Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

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

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

Place three 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.