Mini Baklava Cheesecakes are a delightful fusion of Middle Eastern baklava and creamy cheesecake, offering the perfect bite-sized indulgence. Each mini cheesecake features a buttery phyllo base layered with honey, walnuts, and cinnamon, topped with rich cheesecake filling and finished with a drizzle of honey syrup. These elegant desserts are ideal for parties, holidays, or any time you crave something special. Their crisp and creamy textures combine to create an unforgettable flavor experience that balances sweetness, crunch, and creaminess perfectly.
Ingredients
- 1 cup finely chopped walnuts
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- 12 sheets phyllo dough, thawed
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup honey
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped pistachios (optional, for garnish)
Instructions
- Preheat oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners. Brush each liner lightly with melted butter.
- In a small bowl, mix walnuts, cinnamon, and 1 tablespoon sugar. Set aside.
- Layer two sheets of phyllo dough on a clean surface, brushing each sheet lightly with butter. Cut into squares large enough to fit into the muffin cups. Press the layered phyllo squares into each muffin cup to form a crust. Repeat until all cups are filled.
- Sprinkle a teaspoon of the walnut mixture into each phyllo crust.
- In a medium bowl, beat cream cheese and 1/4 cup sugar until smooth. Add egg, vanilla, and Greek yogurt; mix until creamy.
- Spoon the cheesecake mixture over the walnut layer, filling each cup about 3/4 full.
- Bake for 20–22 minutes or until the centers are just set. Cool completely in the pan.
- In a small saucepan, combine honey, water, and lemon juice. Bring to a simmer and cook for 2–3 minutes. Let it cool slightly, then drizzle over the cooled cheesecakes.
- Garnish with pistachios and chill for 1 hour before serving.
