Can I use frozen phyllo dough?

Absolutely! Just thaw it completely in the fridge overnight first. Frozen phyllo can be brittle, so handle it gently when shredding. Pro tip: Keep the sheets covered with a damp towel while working to prevent drying out.

How do I prevent a soggy base?

The secret is in the toasting! Make sure your phyllo gets nice and golden; that extra crispness acts as a moisture barrier. Also, let the base cool completely before adding the cheesecake layer. If you're really worried, you can brush the toasted phyllo with a thin layer of melted chocolate before adding the cheesecake mixture, it creates a waterproof seal!

Can I make this nut-free?

You sure can! Swap the pistachio cream for a mixture of toasted sunflower seeds blended with honey (about 1 1/4 cups). The texture will be similar, and you'll still get that lovely crunch. Just skip the pistachio garnish or use toasted coconut flakes instead.

My ganache split, how do I fix it?

Don't panic! Add a teaspoon of hot water and whisk vigorously. If that doesn't work, blend in a tablespoon of room-temperature cream cheese. Either method should bring it back to silky smoothness.

Can I make individual portions?

Of course! Use muffin tins lined with parchment cups. Just reduce the chilling time to 4 hours. These mini cheesecakes are perfect for parties, and way too easy to "accidentally" eat three of!

Indulge in This Exquisite 6-Layer Dubai Chocolate Cheesecake

Name: Dubai Chocolate Cheesecake
Prep time: 20 min
Cook time: 10 min
Total time: 8 h 30 min
Cuisine: Middle Eastern
Ingredients: 400g phyllo dough, shredded; 2 tablespoons butter, melted; 1½ cups pistachio cream; 1–2 tablespoons tahini; 500g cream cheese (mascarpone, at room temperature); 150g condensed milk; 200ml double cream (heavy cream); 1 teaspoon vanilla extract; 150ml double cream; 200g milk and dark chocolate, mixed (50/50 recommended); Crushed pistachios (optional)

Description

This no-bake cheesecake is rich, creamy, and full of nutty flavor. Layers of crispy phyllo, pistachio cream, and chocolate ganache make it a show-stopping dessert.

Ingredients

Scale

For the Bottom Layer:

400g phyllo dough, shredded
2 tablespoons butter, melted
1½ cups pistachio cream
1–2 tablespoons tahini

For the Cheesecake Layer:

500g cream cheese (mascarpone, at room temperature)
150g condensed milk
200ml double cream (heavy cream)
1 teaspoon vanilla extract

For the Ganache:

150ml double cream
200g milk and dark chocolate, mixed (50/50 recommended)

For Garnish:

Crushed pistachios (optional)

Instructions

Prepare the Bottom Layer: Shred the phyllo dough into small pieces. Melt the butter in a pan over medium heat, then add the shredded phyllo. Toss and toast until golden and crispy, then let it cool slightly. Mix in the tahini and pistachio cream until well combined.
Make the Cheesecake Layer: In a large mixing bowl, beat the cream cheese and condensed milk until smooth. Gradually add the double cream and vanilla extract, beating until the mixture is light and forms stiff peaks.
Prepare the Ganache: Heat the double cream until hot but not boiling. Pour over the chopped chocolate, cover, and let sit for 5 minutes. Stir until smooth and glossy.
Assemble the Cheesecake: In an 8-inch pan, press the phyllo mixture firmly into the base to create an even layer. Spread the cheesecake mixture over the phyllo layer, smoothing it out evenly. Pour the chocolate ganache on top and spread it evenly.
Chill and Serve: Refrigerate for 6–8 hours (or overnight) until fully set. Before serving, garnish with crushed pistachios if desired.

Notes

For extra flavor, drizzle a touch of rosewater or orange blossom syrup over the phyllo base before adding the cheesecake layer.
Best served chilled for a luxurious Middle Eastern-inspired dessert experience.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 32g
Sodium: 210mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 85mg

Keywords: dubai chocolate cheesecake, pistachio cheesecake, no-bake dessert, phyllo cheesecake, middle eastern desserts