No Bake Kunafa Dubai Cheesecake シ゚viral
No Bake Kunafa Dubai Cheesecake シ゚viral is a medium Middle Eastern recipe that serves 8. 560 calories per serving. Recipe by Connie kazan on YouTube.
Prep: 35 min | Cook: 12 min | Total: 1 hr 2 min
Cost: $12.40 total, $1.55 per serving
Ingredients
- 1.5 cups Ki Dough (Can be substituted with crushed graham crackers or digestive biscuits)
- 2 tablespoons Ghee (Melted; use clarified butter if ghee unavailable)
- 1 cup Heavy Whipping Cream (Chilled for whipping; reserve 1/2 cup for ganache)
- 0.5 cup Powdered Sugar (Sifted to avoid lumps)
- 1 teaspoon Vanilla Extract (Pure vanilla recommended)
- 16 ounces Cream Cheese (Two 8‑oz blocks, at room temperature, softened)
- 2 tablespoons Pistachio Butter (Melted; can use pistachio paste)
- 2 tablespoons Crushed Pistachios (Toasted for extra flavor)
- 200 grams Milk Chocolate (Chopped into small pieces)
- 0.5 cup Heavy Whipping Cream (For ganache; heated)
Instructions
Prepare the Crust
In a medium saucepan over medium heat, melt the ghee and add the Ki dough. Stir continuously until the dough turns a light golden brown, about 3‑4 minutes.
Time: PT5M
Temperature: medium heat
Press the Crust into the Pan
Spray the inside of the 8‑inch springform pan with nonstick spray. Transfer the warm dough to the pan and press it evenly with the back of a spoon or the bottom of a glass. Smooth the surface.
Time: PT3M
Chill the Crust
Place the pan in the freezer for 10‑20 minutes to set the crust.
Time: PT15M
Whip the Cream
In a mixing bowl, combine 1 cup heavy whipping cream, ½ cup powdered sugar, and 1 tsp vanilla extract. Using a hand mixer, whip on medium speed until stiff peaks form, about 4‑5 minutes.
Time: PT5M
Incorporate Cream Cheese
Add the softened cream cheese to the whipped cream in small batches, folding gently with a spatula until the mixture is smooth and no lumps remain.
Time: PT5M
Fill the Crust
Remove the chilled crust from the freezer. Spoon the cheesecake filling onto the crust, spreading evenly with a spatula.
Time: PT3M
Add Pistachio Butter Layer
Melt 2 tbsp pistachio butter in a small saucepan over low heat until fluid. Drizzle or spread the melted butter over the cheesecake surface.
Time: PT2M
Temperature: low heat
Sprinkle Crushed Pistachios
Evenly scatter the toasted crushed pistachios over the pistachio‑butter layer.
Time: PT1M
Initial Chill
Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until the filling sets.
Time: PT0M
Prepare Chocolate Ganache
In a saucepan, heat ½ cup heavy whipping cream until just simmering (about 2 minutes). Remove from heat, add the chopped milk chocolate, and let sit for 2 minutes. Stir until smooth and glossy.
Time: PT5M
Temperature: simmer
Glaze the Cheesecake
Remove the set cheesecake from the refrigerator. Pour the chocolate ganache over the top, using a spatula to spread evenly. Allow the ganache to set for 10‑15 minutes.
Time: PT5M
Final Set
Re‑cover the cheesecake and chill for another 30 minutes to let the ganache firm before slicing.
Time: PT0M
Nutrition Facts
- Calories
- 560
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Tree nuts (pistachio), Gluten (if using traditional Ki dough or graham crackers)
Ingredient Substitutions
- Instead of Ki Dough: Graham cracker crumbs, Digestive biscuit crumbs
- Instead of Ghee: Unsalted butter, Clarified butter
- Instead of Heavy Whipping Cream: Cold whole milk + 2 tbsp melted butter (for reduced fat), Coconut cream (non‑dairy)
- Instead of Powdered Sugar: Granulated sugar (processed in blender), Stevia powder (adjust sweetness)
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract (different flavor)
- Instead of Cream Cheese: Mascarpone, Ricotta (drained)
- Instead of Pistachio Butter: Almond butter, Regular pistachio paste
- Instead of Crushed Pistachios: Chopped toasted almonds, Ground pistachio kernels
- Instead of Milk Chocolate: Dark chocolate (70% cacao), White chocolate (different flavor)
- Instead of Heavy Whipping Cream: Coconut cream, Half‑and‑half (less thick)
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- 8‑inch Springform Pan
- Nonstick Spray (optional)
- Freezer
- Saucepan
- Measuring Cups and Spoons
- Knife and Cutting Board
Critical Steps — Do Not Skip
- Pressing the crust evenly into the springform pan
- Whipping the cream to stiff peaks without over‑beating
- Fully smoothing the cream cheese mixture to avoid lumps
- Melting pistachio butter gently to preserve flavor
- Achieving a glossy, smooth chocolate ganache
- Chilling the cheesecake long enough for a clean slice
Chef Tips from the Video
- Toast the pistachios lightly before crushing for extra aroma.
