Jump to Recipe Jump to Video Print Recipe

Dubai Chocolate Cheesecake Brownies may be a mouthful to say, but trust me, they’re even better to eat! This indulgent dessert layers a fudgy brownie, creamy no-bake cheesecake, and the iconic crunchy pistachio kataifi filling inspired by the viral Dubai chocolate.

This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through one of these links. As an Amazon Associate, I earn from qualifying purchases.

About This Recipe

I don’t know about you, but the internet has absolutely not gotten over Dubai chocolate—and honestly, neither have I! That creamy pistachio filling mixed with crispy toasted kataifi is just too good. So naturally, the idea of combining it with brownies and cheesecake felt like the perfect way to take things to the next level.

This dessert starts with a rich, fudgy brownie base that’s deeply chocolatey and slightly chewy. On top of that sits a light, creamy no-bake cheesecake layer that adds a subtle tanginess and balances the sweetness of the brownie beautifully.

And finally, the star of the show: the famous Dubai chocolate-inspired topping. Toasted kataifi mixed with pistachio cream creates the most incredible crunchy, nutty, creamy layer that works perfectly with both chocolate and cheesecake.

Now look, I’ve seen the comments online too. Some people say, “Why are we mixing everything at this point?” And honestly… fair enough! The names are long and the combinations can feel a bit extra. But one reply I saw summed it up perfectly: “Why not?!”

Because really—why not combine a fudgy brownie, creamy cheesecake, and the viral pistachio kataifi filling? The flavors work beautifully together, the textures are incredible, and the result is an indulgent dessert that feels truly special.

If you’re looking for a dessert that will impress friends, family, or, honestly, just treat yourself, these Dubai Chocolate Cheesecake Brownies are definitely it.

What You Need To Make Dubai Chocolate Cheesecake Brownies

For the Brownies

Unsalted butter: you don’t need to bring the butter to room temp. because it’s going to be melted anyway.
Dark or semi-sweet chocolate
Instant coffee powder
Unsweetened cocoa powder: I used Dutch-processed cocoa powder, but natural cocoa powder will work too.
Granulated sugar
Brown sugar: Both dark and light brown sugar will work for this recipe.
Salt: Add up to a teaspoon to add a bit of a salty kick to the brownies.
Vanilla extract
Eggs: Using room temp. eggs are best.
All-purpose flour

For the No-bake Cheesecake Topping

Cream cheese: The cream cheese should be cold; this will prevent it from becoming too loose when we beat it.
Heavy cream: The heavy cream must have a fat percentage of 35% or higher in order to whip up. Also, make sure your cream is fully chilled, room temp. Heavy cream will not beat into stiff peaks!
Vanilla extract
Powdered sugar: I only added 2 tbsp because the brownie and kataifi topping are already quite sweet. If you want, you can omit the sugar completely, but I don’t recommend it.

For the Dubai Chocolate Topping

Toasted kataifi: I used pre-toasted kataifi, but you can definitely toast your own. Cut it up roughly and toast it on medium flame with 2-3 tbsp of butter.
Pistachio cream: I used store-bought pistachio cream, but a homemade one will also work. Just keep in mind that it should be sweetened.
Tahini (optional): This is optional, but I love the slightly nutty flavor this adds to the sweet pistachio cream.

Equipment/Ingredients For This Recipe

Pro Tips

Use room temperature eggs: This helps them whip up better with the sugar, which is key to getting that classic crackly brownie top.
Beat the eggs and sugar well: Don’t rush this step. The mixture should become pale and creamy. This helps create the shiny brownie crust.
Let the brownie cool completely: Adding the cheesecake layer while the brownie is warm will melt the cheesecake and ruin the layers.
Toast the kataifi well: If you’re toasting it yourself, make sure it becomes nicely golden and crispy. This gives the topping its signature crunch.
Spread the pistachio kataifi gently: Add it in small portions across the surface before spreading so you don’t disturb the cheesecake layer.
Clean your knife between cuts: This helps you get beautiful, clean slices with distinct layers.

How To Store Dubai Chocolate Cheesecake Brownies

Store the Dubai Chocolate Cheesecake Brownies in an airtight container in the refrigerator for up to 4 days.

Because of the cheesecake layer, these brownies should always be kept chilled. The flavors actually get even better after a few hours in the fridge, once everything has had time to set properly.

If you want the brownies to soften slightly before serving, let them sit at room temperature for about 10–15 minutes.

Freezing is not recommended because the cheesecake layer may change texture once thawed.

FAQ’s

Can I make this dessert ahead of time?

Yes! You can bake the brownie base 1–2 days in advance and store it tightly wrapped at room temperature. Add the cheesecake and kataifi layers the day you plan to serve it.

