This cheesecake with pistachios is the pistachio dessert you never knew you needed! Inspired by the viral Dubai chocolate bar, this chocolate pistachio cheesecake features a crunchy Oreo crust, a creamy pistachio and white chocolate filling, and a rich chocolate topping for the ultimate indulgence. 🍰
Contrary to most pistachio cheesecakes, this one has a chocolatey crust. Combined with a creamy, nutty filling bursting with pistachio flavor and a thin chocolate cream topping, these are the hallmarks of the best pistachio cheesecake recipe.
Like my Dubai-style chocolate pistachio cake, this recipe is inspired by the viral Dubai chocolate bar. However, I've skipped the kadaif (kunefe) pastry because the crust already delivers the perfect crunch. Plus, I prefer the filling to be smooth and creamy-just like a classic cheesecake.
If you love cheesecakes don't miss this easy no bake cheesecake recipe (with sautéed peaches) and this mint and cinnamon baked cheesecake inspired by Cretan cuisine (in Crete adding cinnamon and mint in cheese pastries is a must!).
📋Ingredient notes
To make this pistachio cheesecake recipe you'll need the following ingredients:
For the white chocolate pistachio cream filling:
Cream cheese: I use cream cheese spread, at room temperature.
✏️ In Greece (and the rest of Europe) cream cheese in brick form is impossible to find. We only have cream cheese spread which is softer and has less fat. I'm fairly confident that this recipe will work with cream cheese bricks, but I haven't been able to test it. More on this on the recipe notes!
Pistachio Butter: It can be store bought, but it's much cheaper to make your own homemade pistachio butter (you may also know it as pistachio paste). For store-bought, use high-quality, natural pistachio butter - It should be 100% roasted pistachio nuts.
White chocolate; Use real white chocolate (not compound).
Heavy Cream: Also known as whipping cream, it should be 35% fat.
What makes this different:
✏️ A blend of aromatics such as vanilla extract, cinnamon, almond extract and lemon zest is used to enhance and complement the natural pistachio flavor.
For the crust and topping:
Oreo Cookies: You will use them with the filling. Here, the filling replaces some of the butter used in a typical graham cracker crust.
👉 Some crushed pistachios can be added to the crust I don't use any because I want the crust as dark as possible.
🎥 Recipe Video
🎵 Music on Video: Outside, Musician: @iksonmusic
📖 Recipe
Chocolate Pistachio Cheesecake (Dubai Style)
Equipment
- One 9-inch or 10-inch spring-form pan or normal cake pan with tall sides see note#1
Ingredients
For the chocolate crust:
- 34 (375 g) Oreo cookies (gluten-free Oreos also work!)
- 3 oz (85 g) butter (3 oz = ⅔cups + 1 Tbsp)
For the white chocolate pistachio filling:
- 21 oz (600 g) cream cheese spread (at room temperature, see note#2)
- ¾ cup (150 g) granulated sugar (add 2 more tablespoon if you have a sweet tooth.)
- 1 pinch salt
- 2 teaspoons vanilla extract
- ⅛ teaspoon cinnamon
- 1 teaspoon matcha green tea (optional, for color)
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- 6 drops almond extract (smell the filling and add more if necessary)
- 120 grams (120 g) heavy whipping cream, ( 35% fat)
- 1 cup (240 g) natural pistachio butter (see note#3)
- 6 oz (170 g) white chocolate (chopped)
- 3 medium eggs (at room temperature)
For the chocolate ganache topping:
- ⅓ cup (80 g) heavy cream (35% fat)
- 2.3 oz (65 g) dark chocolate (chopped)
- 1 teaspoon (7 g) honey
- 3 tablespoons chopped pistachios (optional)
Instructions
For the Chocolate Crust:
- Transfer the cookies (with their filling) to a food processor and process until fine crumbs (you can also put them in a bag and crush them with a rolling pin).
- Melt the butter in a small pot, add the cookie crumbs and mix until everything is combined.👉 The heat from the pot will help the filling of the cookies melt.
- Line the bottom and the sides of your (9 or 10 inch) baking pan with parchment paper, transfer the cookie mixture into the pan and press it into the bottom and the sides to form the cheesecake crust.👉 If you use a springform pan there's no need for parchment paper.👉 Start pressing the cookie mixture with the back of a spoon, then use a tumbler with a flat bottom to press it more evenly.