- For a richer flavor, use a mix of pistachio butter and a pinch of rose water.
- Use a kitchen torch to lightly caramelize the pistachio butter layer before adding the ganache.
Troubleshooting
Crust cracks when pressing.
Mix the dough with a little extra melted ghee or butter until it holds together, and press while still warm.
Filling is watery after chilling.
Ensure the cream is fully whipped to stiff peaks and the cream cheese is completely smooth before folding; chill longer.
Ganache becomes grainy.
Make sure the cream is not boiling and stir the chocolate until fully melted; if grainy, gently re‑heat and whisk.
Storage
Refrigerator: Cover and store for up to 4 days.
Freezer: Wrap tightly with plastic wrap and foil; freeze up to 1 month.
Room temperature: Not recommended; cheesecake may spoil.
Make-Ahead Tips
- Prepare the crust a day ahead and keep it frozen.
- The cheesecake filling can be made 24 hours in advance and stored refrigerated.
- Ganache can be made ahead; re‑heat gently before glazing.
Frequently Asked Questions
What is the cultural significance and history of pistachio butter cheesecake in Middle Eastern cuisine?
Pistachios have been a prized nut in Middle Eastern desserts for centuries, symbolizing hospitality and celebration. Combining them with a creamy cheese base reflects a modern fusion of traditional nut‑based sweets and Western cheesecake techniques.
What are the traditional regional variations of no‑bake cheesecakes in Middle Eastern cuisine?
In the Levant, no‑bake cheesecakes often feature a base of crushed maamoul or semolina and are flavored with rose water or orange blossom. Some regions add dates or figs, while others use tahini or labneh for a tangier profile.
How is a pistachio butter cheesecake traditionally served in Middle Eastern celebrations?
It is typically presented on a decorative platter, garnished with whole pistachios, edible gold leaf, or a drizzle of rose‑scented syrup, and served alongside tea or coffee during holidays and weddings.
What occasions or celebrations is pistachio butter cheesecake traditionally associated with in Middle Eastern culture?
Pistachio‑laden desserts are common at Eid, Ramadan iftars, weddings, and birthday celebrations, where the bright green color symbolizes joy and prosperity.
What makes pistachio butter cheesecake special or unique in Middle Eastern cuisine?
The use of pistachio butter adds a rich, buttery nut flavor and a vivid green hue that distinguishes it from typical cream‑cheese desserts, linking it to the region’s love for pistachio‑based sweets.
What are the authentic traditional ingredients for pistachio butter cheesecake versus acceptable substitutes?
Authentic ingredients include real pistachio butter, cream cheese, and a crust made from traditional Middle Eastern biscuits. Substitutes can be graham cracker crumbs for the crust, almond butter for pistachio butter, or mascarpone in place of cream cheese.
What other Middle Eastern dishes pair well with pistachio butter cheesecake?
Serve it alongside spiced Arabic coffee, mint tea, or a light fruit salad with pomegranate seeds. Savory mezze such as hummus and baba ganoush provide a balanced contrast.
What are the most common mistakes to avoid when making pistachio butter cheesecake?
Common errors include over‑whipping the cream, which makes the filling grainy, and overheating the chocolate ganache, which causes a grainy texture. Also, failing to chill the crust long enough can lead to a crumbly base.
Why does this recipe melt pistachio butter separately instead of mixing it directly into the filling?
Melting pistachio butter creates a thin, glossy layer that adds a distinct nutty flavor and visual contrast before the ganache, preventing the butter from weighing down the airy filling.
Can I make the pistachio butter cheesecake ahead of time and how should I store it?
Yes, you can assemble the crust and filling up to 24 hours ahead, keep it refrigerated covered, and add the chocolate ganache just before serving. Store any leftovers in an airtight container in the fridge for up to four days.
What does the YouTube channel Connie kazan specialize in?
The YouTube channel Connie kazan focuses on easy‑to‑follow home‑cooking tutorials, often featuring fusion desserts that blend Middle Eastern flavors with classic Western techniques.
How does the YouTube channel Connie kazan's approach to Middle Eastern dessert cooking differ from other cooking channels?
Connie kazan emphasizes minimal equipment, no‑bake methods, and clear step‑by‑step visuals, making traditionally rich Middle Eastern sweets accessible for everyday home cooks, unlike many channels that rely on elaborate setups.
Last updated: September 3, 2026
