Pistachio Kunafa Cheesecake Recipe

Kunafa Pistachio Base Preparation: Shred the kunafa dough into small (1–2 cm) strands. In a large skillet, melt the butter over medium heat and add the shredded kunafa. Toast while stirring until golden brown and crisp. Spread onto a tray to cool completely — this step ensures a crunchy base. Once cooled, mix toasted kunafa with pistachio spread until fully coated. Reserve one-third of the mixture for garnish. Press the remaining mixture firmly into the base and sides of a 10-inch tart pan with a removable bottom. Chill for 30 minutes to set.  

No-Bake Cheesecake Filling: In a stand mixer fitted with a whisk, combine the cheesecake mix and cold water. Whisk on slow speed for 1 minute. Scrape the bowl, then add whipped cream and mascarpone (if using). Continue mixing on slow speed for 2–3 minutes until smooth and homogenous. Avoid overmixing. 

Final Assembly & Setting: Retrieve the chilled tart shell. Pour in the cheesecake filling and smooth the top with an offset spatula. Use the reserved kunafa-pistachio mixture to decorate the border. Optionally sprinkle some plain toasted kunafa over the top for texture. Freeze the tart for at least 2 hours to set. For ideal slicing, transfer it to the refrigerator for 1–2 hours before serving. Slice using a hot knife for clean cuts.