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Viral Dubai Chocolate Cheesecake (No-Bake)

A slice removed from a rich dubai chocolate cheesecake topped with whole and crushed hazelnuts.
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Make this decadent, layered cheesecake inspired by the viral Dubai Chocolate Bar. This recipe delivers a rich, creamy filling, a crunchy base, and a luxurious chocolate topping.

Ingredients

  • For the Base: 1 1/2 cups digestive biscuits (or graham crackers), crushed; 6 tablespoons unsalted butter, melted
  • For the Filling: 16 ounces cream cheese, softened; 1 cup powdered sugar, sifted; 1 teaspoon vanilla extract; 1/4 cup heavy cream; 8 ounces white chocolate, melted and slightly cooled
  • For the Chocolate Layer: 8 ounces dark chocolate (60-70% cocoa), chopped; 1/2 cup heavy cream; 2 tablespoons hazelnut spread (like Nutella)
  • For the Topping/Garnish: 1/4 cup chopped roasted hazelnuts; Extra dark chocolate shavings

Instructions

  1. Prepare the Base: Combine the crushed biscuits and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the freezer while you prepare the filling.
  2. Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the sifted powdered sugar and vanilla extract, mixing until just combined.
  3. Whip the Cream: In a separate bowl, whip the 1/4 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
  4. Incorporate Chocolate: Fold the slightly cooled, melted white chocolate into the cream cheese mixture until uniform. Do not overmix.
  5. Assemble: Pour the filling over the chilled crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until firm. This is your creamy dessert base.
  6. Prepare the Ganache Topping: Place the chopped dark chocolate and hazelnut spread in a heatproof bowl. Heat the 1/2 cup of heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth and glossy.
  7. Cool the Ganache: Let the ganache cool at room temperature for about 15-20 minutes until it thickens slightly but is still pourable.
  8. Finish the Cheesecake: Pour the slightly cooled ganache evenly over the set cheesecake filling. Return the cheesecake to the refrigerator for another 1 hour to allow the topping to set.
  9. Garnish and Serve: Before serving this gourmet dessert, sprinkle the chopped roasted hazelnuts and chocolate shavings over the top. Carefully release the springform side.

Notes

  • For a firmer, baked version, you can bake the filling at 325°F (160°C) for 45-55 minutes, then cool completely before topping.
  • Use high-quality dark chocolate for the best flavor in your chocolate ganache topping.
  • If you want a silkier smooth cheesecake filling, ensure your cream cheese is truly at room temperature.

Nutrition

Find it online: https://seventhflavour.com/dubai-chocolate-cheesecake-recipe/