Mini Baklava Cheesecakes

 

Mini Baklava Cheesecakes

A rich fusion of creamy cheesecake and flaky, nutty baklava in elegant single-serve cups.
Yield: 12 mini cheesecakes
Temp & Time: Bake at 325°F, 20–22 minutes
Key Ingredients First:
12 sheets phyllo dough (thawed)
1/4 cup melted butter (for brushing)
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Mini Baklava Cheesecakes – A Sweet Bite-Sized Dessert

If you love the rich, nutty layers of traditional baklava and the creamy indulgence of cheesecake, then these Mini Baklava Cheesecakes are about to become your new favorite dessert. They’re elegant, bite-sized, and perfect for parties, holidays, or anytime you want to impress your guests without the fuss of making a full cheesecake or a giant tray of baklava.

This recipe combines flaky phyllo dough, buttery nuts, and a velvety cheesecake filling into individual servings that look fancy but are actually very easy to make. Best of all, they bake quickly and can be made ahead of time, making them a dessert dream come true.

Why You’ll Love These Mini Baklava Cheesecakes

Two desserts in one – Classic baklava meets creamy cheesecake.
Perfectly portioned – No slicing or messy servings; just grab and enjoy.

Great for holidays – Ideal for Thanksgiving, Christmas, Easter, or any special occasion.
Make-ahead friendly – They keep beautifully in the fridge.

Show-stopping presentation – Elegant little cups that look bakery-worthy.
Ingredients

Here’s what you’ll need to make 12 mini cheesecakes:

For the Phyllo Base:

12 sheets phyllo dough (thawed) – Paper-thin pastry layers that make the perfect crunchy base.
1/4 cup melted butter (for brushing) – To give the phyllo its golden crispness.
For the Nut Filling:

1 cup finely chopped walnuts or pistachios – Traditional for baklava, but you can mix both.

2 tbsp granulated sugar – Adds sweetness to the nutty layer.
1 tsp ground cinnamon – Warm spice that enhances the nuts.
1/4 tsp ground cloves (optional) – For that authentic Middle Eastern flavor.
For the Cheesecake Layer:

16 oz cream cheese, softened – The heart of any cheesecake.
1/2 cup granulated sugar – Sweetness for balance.

2 large eggs – For structure and creaminess.
1 tsp vanilla extract – For flavor depth.
1/4 cup Greek yogurt or sour cream – Keeps the filling smooth and rich.
For the Honey Syrup:

1/3 cup honey – Signature baklava sweetness.
2 tbsp water – To thin out the syrup.
1 tbsp lemon juice – Balances the sweetness.
1/2 tsp orange blossom water or rose water (optional) – For authentic Mediterranean aroma.
Garnish:

Extra chopped pistachios or walnuts
A drizzle of honey
Step-by-Step Instructions

1. Prepare the Phyllo Cups

Preheat your oven to 325°F (160°C).
Lightly grease a 12-cup muffin tin.
Layer 1 sheet of phyllo dough at a time into each cup, brushing lightly with melted butter and overlapping as needed. Use about 3–4 small squares per cup to create sturdy little shells.
Bake for 5–6 minutes until just lightly golden.
2. Make the Nut Filling

In a small bowl, mix chopped walnuts/pistachios, sugar, cinnamon, and cloves.

Spoon about 1 teaspoon of the nut mixture into each baked phyllo cup.
3. Make the Cheesecake Filling

Beat softened cream cheese and sugar until smooth.
Add eggs one at a time, then vanilla and Greek yogurt. Mix until creamy and lump-free.
Pour the cheesecake filling over the nut mixture, filling each cup about 3/4 full.
4. Bake the Cheesecakes

Bake at 325°F for 20–22 minutes, or until centers are just set.

Remove from oven and let cool completely in the pan.
5. Prepare the Honey Syrup

In a saucepan, combine honey, water, and lemon juice.
Simmer for 3–4 minutes until slightly thickened.
Stir in rose water or orange blossom water, if using.
6. Assemble and Garnish

Once the cheesecakes are cooled, drizzle each one with warm honey syrup.
Sprinkle with chopped nuts and add an extra drizzle of honey before serving.
Tips & Variations

Make it nut-free – Use sunflower seeds or toasted coconut flakes instead.
Go extra creamy – Swap in mascarpone for part of the cream cheese.
Add spice – A pinch of cardamom pairs beautifully with the honey syrup.
Serve chilled or room temp – They taste amazing either way.
Storage Instructions

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze without syrup for up to 1 month. Thaw overnight and drizzle with syrup before serving.
Perfect for Any Occasion

These Mini Baklava Cheesecakes aren’t just a dessert — they’re a conversation starter. Whether you’re bringing them to a potluck, making them for a family gathering, or serving them at a holiday dinner, they’ll steal the show. The combination of crispy, nutty baklava layers with creamy cheesecake feels decadent yet perfectly portioned.