Muhallabia Cheesecake

Muhallabia Cheesecake: A Dreamy Fusion of East and West. When Cheesecake Travels to the Middle East: A Muhallabia Mashup. It is a fusion dessert that combines the creamy, milky flavors of the Middle Eastern muhallabia pudding with the richness and structure of a Western-style cheesecake.

There’s something magical about fusion desserts — the kind that blend cultures, textures, and flavors into a single bite. Muhallabia cheesecake is exactly that: a velvety mix of creamy Arab-style milk pudding layered over or into a classic cheesecake base. It’s a dessert that feels both nostalgic and new.

Cheesecake is rich, tangy, and indulgent — but when you pair it with the light floral sweetness of muhallabia, something magical happens. The contrast of textures — dense and creamy cheesecake with the silkiness of the milk pudding — creates a balanced dessert that’s not overly sweet but incredibly satisfying.

Ingredients
For Muhallabia

• 3 cups milk
• Condensed milk or sugar to taste
• 3 tbsp cornstarch
• 100ml fresh cream
• Rose water

For Cheesecake base

• 120 gm Creamcheese
• 100 gm Fresh cream
• Icing sugar for sweetness
• 1 cup whipped cream

For layering

• Rusk or digestive butter base
• Sugar syrup

Method

1. First prepare Muhallbia, go through the shorts. Cover and let it cool completely before folding it with the cheese mixture.
2. Blend well the cream cheese, vanilla and powdered sugar, then fold in the whipped cream.
3. Blend the chilled muhallabi and fold it in the cheesecake mixture.
4. Base layer the rusk and pour the sugar syrup.

Note: If you are setting it in a cheesecake mold, use 1 tbsp of gelatin to achieve that firm cheesecake texture.