No Bake Kunafa Dubai Cheesecake シ゚viral

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

1. 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

2. 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

3. Chill the Crust

   Place the pan in the freezer for 10‑20 minutes to set the crust.

   Time: PT15M

4. 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

5. 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

6. Fill the Crust

   Remove the chilled crust from the freezer. Spoon the cheesecake filling onto the crust, spreading evenly with a spatula.

   Time: PT3M

7. 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

8. Sprinkle Crushed Pistachios

   Evenly scatter the toasted crushed pistachios over the pistachio‑butter layer.

   Time: PT1M

9. Initial Chill

   Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until the filling sets.

   Time: PT0M

10. 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

11. 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

12. 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