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Mini Baklava Cheesecakes

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A delightful fusion of creamy cheesecake and flaky baklava, these bite-sized Mini Baklava Cheesecakes are perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Mediterranean
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Phyllo Dough Base
  • 6 sheets phyllo dough Cut into squares
  • 3 tbsp melted butter For brushing the phyllo layers
  • 2 tbsp honey Light drizzle
Cheesecake Filling
  • 200 g cream cheese Softened
  • 60 g Greek yogurt Adds creaminess
  • 50 g sugar For sweetness
  • 1 large egg For binding
  • 1/2 tsp vanilla extract For flavor
Topping
  • 1/4 cup chopped pistachios For garnish
  • to taste Extra honey For drizzling before serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cut the phyllo sheets into squares.
  3. Layer 3 to 4 pieces of phyllo in mini muffin tins, brushing each layer with melted butter.
  4. Lightly drizzle the layered phyllo with honey.
  5. In a bowl, whisk together the cream cheese, Greek yogurt, sugar, egg, and vanilla until smooth.
  6. Spoon the creamy filling into each phyllo cup.
Baking
  1. Bake for 18 to 20 minutes, or until the edges are golden and the centers are set.
  2. Allow them to cool completely.
Serving
  1. Top each mini cheesecake with chopped pistachios and a drizzle of honey before serving.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 20gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 7g

Notes

Store any leftover mini cheesecakes in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze them wrapped tightly.
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