A rich fusion of creamy cheesecake and flaky, nutty baklava in elegant single-serve cups—these bite-sized delights are perfect for holidays, parties, or when you want a little something fancy.
Ingredients:
12 sheets phyllo dough, thawed
¼ cup melted butter (for brushing)
1 cup finely chopped walnuts or pistachios
1 tsp cinnamon
2 tbsp sugar
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup sugar
1 egg
¼ cup Greek yogurt or sour cream
1 tsp vanilla extract
For the Honey Syrup:
¼ cup honey
2 tbsp water
1 tsp lemon juice
½ tsp orange blossom water (optional)
Instructions:
Preheat oven to 325°F (160°C). Lightly grease a 12-cup muffin tin.
Layer 2 sheets of phyllo at a time, brushing each layer with melted butter. Cut into squares and press gently into each muffin cup to form the crust (about 4 layers per cup).
In a small bowl, mix chopped nuts, cinnamon, and 2 tbsp sugar. Add 1 tbsp of the nut mixture into each phyllo cup.
In another bowl, beat cream cheese and sugar until smooth. Add egg, yogurt, and vanilla; mix until fully combined.
Spoon cheesecake filling over the nut layer in each cup.
Bake for 20–22 minutes, until centers are set. Let cool completely.
Meanwhile, combine honey, water, lemon juice, and orange blossom water in a saucepan. Simmer for 2–3 minutes, then cool slightly.
Drizzle syrup over the cooled cheesecakes and garnish with extra nuts if desired.
Prep time: 25 minutes | Bake time: 22 minutes | Cool + syrup time: 30 minutes | Total time: ~1 hour 20 minutes | Yields: 12 mini cheesecakes
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