Fans of the viral Dubai chocolate trend, this pistachio Easter egg cheesecake is for YOU! Crispy knafeh (or kataifi) pastry in pistachio cream and a dreamy smooth pistachio cheesecake all in half a chocolate Easter egg decorated with more chocolate and chopped pistachios. Dubai chocolate heaven!

My chocolate pistachio easter egg cheesecake is utterly delightful! A milk chocolate easter egg is layered with pistachio kunafe and no bake pistachio cheesecake before being drizzled with milk and white chocolates and some chopped pistachios. Dubai chocolate heaven! Recipe by movers and bakers

All you need to know about the viral Dubai bar

The chocolate bar has actually been in existence for a few years now, funnily enough. It went viral when a Dubai based food influencer shared a reel about it at the end of 2023, peaking in interest over 2024 and has remained popular ever since.

What’s inside the Dubai chocolate bar?

The viral Dubai chocolate bar consists of a Belgian chocolate casing filled with a pistachio Kataifi filling. Kataifi, or Kunafe/Knafeh, is simply shredded filo pastry, which is cooked until crispy to make the signature crunchy middle of the viral Dubai chocolate. Once cooked, it is mixed with pistachio cream and tahini before being used to fill the bars.

What does the Dubai chocolate bar taste like?

Chocolate and pistachio is a fabulous combination, and the Dubai pistachio chocolate bar certainly lives up to the flavours. A crunchy Kataifi pistachio flavoured filling is combined with smooth luxurious Belgian chocolate making this bar entirely irresistible!

What ingredients do I need to make this Dubai chocolate cheesecake?

Easter egg: I used a small Easter egg to make this pistachio cream cheesecake dessert.
Unsalted butter: I like to use unsalted butter so I can control how much salt is in the bake.
Kataifi/knafeh: this is a pastry originating from Greece. It is made from a special pastry dough, and is similar to shredded filo.
Pistachio cream: the star flavour of my pistachio easter egg cheesecake. Choose a good quality spread for best flavour. See below for my recommendation. Used both in the kataifi filling and the cheesecake.
Tahini: a paste made from sesame seeds. Gives the Dubai chocolate bar filling an earthy, nutty flavour.
Cream cheese: make sure to use a full fat cream cheese when making the filling for any no bake cheesecake recipe, as this is part of what helps the filling set firmly. Plus it gives the Dubai chocolate bar cheesecake a wonderfully rich and decadent texture!
Icing/powdered sugar: just a little, for sweetness in the cheesecake filling.
Double/heavy cream: whipped up, this gives body, richness and stability to the pistachio chocolate easter egg cheesecake.
Chocolate: used for the topping of this delicious pistachio easter cheesecake. Melted milk and white chocolates are drizzled over part of the cheesecake to form this simple decoration.
Chopped pistachios: just a few used to decorate the top of the cheesecakes once decorated.

What tools and equipment do I need to make pistachio Easter egg cheesecake?

Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
Frying pa n*: to cook the pastry in until crunchy and crisp.
Mixing bowl*: to mix all the ingredients together to make the irresistible pistachio cheesecake filling.
Handheld electric mixer*: investing in a good electric mixer is a brilliant help with all baking, and will help making the Easter egg cheesecake a total breeze!
Offset spatula*: SUCH a useful tool in making this viral pistachio chocolate dessert! I use it to help me spread the cheesecake filling over the kataifi base before chilling.
Piping bags*: optional, used to drizzle the chocolate top of the Dubai chocolate cheesecake for decoration.

How to make pistachio Easter egg cheesecake

This cheesecake is so simple to make, and is a fabulous, slightly different dessert as it is served in an Easter egg! Make the pistachio kataifi mixture and the no bake pistachio cheesecake filling, before splitting the egg and assembling the cheesecake. Place in the fridge to set for a few hours before finishing with chocolate drizzles and extra pistachio nuts to decorate. Enjoy!

Ingredients required: chocolate egg, kataifi pastry, unsalted butter, pistachio cream, tahini (optional), full fat cream cheese, icing (powdered) sugar, double (heavy) cream, chopped pistachios and melted chocolates (not pictured). Recipe by movers and bakers

To make the pistachio kunafa

Step 1: Gently melt the butter in a large pan over medium heat. Add in the kataifi and cook, stirring frequently, until it is crisp and evenly golden. This takes me about 10-15 minutes. Set aside to cool slightly.

Step 2: Tip the crispy kunafe in with the pistachio cream and tahini (if using) and stir everything together until completely combined.

Cooking the kataifi/kunafe until golden ...

Before combining with the pistachio cream. Recipe by movers and bakers

To make the pistachio cheesecake filling

Step 1: In a mixing bowl, beat together the cream cheese, icing (powdered) sugar and pistachio cream until combined.

Step 2: Pour in the double (heavy) cream and beat again until completely mixed together and thickened. This should take just a minute or so.

Place the cream cheese, pistachio cream and icing (powdered) sugar in a bowl and mix together...

