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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
5 from 1 vote

Pistachio Easter Egg Cheesecake (No Bake)

Experience the viral Dubai chocolate trend with an Easter twist! This decadent dessert features a hollow chocolate Easter egg filled with a crunchy, buttery pistachio knafeh (kataifi) base, topped with a velvety-smooth, no-bake pistachio cheesecake. Finished with a drizzle of milk and white chocolate and a sprinkle of crushed pistachios, it’s the ultimate "showstopper" treat for pistachio lovers.
Servings 4 servings
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

The chocolate egg

  • 1 hollow chocolate Easter egg (about 100g)

For the pistachio kunafe layer

  • 1 tsp unsalted butter
  • 30 g (about ½ cup) kunafe pastry
  • 70 g (3 tbsp + 2 tsp) pistachio cream
  • 0.75 tsp tahini (optional)

For the cheesecake filling and decoration

  • 120 g (½ cup + 1 tbsp) full fat cream cheese
  • 15 g (1 tbsp + 2 tsp) icing (powdered) sugar
  • 65 g (3 tbsp + 2 tsp) pistachio cream
  • 50 ml (3 tbsp + 1 tsp) double (heavy) cream
  • a little milk and white chocolate melted, to decorate
  • chopped pistachios, to decorate

Instructions

To make the pistachio kunafa

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

To make the pistachio cheesecake filling

  • In a mixing bowl, beat together the cream cheese, icing (powdered) sugar and pistachio cream until combined.
  • Pour in the double (heavy) cream and beat again until completely mixed together and thickened. This should take just a minute or so.

To assemble and decorate the cheesecake

  • First cut the egg into two halves. See my tips in the box below.
  • 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.
  • 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.
  • 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!

Video

Notes

  • 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.
    • Author: Andrea
    Calories: 497kcal
    Course: Dessert
    Cuisine: American, British, International
    Keyword: Dubai Bar Easter Egg Recipe, Easter Egg Cheesecake Recipe, Easy Pistachio Dessert Recipes, No-Bake Easter Dessert Ideas, Pistachio Knafeh Easter Egg, Viral Dubai Chocolate Cheesecake

    Nutrition

    Calories: 497kcal