Pistachio Knafeh Cheesecake Squares
These Pistachio Knafeh Cheesecake Squares combine nutty crunch and creamy cheesecake in a crispy phyllo crust topped with honey and fresh mint.
Servings: 9 servings
Ingredients
- 1 cup crushed pistachios unsalted
- 1 cup cream cheese softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 cups shredded phyllo dough also known as kataifi
- 1/2 cup unsalted butter melted
- 1/2 cup honey
- 1 teaspoon ground cinnamon
- 1/4 cup chopped fresh mint for garnish
Instructions
Prepare the Cheesecake Filling
- In a medium bowl, beat the softened cream cheese with the granulated sugar using an electric mixer until smooth and creamy.
- Add the vanilla extract and sour cream, then continue mixing until everything is well combined and silky smooth.
- Gently fold in half of the crushed pistachios to incorporate a nutty texture into the creamy filling.
Prepare the Phyllo Base
- Place the shredded phyllo dough in a large bowl.
- Pour the melted butter over the phyllo and toss gently using your hands or a spatula to evenly coat all the strands with butter.
Assemble the Squares
- Preheat your oven to 350°F (175°C). Grease your 9x9 inch baking pan lightly.
- Spread half of the buttered phyllo dough evenly into the bottom of the pan, pressing it gently to form a base layer.
- Pour the cheesecake filling over this layer and smooth it out evenly with a spatula.
- Top the cheesecake filling with the remaining buttered phyllo dough, again pressing lightly to cover the filling completely.
Bake
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp.
- Keep an eye on it during the last 10 minutes to prevent burning.
- Once done, remove from the oven and let it cool for about 15 minutes.
Add Honey and Cinnamon
- While the squares are still warm, drizzle the honey evenly over the top.
- Sprinkle the ground cinnamon on top of the honey for an aromatic finish.
Garnish and Serve
- Allow the Pistachio Knafeh Cheesecake Squares to cool completely before cutting into neat squares.
- Garnish each square with a sprinkle of the remaining crushed pistachios and a few fresh mint leaves for a pop of color and freshness.
Equipment
- 9x9 inch baking pan
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- Oven mitts
Notes
- Use reduced-fat cream cheese and low-fat sour cream to lighten the dessert without losing much creaminess.
- Swap half the butter with light olive oil for a healthier fat alternative.
- Keep shredded phyllo covered with a damp towel before use to prevent drying out.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to restore crispness.
- Substitute pistachios with finely crushed walnuts or almonds for a different nutty flavor.
