Mini Baklava Cheesecakes

1. Prepare phyllo cups: Preheat oven to 325°F (163°C). Grease a 12-cup muffin tin. Layer phyllo two sheets at a time, brushing each with butter. Cut into squares and press stacks into cups to form shells.
2. Add nut mixture: Combine walnuts, sugar, cinnamon, and cloves. Spoon about 1 tbsp into each shell.
3. Make cheesecake batter: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream; mix until creamy.
4. Fill & bake: Divide cheesecake batter among shells (about 3/4 full). Bake 20–22 minutes, until centers are just set. Cool in pan.
5. Make syrup: Simmer honey, water, lemon juice, and cinnamon stick for 5 minutes; remove cinnamon and cool slightly.
6. Finish: Drizzle warm syrup over cooled cheesecakes. Garnish with chopped pistachios if desired. Chill at least 2 hours before serving for best texture.

Why This Recipe Works

• Phyllo layers: Deliver crisp, delicate flakes just like classic baklava.
• Spiced nut core: Sweet crunch with cinnamon and cloves for authentic flavor.
• Silky cheesecake: Adds creamy contrast and gentle tang.
• Honey syrup: Ties everything together with glossy sweetness.

Expert Tips

• Keep phyllo under a slightly damp towel while working to prevent drying.
• Pulse nuts in a food processor for uniform chop—do not turn them into paste.
• Chill for at least 2 hours to set the cheesecake and keep the phyllo crisp.

Storage & Make-Ahead

• Refrigerate in an airtight container up to 4 days.
• Freeze (without syrup) up to 2 months. Thaw overnight in the fridge; add syrup before serving.
• Best texture within 24 hours after adding syrup.

Frequently Asked Questions

Can I use ready-made phyllo cups?

Yes—skip forming shells and fill store-bought cups directly.

What nuts work best?

Walnuts are classic; pistachios or pecans add great flavor and color.

Can I make ahead?

Absolutely—bake and refrigerate up to 2 days ahead. Add syrup just before serving.

Estimated Nutrition

~290 kcal per mini cheesecake (estimate; will vary by ingredients and portion size).