If you love rich desserts with a fusion twist, this Dubai Style Mango Kunafa Cheesecake is going to become your new favorite treat. Crispy butter roasted kunafa noodles mixed with sweet pista cream create a crunchy base that perfectly complements the creamy mango cheesecake filling. Every bite gives you the perfect balance of crunch, creaminess, and tropical mango flavor.

Inspired by the viral Dubai dessert trend, this no bake cheesecake combines traditional kunafa flavors with luscious mango cheesecake for a dessert that feels luxurious yet easy to make. The sweetness of ripe Alphonso mangoes paired with creamy cheesecake makes this a refreshing summer dessert.

This dessert is perfect for parties, festive celebrations, potlucks, or summer gatherings because it can easily be prepared ahead of time. The mango swirl topping, shaved chocolate, and fresh mango cubes make it look beautiful while keeping the recipe beginner friendly.

The best part is that you can prepare this recipe in a springform pan for an elegant cheesecake presentation or make individual dessert cups for easy serving. Either way, it is guaranteed to impress.

Ingredients

For Kunafa Base

• 2 cups Kunafa Noodles/Fine Vermicelli (Broken into Small Pieces)
• 2-3 tbsp Butter
• ½ cup Sweet Pistachio Cream

For Mango Cheesecake Filling

• 16 oz Cream Cheese (Softened)
• 1 cup Sweetened Condensed Milk
• 1 tsp Vanilla Extract
• 2 cups Ripe Alphonso Mangoes (Peeled, Chopped and Pureed)
• 1 cup Fresh Cream (Chilled)

For Mango Swirl Topping

• ½ cup Mango Puree

For Garnish

• ¼ cup Shaved Chocolate
• 1 cup Sweet Alphonso Mango Cubes

Method

Prepare Base

1. Line the bottom of an 8-10 inch springform pan with parchment paper.
2. Break kunafa/vermicelli noodles into small pieces using your hands or seizer.
3. Heat Butter in a pan over medium flame.
4. Add the broken Kunafa Noodles and roast while stirring continuously until evenly golden brown and crispy.
5. Switch off the flame and add Sweet Pista Cream and mix thoroughly until the roasted kunafa is fully coated and combined.
6. Transfer the mixture into the prepared springform pan and press firmly using the back of a spoon or measuring cup to create an even compact base.
7. Refrigerate for 30-40 minutes until firm.

Prepare Mango Filling

1. Add Cream Cheese, Condensed Milk, and Vanilla Extract into a large bowl. Beat with hand blender until smooth, creamy, and fluffy.
2. Blend chopped Alphonso Mangoes into a smooth puree.
3. Add about 1 ½ cups mango puree into the cream cheese mixture and mix well. Reserve remaining puree for topping.
4. In another bowl, whip chilled Fresh Cream until soft peaks form.
5. Gently fold the whipped cream into the mango cream cheese mixture until smooth and airy. Avoid overmixing.

Assemble Cheesecake

1. Remove the chilled base from the fridge.
2. Pour the cheesecake filling over the prepared base and spread evenly using a spatula.
3. Add 4 to 5 spoonful dots of reserved mango puree across the top surface.
4. Use a skewer or toothpick to swirl gently in circular motions to create decorative patterns.
5. Place the cheesecake in the freezer for 4 to 6 hours or until fully set.

Decorate And Serve

1. Carefully remove the cheesecake from the mold once completely set.
2. Allow it to rest at room temperature for about 10 minutes before slicing.
3. Garnish with Shaved Chocolate and Sweet Mango Cubes.
4. Slice into triangle shaped pieces and serve chilled.

For Individual Dessert Cups

1. Divide the prepared Kunafa Base mixture into serving cups and press lightly.
2. Add cheesecake filling on top.
3. Spoon mango puree over the top and create swirls.
4. Freeze until set.
5. Let sit at room temperature for 10 minutes before serving.
6. Garnish with Shaved Chocolate and Mango Cubes.

Tips

• If you do not have Kunafa Noodles, substitute with Fine Vermicelli and roast the same way until golden brown and crispy.
• Use ripe Alphonso or any Indian sweet Mangoes for the best flavor and natural sweetness.
• Chill Fresh Cream before whipping for better volume and texture.
• Press the Kunafa Base firmly so slices hold their shape.
• Let the cheesecake soften slightly before slicing for cleaner cuts.
• Store leftovers covered in the freezer for up to 1 week.
• Add extra roasted kunafa on top before serving for more crunch.
• If your mangoes are very sweet, reduce Condensed Milk slightly to balance flavors.

