These Mini Baklava Cheesecakes bring together the crisp, buttery layers of phyllo, the sweet-spiced flavor of walnuts soaked in honey syrup, and a smooth, creamy cheesecake filling — all in convenient individual portions.
Why I’ll Love This Recipe
I’m captivated by the way this dessert fuses two beloved classics: baklava and cheesecake. The contrast between crisp, flaky pastry and creamy cheesecake creates a delightful textural experience. The nut‑honey layers echo the warm, comforting notes of traditional baklava, while the cheesecake component gives a refreshing lift. Because they’re mini versions, they bake more evenly, are easier to serve, and feel elegant without fuss. Plus, making them feels like a fun little project that’s rewarding to share.
Ingredients
Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.
For the phyllo base & nut layer
12 sheets phyllo dough (thawed if frozen)
½ cup (115 g) unsalted butter, melted
1 cup finely chopped walnuts
For the cheesecake filling
8 oz (≈ 225 g) cream cheese, room temperature
1 large egg + 1 egg yolk
2 tbsp sour cream
½ cup granulated sugar
1 tsp vanilla extract
1 tsp almond extract (optional)
For the honey syrup
¾ cup (150 g) granulated sugar
¾ cup (177 ml) water
3 tbsp honey
1 tsp lemon juice
1 tsp cinnamon
(Optional) zest of a lemon
For finishing / garnish
Reserved chopped walnuts
A drizzle of the cooled honey syrup
Directions
Preheat & prepare pans Preheat the oven to 325 °F (165 °C). Line a 12‑cup muffin tin with parchment or paper liners.
Build phyllo cups
Keep the stack of phyllo covered (damp towel) so it doesn’t dry out.
Brush one sheet lightly with melted butter, place in one muffin cup, then repeat layering until about 4–5 sheets per cup.
Into each cup, sprinkle a little of the chopped walnut (divided equally) between layers.
After layering, gently press into corners so each cup holds shape.
Brush the top layer with butter.
Make cheesecake filling
In a bowl, beat cream cheese until smooth and lump-free.
Add sugar, vanilla, almond extract, sour cream; beat until combined.
Add egg and egg yolk (one at a time), mixing until just incorporated.
Do not overmix.
Fill & bake
Spoon or pipe (with a piping bag) the cheesecake batter into each phyllo cup, filling nearly to the top but leaving room for rising (about ⅔ to ¾ full).
Bake until the edges are set and centers still have a slight jiggle (~ 13–15 minutes). browniemischief.com
After baking, gently loosen the edges with a small knife or offset spatula so they don’t stick as they cool.
Make honey syrup
While cheesecakes bake, combine sugar, water, honey, lemon juice, cinnamon (and optional zest) in a saucepan.
Bring to a boil, stirring until sugar dissolves, then remove from heat. Let cool to lukewarm.
Soak & finish
When cheesecakes come out of the oven, drizzle the lukewarm syrup over them so it seeps in gently.
Let them rest in the muffin tin for 15–20 minutes to absorb syrup and cool.
After cooling, chill in refrigerator for at least 2 hours (or until well set).
Before serving, top with reserved chopped walnuts and extra honey drizzle if desired.
Servings and timing
Servings: 12 mini cheesecakes
Prep time: ~ 25 minutes
Bake time: ~ 13–15 minutes
Cooling & chilling: ~ 2 hours or more
If the original recipe data lacks exact times, these are reasonable estimates based on similar recipes.
Variations
Use pistachios or almonds (or a mix) instead of walnuts for a different nut profile.
Add a touch of rosewater or orange blossom water to the syrup for floral notes.
For a citrus twist, include orange zest in the cheesecake or syrup.
To make gluten-free, use a gluten-free phyllo alternative or substitute with a cookie‑crumb crust.
For a dairy‑free version, experiment with vegan cream cheese and plant-based butter (noting texture may differ).
Storage / reheating
Refrigerator: Store in an airtight container, layering with parchment paper. Best eaten within 2–3 days, before the phyllo loses crispness.
