Crunchy Kataifi Cheesecake Bites

1. Prepare the Cheesecake Filling

In a mixing bowl, beat 200 grams of cream cheese, 50 grams of Mascarpone, 40 grams of icing sugar, 1 teaspoon of vanilla extract, 1 tablespoon of honey, and the zest of half a lemon until smooth and creamy.

2. Refrigerate the Filling

Cover the bowl and refrigerate until the filling is firm enough to scoop, at least 1 hour. If you’re short on time, freeze the mixture for 20–30 minutes before shaping the balls.

3. Toast the Kataifi

Carefully separate the kataifi strands with your hands before chopping them. Heat a dry frying pan over medium-low heat. Then add the chopped kataifi and toast it until golden brown (see tips).

4. Prepare the Coating

In a mixing bowl, combine the toasted kataifi with 1 tablespoon of melted unsalted butter.

Once the kataifi is coated, add 50 grams of chopped pistachios, 2 tablespoons of caster sugar, and 1 teaspoon of ground cinnamon, and mix well.

5. Shape the Cheesecake Bites

Once the cheesecake mixture is firm, spoon out small portions and roll into balls. If it’s sticky, lightly oil your hands or dust with a little icing sugar.

6. Coat the Bites

Roll each cheesecake ball in the kataifi mixture, pressing lightly to ensure it sticks.

7. Chill and Serve

Place the coated bites on a tray and refrigerate for another 30 minutes before serving.

Serve with fresh berries or a berry compote or a drizzle of honey for extra flavour.

Tips for the Perfect Kataifi Cheesecake Bites

If the cheesecake mixture takes longer to set, here are a few additional tips:

Chill Longer: Instead of just 1 hour, chill the cheesecake mixture for at least 3–4 hours or even overnight for the best consistency.

Add a Thickener: Mix in 1–2 tablespoons of finely ground nuts (almonds or pistachios) or a small amount of crushed biscuits to absorb excess moisture.

Here are some tips for roasting kataifi to get the best crispy texture:

Use Medium-Low Heat: Kataifi burns quickly. Therefore, keep the heat on medium-low to control the browning. Stir constantly to toast evenly.

Toast in Small Batches: Overcrowding the pan will cause uneven toasting. Toast in small batches for the best results.

Stir Constantly: Use a wooden spoon or tongs to constantly toss and stir the strands to achieve even toasting.

Remove When Golden Brown: Kataifi will continue crisping up slightly after removing from heat, so take it off as soon as it turns golden brown.

Customization Ideas

Here are some delicious variations you can try to put your own spin on the crunchy bites:

Flavoured Cheesecake Bites: For a cosy flavour, you can add a pinch of cardamom, nutmeg or even pumpkin spice.

Hidden Core: Place a berry jam or compote (raspberry, sour cherry or fig) or almond, pistachio or hazelnut butter in the middle of the cheesecake mixture.

Coconut Coating: For a tropical touch, mix some toasted coconut flakes into the toasted kataifi.

Recipes to Try

Looking for more simple yet delicious recipes to try? Check out the following recipes:

Almond-Coconut-Chocolate Bites

Chocolate Pomegranate Nut Bites

Condensed Milk Chocolate Truffle Recipe

Conclusion

These Crispy Kataifi Cheesecake Bites are more than just a dessert – they’re an experience! From the first crispy bite to the creamy, melt-in-your-mouth core, all elements harmonize wonderfully. Whether drizzled with honey or served with fresh fruit, they leave a lasting impression on everyone who tries them.