Name: Dubai Pistachio Cheese Bomb Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 5 min
Cuisine: Middle Eastern
Ingredients: 250g cream cheese (room temperature); 200ml heavy cream; ¼ cup sugar; 1 tsp vanilla extract; 250g kataifi; 3 tbsp unsalted butter; 1½ cups pistachio cream; 50g white chocolate (for mixing with kataifi); ⅔ cup milk chocolate; 1 cup heavy cream; 50g white chocolate; ½ cup pistachio cream; 1 cup heavy cream

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Introduction

The Dubai Pistachio Cheese Bomb is a luxurious dessert that combines creamy cheese filling with crunchy pistachio kataifi and rich chocolate ganache. Its layers of texture and flavor make it a stunning treat perfect for special occasions or indulgent moments at home.

A small round cake with three layers is placed on a white wooden round plate, and the cake's outside is covered with crushed yellow nuts or crumbs. The top layer of the cake is being covered with a smooth, thick, dark brown chocolate sauce that is being poured by a woman's hand holding a cup. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cheese Filling:

250g cream cheese (room temperature)
200ml heavy cream
¼ cup sugar
1 tsp vanilla extract

Pistachio Kunafa:

250g kataifi
3 tbsp unsalted butter
1½ cups pistachio cream

Chocolate Ganache:

⅔ cup milk chocolate
1 cup heavy cream

Pistachio Ganache:

50g white chocolate
½ cup pistachio cream
1 cup heavy cream

Instructions

Step 1: Prepare the cheese filling by whisking together cream cheese, heavy cream, sugar, and vanilla extract in a bowl until smooth. Pour the mixture into a mold and freeze for 3 hours to set.
Step 2: Chop the kataifi and toast it with butter over medium heat until crispy and golden brown. Transfer to a mixing bowl.
Step 3: Melt the white chocolate and mix it into the toasted kataifi along with the pistachio cream until evenly combined.
Step 4: For the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it begins to bubble. Remove from heat, add milk chocolate, let stand for 3 minutes, then stir until smooth. Set aside to cool.
Step 5: For the pistachio ganache, heat heavy cream until bubbles appear on the edges, then remove from heat. Add white chocolate and pistachio cream, stirring until melted and smooth.
Step 6: Assemble the pistachio cheese bomb using a 4-round mica plastic mold: press half of the pistachio kataifi mixture into the mold, carefully place the set cheese filling on top, then add the remaining kataifi on top and press firmly. Chill for 30 minutes.
Step 7: Remove the dessert from the fridge and carefully take off the mica mold. Drizzle with both the chocolate and pistachio ganache before serving.

Tips & Variations

Use high-quality pistachio cream for the best flavor and richness.
Ensure the cream cheese is softened to room temperature for a smoother filling.
Toast kataifi slowly to avoid burning and achieve perfect crispiness.
For a nut-free variation, substitute pistachio cream with almond or hazelnut butter.

Storage

Store the pistachio cheese bomb in an airtight container in the refrigerator for up to 3 days. Reheat ganaches gently if needed before drizzling. Consume chilled for best texture and flavor.

How to Serve

A small, round dessert with three visible layers sits on a wooden board with melted chocolate sauce pooling around it. The bottom layer is a dark, moist cake base, followed by a creamy white middle layer with a soft texture, and the outside is covered by a thin, crispy nest of golden-yellow shredded pastry. Thick, glossy dark chocolate is poured from above, dripping down the sides and topping the dessert, sprinkled with small green crushed pistachios. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dessert in advance?

Yes, you can prepare the cheese filling and ganaches ahead of time and assemble the dessert on the day you plan to serve. Keep it refrigerated until serving.

What if I can’t find kataifi?

Kataifi is traditional shredded phyllo dough. If unavailable, you can try finely shredded puff pastry or phyllo sheets layered and baked until crisp, though texture will differ slightly.