Mini Baklava Cheesecakes

Below is a complete, step-by-step recipe for Mini Baklava Cheesecakes, combining crispy phyllo layers, spiced nuts, creamy cheesecake, and honey syrup. This recipe includes shape, texture, and assembly details so they come out clean and professional.

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MINI BAKLAVA CHEESECAKES

Yield

12 mini cheesecakes (standard muffin pan)

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EQUIPMENT

• 12-cup muffin pan

• Paper liners

• Pastry brush

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INGREDIENTS

Phyllo Crust

• 8 sheets phyllo dough, thawed

• ½ cup (115 g) unsalted butter, melted

Nut Filling

• 1 cup finely chopped walnuts or pistachios

• ¼ cup (50 g) sugar

• 1 teaspoon ground cinnamon

Cheesecake Filling

• 16 oz (450 g) full-fat cream cheese, room temperature

• ½ cup (100 g) sugar

• 1 teaspoon vanilla extract

• 2 large eggs, room temperature

• ¼ cup (60 ml) sour cream or Greek yogurt

Honey Syrup

• ½ cup (170 g) honey

• 2 tablespoons water

• 1 tablespoon lemon juice

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STEP 1: PREHEAT AND PREPARE PAN

1. Preheat oven to 325°F (160°C).

2. Line muffin pan with paper liners.

3. Keep phyllo covered with a damp towel to prevent drying.

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STEP 2: PREPARE THE NUT MIXTURE

1. In a bowl, combine:

   • Chopped nuts

   • Sugar

   • Cinnamon

2. Mix evenly and set aside.

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STEP 3: MAKE THE PHYLLO CRUST

1. Place one phyllo sheet on a clean surface.

2. Brush lightly with melted butter.

3. Sprinkle about 1 teaspoon of nut mixture over the sheet.

4. Place another phyllo sheet on top.

5. Repeat layering until you have 4 layers.

6. Cut the stacked phyllo into 12 equal squares.

7. Gently press one square into each muffin cup.

   • Let edges fold naturally and stand up slightly.

Crust shape:

• Crinkled edges

• Flat bottom

• Thin, flaky layers visible on the sides

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STEP 4: PRE-BAKE THE CRUSTS

1. Bake phyllo crusts for 8–10 minutes until lightly golden.

2. Remove from oven and cool slightly.

3. Reduce oven temperature to 300°F (150°C).

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STEP 5: PREPARE CHEESECAKE FILLING

1. Beat cream cheese on low speed until smooth.

2. Add sugar and vanilla; mix gently.

3. Add eggs one at a time, mixing just until combined.

4. Stir in sour cream.

5. Batter should be smooth, thick, and creamy.

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STEP 6: FILL AND BAKE

1. Spoon cheesecake filling into each phyllo cup.

   • Fill about ¾ full.

2. Bake at 300°F (150°C) for 18–22 minutes.

3. Cheesecakes are done when:

   • Centers are just set

   • Slight jiggle remains

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STEP 7: COOL

1. Remove from oven.

2. Let cool in pan for 30 minutes.

3. Refrigerate for 2–3 hours until fully set.

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STEP 8: PREPARE HONEY SYRUP

1. In a small saucepan, combine:

   • Honey

   • Water

   • Lemon juice

2. Heat gently for 3–4 minutes, stirring.

3. Do not boil heavily.

4. Cool to warm or room temperature.

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STEP 9: ASSEMBLE AND FINISH

1. Remove cheesecakes from liners.

2. Spoon 1–2 teaspoons of honey syrup over each.

3. Sprinkle with chopped nuts if desired.

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FINAL RESULT

• Crisp, flaky phyllo shell

• Rich, creamy cheesecake center

• Sweet, aromatic honey finish

• Distinct baklava-style layers with clean mini cheesecake shape

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PROFESSIONAL TIPS

• Do not over-butter phyllo (keeps it crisp)

• Low-temperature baking prevents cracks

• Add syrup just before serving for best texture

• Store refrigerated up to 3 days