The Dubai-Inspired Pistachio Kataifi Cheesecake I Had to Bake Myself

The other day, while casually scrolling through Twitter, I stumbled upon the most fascinating cheesecake vlog I’d ever seen. Just 80 seconds long, the video walked through the making of a Dubai chocolate cheesecake. I was instantly hooked.

Three things stood out immediately:

1. Its simplicity

2. The textural contrast

3. That jaw-dropping final shot of the glossy, sculpted no-bake beauty

I’m not usually one to swoon over no-bake desserts. I’m a baker to my core—give me an oven and a good water bath over a fridge any day. But this dessert had me questioning everything. Dubai chocolate? Pistachio cream? Shredded kataifi dough? Consider me intrigued.

What Is Kataifi Dough, Anyway?

I’d heard whispers of kataifi in foodie circles, but like most TikTok trends, I often scroll past. This time was different. The flavor combo—toasted kataifi with pistachio cream—kept echoing in my brain like a dessert siren song.

For the uninitiated, kataifi is essentially shredded phyllo dough, commonly used in Middle Eastern pastries. Lightly sweetened and toasted until golden, it delivers an unbeatable crunch. When paired with creamy fillings (like pistachio), it creates a truly elevated dessert experience.

Naturally, I hit Amazon. A few days later, a bag of toasted kataifi landed on my doorstep.

Recipe Hunting… and Disappointment

With ingredients in hand, I figured I’d easily find a recipe close to what I saw in the video. Nope. Even the most “popular” cheesecake versions had barely any reviews—and let’s just say the photos didn’t inspire confidence.

Sure, the no-bake option was right there, waiting. But I wanted depth. I wanted texture. I wanted the richness of a baked pistachio cheesecake.

So, I did what any baker would do: I made my own.

My Cheesecake Base Formula (It Never Fails Me)

This Dubai-inspired version began with my trusty New York-style base. It’s always dependable and endlessly adaptable:

• 3 blocks of cream cheese

• 1 cup sugar

• 1 tablespoon vanilla extract

• 3 eggs

• Optional: ½ cup of your chosen flavor (in this case, pre-measured pistachio cream)

I also added tahini, inspired by a few Middle Eastern recipes I came across. While I’d only used it in savory dishes before, it brought a gorgeous earthiness that made the pistachio flavor pop.

Oreo Crust + Kataifi Magic

I prepped an Oreo crust by pulsing cookies and melted butter, then pressed the mixture into a 9-inch pan lined with parchment. Into the fridge it went.

Next came the kataifi-pistachio combo. Word to the wise: gloved hands work better than any spatula here. I layered half the kataifi mix on top of the crust and transferred the pan to the freezer to hold its shape while I made the filling.

The Pistachio Cheesecake Filling

Once the cream cheese, sour cream, and eggs reached room temperature, I blended them together in my stand mixer—carefully, to avoid incorporating too much air.

That teal green hue from the pistachio cream? Stunning. And it wasn’t overly sweet, which let the nutty richness shine through.

With the filling poured over the frozen crust and kataifi layer, I wrapped the pan in foil, set up a water bath, and baked it at 325°F for 90 minutes. Then I let it rest in the oven (turned off, door cracked) for another hour.

The Final Touch: Chocolate Ganache + Kataifi Bites

After a full overnight chill, it was time to decorate.

I made a glossy chocolate ganache to drizzle over the top. Then, for that extra wow factor, I used silicone molds to create bite-sized kataifi chocolates to crown the cake.

The final result? A showstopper.

Final Thoughts: Would I Make This Again?

Absolutely.

The blend of textures—crunchy kataifi, creamy pistachio, silky ganache—was dreamy. It’s a little extra, sure. But if you’re looking for a dessert that will leave people asking for the recipe (and the second slice), this Dubai-inspired pistachio cheesecake is it.