Dubai Style Mango Kunafa Cheesecake

If you love rich desserts with a fusion twist, this Dubai Style Mango Kunafa Cheesecake is going to become your new favorite treat. Crispy butter roasted kunafa noodles mixed with sweet pista cream create a crunchy base that perfectly complements the creamy mango cheesecake filling. Every bite gives you the perfect balance of crunch, creaminess, and tropical mango flavor.

Inspired by the viral Dubai dessert trend, this no bake cheesecake combines traditional kunafa flavors with luscious mango cheesecake for a dessert that feels luxurious yet easy to make. The sweetness of ripe Alphonso mangoes paired with creamy cheesecake makes this a refreshing summer dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Chilling and Resting Time 4 hours hrs 30 minutes mins

Total Time 5 hours hrs 10 minutes mins

Servings: 8 Slices

Course: Dessert, Entree, Sweet

Cuisine: Dubai, fusion, Indian

Ingredients Method

Ingredients

  

For Kunafa Base

• 2 cups Kunafa Noodles/Fine Vermicelli Broken into Small Pieces
• 2-3 tbsp Butter
• ½ cup Sweet Pistachio Cream

For Mango Cheesecake Filling

• 16 oz Cream Cheese Softened
• 1 cup Sweetened Condensed Milk
• 1 tsp Vanilla Extract
• 2 cups Ripe Alphonso Mangoes Peeled, Chopped and Pureed
• 1 cup Fresh Cream Chilled

For Mango Swirl Topping

• ½ cup Mango Puree

For Garnish

• ¼ cup Shaved Chocolate
• 1 cup Sweet Alphonso Mango Cubes

Method

 

Prepare Base

1. Line the bottom of an 8-10 inch springform pan with parchment paper.
2. Break kunafa/vermicelli’s noodles into small pieces using your hands or seizer.
3. Heat Butter in a pan over medium flame.
4. Add the broken Kunafa Noodles and roast while stirring continuously until evenly golden brown and crispy.
5. Switch off the flame and add Sweet Pista Cream and mix thoroughly until the roasted kunafa is fully coated and combined.
6. Transfer the mixture into the prepared springform pan and press firmly using the back of a spoon or measuring cup to create an even compact base.
7. Refrigerate for 30-40 minutes until firm.

Prepare Mango Filling

1. Add Cream Cheese, Condensed Milk, and Vanilla Extract into a large bowl. Beat with hand blender until smooth, creamy, and fluffy.
2. Blend chopped Alphonso Mangoes into a smooth puree.
3. Add about 1 ½ cups mango puree into the cream cheese mixture and mix well. Reserve remaining puree for topping.
4. In another bowl, whip chilled Fresh Cream until soft peaks form.
5. Gently fold the whipped cream into the mango cream cheese mixture until smooth and airy. Avoid overmixing.

Assemble Cheesecake

1. Remove the chilled base from the fridge.
2. Pour the cheesecake filling over the prepared base and spread evenly using a spatula.
3. Add 4 to 5 spoonful dots of reserved mango puree across the top surface.
4. Use a skewer or toothpick to swirl gently in circular motions to create decorative patterns.
5. Place the cheesecake in the freezer for 4 to 6 hours or until fully set.

Decorate And Serve

1. Carefully remove the cheesecake from the mold once completely set.
2. Allow it to rest at room temperature for about 10 minutes before slicing.
3. Garnish with Shaved Chocolate and Sweet Mango Cubes.
4. Slice into triangle shaped pieces and serve chilled.

For Individual Dessert Cups

1. Divide the prepared Kunafa Base mixture into serving cups and press lightly.
2. Add cheesecake filling on top.
3. Spoon mango puree over the top and create swirls.
4. Freeze until set.
5. Let sit at room temperature for 10 minutes before serving.
6. Garnish with Shaved Chocolate and Mango Cubes.

Tips

1. If you do not have Kunafa Noodles, substitute with Fine Vermicelli and roast the same way until golden brown and crispy.
2. Use ripe Alphonso or any Indian sweet Mangoes for the best flavor and natural sweetness.
3. Chill Fresh Cream before whipping for better volume and texture.
4. Press the Kunafa Base firmly so slices hold their shape.
5. Let the cheesecake soften slightly before slicing for cleaner cuts.
6. Store leftovers covered in the freezer for up to 1 week.
7. Add extra roasted kunafa on top before serving for more crunch.
8. If your mangoes are very sweet, reduce Condensed Milk slightly to balance flavors.