Pistachio Kataifi Cheesecake Bars

This decadent Dubai chocolate pistachio cheesecake bar transforms an exotic Dubai chocolate bar experience into a layered dessert masterpiece you can enjoy at home. With a buttery graham cracker base, creamy pistachio cheesecake center, crunchy kataifi phyllo layer, and silky chocolate ganache topping, each bite delivers an unforgettable combination of textures and flavors.

I first encountered Dubai chocolate during a culinary exploration trip and became obsessed with recreating those magical flavor combinations at home. These bars have since become my signature dessert for dinner parties where everyone always begs for the recipe.

Ingredients

• Graham Cracker Crumbs: give our base the perfect crumbly yet firm foundation
• Cream Cheese: creates that signature tangy creaminess essential for authentic cheesecake flavor
• Pistachio Cream: appears twice in this recipe providing that distinctive nutty flavor that makes Dubai chocolate unique
• Frozen Kataifi Dough: found in most international food sections delivers the signature crispy texture contrast
• Semisweet Chocolate: provides the perfect bittersweet balance to the sweet pistachio layers
• Tahini: adds a subtle earthy depth that elevates the entire dessert beyond ordinary cheesecake bars

Step-by-Step Instructions

Prepare The Crust:

Combine graham cracker crumbs with sugar and melted butter until perfectly moistened. The mixture should hold together when pressed but still maintain a subtle crumble. Press firmly into your parchment lined pan ensuring an even layer throughout. Bake just until the edges begin to brown which unlocks the toasty flavor that complements the pistachios.

Create The Cheesecake Layer:

Beat cream cheese and sugar until completely smooth with no lumps whatsoever. This typically takes 3 minutes of mixing on medium speed. Incorporate the pistachio cream milk and vanilla until perfectly blended. Add the egg last and mix just until combined as overmixing with egg creates air bubbles that can crack your cheesecake. Pour this velvety mixture over your cooled crust.

Prepare The Kataifi Layer:

Melt butter over medium low heat being careful not to brown it. Add the shredded phyllo and stir constantly as it toasts ensuring even coloring. The kataifi will gradually transform from white to a beautiful golden amber indicating the development of nutty flavors. Once cooled mix with pistachio cream and tahini to create a sweet crunchy layer that perfectly contrasts with the creamy cheesecake.

Create The Ganache Topping:

Heat heavy cream just until tiny bubbles form around the edges but do not allow it to boil. Pour over your chopped chocolate and allow it to sit undisturbed for the full minute which properly melts the chocolate without overheating. Whisk from the center outward until gloriously smooth and glossy then pour over the chilled kataifi layer creating the perfect finishing touch.

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The pistachio cream is truly the heart of this recipe. I discovered this ingredient during a cooking class in Istanbul and immediately knew it would transform my baking. My family now requests these bars for every special occasion and I always make a double batch because they disappear so quickly.

Finding Pistachio Cream

Pistachio cream has become more widely available in specialty food shops and online retailers. Look for versions with high pistachio content and minimal additives for the most authentic flavor. In a pinch you can make your own by blending roasted unsalted pistachios with a touch of honey and neutral oil until smooth and creamy. The natural oils from the pistachios create a luxurious spread that gives this dessert its signature flavor.

Mastering Kataifi

Working with kataifi phyllo dough might seem intimidating but it is actually quite forgiving. Thaw it overnight in your refrigerator for best results. When toasting in butter keep the heat moderate and stir constantly to prevent burning. The goal is a golden color throughout which develops a wonderful nutty flavor that complements the pistachios perfectly. Store unused kataifi tightly wrapped in the freezer for future batches.

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Serving Suggestions

These Dubai chocolate pistachio cheesecake bars shine when served slightly chilled but not cold straight from the refrigerator. For an elegant presentation dust plates with cocoa powder before placing each bar and add a small dollop of unsweetened whipped cream alongside. A tiny mint leaf and a few crushed pistachios create a beautiful color contrast. These bars pair beautifully with Turkish coffee or a small glass of dessert wine like Pedro Ximénez sherry.

Frequently Asked Questions

→ Can I use a different crust instead of graham crackers?

Yes, you can use any cookie-based crust, such as digestive biscuits or crushed shortbread, for a similar texture and flavor.

→ What is kataifi, and where can I find it?

Kataifi is a type of shredded phyllo dough used in Mediterranean and Middle Eastern desserts. Look for it in the frozen section of specialty grocery stores.

→ How should I store the bars?

Store the bars in an airtight container in the refrigerator for up to one week. Refrigeration helps maintain the structure and freshness.

→ Can I substitute pistachio cream?

If you can't find pistachio cream, you can make your own by blending pistachios into a smooth paste or substituting with almond or hazelnut cream.

→ How do I prevent the ganache from seizing?

Always pour warm cream over the chopped chocolate and let it sit for a minute before whisking. Ensure no water comes into contact with the chocolate.