Kunafa Kiri Cheesecake Balls

30 min

Delicious kunafa cheesecake balls with Kiri square portions, lotus cream and raspberries


For the Lotus Kiri Cheese Cream

  • 4 Kiri Square Portions
  • 100 grams (1 cup) lotus cream
  • 4 tablespoons whole milk
  • 100 grams (1 cup) fresh raspberries

For the Kiri Cheesecake Balls

  • 16 Kiri Square Portions
  • 140 grams (3/4 cup) unsalted butter, at room temperature
  • 100 grams (1 cup) powdered sugar

For the Kunafa

  • 100 grams Kunafa dough
  • 70 grams (1/2 cup) butter, melted
  • 100 grams (1 cup) powdered sugar
Kunafa Kiri Cheesecake Balls

Cooking steps

Preparing the lotus Kiri Cheese Cream

  • 1In a food processor, add the Kiri cheese portions, milk, lotus cream, and mix all together until the texture is smooth. Set aside.

Preparing the Kiri Cheesecake Balls

  • 1In a medium bowl, lightly press the Kiri cheese portions with a spatula and mix well until soft and the texture is creamy.
  • 2Add the butter, sugar, and mix with an electric egg beater until the mixture is soft and homogeneous.
  • 3Place the Kiri cheese cream in the fridge for 30 minutes to set.
  • 4Take 100 grams of the Kiri cheese cream mixture, spread it slightly on the palm of your hand, add 1 tablespoon of lotus cream and 1 piece of raspberry, then start shaping a pretty cheese ball. Place in the fridge and leave the Kiri cheese balls to cool.

Preparing the Kunafa

  • 1In a medium bowl, add the melted butter to kunafa dough and mix well with hands until well combined.
  • 2Place the kunafa dough In an oven pan covered with parchment paper, and bake in a preheated oven at 180C (356F) for 15 minutes while stirring from time to time until golden brown.


  • 1In a medium bowl, mix the kunafa with the powdered sugar and crush it into small pieces using a fork.
  • 2Place the crushed kunafa in a large plate and roll the Kiri cheesecake balls over it until it is completely coated. Place the Kiri cheesecake balls in the fridge until serving.
  • 3Top the Kiri cheesecake balls with lotus Kiri cream and serve cold.

Cooking steps