Viral Dubai Kunafa Chocolate turned into a Cheesecake
Viral Dubai Kunafa Chocolate turned into a Cheesecake is a medium Middle Eastern recipe that serves 8. 450 calories per serving. Recipe by The Kitchen Chemist on YouTube.
Prep: 35 min | Cook: 5 min | Total: 1 hr
Cost: $52.89 total, $6.61 per serving
Ingredients
- 300 g Kunafa Dough (shredded kataifi) (found in Middle Eastern or specialty grocery aisles)
- 100 g Unsalted Butter (melted)
- 130 g Ground Pistachios (divided: 100 g for crust, 30 g for garnish)
- 400 g Cream Cheese (room temperature, softened)
- 80 g Powdered Sugar (sifted)
- 1 tsp Vanilla Extract (pure vanilla)
- 0.25 tsp Salt (fine sea salt)
- 1 tbsp Lemon Juice (freshly squeezed)
- 200 g Dark Chocolate (70% cocoa) (chopped)
- 100 ml Heavy Cream (for ganache)
- 50 g Sugar (for pistachio sauce)
- 30 g Butter (for pistachio sauce) (unsalted, melted)
- 30 ml Water (for pistachio sauce)
Instructions
Prepare Kunafa Base
In a large mixing bowl combine the shredded kunafa dough with the melted butter; toss until every strand is glossy. Press the mixture firmly into the bottom of a 9‑inch springform pan, creating an even crust. Sprinkle 100 g of ground pistachios over the crust and gently press them in.
Time: PT10M
Make Cream Cheese Filling
In a clean mixing bowl beat the room‑temperature cream cheese with a hand mixer on medium speed until smooth. Add powdered sugar, salt, vanilla extract, and lemon juice; continue beating until the mixture is light, fluffy, and free of lumps. Spread the filling over the kunafa crust, smoothing the top with a spatula.
Time: PT10M
Chill Cheesecake
Cover the pan loosely with plastic wrap and place it in the refrigerator for at least 2 hours, or until the filling is firm to the touch.
Time: PT5M
Make Chocolate Ganache
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped dark chocolate in a heat‑proof bowl. Let sit 1 minute, then stir gently until the ganache is glossy and smooth.
Time: PT5M
Make Pistachio Sauce
In a small saucepan combine the remaining 30 g ground pistachios, sugar, melted butter, and water. Cook over medium heat, stirring constantly, until the mixture thickens to a glossy sauce, about 5 minutes. Remove from heat and let cool slightly.
Time: PT5M
Assemble and Garnish
Remove the chilled cheesecake from the refrigerator. Pour the chocolate ganache over the top, allowing it to flow down the sides. Using a spoon, drizzle the pistachio sauce over the ganache and swirl to create decorative patterns. Sprinkle the remaining crumbled pistachios evenly over the surface. Return the cake to the refrigerator for another 15 minutes to set the ganache.
Time: PT10M
Nutrition Facts
- Calories
- 450
- Protein
- 8 g
- Carbohydrates
- 35 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains nuts, Contains gluten
Allergens: Dairy, Tree nuts (pistachios), Gluten (if kunafa dough contains wheat)
Ingredient Substitutions
- Instead of Kunafa Dough (shredded kataifi): Shredded phyllo dough
- Instead of Unsalted Butter: Melted coconut oil
- Instead of Ground Pistachios: Chopped almonds
- Instead of Cream Cheese: Mascarpone (will change texture)
- Instead of Powdered Sugar: Granulated sugar (processed in blender)
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Salt: Kosher salt
- Instead of Lemon Juice: White wine vinegar (use half amount)
- Instead of Dark Chocolate (70% cocoa): Semi‑sweet chocolate
- Instead of Heavy Cream: Half‑and‑half (will be less glossy)
- Instead of Sugar: Honey (use 35 g)
- Instead of Butter (for pistachio sauce): Margarine
- Instead of Water: Milk (will add richness)
Equipment Needed
- 9‑inch Springform Pan
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Saucepan (medium)
- Small Saucepan (for pistachio sauce)
- Whisk (optional)
- Plastic Wrap (optional)
- Flat‑bottomed Glass or Plate (optional)
Critical Steps — Do Not Skip
- Prepare Kunafa Base
- Make Cream Cheese Filling
- Make Chocolate Ganache
- Make Pistachio Sauce
- Assemble and Garnish
Chef Tips from the Video
- Use high‑quality, unsalted pistachios for the best flavor and color.
- Room‑temperature cream cheese mixes faster and yields a smoother filling.
