It's like a frosty slice of cheesecake with the rich chocolate and pistachio flavors added.

Published on February 12, 2026

Credit:

Jake Sternquist / Food Styling: Holly Dreesman

Total Time:

4 hrs 47 mins

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Dubai chocolate frozen dessert is a delicious treat with a graham cracker crust, a cream cheese layer, a kataifi layer, and a layer of ganache. Sprinkle chopped pistachios and additional kataifi over the top to complete this mouthwatering dish. This easy-to-follow recipe makes enough servings for the whole family, so this dessert is perfect for serving at birthdays or other large gatherings. It takes a few hours to complete, but every sweet, flavorful bite is worth the wait.

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Ingredients

  • 1 (8-oz.) pkg. cream cheese, softened

  • 1 (8-oz.) container mascarpone cheese, softened

  • 1/2 cup powdered sugar

  • 1/2 tsp. vanilla

  • 1/4 tsp. salt

  • 1 cup pistachio cream, divided

  • 1 1/4 cups chocolate graham cracker crumbs

  • 6 Tbsp. salted butter, melted

  • 1 1/4 cups heavy cream, divided

  • 1 cup raw kataifi, toasted

  • 1/4 cup tahini

  • 3/4 cup milk chocolate chips (4 oz.)

  • 1/4 cup chopped roasted, salted pistachios (optional)

Directions

  1. In a large bowl beat cream cheese and mascarpone with a mixer on medium until smooth. Beat in powdered sugar, vanilla, and salt. Beat in 1/2 cup of the pistachio cream until combined. Cover; chill while preparing crust.

  2. Preheat oven to 375°F. For crust, in a bowl stir together graham cracker crumbs and melted butter; press into bottom of an 8-inch springform pan. Bake until edges are lightly browned, 7 to 8 minutes. Cool on a wire rack.

  3. In a medium bowl beat 1 cup of the cream with a mixer on medium to high until stiff peaks form (tips stand straight). Stir one-fourth of the whipped cream into cream cheese mixture. Fold remaining whipped cream into cream cheese mixture until combined; spread over cooled crust. Cover; freeze while preparing topper.

  4. For kataifi layer, in a small bowl stir together toasted kataifi, tahini, and remaining 1/2 cup pistachio cream. Spread over cream cheese layer in pan. Return to freezer while preparing ganache.

  5. For ganache, place chocolate chips in a medium heatproof bowl. In a small saucepan heat remaining 1/4 cup cream over medium until cream just begins to simmer. Pour over chocolate; let stand 2 minutes (do not stir). Whisk until smooth. Spoon and spread ganache evenly over kataifi layer. If you like, sprinkle with chopped pistachios and additional toasted kataifi. Cover; freeze until set, 4 to 24 hours. Let stand at room temperature 10 minutes before serving. Makes 16 servings.