Dubai Chocolate Cheesecake - Cheesecake in Glasses

Recipe for a creamy Dubai chocolate-inspired cheesecake without gelatine - mini Dubai cheesecakes served in glasses.

Course Dessert

Cuisine Middle Eastern

Nøgleord Cheesecake in glasses, cheesecake without gelatine, Dubai chocolate, Easy cheesecake

Total Time 20

Servings servings

Calories 482kcal

Stir the kadayif and pistachio cream together. If your pistachio cream is very firm, warm it briefly in the microwave so it is easier to stir in.
*If you can't find toasted kadayif, you can fry it in a pan first. Cut it into smaller pieces and fry it until golden in a little butter in a frying pan. It mustn't become too greasy. I could only get hold of toasted kadayif.
Divide it between 8 serving glasses.

Melt the chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave, and stir in the cocoa powder. Let it cool until lukewarm (just warm to the touch).
Whisk the cream cheese, whipping cream and icing sugar together into a soft cream, then stir in the melted chocolate. Add it in a thin stream while stirring, so the chocolate is blended into the cream straight away. If the chocolate gets too cold, it will set into flecks of chocolate in the cheesecake cream instead of turning into a smooth brown chocolate cream.
Transfer the cream to a piping bag and pipe it over the bases.
Make a small hollow in the top with a measuring teaspoon or similar, and fill it with chocolate sauce.
Sprinkle with chopped pistachios – preferably extra green ones – and serve.