Description
Delicious mini cheesecakes inspired by classic baklava flavors, combining creamy cheesecake with a flaky nut crust.
Ingredients
Scale
- 1 cup phyllo dough, shredded
- 1/2 cup unsalted butter, melted
- 1/2 cup walnuts, chopped
- 1/2 cup pistachios, chopped
- 1/4 cup honey
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the shredded phyllo dough with melted butter and mix well.
- Press the phyllo mixture into the bottom of a cupcake tin to form the crust.
- Bake the crusts in the preheated oven for 10 minutes until golden.
- In another bowl, beat together cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in cinnamon and mix until combined.
- Pour the cheesecake mixture over the baked phyllo crusts.
- Bake for an additional 20-25 minutes until set.
- Remove from oven and let cool before drizzling with honey and topping with chopped nuts.
Notes
- These cheesecakes can be made a day in advance for better flavor.
- Ensure the cream cheese is at room temperature for a smoother texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg