The Best No-Bake Kadayif/Kanafeh Cheesecake

Everyone has their own idea of the “perfect” cheesecake, but what if you gave it a twist that no one saw coming? This is one of The Best No-Bake Kadayif/Kanafeh Cheesecake that features a golden, crispy base made from Kadayif—shredded phyllo dough commonly used in Middle Eastern desserts. On top of that crunchy foundation is a luxuriously creamy filling made with whipped cream cheese and fluffy whipped cream, then finished with a drizzle of delicate rose water syrup for a floral, fragrant touch. This dessert isn’t just delicious—it’s a showstopper, guaranteed to be the highlight of any celebration.

this RECIPE!

This past Easter, I was in the mood to create something festive, but I wanted to step away from the traditional Easter Bread Choreg. Don’t get me wrong—I adore my Choreg recipe! But this time, I was craving something creamy, light, and sweet—something that truly captured the joy and elegance of the holiday. That’s when I had the idea to merge two of my favorite treats into one unforgettable dessert: Kadayif Cheesecake. And let me tell you—it didn’t just turn out well. It was a total hit! As soon as I shared it online, the response was overwhelming. My followers went crazy for it, and I knew right then that this recipe was a game-changer. It’s not your typical cheesecake—it’s on a whole new level!

My entire family devoured the Kadayif Cheesecake in just a few days—every last bite disappeared quickly, and the moment it was gone, everyone was asking for more! Personally, I’ve never been a fan of overly dense or heavy cheesecakes. For years, I’ve dreamed of creating a cheesecake that’s light, airy, and almost cloud-like in texture—and I finally did it! After countless trials with no-bake cheesecake recipes, some of which were definite flops.

I eventually landed on a version that turned out exactly how I had always imagined: soft, fluffy, and irresistibly smooth. The crowning touch? A delicate rose water syrup inspired by my traditional Kadayif recipe. It adds a subtly refreshing floral note that perfectly complements the creaminess of the cheesecake. I’m still fine-tuning the consistency of the syrup to ensure it drizzles seamlessly and enhances each bite without overpowering it, but even now, the balance of flavors is absolutely delightful. This delicious and unique cheesecake is perfect for any birthday, dinner parties, or holiday celebration. It can be for a party, or just to have a cup of coffee with.

Best of all, this cheesecake is surprisingly simple to make. Once you try it, you’ll be hooked—and I guarantee, it won’t be the last time you make it!

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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE BEST NO-BAKE KADAYIF/KANAFEH CHEESECAKE

• WILL THIS NO-BAKE CHEESECAKE FIRM UP IN THE FRIDGE?
• BEST TIME TO POUR SYRUP OVER CHEESECAKE
• 🍴INGREDIENTS YOU’LL NEED TO MAKE THE BEST NO-BAKE KADAYIF/KANAFEH CHEESECAKE
• STEPS TO MAKE THIS RECIPE!
• JUMP TO RECIPE CARD

WILL THIS NO-BAKE CHEESECAKE FIRM UP IN THE FRIDGE?

Yes! It will firm up! Let me explain… This no-bake cheesecake needs to be refrigerated overnight to properly set and hold its shape. It’s best to cover it tightly with plastic wrap or seal it with cellophane to keep it soft and prevent it from drying out. Letting it chill overnight allows the texture to firm up while still remaining light and airy.

BEST TIME TO POUR SYRUP OVER CHEESECAKE

For the syrup, hold off on pouring it over the cheesecake until you’re ready to serve. I recommend serving the syrup on the side, allowing each person to drizzle it over their slice. Adding the syrup too early can cause the Kadayif layer to become overly soft and lose its crisp texture. To preserve the contrast between the creamy cheesecake and the crunchy Kadayif, keep them separate until serving time. Be sure to thoroughly chill the syrup in the refrigerator overnight before using it. Only pour it over the cheesecake once the cheesecake itself is completely chilled—this step really makes a difference in the final result.

Interestingly, I found that this cheesecake actually tasted better after a few days in the fridge. Believe it or not, mine sat for a full week, and by the end of that week, the flavors had deepened and developed beautifully—it was even more delicious than on the first day! The time in the fridge allows the flavors to meld and mature, creating a more complex and satisfying taste.