Before adding in the double cream and beating until thickened. Recipe by movers and bakers

To assemble and decorate the cheesecake

Step 1: First cut the egg into two halves. See my tips in the box below.

Step 2: Divide the pistachio kunafa between the chocolate egg shells. Spread out evenly over the base, pressing gently so as not to break the chocolate shell.

Then layer in the pistachio kunafe mixture and the cheesecake filling...

Step 3: Spoon or pipe over the cheesecake filling, then use an offset spatula to smooth over the top. Pop in the fridge to chill for at least 3-4 hours.

Step 4: Once the cheesecake has chilled and firmed up, melt both milk and white chocolates. Drizzle a little of each over the cheesecake as you wish and sprinkle with some chopped pistachios. Enjoy!

Once chilled, drizzle over some milk chocolate...

Where do you get the pistachio cream spread from?

There are so many pistachio cream spreads available out there, it has taken me a little while to find one that I absolutely love! I have also tried making it myself at home, however I find store bought pistachio cream is worth it for the time, effort, ingredients and costs involved in making your own. The one I use is by a brand called Pisti and I would highly recommend it!

What size Easter egg is this recipe for?

I used a small Easter egg to make this recipe. As a guide, the egg itself weighs around 100g.

How do you cut the Easter egg in half neatly?

I have had many mishaps with cutting an Easter egg without breaking it, so this is the best way, in my opinion, to split the egg! Warm a large sharp knife in hot water (I fill a container with water and let the knife rest in it for a few minutes). Dry it off thoroughly, then gently push the sharp edge around the seam of the egg, where the two halves join. Work your way around the egg gradually (be patient!), warming the knife again and drying off as needed, until the egg halves separate.

Can you freeze the pistachio Easter egg cheesecake?

You can freeze just the no bake cheesecake filling if you wish but I would not recommend freezing the cooked knafeh as it might affect the texture once thawed. I often find too that freezing chocolate can result in white spots/freezer burn on the chocolate, so overall I would not recommend freezing this Dubai chocolate cheesecake recipe.

Tips for making this pistachio Easter egg cheesecake

If you cannot find kataife/kunafa/knafeh pastry, you can cook some filo pastry, then crush it finely and use this instead. It is the closest alternative to the specialist Greek pastry.
Toast the pastry until it is a beautiful golden colour. Make sure the pan used is large enough, or alternatively cook it in two smaller batches. Making sure the pastry is dry and crispy will give you the perfect texture for the Dubai chocolate bar filling.
I would definitely recommend using a pistachio cream rather than a pistachio butter. A pistachio butter will contain more natural oils than a cream, giving the finished dessert more of an oily texture. I link to the one I used in the recommended table below.
To split the chocolate egg neatly, warm a large sharp knife in hot water (I fill a container with water and let the knife rest in it for a few minutes). Dry it off thoroughly, then gently push the sharp edge around the seam of the egg, where the two halves join. Work your way around the egg gradually (be patient!), warming the knife again and drying off as needed, until the egg halves separate.
When pressing the pistachio knafeh into the chocolate shell, be careful not to press too hard in case you crack the shell. I may have done this myself in the past!
This no bake cheesecake can be enjoyed as soon as it is assembled, however I find it is better being chilled to set before digging in for perfect results.

Troubleshooting

If you have any questions about this pistachio Easter egg cheesecake recipe, please comment below and I will do my best to help. And do remember: if you enjoy this recipe for Easter egg cheesecake, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!

Some more of my best recipes for Easter

Easter donuts. Light and fluffy vanilla donuts, topped with a duck egg speckled vanilla glaze, a chocolate nest and delicious mini eggs. The perfect Easter treat! Recipe by movers and bakers

Easter donuts: Baked cakey donuts are my absolute favourite, and these Easter donuts certainly do not disappoint! A light and fluffy vanilla donut, topped with a speckled vanilla glaze, a chocolate nest and sweet little mini eggs. Just adorable!

Hot cross bun cookies. Soft, chewy and lightly spiced cookies, these are a yummy take on the traditional British hot cross buns. Recipe by movers and bakers

Hot cross bun cookies: These tempting hot cross bun cookies will be the ones you need this Easter. Packed with sultanas, orange and cinnamon, they have crisp edges, a chewy middle, and are just divine!

Mini egg cookie bars. Soft and chewy brown butter cookie bars packed with Cadburys mini eggs make this an Easter bake everyone will love! Recipe by movers and bakers

Mini egg cookie bars: These mini egg cookie bars are wonderfully moist and chewy, and extra delicious with beautiful browned butter! Delicious and so simple to make, this Cadbury mini eggs recipe is sure to be a hit all round!

Thanks for joining me today, friends! As always, happy dessert making! x

Recommended equipment and ingredients I used *

Digital kitchen scales	Measuring spoons
Frying pa n	Mixing bowl
Handheld electric mixer	Offset spatula
Piping bags	Pistachio cream

* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!