Description
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.
- Prep Time: 25 minutes
- Cook Time: 13–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 17g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
