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A plate with a slice of pistachio cheesecake with chocolate crust and chocolate topping.
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5 from 4 votes

Chocolate Pistachio Cheesecake (Dubai Style)

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. 🍰
👉 Make it a day ahead of serving, as it needs time to set in the fridge .
Prep Time50 minutes
Cook Time1 hour 10 minutes
Chilling time6 hours
Total Time8 hours
Course: Dessert, Sweet
Cuisine: American, Mediterranean
Diet: Gluten Free
Servings: 14 servings
Calories: 524kcal
Author: Makos

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 Oreo cookies gluten-free Oreos also work!
  • 3 oz butter 3 oz = ⅔cups + 1 Tbsp

For the white chocolate pistachio filling:

  • 21 oz cream cheese spread at room temperature, see note#2
  • ¾ cup 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 heavy whipping cream, 35% fat
  • 1 cup natural pistachio butter see note#3
  • 6 oz white chocolate chopped
  • 3 medium eggs at room temperature

For the chocolate ganache topping:

  • ⅓ cup heavy cream 35% fat
  • 2.3 oz dark chocolate chopped
  • 1 teaspoon honey
  • 3 tablespoons chopped pistachios optional
US Customary - Metric

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).
    A hand transferring Oreo cookies into a food processor.
  • 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.
    A hand adding cookie crumbs into a pot with melted butter.
  • 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.
    A hand pressing the cookie crumbs with a tumbler into a cake pan.

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.
    A hand adding sugar to a bowl with cream cheese.
  • 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.
    Adding white chocolate and pistachio butter to the bowl.
  • 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.
    Two hands adding a egg to the filling.
  • Pour the pistachio cheesecake filling over the crust and smooth the top.
    A hand pouring the pistachio filling over the crust.
  • 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.
    Two hands adding hot water to a large pan with a smaller pan inside.
  • 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.
    Two hands removing a piece of plastic wrap from the chilled cheesecake before unmolding.

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.
    A hand adding chopped dark chocolate to a bowl with heavy cream.
  • 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.
    A hand pouring the chocolate topping over the pistachio cheesecake.

Video

Notes

Note #1: This recipe can also be divided into one tall 8-inch round pan and 4-5 mini cheesecakes.
Note #2: 21 oz cream cheese spread = three (8 oz) tubs minus 5 tablespoons. 
This recipe was tested using Philadelphia cream cheese spread in a tub (21% fat content) because the brick-style version isn’t available in Europe. It should work with brick-style cream cheese, which has a higher fat content, but I haven’t tested it yet. If you try it with the brick version, please leave a comment to share your results and help others. Thanks! 😊
For reference:
  • 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)
Note #3: How to make pistachio butter

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

Calories: 524kcal | Carbohydrates: 48g | Protein: 10g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 337mg | Potassium: 349mg | Fiber: 2g | Sugar: 36g | Vitamin A: 694IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 4mg
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