When two beloved desserts come together, the result is pure magic. These Mini Baklava Cheesecakes combine the creamy indulgence of cheesecake with the nutty, honey-soaked layers of classic baklava—all in a perfectly portioned, single-serve size. They’re elegant enough for special occasions yet simple enough to make at home.
Imagine buttery layers of crisp phyllo dough, filled with a mixture of chopped nuts and warm spices, then topped with a velvety cheesecake filling. Once baked, a drizzle of honey syrup takes them over the top. These little delights deliver all the richness of traditional baklava, but with the smooth, tangy bite of cheesecake.
Why You’ll Love This Recipe
Best of Both Worlds – Creamy cheesecake + flaky baklava layers.
Perfectly Portion-Sized – No need to slice; everyone gets their own mini dessert.
Impressive Yet Easy – They look bakery-worthy, but you can make them with simple ingredients.
Make-Ahead Friendly – Great for parties and celebrations.
Ingredients:
For the crust/layers:
12 sheets phyllo dough, thawed
1/4 cup melted butter (for brushing)
1 cup finely chopped nuts (pistachios, walnuts, or almonds)
2 tablespoons sugar
1 teaspoon ground cinnamon
For the cheesecake filling:
8 oz cream cheese, softened
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup Greek yogurt or sour cream
For the syrup:
1/4 cup honey
2 tablespoons water
1 teaspoon lemon juice
1/4 teaspoon cinnamon
Instructions:
Step 1: Prepare the Phyllo Cups
Preheat your oven to 325°F (163°C).
Lightly grease a 12-cup muffin tin.
Cut the phyllo sheets into squares slightly larger than the muffin cups.
Layer 3–4 squares in each muffin cup, brushing each layer with melted butter.
Step 2: Add the Nut Mixture
Mix chopped nuts, sugar, and cinnamon in a bowl.
Sprinkle about 1–2 teaspoons of the nut mixture into each prepared phyllo cup.
Step 3: Make the Cheesecake Filling
Beat cream cheese and sugar until smooth.
Add egg, vanilla, and yogurt/sour cream, mixing until creamy.
Spoon the filling evenly into each phyllo cup, covering the nut layer.
Step 4: Bake
Bake at 325°F for 20–22 minutes, until the centers are set and the phyllo edges are golden.
Let cool completely in the pan before removing.
Step 5: Make the Syrup
In a small saucepan, combine honey, water, lemon juice, and cinnamon.
Bring to a gentle simmer, then remove from heat.
Spoon a little syrup over each cheesecake once cooled.
Step 6: Garnish & Serve
Top with extra chopped pistachios or a drizzle of honey for a beautiful finish.
Serve chilled or at room temperature.
Tips & Variations
Nut Options: Mix pistachios, walnuts, and almonds for a richer flavor.
Extra Sweetness: Add a drizzle of chocolate or caramel for a twist.
Make Ahead: These keep well in the fridge for up to 3 days.
Lighter Option: Use reduced-fat cream cheese or swap Greek yogurt for sour cream.
Final Thoughts
These Mini Baklava Cheesecakes are a true show-stopper—layered, crunchy, creamy, and dripping with honeyed goodness. Perfect for holidays, weddings, or simply when you want to wow your family and friends, this fusion dessert takes two classics and turns them into something unforgettable. 🥮🍯✨
