Mini Baklava Cheesecakes

Phyllo Crust

• 12 sheets phyllo dough, thawed – Form ultra-thin, flaky layers that bake up crisp and golden.
• 1/4 cup melted unsalted butter – Brushed between sheets to add flavor and help the layers crisp.​

Nut Layer

• 1 cup finely chopped walnuts
• 1/2 cup finely chopped pistachios
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt

This mixture mimics classic baklava filling—nutty, sweet, and warmly spiced with a hint of salt for balance.​

Cheesecake Filling

• 16 oz cream cheese, softened – Creates a smooth, creamy base.
• 1/2 cup sugar – Sweetens while keeping the tang of the cream cheese.
• 1 large egg – Binds the filling so it bakes set but creamy.
• 1 teaspoon vanilla extract – Adds warmth and rounds out flavor.
• 1/4 cup Greek yogurt or sour cream – Adds tang and a softer, silkier texture.​

Honey Syrup

• 1/3 cup honey
• 1/4 cup water
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1 teaspoon orange blossom water (optional)

This syrup brings classic baklava character—sweet, lightly tart, and aromatic.​

Step-by-Step Instructions

Step 1: Prepare the Phyllo Cups

1. Preheat oven to 325°F (163°C). Grease a 12-cup muffin tin well.
2. Lay out one phyllo sheet on your work surface and keep the rest covered with a slightly damp towel so they don’t dry out.​
3. Brush the sheet lightly with melted butter, top with a second sheet, brush again, then add a third sheet and brush once more.
4. Cut the stacked phyllo into 4 equal squares. Gently press each square into a muffin cup, letting the corners ruffle up.
5. Repeat with remaining phyllo sheets to create 12 layered phyllo cups total. Trim any very long overhang with a sharp knife if needed.

Step 2: Make the Nut Mixture

6. In a bowl, combine walnuts, pistachios, sugar, cinnamon, nutmeg, and salt.
7. Add about 1 tablespoon of the nut mixture to the bottom of each phyllo cup, spreading it evenly.​

Step 3: Prepare the Cheesecake Filling

8. In a mixing bowl, beat softened cream cheese and 1/2 cup sugar until completely smooth and creamy, with no lumps.
9. Add the egg and mix on low just until combined—avoid overbeating.
10. Mix in vanilla and Greek yogurt or sour cream just until the batter is smooth.​

Step 4: Fill and Bake

11. Pour or spoon the cheesecake filling over the nut layer in each phyllo cup, filling each about 3/4 full.
12. Bake at 325°F for 20–22 minutes, or until the centers are set but still slightly jiggly and the phyllo edges are golden.
13. Cool completely in the pan, then chill for at least 1 hour to fully set the cheesecake.​

Step 5: Make the Honey Syrup

14. In a small saucepan, combine honey, water, sugar, lemon juice, and cinnamon.
15. Bring to a gentle simmer and cook for 4–5 minutes, until slightly thickened.
16. Remove from heat and stir in orange blossom water, if using. Let cool to lukewarm.​

Step 6: Finish and Garnish

17. Once the cheesecakes are cool and chilled, carefully loosen each from the muffin tin and transfer to a tray.
18. Drizzle each mini baklava cheesecake generously with cooled honey syrup, letting it soak into the nut and phyllo layers.
19. Top with extra chopped pistachios or walnuts for color and crunch, if desired.
    
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