No-Bake Dubai Chocolate Cheesecake Jars (Pistachio + Kataifi)

Love the viral Dubai chocolate bar but want something cooler and creamier for summer? These no-bake cheesecake jars combine the same pistachio-kataifi crunch with silky cheesecake filling, all topped with a glossy chocolate layer. Best part? No oven needed – and your silicone baking mat makes the chocolate work mess-free.

Ingredients

For the crust:

100g graham crackers or digestive biscuits, crushed
40g melted butter
1 tbsp sugar

For the cheesecake filling:

200g cream cheese, softened
50g powdered sugar
120ml heavy cream
1 tsp vanilla extract

For the Dubai layer:

50g kataifi (shredded phyllo), toasted
30g butter
80g pistachio cream

For the chocolate top:

100g dark chocolate, chopped
2 tbsp coconut oil

Instructions

Step 1 – Toast the kadaifi

Preheat oven to 350°F (175°C). Spread kataifi on a perforated silicone baking mat (holes let steam escape for maximum crispiness). Bake 8–10 minutes until golden. Let cool on the mat. In a small pan, melt butter, add toasted kataifi, stir 2 minutes. Mix in pistachio cream. Set aside.

Combine crushed graham crackers, melted butter, and sugar. Press firmly into the bottom of 4 small jars or glasses. Place in fridge to set.

Beat cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream and vanilla to stiff peaks. Fold whipped cream into cream cheese mixture. Spoon over the crust.

Spread the pistachio-kataifi mixture evenly over the cheesecake filling. Gently press down.

Melt dark chocolate and coconut oil together (microwave in 30-second bursts or double boiler). Pour over a rectangular silicone baking mat to spread thinly, then let it set slightly. Once partially firm, cut into small shards or simply drizzle the melted chocolate over the jars. Refrigerate jars for at least 2 hours.

Top with crushed pistachios and a pinch of flaky sea salt. Enjoy cold – the ultimate summer dessert!

Pro tip

Use a silicone baking mat for the chocolate shards – it releases perfectly and you can reuse the mat for the next batch. No greasing, no parchment waste.