Description
I made these knefe cheesecake cups today. They’re soooo good and super easy to make, 30 minutes prep time and 30 minutes cooling in the fridge and dessert is ready for your next Iftar ✨✨
Knefe Cheesecake Cups
Ingredients
To make 6 cups, you will need:
- 150 g knefe pastry, defrosted
- 45 g unsalted butter
- 220 g cream cheese, room temp
- 240 g whipping cream 35% fat
- 60 g full fat regular yoghurt
- 90 g sugar
- 2 tbsp rose water
- 1 tbsp vanilla
- Pinch of salt
- 90 g shelled pistachios
Instructions
- In a pot, melt the butter and add the defrosted knefe pastry. Cook on medium heat until golden and crunchy. Distribute evenly among the 6 cups.
- Using a mixer attachment, whip the cream by itself until stiff peaks form. If you usually have difficulty with this, put the bowl and whisk in the freezer for 5 minutes first and then begin. The cream should also be cold. Once whipped, move to the fridge.
- In the same bowl whip the cream cheese until creamy, then add the sugar and mix well. Then add the yoghurt, rose water, vanilla, and salt.
- Once the mixture is homogeneous, fold in the whipped cream. Careful while folding so it retains it’s volume.
- Cover the cups and them let sit in the fridge for a minimum of 30 minutes.
- Meanwhile, roast pistachios in a pan for five minutes until fragrant and chop roughly. Add to the cups right before serving.
Notes
you can double or triple this recipe as needed and serve within 2-3 hours so the knefe stays crunch
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