For the Pistachio filling:
- In a large bowl, transfer the cream cheese, sugar, salt, vanilla, cinnamon, matcha (if using), lemon zest, lemon juice, and almond extract. Beat until smooth. Add the heavy cream and beat until combined.I do this with a whisk, but you can also use a hand mixer or a stand mixer with the paddle attachment.
- Transfer the pistachio butter and the white chocolate in a small pot and melt over medium heat (you can also do it in a microwave oven). Mix the white chocolate - pistachio mixture into the cream cheese mixture.This is also a good time to:✅ Preheat your oven to 330°F (165°C).✅ Fill a medium pot with water and bring it to a boil.
- Add the eggs one at a time, mixing just until combined. Scrape the bottom of the bowl once or twice with a spatula.⚠️ Don't overmix the batter - Overmixing introduces air bubbles that can lead to cracks.
- Pour the pistachio cheesecake filling over the crust and smooth the top.
- Transfer your baking pan into a larger baking pan and fill the larger pan with boiling hot water, about 1 ½ inches high. Bake for 70 minutes or until the edges are set but the center still has a slight wobble.
- Let the cheesecake cool completely, cover with plastic wrap and refrigerate for 6 hours or overnight.Unmold and transfer to a serving plate. See the notes section for detailed steps for how to unmold the cheesecake if using a spring-form pan or a normal pan.
For the chocolate topping:
- Transfer the heavy cream and the chocolate to a small pot (or heatproof bowl) and melt over the stove (or in a microwave oven). Add the honey and stir until smooth.
- Pour a thin layer of warm chocolate topping over the cheesecake and gently tilt it to spread the coating evenly (it's okay if it drizzles down the sides). Optionally, sprinkle with chopped pistachios.
Notes
- Philadelphia Original Brick - 10g fat per 28g serving (35.7% fat)
- Philadelphia Original Cream Cheese Spread (Tub) - 7g fat per 31g serving (22.6% fat)
- Philadelphia Reduced Fat Cream Cheese (Brick) - 6g fat per 28g serving (21.4% fat)
- EU Philadelphia Cream Cheese Original (Tub) - 6.2g fat per 30g serving (20.7% fat)
Unmolding Directions
👉 For a springform pan: Use a thin knife or offset spatula and run it gently around the inside edge of the pan to loosen the sides. Open the latch slowly, and carefully lift and remove the ring. Slide a cake lifter underneath and transfer to a serving plate or serve directly from the base. 👉 For a normal pan: Run a thin knife or offset spatula between the sides of the pan and the parchment paper to loosen the cheesecake. Cover the top with plastic wrap, then place a cake board or flat plate over it. Invert the pan, tap the bottom a few times, and gently lift it off. If the cheesecake sticks, wrap a hot towel around the pan for a few seconds to help release it. Once unmolded, re-invert the cheesecake onto a serving plate. Don't miss the Troubleshooting guide ⬇️ below with the most common problems when making pistachio cheesecake and how to fix them!Storage
Store any leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.More Pistachio Recipes:
Nutrition
Variations
Gluten-free: Gluten-Free Oreo cookies work amazing with this pistachio cheesecake recipe.
With more pistachios: Store bought or homemade sweet pistachio cream can be used as a topping, instead of the chocolate ganache. Just melt it on the microwaves or in a pot over low heat and pour over the cheesecake.
With graham crackers: Graham cracker crumbs or crushed digestive biscuits can be used instead of Oreo cookies. In this case you'll have to use more butter to bind the crust.
For a chocolate graham cracker crust, you can use the recipe from this chocolate cheesecake with chocolate graham cracker crust (external link, by thevividkitchen.com). However, because I like a thicker crust I would double the quantities given.
🔧 Troubleshooting
This troubleshooting guide lists the most common cheesecake problems and their fixes.
1. Cracked Cheesecake?
- Cause: Introducing too much air into the batter by over-mixing. Also, over-baking or sudden temperature changes.
- Fix: Mix until the cheesecake batter is smooth. If using a stand mixer, use the paddle and not the whisk attachment. Bake in a water bath (inside a larger pan filled with hot water) until the center is slightly jiggly. Let the cheesecake cool gradually in the oven with the door slightly open.
2. Soggy Crust?
- Cause: Water seeping into the pan. Butter-heavy crust or not pressing it firmly.
