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Dubai Pistachio Cheese Bomb Recipe

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4.6 from 6 reviews

Dubai Pistachio Cheese Bomb is a decadent dessert featuring creamy cheese filling encased in crispy toasted kataifi mixed with pistachio cream, topped with luscious chocolate and pistachio ganache. This recipe combines rich textures and flavors to create an elegant treat perfect for special occasions.

Ingredients

Cheese Filling

  • 250 g Cream Cheese room temperature
  • 200 ml Heavy Cream
  • ¼ cup Sugar
  • 1 tsp Vanilla Extract

Pistachio Kunafa

  • 250 g Kataifi
  • 3 tbsp Unsalted Butter
  • 1½ cup Pistachio Cream
  • 50 g White Chocolate (for mixing)

Chocolate Ganache

  • ⅔ cup Milk Chocolate
  • 1 cup Heavy Cream

Pistachio Ganache

  • 50 g White Chocolate
  • ½ cup Pistachio Cream
  • 1 cup Heavy Cream

Instructions

  1. Prepare Cheese Filling: Mix cream cheese, heavy cream, sugar, and vanilla extract. Whisk until the mixture is smooth and well combined. Pour into a mold and freeze for 3 hours until firm.
  2. Toast Kataifi: Chop kataifi and toast it in a pan with unsalted butter over medium heat until crispy and golden brown. Transfer to a mixing bowl.
  3. Make Pistachio Kataifi Mixture: Melt white chocolate and pour it over the toasted kataifi. Add pistachio cream and mix thoroughly to combine all ingredients well.
  4. Prepare Chocolate Ganache: Heat heavy cream in a saucepan over medium heat until small bubbles appear on the edges. Remove from heat, add milk chocolate, and let sit for 3 minutes. Stir until smooth and cooled.
  5. Prepare Pistachio Ganache: Heat heavy cream over medium heat until bubbles form at the edge. Remove from heat, add white chocolate and pistachio cream, and stir until fully melted and combined.
  6. Assemble Cheese Bomb: Line four round molds with mica plastic. Place half of the pistachio kataifi mixture evenly in each mold and press down with a spoon. Remove the cheese filling from the freezer and place each piece on top of the kataifi. Cover with the remaining pistachio kataifi mixture, pressing gently to fully encase the cheese filling. Refrigerate for 30 minutes.
  7. Final Touch: Remove from fridge and carefully peel off the mica mold. Pour chocolate ganache followed by pistachio ganache over each cheese bomb before serving. Enjoy your dessert!

Notes

  • Make sure the cream cheese is at room temperature for a smooth filling.
  • Use unsalted butter to control salt levels in the kataifi mixture.
  • To melt chocolates properly, avoid overheating to prevent burning.
  • Chopping kataifi evenly ensures consistent toasting and texture.
  • Pressing the kataifi mixture firmly helps to hold the shape around the cheese filling.
  • Refrigerate after assembly to help the layers set firmly before serving.
  • If mica molds are unavailable, silicone molds can be substituted.

Find it online: https://freshfromkitchen.com/dubai-pistachio-cheese-bomb-recipe/