A rich fusion of creamy cheesecake and flaky, nutty baklava in elegant single-serve cups—these bite-sized delights are perfect for holidays, parties, or when you want a little something fancy.
Ingredients:
12 sheets phyllo dough, thawed
¼ cup melted butter (for brushing)
1 cup finely chopped walnuts or pistachios
1 tsp cinnamon
2 tbsp sugar
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup sugar
1 egg
¼ cup Greek yogurt or sour cream
1 tsp vanilla extract
For the Honey Syrup:
¼ cup honey
2 tbsp water
1 tsp lemon juice
½ tsp orange blossom water (optional)
Instructions:
Preheat oven to 325°F (160°C). Lightly grease a 12-cup muffin tin.
Layer 2 sheets of phyllo at a time, brushing each layer with melted butter. Cut into squares and press gently into each muffin cup to form the crust (about 4 layers per cup).
In a small bowl, mix chopped nuts, cinnamon, and 2 tbsp sugar. Add 1 tbsp of the nut mixture into each phyllo cup.
In another bowl, beat cream cheese and sugar until smooth. Add egg, yogurt, and vanilla; mix until fully combined.
Spoon cheesecake filling over the nut layer in each cup.
Bake for 20–22 minutes, until centers are set. Let cool completely.
Meanwhile, combine honey, water, lemon juice, and orange blossom water in a saucepan. Simmer for 2–3 minutes, then cool slightly.
Drizzle syrup over the cooled cheesecakes and garnish with extra nuts if desired.
Prep time: 25 minutes | Bake time: 22 minutes | Cool + syrup time: 30 minutes | Total time: ~1 hour 20 minutes | Yields: 12 mini cheesecakes
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🍰 How to Make
Start by preparing the phyllo crusts. Layer two sheets at a time, brushing each one with melted butter, then cut into squares and press into a greased muffin tin, building up four layers per cup.
Sprinkle in a spiced nut mixture of walnuts or pistachios, cinnamon, and sugar for that classic baklava crunch. Next, prepare the cheesecake filling by blending cream cheese, sugar, egg, yogurt, and vanilla until creamy and smooth.
Spoon the filling over the nut layer and bake until just set. While they cool, make a fragrant honey syrup with honey, water, lemon juice, and a touch of orange blossom water. Once the cheesecakes are cooled, drizzle the syrup over the tops and garnish with extra nuts for a glossy, irresistible finish.
🌿 Variations
Try different nut blends such as pistachio and almond for a more colorful flavor profile. Swap orange blossom water for rosewater to give the syrup a floral lift.
Mascarpone can replace Greek yogurt for a richer, creamier filling. For a fun twist, add a pinch of cardamom or nutmeg to the nut mixture, or bake in mini tart shells instead of muffin cups for a more refined presentation.
💡 Tips
Keep phyllo dough covered with a damp towel as you work to prevent it from drying out. For an extra crisp crust, bake the phyllo cups for a few minutes before adding the nut mixture and filling.
Make sure the cheesecakes are completely cooled before drizzling the syrup to keep the layers crisp. These little desserts store well in the refrigerator but are best enjoyed at room temperature.
🌸 Conclusion
Mini Baklava Cheesecakes are a delightful blend of rich, creamy cheesecake and the nutty, syrupy charm of baklava. Elegant yet simple to prepare, they bring a touch of luxury to any table and are sure to impress every guest.