Imagine the best of two worlds: the rich creaminess of cheesecake meets the crispy, nutty decadence of baklava.
Made in a muffin tin for perfect portions, these beauties feature buttery layers of phyllo, a spiced nut center,
velvety cheesecake, and a glossy honey syrup. Brought to you by tinsuf.
Flaky phyllo, spiced nuts, and creamy cheesecake—finished with warm honey syrup.
• Author: tinsuf
• Cuisine: Mediterranean / Fusion
• Category: Dessert
• Yield: 12 mini cheesecakes
• Prep Time: 25 minutes
• Cook Time: 20–22 minutes
• Total Time: 45–50 minutes
Ingredients
Phyllo Base
- 12 sheets phyllo dough, thawed
- 1/4 cup melted butter (for brushing)
Nut Filling
- 1 cup finely chopped walnuts (or pistachios/pecans)
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves or nutmeg
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream (optional)
Honey Syrup
- 1/3 cup honey
- 2 tbsp water
- 1 tsp lemon juice
- 1 cinnamon stick (optional)
Step-by-Step Instructions
- Prepare phyllo cups: Preheat oven to 325°F (163°C). Grease a 12-cup muffin tin. Layer phyllo two sheets at a time, brushing each with butter. Cut into squares and press stacks into cups to form shells.
- Add nut mixture: Combine walnuts, sugar, cinnamon, and cloves. Spoon about 1 tbsp into each shell.
- Make cheesecake batter: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream; mix until creamy.
- Fill & bake: Divide cheesecake batter among shells (about 3/4 full). Bake 20–22 minutes, until centers are just set. Cool in pan.
- Make syrup: Simmer honey, water, lemon juice, and cinnamon stick for 5 minutes; remove cinnamon and cool slightly.
- Finish: Drizzle warm syrup over cooled cheesecakes. Garnish with chopped pistachios if desired. Chill at least 2 hours before serving for best texture.
Why This Recipe Works
- Phyllo layers: Deliver crisp, delicate flakes just like classic baklava.
- Spiced nut core: Sweet crunch with cinnamon and cloves for authentic flavor.
- Silky cheesecake: Adds creamy contrast and gentle tang.
- Honey syrup: Ties everything together with glossy sweetness.
Storage & Make-Ahead
- Refrigerate in an airtight container up to 4 days.
- Freeze (without syrup) up to 2 months. Thaw overnight in the fridge; add syrup before serving.
- Best texture within 24 hours after adding syrup.