Description
Mini Baklava Cheesecakes are a delightful fusion of traditional baklava and creamy cheesecake, offering a unique dessert experience.
Ingredients
Scale
- 12 sheets phyllo dough (thawed if frozen)
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup ricotta cheese (or Greek yogurt, for lighter option)
- ¼ cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour
- ½ cup finely chopped pistachios (or a mix of walnuts & pistachios)
- 1 tbsp sugar
- 1 tsp cinnamon
- ½ cup honey
- 2 tbsp water
- 1 tsp lemon juice
- ½ tsp orange blossom water (optional, for Middle Eastern flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin.
- Layer 3 sheets of phyllo dough at a time, brushing each sheet lightly with melted butter. Cut into squares.
- Press phyllo stacks into muffin cups to form shells. Repeat to make 6–8 mini bases.
- In a bowl, beat cream cheese, ricotta, and sugar until smooth.
- Add egg, vanilla, lemon juice, and flour. Mix until creamy.
- Spoon filling into phyllo shells, filling about ¾ full.
- Mix chopped pistachios, sugar, and cinnamon. Sprinkle over each cheesecake.
- Bake for 20–25 minutes, until centers are set and phyllo is golden brown.
- Cool slightly before removing from muffin tin.
- In a saucepan, simmer honey, water, and lemon juice for 3–4 minutes until slightly thickened.
- Add orange blossom water if using. Cool slightly.
- Drizzle warm honey syrup over each cheesecake. Garnish with extra pistachios.
Notes
- Ensure phyllo dough is fully thawed before use.
- For a lighter option, substitute ricotta with Greek yogurt.
- Adjust sweetness by varying the amount of sugar in the nut mixture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg