Creamy Dubai Chocolate No Bake Cheesecake with Chocolate Crust
This No Bake Dubai Chocolate Cheesecake is creamy, smooth, and packed with pistachio flavor. Layered in a buttery chocolate graham cracker crust then topped with chopped pistachios and a drizzle of Rising Star Dubai chocolate Syrup, this dessert is absolutely delicious.
Servings: 10 slices
Ingredients
Chocolate Graham Cracker Base:
- 2 cups chocolate graham crackers, crushed (240g)
- 2 tbsp white granulated sugar
- 6 tbsp unsalted butter, melted
Dubai Chocolate Filling:
- 8 ounces cream cheese full fat softened
- 7 ounces sweetened condensed milk
- ½ cup pistachio spread
- 1 tbsp Rising Star Dubai Chocolate Pistachio Syrup (15ml)
- 3 cups cool whip, thawed (255g)
- ½ cup pistachios, chopped (60g)
Instructions
Chocolate Graham Cracker Crust:
- In a medium bowl, combine the chocolate graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs resemble wet sand.
- Firmly press the mixture into the bottom and slightly up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to create an even, compact crust. Place the crust in the refrigerator while you prepare the filling.
Dubai Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk, pistachio spread, and Dubai chocolate pistachio syrup. Beat until completely smooth with no lumps remaining.
- Using a rubber spatula, gently fold in the Cool Whip until fully incorporated. Fold in the chopped pistachios until evenly distributed throughout the filling.
- Spread the filling evenly into the chilled crust, smoothing the top with an offset spatula.
- Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the pie is firm and fully set.
Assembly:
- When ready to serve, carefully remove from springform pan and peel away parchment paper. Finish with chopped pistahios and a drizzle of Rising Star Dubai Chocolate Syrup.