While the Kadayif topping does soften slightly over time, it transforms into a different kind of indulgence, still incredibly delicious in its own right. When the chilled rose water syrup is finally drizzled over the cheesecake, it adds just the right amount of sweetness, creating a perfect harmony between the creamy cheesecake base and the crispy (or tender) Kadayif layer. Whether you serve it fresh or a few days later, this dessert retains its charm and flavor—it truly only gets better with time.

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🍴INGREDIENTS YOU’LL NEED TO MAKE THE BEST NO-BAKE KADAYIF/KANAFEH CHEESECAKE

Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store or you can shop online. (Detailed ingredients in Recipe Card down below)

CHEESECAKE FILLING

• Cream Cheese
• Sour Cream
• Granulated Sugar
• Heavy Whipping Cream
• Powdered Sugar
• Powdered Vanilla
• Rose Water

ROSE WATER SYRUP

• Granulated Sugar
• Rose Water
• Lemon Juice
• Purified Water

TOPPINGS

• Crushed Pistachios

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STEPS TO MAKE THIS RECIPE!

Step 1: PREPPING KADAYIF

Start by placing the Kadayif in a large bowl and gently pulling apart the strands to loosen and separate them. Melt the butter and pour it evenly over the Kadayif, then use your hands to gently massage it in until the strands are fully coated.

Step 2: FILL KADAYIF IN SPRINGFORM PAN

To form the base, take a portion of the buttered Kadayif and press it evenly into the bottom of a springform pan, creating a flat, compact layer about 1/4 inch thick. Once the base is in place, insert the inner ring of the springform pan. Carefully pack the remaining Kadayif around the sides, making sure to firmly press it in so there are no gaps or loose spaces. This will help create a sturdy and even crust that holds its shape when filled.

Step 3: BAKE KADAYIF

Preheat your oven to 400°F (200°C) and place the prepared Kadayif base inside. Bake until it turns a beautiful golden brown and becomes crisp. While the base is baking, place the cream cheese in a mixing bowl and begin blending on low speed until it becomes smooth and softened. In a separate bowl, whip the heavy cream until it forms soft to stiff peaks, being careful not to overwhip. Next, add the granulated sugar, powdered sugar, powdered vanilla, and sour cream to the softened cream cheese. Gently fold in the whipped cream along with the rose water, combining just until smooth and well incorporated. Avoid overmixing to maintain a light, airy texture. Place in the fridge to chill as your Kadayif base bakes in the oven.

Step 4: SETTING BASE FORM

Once the Kadayif base is baked, allow it to cool completely before handling. Begin by carefully removing the outer springform ring and setting it aside. Then, gently work on removing the inner ring—but do not unlatch the lock on the pan just yet. To lift the inner pan without damaging the delicate Kadayif crust, slowly and gently guide it upward. Instead of pulling it straight up, try softly “wiggling” it as you lift to loosen it gradually. Avoid rushing this step, as removing the pan too quickly or forcefully may cause the outer layer to crack or lose its shape.

If you prefer, you can leave the outer ring in place for added support while you remove the inner pan first. Personally, I found it easier to remove the outer ring first, then carefully lift out the inner section.

Step 5: POUR IN CHEESECAKE FILLING & REFRIGERATE

Pour the cheesecake filling into the prepared Kadayif base, spreading it evenly. Using a pastry brush or offset spatula, gently swirl and smooth the surface to create a level, decorative pattern on top. Once the filling is evenly distributed, cover the top of the springform pan with plastic wrap, making sure it’s sealed around the edges. Refrigerate the cheesecake overnight to allow it to fully set.

Step 6: MAKING SYRUP

Place water and sugar in a medium saucepan and bring to a boil until sugar has dissolved while stirring occasionally. Allow syrup to cool off slightly, then add rose water and lemon to boil for 2 minutes on medium heat. You will notice the consistency of the mixture has thickened. Completely cool, then, place in a small pitcher, put plastic wrap over the syrup, and refrigerate overnight. Use syrup when ready to serve, top off your cheesecake with crushed pistachios, and enjoy!

PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?

Have any questions about this recipe or have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can post, tag, rate, and comment down below and on Instagram! 👇 Thank you in advance!

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RECIPE CARD

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