to toast it up but I like to use more personally.

Where can I find kataifi pastry? You can find it at most Middle Eastern/Arab grocery stores. It’s usually in the freezer section with the desserts and ice creams.

Next, mix the crispy kataifi with the pistachio cream, combining it evenly. The pistachio cream adds a delicious nutty richness that pairs perfectly with the crispy texture of the fried kataifi. You can also add a touch of tahini here to make it authentic to the original Dubai chocolate recipe.

Preparing the Chocolate Ganache

For the ganache, heat the heavy cream in the microwave until it’s hot (but not boiling). Pour it over chopped milk or semi-sweet chocolate, cover, and let it sit for about 10 minutes. The heat from the cream will melt the chocolate, and then you can stir it until it’s smooth and glossy.

TIP: For an extra silky ganache, you can use a mixture of milk and semi-sweet chocolate. The milk chocolate will add sweetness, while the semi-sweet chocolate balances the richness.

Assembling the Cheesecake

Now that everything is ready, it’s time to assemble the cheesecake. Spread the pistachio kunafa filling evenly over the chilled cheesecake. The crispy kataifi combined with the creamy pistachio mixture will create a crunchy, nutty layer on top of the cheesecake. Once that’s done, pour the chocolate ganache over the pistachio layer. Sprinkle crushed pistachios across the top.

Refrigerate the cheesecake for another 30 minutes to allow the ganache to set.

Once the ganache has set and everything is chilled, you’re ready to serve! Carefully lift the cheesecake out of the pan using the parchment paper, and slice it into squares or wedges. This cheesecake is rich and indulgent, so small slices go a long way.

Make-Ahead and Storing Leftovers

This cheesecake is great for making ahead, especially if you’re preparing for a special occasion. You can prepare the cheesecake up to the point of adding the ganache, then store it in the refrigerator. Once the ganache is added and everything is chilled, you can keep the cheesecake in the fridge for 4-5 days.

If you have any leftovers (which, let’s be honest, might be hard to come by!), make sure to cover the cheesecake tightly in the fridge. If you want to freeze it for longer storage, just make sure to wrap it well with plastic wrap and then foil, and it should last up to 1-2 months. To serve again, simply thaw it in the fridge overnight.

Craving More Bars? Try These Recipes Out!

• Churro Cheesecake Bars
• Millionaire Wafer Bars
• Strawberry Cheesecake Bars
• Creme Brulee White Chocolate Cheesecake Bars
• Kudos Bars

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

To see more recipes and behind-the-scenes, follow along on Instagram and Youtube! I’m also now on Pinterest pinning away so stop by and see what’s up.