- Fix: Use a large piece (or more) of aluminum foil to wrap the spring form pan. For a full-proof result, use a normal cake pan (not spring-form). Use the right amount of butter and press the crust firmly into the pan.
3. Cheesecake Didn't Set?
- Cause: Underbaking or not enough chilling time.
- Fix: Follow the baking time given but since each oven is different, ensure that the edges are firm before removing the cheesecake from the oven. Let it cool and chill for at least 6 hours (preferably overnight).
4. Lumpy Batter?
- Cause: Cold cream cheese.
- Fix: Use room-temperature cream cheese and beat until smooth before adding other ingredients.
5. Watery Cheesecake?
- Cause: Wrong type of cream cheese or overbaking. Using a cream cheese with lower fat content that the recipe asks for, can result in a watery cheesecake. Also, according to nigella.com: "liquid can come out of a cheesecake if it is over-baked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water".
- Fix: Avoid excess liquid ingredients, use the right type of cream cheese and don't overbake.
6. Too Dense?
- Cause: Using too much flour (if the recipe requires it), using too many eggs, or not using a water bath. Too much flour with thicken the filling excessively. Too many eggs will cause the filling to rise in the oven and then collapse after baking. Not using a water-bath can lead to uneven baking or overbaking.
- Fix: If using flour, measure by weight and reduce the amount if necessary. Use one less egg if necessary. Bake in a water-bath for a smooth, velvety texture that melts in your mouth.
💭 FAQs
This pistachio and white chocolate cheesecake pairs beautifully with a cup of Greek coffee, chai latte, mint tea or Greek mountain tea. On a hot weather you can enjoy it with an glass of espresso freddo, an iced matcha green tea latte, or a fruity strawberry milkshake (without ice cream). Fresh Berries such as raspberries or strawberries can also be served next to it, since their tartness balances the rich creamy texture.
✏️ Did you know?
Pistachio comes from the Greek word pistákion (πιστáκιoν). "The green nut," is widely cultivated in the Mediterranean region, even though it probably originated in central and southwest Asia.
🍳 More Pistachio Desserts to Try!
If you love pistachio nuts, then you'll adore these irresistible desserts with pistachios:
Are you trying this chocolate pistachio cheesecake for your next dessert? If you do, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Maria says
This is one of the best cheesecakes I’ve ever made! The texture is so creamy and rich, and that pistachio flavor? Perfect. I used high-quality natural pistachio butter and added the vanilla, almond extract, zest and cinnamon and it made a huge difference. My kitchen smelled amazing while it was baking. I’m already planning to make it again!
Makos says
Hi Maria, I’m so happy you liked it, it’s one of my favourite desserts!!!
Pam says
Hi Makos, this chocolate pistachio cheesecake is a real treat, thanks for the recipe!
Will says
Loved this recipe! I was a bit skeptical and scared about the amount of Oreos needed to form the crust (especially after snacking on one or two of them…) but it was just enough! Made the pistachio butter myself with the recipe from this author and it was great. I was scared for my blender so I did not blend the nuts until smooth which made the pistachio flavor more potent I reckon, especially in lieu of almond extract (the one ingredient I forwent). I’m sure it all would’ve been even more flavorful and balanced with it though. It was definitely a denser and heavier cheesecake. I recommend something milky with it (it was great with pistachio ice cream and also horchata). I added some ground clove to mine which I really enjoyed but do be careful because it can easily take the lead in the flavor profile of the cheesecake, so only a dash is necessary if you’re adding it. Everyone loved it! Would make it again.
Makos says
Hi Will, thanks so much for the feedback!
I’m really glad everything went well and the cloves sound like a great addition 😊
Joel says
I baked this using three blocks of Philadelphia cream cheese. I anticipated that it would be less creamy since I was not using cream cheese spread, so I added two egg yolks and 1/4c of sour cream to the recipe. It came out pretty and tasted good, but was firmer and less creamy (still) than the cheesecake in the photos on this website. I think that I probably overbaked it a slight amount. Still, the recipe is a keeper. I wish I could attach a photo.
Makos says
Thanks for your feedback Joel! In my experience the cheesecake should be jiggly when you take it out of the oven, when it cools it will firm up. If it’s not jiggly it’s probably overbaked 🙂
I’m very happy you liked it!