Creamy cheesecake meets flaky baklava layers, soaked in honey syrup and topped with crunchy pistachios. Rich, elegant, and irresistible.
⏱ Prep Time: 30 minutes
🔥 Bake Time: 25–30 minutes
❄ Chill Time: 2 hours
⏳ Total: ~3 hours
🍽 Servings: 12 mini cheesecakes
🛒 Ingredients
Baklava Base
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12 phyllo pastry sheets
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½ cup melted butter
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¾ cup crushed walnuts or pistachios
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2 tbsp sugar
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½ tsp cinnamon
Cheesecake Filling
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16 oz (450g) cream cheese, softened
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½ cup sugar
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2 eggs
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1 tsp vanilla extract
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¼ cup sour cream or thick yogurt
Honey Syrup
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½ cup honey
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¼ cup water
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1 tsp lemon juice
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½ tsp rose water (optional)
Topping
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Crushed pistachios
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Honey drizzle
👩🍳 Instructions
1️⃣ Prepare Phyllo Base
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Preheat oven to 325°F (165°C)
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Line a muffin tin with liners
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Brush phyllo sheets with butter, layer 4 sheets, sprinkle nuts + sugar + cinnamon
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Cut into squares and press into muffin cups
2️⃣ Make Cheesecake Filling
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Beat cream cheese & sugar until smooth
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Add eggs one at a time
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Mix in vanilla and sour cream
3️⃣ Assemble
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Pour cheesecake filling over phyllo bases
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Bake 25–30 minutes until centers are just set
4️⃣ Honey Syrup
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Simmer honey, water & lemon juice for 5 minutes
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Cool slightly
5️⃣ Finish
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Pour syrup over warm cheesecakes
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Chill 2 hours
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Garnish with pistachios & extra honey
🍽 Texture & Flavor
✔ Ultra creamy center
✔ Crispy, flaky base
✔ Sweet honey aroma
✔ Perfect balance of nuts & cheesecake
⭐ Tips & Variations
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Extra crispy: Add phyllo on top before baking
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No eggs: Replace eggs with ½ cup thick yogurt
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Chocolate twist: Add chocolate drizzle
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Air fryer: 160°C for 12–14 minutes
📊 Nutrition (Approx per piece)
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Calories: 280
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Carbs: 26g
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Fat: 18g
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Protein: 5g
