Pistachio Kunafa Cheesecake (nonbake)
Ingredients:
Cream Layer:
300g Philadelphia Cream Cheese
250g Greek Yogurt
1 tsp Lemon Juice
1 sachet Stevia sweetener (or 50g sweetened condensed milk, optional)
Kunafa Crust:
150g Kunafa Dough
5g Butter
Pinch of Salt
200g Creamy Pistachio Spread
Chia Layer:
2 tbsp Chia Seeds
100g Water
Base Layer:
6 pcs Digestive Biscuits, crushed
Instructions:
Prepare the Kunafa Crust:
In a non-stick pan, cook the kunafa dough with butter and a pinch of salt until golden brown and crispy.
Let it cool slightly, then mix in the creamy pistachio spread. Set aside.
Chia Gel:
Combine chia seeds with 100g water. Let it soak for 10–15 minutes until it forms a gel. Set aside.
Cream Cheese Mixture:
Beat together cream cheese, Greek yogurt, lemon juice, and sweetener or condensed milk until smooth.
Divide the mixture into two equal parts:
Part 1: Mix with the prepared chia gel.
Part 2: Keep plain.
Layer the Dessert:
In a serving dish or springform pan:
First layer: Crushed digestive biscuits (lightly press down).
Second layer: Half of the pistachio kunafa mixture.
Third layer: Chia-cheese-yogurt mixture.
Fourth layer: Remaining pistachio kunafa mixture.
Fifth layer: Plain cream cheese & yogurt mix on top.
Chill:
Refrigerate for at least 6 hours (ideally overnight, 12 hours) to set.
Serve & Enjoy:
Slice and enjoy this rich, creamy, nutty dessert—perfect for a light snack or guilt-free indulgence!
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