Think crisp, shattery layers of buttery phyllo, a spiced pistachio-walnut crunch, and a silky lemon-vanilla cheesecake—finished with a glossy honey syrup. These Mini Baklava Cheesecakes pack all the drama of a pastry shop in perfectly portioned bites. They’re elegant, make-ahead friendly, and impossible to resist.
Why You’ll Love Them
- Texture heaven: Shattery phyllo, creamy cheesecake, candied nut top.
- Make-ahead magic: Chill beautifully; flavors deepen overnight.
- Party-perfect: Individual portions that travel and plate like a dream.
- Just sweet enough: Bright citrus and warm spices keep them balanced.
Ingredients
Phyllo Shells
- 8–10 sheets phyllo dough, thawed
- 4 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- Pinch fine sea salt
Shortcut: Use 12 store-bought mini phyllo cups—skip shell steps and lightly toast 5 minutes at 350°F (175°C).
Cheesecake Filling
- 16 oz (450 g) cream cheese, room temp
- ⅓ cup granulated sugar
- ¼ cup sour cream (or Greek yogurt)
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Pinch salt
Spiced Nut Layer
- ¾ cup finely chopped pistachios & walnuts (half & half)
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- ⅛ tsp cardamom (optional but lovely)
- 1 tbsp melted butter
- Pinch salt
Honey Syrup (for gloss)
- ⅓ cup honey
- 2 tbsp water
- 1 tsp lemon juice
- ½ tsp orange blossom water or vanilla (optional)
Time & Yield
- Prep: 25 minutes
- Bake: 18–22 minutes
- Chill: 2 hours
- Total: ~3 hours (mostly chilling)
- Yield: 12 mini cheesecakes
Instructions
1) Build the Phyllo Shells
- Heat oven to 350°F (175°C). Lightly butter a 12-cup muffin tin.
- Stack 4–5 phyllo sheets on a board, brushing each with butter and a dusting of sugar + tiny pinch of salt.
- Cut into 12 squares large enough to line each cup. Gently press stacks into the wells, pleating edges.
- Par-bake 6–8 minutes until lightly golden. Cool 5 minutes.
2) Mix the Filling
- Beat cream cheese and sugar until smooth, no lumps (1–2 minutes).
- Mix in sour cream, egg, vanilla, lemon zest/juice, and salt just until combined (don’t overbeat).
3) Make the Nut Layer
- Stir nuts with brown sugar, cinnamon, cardamom, butter, and salt.
4) Assemble
- Spoon 1–2 tsp nut mixture into each shell.
- Divide cheesecake batter evenly (about 2 tbsp per cup).
- Sprinkle a light pinch of nuts on top (reserve most for finishing).
5) Bake
- Bake at 325°F (165°C) for 16–18 minutes, until edges are set and centers still slightly wobbly. Turn off oven, crack the door 1 inch, rest 5 minutes. Cool pan on a rack.
6) Honey Syrup
- Simmer honey, water, and lemon 1 minute; remove from heat, stir in orange blossom water/vanilla.
- While cheesecakes are just warm, spoon 1–2 tsp syrup over each; top with remaining nuts so they adhere.
7) Chill & Serve
- Chill at least 2 hours (overnight best). Serve cold or slightly cool with a final drizzle of syrup if desired.
Pro Tips for Bakery Results
- Room-temp dairy = no lumps. Cold cream cheese causes grainy filling.
- Don’t overbake. Pull when centers still jiggle; they set as they cool.
- Keep phyllo crisp. Par-bake shells and add syrup sparingly—enough to gloss, not soak.
- Clean edges. Use a thin knife to loosen any syrupy drips before unmolding.
Variations & Twists
- Graham Crunch: Swap phyllo for a graham crust (1 cup crumbs + 3 tbsp butter + 1 tbsp sugar; bake 8 minutes).
- Tahini Swirl: Marble 1–2 tbsp tahini into the batter; top with sesame-pistachio mix.
- Chocolate Drizzle: Finish chilled cheesecakes with a thin dark-chocolate zigzag.
- Rose & Pistachio: Use rose water in the syrup; top with crushed pistachio and dried rose petals.
Make-Ahead, Storage & Freezing
- Make-ahead: Best made a day in advance; shells stay crisp if syrup is light.
- Fridge: Airtight up to 4 days.
- Freeze: Without syrup, freeze up to 1 month; thaw overnight, then glaze and nut-top before serving.
Serving Ideas
- Plate on a smear of honeyed Greek yogurt with extra chopped pistachios.
- Add thin shards of candied lemon peel for sparkle.
- Pair with Turkish tea or strong espresso.
Nutrition (Per Mini, 1 of 12)
Approx. 270–310 kcal, 19 g fat, 22 g carbs, 5 g protein, sodium varies by brand and pastry.
Why They Steal the Show
Each bite hits buttery, nutty, citrusy, and creamy notes at once—like baklava and cheesecake shook hands. They’re stunning on a dessert tray, simple to batch, and guaranteed to disappear first.