Dubai Chocolate Chip Cheesecake Bars

This recipe for Dubai Chocolate Chip Cheesecake Bars brings together the viral, crunchy Middle Eastern flavors of kataifi and pistachio with a classic, creamy American cheesecake. These decadent bars feature a chewy chocolate chip cookie base, a silky smooth cheesecake center, and a final “Dubai” layer that offers an incredible texture and rich, nutty finish.

Why You’ll Love These

• Textural Paradise: You get the chew of a cookie, the creaminess of cheesecake, and the signature crunch of toasted kataifi all in one bite.

• Viral Flavors: Experience the famous “Dubai Chocolate” taste at home with high-quality pistachio cream and tahini.

• Perfect for Crowds: These bars are easy to slice and serve, making them ideal for gatherings or sharing with friends.

Ingredients

For the Cookie Layer:

• 1 cup + 2 tbsp (135g) All-purpose flour
• 1/2 cup (100g) Brown sugar
• 1/4 cup (50g) Granulated sugar
• 6 tbsp (85g) Unsalted butter, melted
• 1 (50g) Large egg, room temperature
• 1 tsp (5g) Vanilla extract
• 1 cup (170g) Chocolate chips (plus more if desired)

For the Cheesecake Layer:

• 16 oz (450g) Cream cheese, softened well
• 1/2 cup (100g) Granulated sugar
• 2 (100g) Large eggs, room temperature
• 1/2 tbsp (7g) Vanilla extract

For the Dubai Layer:

• 2 1/2 cups (100g) Kataifi, finely chopped
• 1/2 cup (113g) Unsalted butter
• 1 cup (200g) Pistachio cream
• 1 tbsp (15g) Tahini
• 1 1/4 cup (215g) Semi-Sweet Chocolate chips
• 1 tsp (5g) Coconut oil (for melting with chocolate)
• Garnish: 1 tbsp Melted pistachio cream and 1 tbsp crushed pistachios

Instructions

1. Prep the Base: In a large bowl, whisk together the melted butter and sugars. Mix in the egg and vanilla. Gently fold in the flour and chocolate chips until a dough forms. Press the dough firmly into the bottom of a parchment-lined 8×8 pan.

2. Make the Cheesecake: Beat the softened cream cheese and sugar until smooth. Add eggs and vanilla, mixing just until combined—avoid over-mixing to keep the texture silky. Pour this over the cookie dough layer and smooth the top with a spatula.

3. Bake: Place in a preheated oven at 350°F (177°C) for approximately 27 minutes. Bake until the edges are beginning to turn a light golden (but not brown) and the center no longer jiggles.

4. Toast the Kataifi: While the bars cool, finely chop the kataifi. Melt 1/2 cup butter in a pan over medium heat, add the kataifi, and toast until it is a deep, golden brown and very fragrant.

5. Assemble the Dubai Layer: In a medium bowl, mix the toasted kataifi with the pistachio cream and tahini. Spread this crunchy mixture evenly over the completely cooled cheesecake layer.

6. Chocolate Topping: Melt the chocolate chips with coconut oil in 30-second intervals in the microwave until smooth. Pour over the kataifi layer. Drizzle with the extra melted pistachio cream and sprinkle with crushed pistachios.

7. Chill: Refrigerate for at least 4 hours (overnight is best!) to allow the layers to set perfectly before slicing.

Tips for Success

• The Slicing Secret: For perfectly clean layers, use a sharp knife and wipe it clean with a warm, damp cloth between every single cut.

    • Toast Kataifi Well: Make sure the kataifi is a rich golden brown; this provides the essential crunch that defines the Dubai flavor profile.

• Cooling is Key: Make sure the cheesecake layer is totally cool before adding the kataifi and pistachio mix, otherwise the pistachio cream might become too runny.

Storage and Freshness

• Refrigeration: Store these bars in an airtight container in the fridge for up to 5 days.

• Freezing: You can freeze these bars for up to 3 months. Thaw in the refrigerator overnight before serving.

• Serving: For the best texture, serve slightly chilled so the chocolate topping stays crisp and the cheesecake remains creamy.