Kunafa Cheesecake Recipe

Ingredients

• 250 g Kunafa (shredded kataifi) (Half a standard 500 g packet, cut into fine strands)
• 100 g Unsalted Butter (Melted for toasting the kunafa)
• 150 g Pistachio Butter (Homemade or store‑bought; about 1 cup, slightly more than half the kunafa amount)
• 200 ml Whipping Cream (Chilled before whipping to stiff peaks)
• 250 g Cream Cheese (Philadelphia) (Softened at room temperature)
• 100 g White Chocolate (Chopped and melted before adding to the cheese mixture)
• 1 tsp Vanilla Extract (Pure extract for aroma)
• 30 ml Sweetened Condensed Milk (About 2 Tbsp, adds sweetness and smoothness)
• 10 g Gelatin (One packet; use only if omitting white chocolate)
• 100 g Biscoff Cream (Melted and poured over the set cake)
• 2 Tbsp Powdered Pistachios (For garnish; gives a vibrant green finish)
• 50 g Dark Chocolate (Melted for drizzling on top (optional))

Instructions

1. Prepare Kunafa

   Open the kunafa packet, pour the contents onto a cutting board and cut the strands into fine pieces using a sharp knife.

   Time: PT2M

2. Toast Kunafa in Butter

   Melt unsalted butter in a large skillet over medium‑low heat. Add the cut kunafa and stir continuously for 7‑8 minutes until it turns golden and the moisture reduces.

   Time: PT8M

   Temperature: Medium‑low

3. Mix Pistachio Butter

   Transfer the toasted kunafa to a mixing bowl, add 150 g pistachio butter (about half the kunafa volume plus a little extra) and mix until the mixture is uniform.

   Time: PT3M

4. Form the Base

   Press the kunafa‑pistachio mixture evenly into the bottom of an 8‑inch springform pan, smoothing the surface with the back of a spoon.

   Time: PT2M

5. Chill the Base

   Place the pan in the refrigerator and let the base set for 10‑15 minutes.

   Time: PT15M

6. Whip the Cream

   In a chilled bowl, beat the whipping cream with a hand mixer until stiff peaks form.

   Time: PT5M

7. Prepare Cheese Filling

   In another bowl, beat the softened cream cheese until smooth. Melt the white chocolate gently (microwave 30‑sec bursts) and add it to the cheese along with vanilla extract, condensed milk, and, if not using white chocolate, dissolve gelatin in warm water and add. Mix until fully combined.

   Time: PT5M

8. Fold Whipped Cream

   Gently fold the whipped cream into the cheese‑chocolate mixture until a light, airy filling forms.

   Time: PT2M

9. Add Filling to Base

   Spread the cheese filling evenly over the chilled kunafa base, smoothing the top.

   Time: PT2M

10. Set the Cake

    Return the pan to the refrigerator and let the cake set for 1 hour.

    Time: PT60M

11. Melt Biscoff Cream

    Place Biscoff cream in a small saucepan over low heat, stirring until fluid.

    Time: PT2M

    Temperature: Low

12. Top with Biscoff

    Pour the melted Biscoff cream over the set cake, spreading evenly.

    Time: PT2M

13. Optional Chocolate Drizzle

    Melt dark chocolate and drizzle over the surface for an extra flavor boost.

    Time: PT2M

    Temperature: Low

14. Final Chill

    Cover the cake and refrigerate overnight (8‑12 h) to allow full set and flavor development.

    Time: PT0M

15. Serve and Garnish

    Run a thin knife around the edge, release the springform, demould onto a serving plate, and garnish with powdered pistachios and chocolate shavings.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Kunafa (shredded kataifi): Shredded phyllo dough, Coconut‑flaked pastry
• Instead of Unsalted Butter: Ghee, Clarified butter
• Instead of Pistachio Butter: Almond butter, Peanut butter (different flavor)
• Instead of Whipping Cream: Heavy cream
• Instead of Cream Cheese (Philadelphia): Mascarpone, Ricotta (for a lighter texture)
• Instead of White Chocolate: Milk chocolate (different flavor), White chocolate chips
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Sweetened Condensed Milk: Evaporated milk + 2 Tbsp sugar
• Instead of Gelatin: Agar‑agar (vegetarian alternative)
• Instead of Biscoff Cream: Dulce de leche, Caramel spread
• Instead of Powdered Pistachios: Chopped pistachios
• Instead of Dark Chocolate: White chocolate

Equipment Needed

• Cutting Board
• Sharp Knife
• Large Skillet or Pan
• Mixing Bowl
• Hand Mixer or Whisk
• Spatula
• 8‑inch Springform Pan or Round Mold
• Small Saucepan
• Measuring Cups and Spoons
• Refrigerator

Critical Steps — Do Not Skip

• Toast kunafa on medium‑low heat without burning.
• Fully dissolve gelatin (if used) to ensure proper setting.
• Achieve a smooth, lump‑free cheese‑chocolate filling.
• Allow adequate chilling time for both base and filling.

Chef Tips from the Video

• Toast the kunafa until just fragrant; over‑toasting makes the base dry.
• For extra pistachio flavor, toast the pistachios lightly before grinding into butter.
• Use a kitchen torch to lightly brown the top after adding chocolate drizzle for a professional look.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Freeze in an airtight container for up to 1 month; thaw in refrigerator before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the kunafa base a day ahead and keep refrigerated.
• The cheese filling can be made 24 h in advance and stored covered.
• Add the Biscoff topping just before serving for a glossy finish.

Frequently Asked Questions