Delicious Baklava Cheesecake Recipe

The first time I tried baklava cheesecake was at my neighbor's Greek potluck dinner three years ago. She'd mixed two of my favorite desserts into something that sounded crazy but tasted incredible. One bite of that creamy cheesecake on top of crispy phyllo with honey and pistachios, and I was hooked. Emma took one look at it and said "Mom, this is like dessert having a baby with dessert." Can't argue with that logic.

A slice of baklava cheesecake on a wooden plate, topped with chopped pistachios and honey dripping down the sides, with the whole cake in the background on a plate.

Why You'll Love This Baklava Cheesecake

I've made this for people who usually hate cheesecake, and they always come back for seconds. My brother-in-law used to wrinkle his nose at any dessert with cream cheese, but he demolished half of this thing at Emma's birthday party last year. The phyllo crust stays crispy even under all that creamy filling, which honestly seems impossible but somehow works. Emma loves picking off the pistachios on top, and I don't blame her - they get all sweet and crunchy from soaking up that honey.

What really gets me is how fancy this looks without being a total nightmare to make. Sure, you're working with phyllo dough, but it's not nearly as scary as people make it out to be. I was terrified the first time too, but once you get the hang of brushing those thin sheets with butter, it's actually kind of relaxing. Plus, you can make the whole thing the day before, which is a lifesaver when you're having people over and trying to juggle a million other things.

Jump to:

Why You'll Love This Baklava Cheesecake
Ingredients for Baklava Cheesecake
How To Make Baklava Cheesecake Step By Step
Smart Swaps for Baklava Cheesecake
How to Store Your Baklava Cheesecake
Equipment For Baklava Cheesecake
Baklava Cheesecake Variations
The Secret Sauce My Neighbor Knows (But Won't Share)
Top Tip
What to Serve With Baklava Cheesecake
FAQ
Time for Sweet Success!
Related
Pairing
Baklava Cheesecake

Ingredients for Baklava Cheesecake

For the Bottom Part:

Phyllo dough sheets
Butter
Chopped pistachios
Cinnamon
Salt

Baklava base ingredients arranged on a wooden board: wrapped phyllo dough, flour, butter, a mix of chopped pistachios, whole pistachios, sugar, and sesame seeds or similar.

The Creamy Middle:

Cream cheese
Greek yogurt
Sugar
Eggs
Vanilla
Lemon zest
Heavy cream

The Sweet Top:

Cinnamon
Honey
More pistachios
Butter

See recipe card for quantities.

Baklava cheesecake ingredients in wooden and ceramic bowls: cream cheese, Greek yogurt, butter, honey, chopped and whole pistachios, milk, and powdered sugar.

How To Make Baklava Cheesecake Step By Step

Bottom Layer:

Melt butter in a bowl
Take phyllo sheets out
Brush each sheet with butter
Throw some nuts and cinnamon on top
Keep layering until you've got a good stack
Push it all into your pan

A stack of phyllo pastry sheets separated by paper, sprinkled with nuts and cinnamon, with small bowls of melted butter, sugar, and a bottle of oil in the background.

Cheesecake Part:

Beat cream cheese until it's not lumpy
Mix in Greek yogurt and sugar
Add eggs one by one
Dump in vanilla and lemon zest
Pour this mess over the phyllo

A wooden bowl of creamy cheesecake batter being mixed with eggs, surrounded by whole eggs and eggshells on a rustic wooden surface.

Bake Time:

Stick it in a slow oven
Takes about an hour
Center should still wiggle a tiny bit
Let it cool down completely
Put it in the fridge overnight

A cheesecake with phyllo crust baking in the oven, the phyllo edges golden and crisp, the center baked to a light golden brown.

The Good Stuff on Top:

Back in the fridge to set
Warm up honey with some butter
Pour it all over the cold cheesecake
Dump more pistachios on top

A whole baklava cheesecake on a marble base, with a wedge cut out to reveal layers of crisp phyllo, creamy filling, and a pistachio-honey topping.

Smart Swaps for Baklava Cheesecake

Nut Changes:

Pistachios → Walnuts (more like regular baklava)
Any nuts → Almonds or pecans
All nuts → Nothing if someone can't eat them

Phyllo Issues:

Phyllo dough → Graham crackers (totally different but fine)
Fresh phyllo → Frozen stuff (thaw it out first)
Phyllo → Puff pastry when you're stuck

Dairy Options:

Cream cheese → Mascarpone (if you're feeling fancy)
Greek yogurt → Sour cream
Heavy cream → Half and half

Sweet Stuff:

Honey → Agave or whatever you have
Honey → Maple syrup
White sugar → Brown sugar

How to Store Your Baklava Cheesecake

In the Fridge:

Throw some plastic wrap over it
Good for about 5 days
The bottom stays crunchy somehow
Emma likes it better cold anyway

Freezer (If You Must):

Wrap it up really good
Lasts about 2 months
Thaw it in the fridge overnight
The phyllo gets kinda soggy but still tastes fine

When You Serve It:

