If you’ve been to Dubai or live here, you’ve definitely heard of the famous Cheese Bomb dessert that’s been making waves at some of the city’s most beloved dessert spots. But what if I told you that you could recreate that melty, creamy, crunchy, chocolatey goodness right at home – with a twist?
Introducing: copycat Kunafa Cheese Bombs – a luxurious, bite-sized version of the viral dessert, loaded with Middle Eastern flair and modern indulgence. Think: buttery kunafa base, creamy filling, silky chocolate topping, and an elegant finish of dried rose petals and edible gold. Yup, we’re going all in.
✨ Why You’ll Love This
- No fork needed – Muffin-sized portions make this perfect for parties, Ramadan desserts, or a sweet gift box.
- Creamy and crunchy – A rich creamy filling contrasts perfectly with a golden kunafa base.
- Customisable – Add your favorite cream cheese, adjust sweetness, or top with your own flair.
- Impressively pretty – Gold accents and rose petals turn this into a showstopper.
🧵 What is Kunafa & Where to Find It
Kunafa (or kataifi) is a delicate, shredded filo dough used in many Middle Eastern desserts. It crisps up beautifully when fried or baked, making it the perfect base for our Dubai Cheese Bomb.
You can find kunafa dough in the frozen section of Middle Eastern, Turkish, or Oriental supermarkets – or order it online. Look for labels like kunafa dough, kataifi pastry, or shredded filo.
⚠️ Don’t confuse it with Pakistani or Indian vermicelli (seviyan). Those are too thick, dry, and noodle-like – they won’t work in this recipe!
🟢 Let’s Talk Pistachio Paste
Pistachio paste is one of the stars of this dessert, giving the base that signature nutty, creamy depth. But not all pistachio pastes are the same – here’s what you need to know:
🧴 Types of Pistachio Paste
- Runny spreads – Often sweetened and silky, like the Italian-made pistachio spread we used in this recipe. These blend beautifully into the kunafa base without much adjustment.
- Thicker pastes – Sometimes more concentrated or pure, and can be stiffer in texture. If you’re using one of these, you may want to:
- Loosen it with a splash of double cream, or
- Reduce the amount of butter in the base to avoid making it too greasy.
🥣 Want to Make Your Own?
Homemade pistachio paste is super rewarding and can be tailored to your taste.
DIY Pistachio Paste Recipe:
- Blend 300g roasted, salted pistachios in a high-speed blender until smooth.
- Add 2–3 tbsp of fresh cream and blend again to get a creamy consistency.
- Mix in 150g unsalted butter and icing sugar to taste for sweetness and spreadability.
Store in an airtight container in the fridge and use within a week.
Dubai Cheese Bomb
Equipment
- Silicone muffin/mini cake tray with 6 holes (preferred) If using a metal muffin tray, line with muffin paper liners to prevent sticking.
Ingredients
Base Layer:
- 300 g Kunafa dough – finely chopped
- 3 tbsp Ghee – for frying
- 250 g Pistachio cream
- 5 tbsp Unsalted butter for firmness
Cream Filling:
- 250 g Mascarpone cheese
- 2 –3 tbsp Sweetened condensed milk adjust to taste
- 1 or more triangles of Kiri cheese or any other soft cream cheese for extra richness optional
Chocolate Topping:
- 200 g Dark chocolate
- 1 tbsp Vegetable oil non-fragrant
Decoration
- White chocolate melted and colored with green and yellow food coloring
- Dried rose petals
- Edible gold flakes or decoration of choice
Instructions
Prepare the Kunafa Base:
- Cut kunafa dough into small pieces using scissors or a knife.
- In a pan, heat ghee over medium heat and fry the kunafa pieces until golden and crispy.
- Remove from heat. While still warm, mix in the pistachio cream and butter until evenly coated and slightly firm.
- Save 6 tbsp of the mixture in a separate bowl to close the cups later.
Assemble Base in Muffin Tray:
- Spoon the kunafa mixture into the muffin cavities and press down firmly to form a base layer.
- Chill in the fridge for 10–15 minutes to help it set.
Make the Cream Filling:
- In a bowl, combine mascarpone with condensed milk.
- Add Kiri or other cream cheese if using. Whisk until smooth and creamy.
- Spoon the filling over the kunafa base. Smooth the tops with a spoon.
- Close the cups with the remaining kunafa-pistachio mixture.
- Chill in the fridge for 10–15 minutes.
Chocolate Topping:
- Melt the dark chocolate with vegetable oil until smooth.
- Pour a thin layer of chocolate over the cream layer in each muffin.
Decorate:
- Melt white chocolate and separate into two batches. Tint one green, the other yellow.
- Drizzle the colored chocolate over the top or create artistic patterns.
- Alternatively – garnish with dried rose petals, pistachio nuts and edible gold for a luxurious finish.
Notes
Refrigerate the muffins for at least 2 hours before serving to allow the layers to set.
💡 Pro Tips
- Make ahead friendly – Perfect for events or post Tarweeh desserts during Ramadan.
- Mini versions? Use mini muffin trays for cute little bites.
- Want it gooier? Add a spoon of extra condensed milk in the filling.
✨ Final Thoughts
This Dubai Cheese Bomb is your new go-to for when you want to impress without stress. It’s elegant, indulgent, and totally worthy of your next dessert table.
Tag me if you make it! 💚
#TheTidyMuslimah #CheeseBomb #KunafaLove
🏷️ Homemade Truffle Aioli
