Mini Baklava Cheesecakes

 

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

1. 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.
2. Add nut mixture: Combine walnuts, sugar, cinnamon, and cloves. Spoon about 1 tbsp into each shell.
3. Make cheesecake batter: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream; mix until creamy.
4. Fill & bake: Divide cheesecake batter among shells (about 3/4 full). Bake 20–22 minutes, until centers are just set. Cool in pan.
5. Make syrup: Simmer honey, water, lemon juice, and cinnamon stick for 5 minutes; remove cinnamon and cool slightly.
6. Finish: Drizzle warm syrup over cooled cheesecakes. Garnish with chopped pistachios if desired. Chill at least 2 hours before serving for best texture.