- For extra shine on the ganache, add a pinch of sea salt just before pouring.
Troubleshooting
Kunafa crust becomes soggy after adding the filling.
Toast the crust lightly in a 350°F oven for 5 minutes before adding the filling, and ensure the butter is fully absorbed.
Chocolate ganache is too thick and does not spread.
Warm the ganache gently over a double boiler or microwave in 5‑second bursts, stirring until fluid.
Cheesecake does not set after refrigeration.
Make sure the cream cheese is fully softened and the sugar is completely dissolved; chill for at least 3 hours or add 1 tbsp of gelatin dissolved in warm water.
Storage
Refrigerator: Cover tightly and store for up to 4 days.
Freezer: Wrap the entire pan in plastic wrap and foil; freeze up to 1 month. Thaw in the refrigerator before serving.
Room temperature: Not recommended; the ganache and cheese layer may soften.
Make-Ahead Tips
- The kunafa crust and cream cheese layer can be prepared a day ahead and kept refrigerated.
- Ganache can be made up to 24 hours in advance; store in a sealed container and re‑warm gently before use.
- Pistachio sauce retains its shine for several hours; keep it covered at room temperature.
Frequently Asked Questions
What is the cultural significance and history of Pistachio Kunafa Cheesecake in Middle Eastern cuisine?
Kunafa is a traditional Middle Eastern pastry made with shredded dough and sweet cheese, often enjoyed during Ramadan and celebrations. The pistachio‑infused version adds a modern twist, while the cheesecake layer reflects Western influences, creating a fusion dessert that honors both traditions.
What are the traditional regional variations of kunafa in Middle Eastern cuisine?
In Palestine and Jordan, kunafa is made with a cheese filling and topped with orange‑syrup‑soaked pastry; in Egypt, it often uses a semolina base; in Turkey, a version called "kunefe" uses shredded kadayıf with a clotted‑cream topping. Pistachios are a common garnish across the region.
What occasions or celebrations is pistachio kunafa cheesecake traditionally associated with in Middle Eastern culture?
Kunafa, including modern variations like pistachio kunafa cheesecake, is popular during Ramadan, Eid al‑Fitr, and weddings. Its rich, sweet profile makes it a centerpiece for festive gatherings and dessert tables.
How does pistachio kunafa cheesecake fit into the broader Middle Eastern dessert tradition?
It blends the hallmark crunchy kunafa crust and nutty pistachio flavor with the creamy texture of a cheesecake, echoing the region’s love for layered textures and sweet, aromatic desserts such as baklava and ma'amoul.
What are the authentic traditional ingredients for kunafa versus acceptable substitutes in pistachio kunafa cheesecake?
Traditional kunafa uses kataifi dough, unsalted butter, and a soft cheese like akkawi or mozzarella. Acceptable substitutes include shredded phyllo for the dough, cream cheese for the cheese layer, and pistachio paste for extra flavor.
What other Middle Eastern dishes pair well with pistachio kunafa cheesecake?
Serve it alongside a cup of strong Arabic coffee, fresh mint tea, or a light fruit salad with orange segments and rose‑water syrup to balance the richness.
What are the most common mistakes to avoid when making pistachio kunafa cheesecake?
Common errors include using cold cream cheese (causes lumps), over‑mixing the ganache (creates a grainy texture), and not allowing the crust to set before adding the filling, which leads to sogginess.
Why does this pistachio kunafa cheesecake recipe use a no‑bake cream cheese filling instead of baking the whole cake?
A no‑bake filling preserves the delicate texture of the kunafa crust and prevents it from becoming soggy, while still delivering a rich, creamy layer that sets quickly in the refrigerator.
Can I make pistachio kunafa cheesecake ahead of time and how should I store it?
Yes. Prepare the crust and cream cheese layer up to 24 hours in advance, keep the cake covered in the refrigerator, and add the ganache and pistachio sauce just before serving. Store any leftovers tightly wrapped for up to 4 days.
What does the YouTube channel The Kitchen Chemist specialize in?
The Kitchen Chemist focuses on science‑backed cooking techniques, creative twists on classic dishes, and clear, step‑by‑step tutorials that explain the why behind each method.
How does the YouTube channel The Kitchen Chemist's approach to Middle Eastern cooking differ from other Middle Eastern cooking channels?
The Kitchen Chemist blends culinary science with traditional recipes, often deconstructing classic Middle Eastern sweets like kunafa to introduce modern textures (e.g., cheesecake) while still honoring authentic flavor profiles.
Last updated: September 4, 2026
