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Baklava Cheesecake Bars

A rich and creamy cheesecake layered with spiced nuts and flaky phyllo pastry, inspired by the classic Middle Eastern baklava.

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Baklava Cheesecake Bars - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Baklava Cheesecake Bars - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Use a sharp knife to cut clean slices after chilling.
If phyllo tears, layer it—flakiness is part of the charm!
Let the bars sit at room temperature for 10 minutes before serving for the best texture.
Swap nuts for pecans or cashews for a unique twist.
Baklava Cheesecake Bars - tertiary view

Baklava Cheesecake Bars

A rich and creamy cheesecake layered with spiced nuts and flaky phyllo pastry, inspired by the classic Middle Eastern baklava.

Italian Cream Stuffed Cannoncini
Prep Time
25 Minutes
Cook Time
50 Minutes
Total Time
5H15 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
Middle Eastern, Greek
Yield
12 bars
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
**For the Nut Filling:**
02
1 1/2 cups (180g) mixed nuts (walnuts, pistachios, and almonds), finely chopped
03
1/4 cup (50g) granulated sugar
04
1 teaspoon ground cinnamon
05
1/2 teaspoon ground cardamom
06
1/4 teaspoon ground nutmeg
07
1/4 teaspoon salt
08
**For the Phyllo Layers:**
09
8 sheets phyllo dough, thawed
10
1/2 cup (113g) unsalted butter, melted
11
**For the Cheesecake Filling:**
12
16 oz (450g) cream cheese, softened
13
1/2 cup (100g) granulated sugar
14
1/4 cup (60ml) honey
15
2 large eggs
16
1 teaspoon vanilla extract
17
1/4 cup (60ml) heavy cream
18
1 tablespoon cornstarch (optional, for stability)
19
**For the Honey Syrup:**
20
1/2 cup (120ml) honey
21
1/4 cup (60ml) water
22
1 tablespoon fresh lemon juice
23
1/2 teaspoon orange zest
24
1/2 teaspoon vanilla extract
25
1 cinnamon stick

Instructions

01
Preheat oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper.
02
In a bowl, mix chopped nuts, sugar, cinnamon, cardamom, nutmeg, and salt. Set aside.
03
Brush a sheet of phyllo dough with melted butter and layer it into the pan. Repeat with 3 more sheets, buttering each layer.
04
Sprinkle half of the nut mixture over the phyllo layers.
05
Repeat with 4 more layers of buttered phyllo dough, then add the remaining nut mixture.
06
For the cheesecake filling, beat cream cheese and sugar until smooth. Mix in honey, eggs, vanilla, and heavy cream until well combined.
07
Pour the cheesecake filling over the nut layer and spread evenly.
08
Bake for 45-50 minutes, until the cheesecake is set with a slight jiggle in the center.
09
Meanwhile, make the honey syrup: In a saucepan, combine honey, water, lemon juice, orange zest, vanilla, and cinnamon stick. Simmer for 5 minutes, then remove from heat.
10
Once cheesecake is baked, let it cool for 15 minutes, then drizzle half of the honey syrup over the top.
11
Refrigerate for at least 4 hours before cutting into bars.
12
Before serving, drizzle remaining honey syrup over each bar.