Ingredients
Phyllo cups and nut layer
- 12 sheets phyllo dough, thawed
- 1/4 cup melted butter (for brushing)
- 1 cup finely chopped walnuts or pistachios
- 1 teaspoon cinnamon
- 2 tablespoons sugar
Cheesecake filling
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/4 cup Greek yogurt or sour cream
- 1 teaspoon vanilla extract
Honey syrup
- 1/4 cup honey
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1/2 teaspoon orange blossom water (optional)
Ingredient notes
- Phyllo dough: Thawed phyllo is the base for the cups; layering and brushing with butter creates the delicate, flaky “baklava” crunch. Keep it covered with a slightly damp towel while you work so it doesn’t dry out and crack.
- Walnuts or pistachios: Both are traditional baklava nuts; you can use one or a mix. Finely chopping them ensures they sit neatly under the cheesecake layer instead of creating big chunks that crack the filling.
- Cream cheese + yogurt/sour cream: Cream cheese provides body and richness, while Greek yogurt or sour cream adds tang and helps the filling set softly without being too dense.
- Orange blossom water: Optional but highly recommended; it adds a subtle floral note that makes the honey syrup taste more authentically Middle Eastern. A little goes a long way, so measure carefully.
Step‑by‑step instructions
Step 1: Prep the tin and oven
Preheat the oven to 325°F (160°C). Lightly grease a 12‑cup muffin tin; you can also use paper liners if you want easier removal, but a well‑greased tin works fine since the phyllo creates its own cups.
Step 2: Make the phyllo cups
Lay out the thawed phyllo dough on a clean surface and keep it covered with a slightly damp towel while you work. Layer 2 sheets of phyllo at a time, brushing each sheet lightly with melted butter before placing the next one on top. Repeat until you have stacked enough to cut into squares that will fit into the muffin cups (you’ll want roughly 4 buttered layers per cup, using the 12 sheets across all cups).
Cut the layered phyllo into squares large enough to press into the muffin cups (about 4×4 inches / 10×10 cm is typical). Gently press a stack of phyllo squares into each muffin cup to form a nest, letting the corners ruffle up for a pretty, rustic edge. If desired, you can pre‑bake the empty phyllo cups for 5–7 minutes at 350°F (175°C) for extra crispness, but it’s optional with this method.
Step 3: Add the nut layer
In a small bowl, mix the finely chopped walnuts or pistachios with the cinnamon and 2 tablespoons of sugar until evenly combined. Spoon about 1 tablespoon of the nut mixture into the bottom of each phyllo cup, spreading it out so it covers the base in an even layer. This gives you that classic baklava nut layer under the cheesecake.
Step 4: Make the cheesecake filling
In another bowl, beat the softened cream cheese and 1/4 cup sugar together until very smooth and creamy, with no lumps. Add the egg, Greek yogurt or sour cream, and vanilla extract, and mix until fully combined and silky. Avoid over‑beating so you don’t incorporate too much air; the filling should be smooth but not frothy.
Step 5: Fill and bake
Spoon the cheesecake filling over the nut mixture in each phyllo cup, dividing it evenly among the 12 muffin cavities. The filling should almost reach the top of the phyllo but still leave a bit of room for expansion.
Bake for 20–22 minutes, or until the centers are set and just barely jiggle when you gently shake the pan. The phyllo edges should be golden and crisp, and the tops of the cheesecakes should look slightly puffed but not browned. Remove the pan from the oven and let the mini cheesecakes cool completely in the tin.
Step 6: Make the honey syrup
While the cheesecakes cool, combine the honey, water, lemon juice, and orange blossom water (if using) in a small saucepan. Bring to a gentle simmer over medium‑low heat and cook for 2–3 minutes, stirring occasionally, just until slightly thickened and fragrant. Remove from heat and let the syrup cool until it’s warm but not hot.
Step 7: Finish and serve
Once the mini cheesecakes have cooled completely (you can even chill them in the fridge for 20–30 minutes), carefully remove them from the muffin tin. Drizzle each cheesecake generously with the cooled honey syrup, allowing it to soak slightly into the nut layer and phyllo. Garnish with extra chopped nuts on top if desired.
Serve slightly chilled or at cool room temperature so the cheesecake is set and the phyllo stays crisp.