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I discovered this recipe during a 3AM Instagram scrolling session when I was supposed to be sleeping for an early meeting the next day. I'd been dreaming about a chocolate bar I tried during a layover in Dubai last year - this incredible pistachio-filled treat from Fix Chocolatier that haunted my dessert fantasies ever since. When I saw this cheesecake version, I knew I had to try it, jet lag and impending meeting be damned.
My best friend, who typically rolls her eyes at my dessert experiments, took one bite and went completely silent before saying, "This is worth every calorie and possibly your entire daily allowance." High praise from someone who normally lectures me about sugar intake!
What Goes In The Layers
- Graham cracker crust: The foundation that holds everything together
- Cream cheese filling: Silky, tangy, and not too sweet
- Crispy kataifi pastry: Those crunchy, shredded phyllo strands that make everything magical
- Pistachio cream: The nutty, rich element that transforms this from good to unforgettable
- Chocolate ganache: The glossy, decadent finishing touch
- Crushed pistachios: For both beauty and an extra hit of nuttiness
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Creating Layer Magic
- Perfect Crust Base
- Mix graham cracker crumbs with just enough melted butter to hold them together when pressed. The trick is finding that sweet spot where it's moist enough to stick together but not so buttery that it becomes greasy. I press it firmly into the pan using the bottom of a measuring cup - this creates an even layer that won't crumble when you cut it later. No need to pre-bake; it'll set up beautifully under the cheesecake layer.
- Silky Cheesecake Layer
- The key to perfect cheesecake is patience with your cream cheese. It MUST be truly room temperature - I'm talking sitting out for at least two hours, not just ten minutes. Beat it with sugar until completely smooth before adding eggs one at a time. I learned the hard way that rushing this step leaves lumps that never disappear. The texture should be like thick satin before you pour it onto the crust.
- Crispy Kataifi Magic
- Finding kataifi pastry was an adventure - I finally discovered it in the freezer section of a small Middle Eastern market across town. Frying it is mesmerizing - those thin shredded strands transform from pale and soft to golden and crispy in minutes. The key is patience and constant stirring so they don't burn. After draining on paper towels, they stay remarkably crispy even when mixed with the pistachio cream.
- Ganache Perfection
- The ganache is deceptively simple, but getting that glossy, pourable consistency depends on the ratio of chocolate to cream. Too much cream and it won't set properly; too little and it's too thick to spread. I let the hot cream sit on the chopped chocolate for a full 5 minutes before stirring - this gentle melting creates the smoothest texture without any graininess.
My neighbor dropped by while I was making this the second time, and I put her to work chopping pistachios. She was skeptical about the combination of flavors until I showed her pictures of the original Dubai chocolate bar. By the time we assembled the final layer, she was already planning to make it for her daughter's engagement party - something about "impressing the future in-laws with worldly desserts."
Ingredient Sourcing Tips
If you can't find kataifi pastry locally, you can order it online from specialty food sites. For pistachio cream, look for it at gourmet stores or make your own by blending roasted pistachios with a bit of honey and neutral oil until smooth. In a real pinch, you could substitute finely crushed phyllo sheets for the kataifi, though the texture won't be quite the same.
Make-Ahead Magic
This cheesecake actually improves with time in the refrigerator as the flavors meld together. I've made it up to two days before serving with excellent results. Just add the ganache and pistachio topping the day of serving for the freshest appearance. Leftovers (if there are any) keep beautifully for about 4 days in the fridge.
Cutting Clean Slices
For picture-perfect bars, the secret is a hot knife. I run mine under hot water, wipe it dry, then make a clean cut. Wipe the knife clean between each cut for the sharpest edges. This might seem fussy, but when you've put this much work into a dessert, those clean edges make all the difference in presentation.
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I've made these Dubai Chocolate Cheesecake Bars three times now - once for a dinner party, once for a potluck, and once just because I was craving them. Each time, they've disappeared faster than I can explain what kataifi is. There's something magical about the combination of creamy cheesecake, crunchy pastry, nutty pistachios, and rich chocolate that makes people forget their manners and ask for seconds before they've finished their first piece. And honestly, I can't blame them - I did the same thing with that chocolate bar in Dubai.
Frequently Asked Questions
- → What is kataifi?
- Kataifi is shredded phyllo dough that looks like thin vermicelli noodles. It's commonly used in Middle Eastern desserts for its unique texture and can be found in specialty grocery stores or online.
- → What is pistachio cream?
- Pistachio cream is a spread made from ground pistachios and sugar, similar to peanut butter but with pistachios. You can find it at specialty stores or make a simple version by blending roasted pistachios with honey or sugar.
- → Can I make these bars ahead of time?
- Yes, these bars can be made up to 3 days ahead and stored in the refrigerator. The kunafa layer may soften slightly over time but will still be delicious.
- → What can I substitute for pistachio cream?
- If you can't find pistachio cream, you can make a simple substitute by blending 1 cup shelled pistachios with 2 tablespoons honey and 1 tablespoon olive oil until smooth.
- → Can I freeze these cheesecake bars?
- Yes, they can be frozen for up to 2 months. Wrap individual pieces well in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.