No-bake pistachio cheesecakes with Kataifi crust.Julie Van Rosendaal/The Globe and Mail
‘Tis the season for cool, sweet treats, particularly the kind you can make ahead and easily transport to picnics and backyard barbecues.
Dubai chocolate – thick bars filled with a mixture of crunchy kadaifi (shredded phyllo pastry) and pistachio cream, created by Sarah Hamouda of Fix Dessert Chocolatier in Dubai to satisfy her own pregnancy cravings, has been taking the world by storm with a viral social media video driving people to stores and markets for knockoff versions, and inspiring home cooks to make their own.
It’s a delicious flavour combination, and one that translates well to creamy-crunchy individual cheesecakes that require only enough heat to toast the kataifi. These can be assembled in ramekins, small dishes or glasses, but perhaps the best vehicle is a small jar with a lid you can screw on to transport anywhere, or toss right in your backyard cooler for friends to serve themselves.
No-bake Pistachio Cheesecakes with Kataifi Crust
If you’re unable to find kataifi, slice a roll of thawed phyllo pastry, still rolled up, crosswise as thinly as you can. These are also delicious with roughly bashed-up cookies, like shortbread or Biscoff, though you won’t get the same shredded texture.
Base:
- 1/2 pkg kataifi (shredded phyllo pastry), thawed if frozen
- 1/3 cup butter
Middle:
- 1 8 oz (250 g) pkg cream cheese, at room temperature
- 1/2 cup icing sugar
- 1/2 cup heavy (whipping) cream
- 1/4 tsp vanilla
- 1/4 cup pistachio cream
Top:
- 1/4 cup pistachio cream
- 1/2 cup chopped dark chocolate (or chocolate chips)
- 1/4 cup heavy (whipping) cream
- chopped pistachios, for garnish
In a large skillet set over medium-high heat, melt the butter. Chop or snip the kataifi with scissors into small pieces and toast in the butter, stirring until it turns evenly golden and fragrant. Remove and set aside to cool, then divide about half the mixture between about 6 small jars or other dishes.
In a medium bowl, beat the cream cheese and sugar until smooth. Add the cream and vanilla and beat until creamy and light. If you like, beat in a couple spoonfuls of pistachio cream, or save it to drizzle on top.
Divide about half the mixture between the jars, spooning it over the toasted kataifi. If you’ve saved the pistachio cream to drizzle, warm it in the jar (without the lid) in the microwave, stirring until it’s warm but not hot, and pourable. Spoon a bit over each cheesecake. Add another layer of kataifi, then the remaining cheese mixture, and the rest of the pistachio cream. Refrigerate for at least an hour.
Gently warm the chocolate and cream in a small saucepan or in the microwave, stirring until smooth. Pour over the top of each cheesecake and sprinkle with a bit more kataifi, if you have any left, and chopped pistachios. Refrigerate until set. Makes about 6 cheesecakes.