What is kataifi?

Kataifi is a shredded phyllo dough commonly used in Middle Eastern desserts. When toasted, it becomes crispy and adds an amazing crunchy texture.

Can I skip the tahini?

Yes. The tahini is optional but adds a slight nutty depth that pairs beautifully with the pistachio.

Can I use milk chocolate instead of dark chocolate?

You can, but the brownies will be much sweeter. Dark or semi-sweet chocolate helps balance the sweetness of the topping.

Do I have to toast the kataifi myself?

Not necessarily. Many stores sell pre-toasted kataifi, which makes the recipe even easier.

If you love chocolate and pistachio together, these Dubai Chocolate Cheesecake Brownies are a must-try. The combination of fudgy brownies, creamy cheesecake, and crunchy pistachio kataifi makes every bite rich, indulgent, and full of amazing texture.

If you enjoyed this recipe, you might also love some of my other pistachio and Dubai chocolate-inspired desserts! Be sure to check out my Dubai Chocolate Cheesecake Cups, No-Churn Pistachio Ice Cream, Chocolate Pistachio Strawberry Mousse Cake, Double Chocolate Pistachio Cookies, and Pistachio Cardamom Tres Leches Cake for more delicious inspiration.

Now let’s get into the full recipe so you can make these incredible brownies yourself!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram or TikTok, I would love to see your creations and feature them in my stories!

Dubai Chocolate Cheesecake Brownies

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Chill Time 1 15

Total Time 2 30

Course Dessert

Cuisine Fusion

Servings 12 servings

Calories 548 kcal

Equipment

1 8×8-inch baking pan
Parchment paper
1 small saucepan
1 Large mixing bowl
2 Small mixing bowls
Electric hand or stand mixer
2 Spatulas
1 Offset spatula (optional but helpful)
Sharp knife

Ingredients

For the Brownie Base

113 g unsalted butter (1/2 cup) cubed
150 g dark or semi-sweet chocolate (3/4 cup) chopped
½ tbsp instant coffee powder
40 g unsweetened cocoa powder (1/4 cup + 2 tbsp) divided
200 g granulated sugar (1 cup)
100 g brown sugar (1/2 cup)
¾ tsp salt
1 tsp vanilla extract
3 eggs room temperature
60 g all-purpose flour (1/2 cup)

For the Cheesecake Topping

250 g cream cheese (1 cup) cold
100 ml heavy cream (3.4 fl oz ~ 6tbsp) cold
½ tsp vanilla extract
2 tbsp powdered sugar

For the Dubai Chocolate Topping

150-175 g toasted kataifi (3 cups, loosely packed)
250-300 g pistachio cream (1 cup)
2-3 tbsp tbsp tahini optional

Instructions

Make the Brownies

Grease and line an 8×8-inch baking pan with parchment paper so it covers the bottom and sides with some overhang. This will make removing the finished dessert much easier.
Preheat the oven to 175°C (345°F).
In a small saucepan, melt the butter completely. Add the chopped chocolate, instant coffee powder, and 2 tablespoons of the cocoa powder into the hot butter. Let it sit for 1–2 minutes, then stir until the chocolate is completely melted and smooth. If needed, place the saucepan on very low heat and stir constantly until melted. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, salt, vanilla extract, and eggs. Beat using an electric mixer until the mixture becomes very pale and creamy. This step is crucial for achieving that classic crackly brownie top.
Add the cooled chocolate mixture and beat until fully combined.
Sift in the flour and remaining cocoa powder. Switch to a spatula and fold until the batter is fully combined. The batter will be thick.
Spread the batter evenly into the prepared pan. Bake in the center of the oven for about 45 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs but not wet batter.
Allow the brownies to cool completely before adding the next layer.

Make the Cheesecake Layer

In a small bowl, combine the cold heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form.
In another bowl, beat the cream cheese until smooth and lump-free.
Fold the whipped cream into the cream cheese in two additions until fully combined and smooth.
Spread the cheesecake mixture evenly over the cooled brownie layer. Refrigerate for 15–20 minutes to help it set.

Make the Dubai Chocolate Topping

In a large bowl, combine the toasted kataifi, pistachio cream, and tahini (if using). Mix until everything is well combined.
Add the mixture over the cheesecake layer in small portions across the surface, then gently spread it evenly using an offset spatula.
Chill the dessert for at least 1 hour before serving.

Slice and Serve

Once chilled, lift the dessert out of the pan using the parchment paper overhang.
Peel away the parchment and cut into squares using a sharp knife. Clean the knife between each cut for neat slices. Enjoy!