Buttery phyllo layers, spiced nut filling, and silky cheesecake come together in bite‑sized portions. Each mini cheesecake is topped with golden, honey‑glazed nuts for a show‑stopping dessert.
Explanation
This recipe combines two classics: the rich creaminess of cheesecake and the crunchy, syrupy layers of baklava. By baking them in muffin tins, you get perfectly portioned treats that are elegant yet easy to serve.
Prep Time: 25 minutes Cook Time: 25–30 minutes Total Time: 55 minutes Servings: 12 mini cheesecakes
Ingredients
Crust & Layers
- 12 phyllo dough sheets (cut into circles to fit muffin tin)
- ½ cup melted butter
- 1 cup mixed nuts (walnuts, pistachios, almonds—finely chopped)
- 2 tbsp sugar
- 1 tsp cinnamon
Cheesecake Filling
- 16 oz cream cheese (softened)
- ½ cup sugar
- 2 large eggs
- ½ cup Greek yogurt (or sour cream)
- 1 tsp vanilla extract
Syrup Topping
- ½ cup honey
- ¼ cup water
- 1 tbsp lemon juice
- ½ tsp orange zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin.
- Layer 2–3 phyllo circles in each cup, brushing with melted butter.
- Mix nuts, sugar, and cinnamon; sprinkle a spoonful over phyllo base.
- Beat cream cheese, sugar, eggs, yogurt, and vanilla until smooth.
- Pour filling over nut layer in each cup.
- Bake 25–30 minutes until set. Cool completely.
- Simmer honey, water, lemon juice, and zest for 5 minutes to make syrup.
- Spoon syrup over cooled cheesecakes, top with extra nuts.
- Chill before serving for best flavor.