These blended strawberry cups are a luxurious fusion of Dubai-style chocolate-dipped strawberry cups and the vibrant freshness of an açaí bowl. These layered treats start with a base of blended strawberries topped with creamy milk chocolate. Soft cheesecake cubes are tucked inside for a decadent surprise, and they’re topped with a colorful crunch of chopped pistachios and golden, crispy kataifi dough. Each spoonful delivers a perfect mix of creamy, crunchy, sweet, and tangy — an irresistible combo that’s as fun as it is delightful.

Serves 8

• 2 16-oz (450-g) containers frozen strawberries in sugar (I use Pardes)
• juice of ½ lemon
• juice of ½ lime
• 1 tsp vanilla extract
• 2 3.5-oz (100-g) bars white chocolate, divided
• 1 1½-lb (680-g) pan homemade or store-bought cheesecake, cut into 24 cubes
• 1 cup kataifi dough
• 3 Tbsp melted butter
• 1 Tbsp sugar
• 4 Tbsp heavy cream
• ½–1 cup dairy chocolate spread
• ½ cup chopped pistachios
• 8 fresh or frozen strawberries, sliced

Preheat oven to 400°F (200°C).

Place slightly defrosted strawberries in a blender. Add lemon juice, lime juice, and vanilla. Blend until smooth. Divide the mixture among 8 small bowls.

Chop or form chocolate curls of one bar white chocolate. Sprinkle some into each bowl.

Place 3 cheesecake cubes in each bowl.

Spread out frozen kataifi dough on a baking sheet. Drizzle with melted butter and sugar. Bake for 10–15 minutes, or until golden. Allow to cool.

Chop the remaining bar white chocolate and place it in a bowl. Heat the heavy cream, then pour it over the chocolate. Mix until the chocolate is all melted. Place the mixture in a piping bag and drizzle it over the strawberry bowls.

Heat the chocolate spread a bit and drizzle that over the bowls as well.

Sprinkle the baked kataifi dough and chopped pistachios into the bowls and top each bowl with a sliced strawberry.

These can be made ahead of time and frozen, however the chocolate will harden a bit.