Chocolate Cheesecake With Pistachio Knafeh

Pistachio Knafeh Dessert Appetiser:

The party Hors D’oeuvre tends to be thought of as savoury…crackers, cheeses, dips, little salty bites but I’ve always believed there’s room for the dessert appetiser too, especially when you keep it bite-sized.

It’s a lovely way to round off the menu and gives a little nod to the sweet tooth, particularly at the end of an event when guests are lingering and grazing.

I usually like to include one or two on my boards or canapé trays but this admittedly hasn’t always been the case.

Catering for all tastes can be a mean feat but adding a sweet option or 2 can leave your guests feeling more than satisfied.

I think the bite-size dessert appetiser is always well received, even by those who wouldn’t usually go for a dessert…like me!

I’m not someone who reaches for sweets often, but there’s something about a small, well-balanced dessert bite that just feels right.

It’s a treat sometimes tipping into indulgence, and honestly, they often disappear quicker than the savouries.

One of my recent favourites came about thanks to the current Dubai chocolate craze.

Everyone’s talking about it- and for good reason. It’s known for its pistachio knafeh filling: creamy, nutty, a bit floral, and absolutely delicious.

That combination got me thinking.

Traditional knafeh is a Middle Eastern dessert made with shredded kataifi pastry, soft cheese, and a drizzle of sugar syrup- it’s one of those beautifully textural, comforting sweets.

Pistachio knafeh is a twist on that, using pistachio cream and often a little tahini in place of the cheese.

It’s rich, earthy, and decadent.

For my version, I left the tahini out. I love it in savoury dishes, but here I wanted something a bit smoother and more familiar- plus, I adore cheesecake, so I went in that direction instead.

I paired a rich chocolate cheesecake base with crispy kataifi pastry & pistachio cream centre in this dreamy dessert appetiser.

The result? A layered mini dessert that’s sweet, creamy, nutty, crunchy, and a little bit luxe.

And honestly, they were a hit.

Everyone kept going back for “just one more,” and they held up beautifully- I can attest that even three days later, the kataifi layer stays crispy.

That’s the kind of texture win I love in a make-ahead dessert.

It means you can prepare them well in advance and not worry about them going soggy or soft.

Perfect for entertaining.

I first came across kataifi pastry about 20 years ago.

I used it to wrap prawns in it as a canapé and served them with a dipping sauce.

Back then, it was fairly easy to find here on the Sunshine Coast.

I could just pop down to the local deli or specialty grocer and grab a pack.

Sadly, that’s not the case anymore.

I don’t know what happened, but it’s become really hard to source locally.

I had to make a trip to Brisbane just to find some, which is a shame because it’s such a brilliant ingredient.

Kataifi pastry is light, crisp, and visually striking- and it works just as well in sweets as it does in savouries.

These little pistachio knafeh chocolate cheesecakes tick all the boxes for me.

They’re elegant but unfussy, they bring something a little unexpected to the table, and they’re easy to make ahead.

I’m sure you could make your dessert appetiser prettier than mine.

If you ever spot kataifi pastry near you, grab a pack or two- it freezes well, and you’ll find yourself using it in all sorts of ways.

Trust me, once you’ve worked with it, you’ll wonder how it ever disappeared from our shelves in the first place but maybe that’s why it left our shelves…its sudden popularity.

Pistachio Knafeh Cheesecake Bites

(Serves 12 Prep 30 Mins + 4 Hrs refrigeration)

You Will Need:

Chocolate Ripple Biscuits
These iconic Australian chocolate biscuits form the base of the dessert, providing a rich, cocoa-forward crunch. You could also substitute with any firm chocolate cookie, but chocolate ripple biscuits have that perfect bittersweet note and texture. You could alternatively use Oreos if you prefer.

Butter
Melted butter binds the crushed biscuits together and helps form the base layer of the dessert. It adds richness and helps the base set firmly when chilled, giving structure to the bite. Salted or unsalted both work- go with your preference.

Kataifi Pastry
Kataifi is a delicate, shredded filo pastry which adds the signature crunch and visual appeal of a classic knafeh-style dessert. Toasted with butter until golden, it provides a crisp contrast to the creamy filling paying homage to traditional Middle Eastern ingredients & textures. It’s light, airy, and a game-changer in my view.

Pistachio Cream

Smooth, nutty, and just sweet enough, pistachio cream is the star of the show. It lends a luxurious richness and subtle earthiness that elevates the dessert and ties it back to the Dubai chocolate trend. A little goes a long way- but it’s worth sourcing a good-quality one, preferably with a high percentage of real pistachios…& the colour is amazing. I buy Pisti Pistachio Cream online. It comes in a 600g jar.

Thickened Cream
Used to lighten the cream cheese mixture and add a lovely smooth texture to the cheesecake layer. You need full-fat cream and it needs to be whipping cream.

Cream Cheese
The heart of the cheesecake filling- soft, slightly tangy, and rich. When beaten smooth, it gives body and creaminess to the dessert, perfectly balancing the sweetness of the pistachio cream and the richness of the chocolate. Go for full-fat cream cheese for the best consistency and flavour.

Chocolate Melts
Melts (or cooking chocolate) are melted down and incorporated into the cheesecake mixture to create a chocolate base that’s smooth, decadent, and full of flavour. You can use milk, dark, or a combination depending on your preference. I should have waited a little longer with mine, they weren’t quite set, so I beat the buzzer!

Persian Fairy Floss (Pashmak)
Persian candy floss (cotton candy)is a delicate, silken and whimsical garnish that adds beauty and a melt-in-your-mouth sweetness. It’s light as air and adds a sense of luxury and celebration- perfect for finishing off your desserts. Just add it right before serving to keep its fluffy, silken texture. Make sure that if you are only using a small amount of fairy floss that, you double bag the remainder so it doesn’t deteriorate in your pantry.

