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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.

Baklava Cheesecake

A rich, decadent fusion of creamy Baklava Cheesecake and classic Greek baklava. Buttery phyllo layered with honeyed pistachios creates a crisp base for tangy cream cheese filling, topped with a sweet honey drizzle. Inspired by a Greek neighbor’s secret clarified butter trick, this dessert is a guaranteed crowd-pleaser.
5 from 1 vote
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Course: Dessert
Cuisine: Fusion, Greek, Mediterranean
Keyword: Baklava cheesecake near me, Baklava cheesecake philadelphia, Baklava Cheesecake price, Baklava cheesecake recipe, Chocolate baklava cheesecake, Greek baklava cheesecake, Mini baklava cheesecake recipe, Where to buy Baklava Cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 8 hours
Total Time: 9 hours 30 minutes
Servings: 12 slices
Calories: 520kcal
Cost: $20

Equipment

  • 1 9-inch springform pan (For easy removal of cheesecake)
  • 1 Electric mixer (Hand or stand mixer works)
  • 2–3 Large mixing bowls (Separate for crust, filling, topping)
  • 1 Pastry brush (For buttering phyllo sheets)
  • 1 Sharp knife (For slicing cleanly)

Ingredients

Bottom Part (Phyllo Layer)

  • 12 sheets Phyllo dough - Thawed if frozen
  • 120 g Clarified butter - Or melted butter
  • 150 g Pistachios - chopped
  • 1 teaspoon Ground cinnamon
  • 1 pinch Salt

Creamy Middle (Cheesecake Filling)

  • 680 g Cream cheese - Softened
  • 240 g Greek yogurt
  • 200 g Granulated sugar
  • 3 large Eggs
  • 2 teaspoon Vanilla extract
  • 1 tablespoon Lemon zest
  • 120 ml Heavy cream

Sweet Top (Topping)

  • 240 ml Honey
  • 2 tablespoon Butter
  • 1 teaspoon Cinnamon
  • 75 g Pistachios chopped

Instructions

  • Brush phyllo sheets with butter, layer with nuts and cinnamon, then chill base before filling.
    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.
  • Beat cream cheese with yogurt, sugar, eggs, vanilla, and lemon zest until creamy and smooth.
    A wooden bowl of creamy cheesecake batter being mixed with eggs, surrounded by whole eggs and eggshells on a rustic wooden surface.
  • Pour filling over chilled phyllo base, bake slowly until set but slightly wobbly in the center.
    A cheesecake with phyllo crust baking in the oven, the phyllo edges golden and crisp, the center baked to a light golden brown.
  • Warm honey with butter and cinnamon, drizzle over chilled cheesecake, then sprinkle pistachios generously.
    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.
  • Let cheesecake rest, slice with warm knife, and wipe blade between cuts for clean presentation.
    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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 520kcal (26%) | Carbohydrates: 48g (16%) | Protein: 9g (18%) | Fat: 33g (51%) | Saturated Fat: 17g (106%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 105mg (35%) | Sodium: 280mg (12%) | Potassium: 220mg (6%) | Fiber: 2g (8%) | Sugar: 36g (40%) | Vitamin A: 900IU (18%) | Vitamin C: 1mg (1%) | Calcium: 110mg (11%)
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