Don't stress about perfect slices - this stuff is messy
Let it sit out for 15 minutes first
Dip your knife in warm water
Wipe the knife between cuts

Equipment For Baklava Cheesecake

9-inch springform pan
Electric mixer
Large mixing bowls
Pastry brush
Sharp knife

Baklava Cheesecake Variations

Chocolate Lovers:

Add cocoa powder to the filling
Drizzle melted chocolate on top
Use chocolate chips in the phyllo
Emma calls this "double dessert dessert"

Fruit Versions:

Orange zest in the filling
Rose water instead of vanilla
Dried cranberries with the nuts
Lemon honey on top

Coffee Twist:

Strong coffee in the filling
Coffee-flavored honey drizzle
Crushed espresso beans
For when you need dessert and caffeine

Holiday Style:

Pumpkin spice in the filling
Maple syrup instead of honey
Candied pecans on top
Perfect for Thanksgiving

My Greek neighbor has been making baklava for 40 years, and when I first attempted this baklava cheesecake, she just smiled and shook her head. "You Americans, always rushing," she'd say, watching me struggle with soggy phyllo disasters. After my seventh failed batch, she finally took pity on me and shared something that changed everything. The game-changer? She taught me to brush each phyllo sheet with clarified butter mixed with just a whisper of honey - not regular melted butter like everyone else uses.

But here's the kicker - she makes me promise not to tell anyone else in the neighborhood. Well, I'm telling the whole internet! Her other trick involves chilling the assembled phyllo base for exactly 20 minutes before adding the cheesecake filling. Emma timed it with his stopwatch because my neighbor is very particular about timing. This simple step prevents the bottom layers from getting soggy and creates those perfect golden layers that make this honey pistachio baklava cheesecake absolutely irresistible.

Top Tip

Don't panic if your phyllo tears - honestly, this stuff is thinner than tissue paper and tears if you look at it wrong. Just patch it with another piece and brush with more clarified butter. Emma learned this the hard way when he accidentally poked a hole with his finger while helping me layer. Turns out the patches actually add to the rustic look, and nobody can tell once it's baked. I used to throw out torn sheets until my neighbor saw me tossing perfectly good phyllo and nearly had a heart attack.

That chilling time my neighbor taught me isn't optional - it's literally the difference between crispy phyllo and soggy mess. Set a timer because even 25 minutes is too long and the phyllo gets too hard to work with. I've tested this obsessively because Emma keeps asking why we have to wait. Fifteen minutes leaves it too soft, thirty minutes makes it crack when you pour the filling. Twenty minutes hits that sweet spot where the butter firms up just enough to create a barrier without becoming brittle.

What to Serve With Baklava Cheesecake

This baklava cheesecake goes great with strong Greek coffee or Turkish coffee - the bitter notes cut through the rich sweetness. Emma always asks for hot chocolate, but honestly, a good espresso works better for grown-ups. My neighbor swears by a sweet dessert wine like Moscato or even a glass of ouzo if you're feeling fancy. I usually just stick with coffee, but when we have company, a light Riesling makes everyone happy.

Serve with fresh berries or sliced oranges to cut the richness - the acid from citrus really helps balance all that cream cheese and honey. Emma likes strawberries best, but orange segments look prettier on the plate. If you're doing this for a dinner party, keep the main course light - maybe grilled fish or a simple salad. This dessert is rich enough that you don't want to overload people before they get to the good stuff.

FAQ

Can I make baklava cheesecake ahead of time?

Yeah, this works great when made a day ahead. The flavors get better overnight as the honey soaks into the phyllo layers just enough without making them mushy. Keep it covered in the fridge and serve cold for best taste.

Why does my phyllo pastry get soggy in Baklava Cheesecake?

The trick is using clarified butter mixed with honey instead of regular melted butter, plus chilling the phyllo base before adding filling. Also don't use plastic wrap when storing - it traps moisture that makes phyllo lose its crunch.

What's the difference between this and regular Baklava Cheesecake?

Normal cheesecake uses graham cracker crust, while this baklava cheesecake has buttery phyllo layers and honey syrup. The Greek yogurt adds tang that balances the nuts and spices, making it lighter than standard New York cheesecake.

Can I use store-bought phyllo for this Baklava Cheesecake?

Sure! Frozen phyllo from the grocery store works fine. Just thaw it completely overnight in the fridge and keep unused sheets under a damp towel while working. Fresh phyllo is nice but you don't need it for this to turn out good.

Time for Sweet Success!

Now you have all the secrets to create this baklava cheesecake - from my neighbor's clarified butter trick to proper phyllo handling. This dessert proves that sometimes the best recipes come from mixing things that shouldn't work together but somehow do. Emma still can't believe we turned his random question into the dessert everyone begs us to make.

Want more treats that get people talking? Try our The Best Orange Creamsicle Truffles Recipe that tastes just like those ice cream bars we loved as kids. For something smooth and creamy, our Easy Coconut Tapioca Pudding Recipe brings tropical vibes without any hassle. Or go with our Easy Oreo Cupcake Recipe that's great for birthday parties and weekend baking sessions!