Pistachios (Garnish)

Choose Persian pistachios for a bright garnish. You can purchase them online or find them at your local Persian supermarket. They make such a difference to visual appeal. Local pistachios tend to be a duller version of green & brown and a bit of a let down to be honest.

Edible Rose Buds (optional)

These are available at some Persian supermarkets.

Instructions:

1. Prepare the base
Crush the Chocolate Ripple Biscuits into fine crumbs using a food processor or rolling pin. Stir in melted butter until the mixture resembles wet sand. Press firmly into the base of mini serving glasses or silicone moulds to form the foundation. Chill while you prepare the filling.

2. Toast the kataifi pastry
Gently separate the kataifi pastry strands with your fingers & chop into small pieces, then toss with a little melted butter. Spread out on a lined baking tray and toast in the oven at 170°C (fan-forced) until golden and crisp- about 10–15 minutes. Keep an eye on it, as it browns quickly. Set aside to cool.

4. Add the pistachio cream
Spoon the pistachio cream into a bowl with the browned kataifi pastry & mix well to combine. Use just enough to create a rich layer that will complement- but not overpower- the chocolate filling.

3. Make the cheesecake filling
In a mixing bowl, beat the thickened cream, whipping it until stiff peaks are formed (being careful not to overwhip as it will become butter). Then add the cream cheese & beat until smooth. In a separate bowl, melt the chocolate melts gently (either over a double boiler or in the microwave in short bursts), then let cool slightly. Fold the melted chocolate into the cream cheese mixture & beat to combine.

5. Assemble the layers
Spoon or pipe the chocolate cheesecake mixture over the pistachio layer. Gently press a cluster of the toasted kataifi pastry on top for texture and crunch. Chill the assembled desserts until set- at least 4 hours or overnight.

6. Garnish and serve
Just before serving, top each dessert with a delicate tuft of Persian fairy floss (pashmak). It adds a whimsical, elegant finish- & some crushed pistachios don’t add it too early or it may melt (disintegrate) from the moisture.

Serve & Enjoy!

Helpful tips

• As mentioned before, sourcing quality ingredients will make or break this dessert. If you are not located near a Persian supermarket, you can purchase a lot of ingredients online including pistachio cream.

• The Kataifi pastry can brown quickly, so keep an eye on it and make sure it doesn’t burn.

• For best results, you need 4 hours for this sweet dessert appetiser to set nicely- not like mine 😉

Chocolate Cheesecake With Pistachio Knafeh

Recipe

Ingredients

• 6 Chocolate Ripple Biscuits
• 20g Butter
• 100g Kataifi Pastry
• 200g Pisti Pistachio Cream
• 150ml Thickened Cream
• 300g Cream Cheese
• ⅓ Cup Chocolate Melts
• 50g Persian Fairy Floss
• 2 Tbsp Pistachios crushed (Garnish)
• Edible rose buds (optional)

Method

1. Melt the butter in a microwave-safe dish.
2. Place the biscuits in a ziplock bag, seal it, and crush them into fine crumbs.
3. Pour the melted butter into the bag and mix to combine.
4. Divide the mixture evenly among a 12-hole muffin tray and press down firmly using the back of a teaspoon or a bottle cap to form the base.
5. Finely shred the kataifi pastry.
6. In a pan over medium-high heat, melt the butter, then add the kataifi. Cook, stirring, until golden.
7. Remove from heat, add the pistachio cream, and stir to combine.
8. Spoon the knafeh mixture over the biscuit base, pressing gently to create an even layer. Leave space on top for the cheesecake layer.
9. Whip the cream until stiff peaks form.
10. Add the cream cheese and beat until smooth.
11. Melt the chocolate and stir it into the mixture, beating until well combined.
12. Fill each muffin cup to the top with the cheesecake mixture and smooth the surface.
13. Refrigerate for at least 4 hours or until set.
14. Garnish this dessert appetiser with dried miniature roses, crushed pistachios, and fairy floss before serving.

Serve & Enjoy!

Wine Pairing Suggestions:

There are a few pairings that could mirror the flavours in this bite-size dessert appetiser.

Moscato d’Asti

• Lightly sparkling, gently sweet, and low in alcohol, Moscato d’Asti enhances the floral notes (rose and fairy floss) while balancing the richness of the cheesecake and pistachio cream.
• Flavour Profile: Aromas of peach, orange blossom, and honeysuckle with a fresh finish.

Tokaji (Late Harvest)

• The honeyed, nutty character of Tokaji pairs beautifully with pistachio and kataifi, while its acidity cuts through the creamy cheesecake.
• Flavour Profile: Apricot, caramelised nuts, citrus peel, and honey.

Sauternes

• A classic dessert wine with intense sweetness and vibrant acidity, it mirrors the dish’s luxurious texture and nut-forward profile. Sauternes can be a little on the pricey side.
• Flavour Profile: Honey, dried tropical fruit, almond, and marmalade.

Rosé Champagne or Sparkling Rosé

• For a less sweet pairing, sparkling rosé offers berry brightness and acidity to lift the dish, while complementing the rose petal garnish and balancing richness. A Rosé Champagne like Mumm would be a great pairing.
• Flavour Profile: Strawberry, raspberry, citrus zest, and toast.

Vin Santo

• This Italian dessert wine has nutty and caramelised notes that resonate with the kataifi-pistachio filling and the cheesecake’s creamy profile.
• Flavour Profile: Dried fig, almond, toffee, and spice.