Freezing: Freeze without final garnish. After chilling, flash-freeze uncovered until firm, then wrap each cheesecake individually and store in a container. Freeze up to 1–2 months. Thaw overnight in fridge, then add walnuts and syrup just before serving.
Reheating: Serve cold or slightly allow to warm at room temperature for 10–15 minutes before eating. Do not microwave (it softens the phyllo).
FAQs
What if my phyllo dough keeps tearing?
Phyllo is delicate. I keep unused sheets covered under a lightly damp cloth so they don’t dry out and tear. Small tears don’t ruin the dessert — just brush with butter and layer. The layers will stick together when baked.
How do I know when the cheesecakes are done?
I look for edges that are set and centers that still have a gentle jiggle (like soft gelatin). The residual heat will continue to set them as they cool. Overbaking makes them dry or cracked.
Can I prepare components ahead of time?
Yes. I can toast and chop the nuts ahead, make the syrup ahead (store in fridge), or prep the phyllo cups and refrigerate them (covered) until ready to fill and bake.
Why did my phyllo become soggy?
A few reasons: insufficient butter between layers, pouring hot syrup instantly onto hot cheesecakes, or underbaking the phyllo shell. Ensure buttering is thorough, the syrup is lukewarm (not boiling), and bake the crust enough to crisp.
Why did cracks form in the cheesecake top?
Common causes are overmixing (incorporating too much air), baking at too high a temperature, or cooling too quickly. I mix gently after adding eggs, bake at moderate heat, and allow gradual cooling.
Conclusion
I find these Mini Baklava Cheesecakes to be a magical blend of texture, flavor, and elegance. They capture the soul of baklava — nuts, honey, butter — while delivering the creamy smoothness of cheesecake in compact, beautiful bites. Perfect for entertaining or treating myself, they’re impressive without being overwhelming. If you try them, let me know how yours turn out or what twist you decided to experiment with!
Mini Baklava Cheesecakes combine flaky, buttery phyllo layers, sweet honey-soaked walnuts, and creamy cheesecake filling in elegant individual portions. A fusion of two beloved desserts, these bite-sized treats are crisp, creamy, and irresistibly spiced.
Ingredients
12 sheets phyllo dough (thawed if frozen)
1/2 cup (115 g) unsalted butter, melted
1 cup finely chopped walnuts
8 oz (225 g) cream cheese, room temperature
1 large egg + 1 egg yolk
2 tbsp sour cream
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp almond extract (optional)
3/4 cup (150 g) granulated sugar (for syrup)
3/4 cup (177 ml) water (for syrup)
3 tbsp honey (for syrup)
1 tsp lemon juice (for syrup)
1 tsp cinnamon (for syrup)
Zest of 1 lemon (optional, for syrup)
Reserved chopped walnuts and extra honey for garnish
Instructions
Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with parchment or paper liners.
Keep phyllo covered with a damp towel while working. Brush one sheet with butter and place in a muffin cup. Repeat layering until 4–5 sheets per cup, sprinkling chopped walnuts between layers. Press gently into shape and brush tops with butter.
In a bowl, beat cream cheese until smooth. Add sugar, vanilla, almond extract, and sour cream. Mix until combined. Add egg and yolk one at a time, mixing just until incorporated. Do not overmix.
Spoon or pipe filling into phyllo cups, about 2/3 to 3/4 full.
Bake 13–15 minutes, until edges are set and centers have a slight jiggle. Loosen edges with a knife after baking to prevent sticking.
Meanwhile, make syrup: combine sugar, water, honey, lemon juice, cinnamon, and zest in a saucepan. Bring to a boil, stir to dissolve sugar, then remove from heat. Cool to lukewarm.
After cheesecakes bake, drizzle lukewarm syrup over them. Let sit in the muffin tin 15–20 minutes to absorb.
Chill in refrigerator for at least 2 hours until set. Garnish with walnuts and a drizzle of honey before serving.
Notes
Use pistachios, almonds, or a nut mix instead of walnuts.
Add rosewater or orange blossom water to syrup for a floral twist.
Include orange zest for citrus brightness.
For gluten-free, use gluten-free phyllo or a cookie-crumb crust.
Store refrigerated up to 3 days; freeze un-garnished for 1–2 months.
