This indulgent Baklava Cheesecake marries two beloved desserts into one show-stopping treat.

In just over an hour of hands-on time, you’ll create a stunning fusion of silky Greek cheesecake and honey-kissed layers of flaky phyllo pastry.

Perfect for special occasions, this Mediterranean-inspired masterpiece delivers the best of both worlds – the rich creaminess of classic cheesecake with the nutty, sweet decadence of traditional baklava.

While it requires patience during the chilling time, the result is absolutely worth the wait.

Ingredients

For the Cheesecake Base:
- 100g digestive biscuits, crushed
- 80g mixed nuts (almonds, pistachios, walnuts)
- 80g butter
- 1/2 tsp ground cinnamon
- Pinch of ground cloves and salt
For the Cheesecake Layer:
- 400g room temperature cream cheese
- 1 tbsp runny honey
- 1/2 tbsp fresh lemon juice
- 200ml double cream (room temperature)
For the Syrup:
- 30g granulated sugar
- 1/4 orange zest
- Fresh lemon juice
- Cinnamon and honey
- Orange blossom water (optional)
For the Topping:
- 25g butter
- 2-3 filo pastry sheets
- 35g mixed nuts

Instructions

Base Preparation: Crush biscuits, blend nuts, combine with melted butter and spices. Press into lined tin.
Cheesecake Mixture: Beat cream cheese with honey and lemon. Fold in whipped cream carefully. Spread over base and chill for 8 hours.
Syrup Making: Combine sugar, water, citrus, and spices. Heat until sugar dissolves. Add honey and orange blossom water. Cool completely.
Topping Creation: Heat oven to 180°C. Tear filo, coat with melted butter, bake until golden (10 minutes).
Final Assembly: Remove from tin, pour syrup, sprinkle nuts, and arrange filo shards for height.

Storage Tips

Keep your baklava cheesecake fresh and tasty by storing it in the fridge, covered with plastic wrap or in an airtight container.

The cheesecake will stay good for up to 4 days. The filo shards might lose their crunch over time, so you can store them separately in an airtight container at room temperature and add them just before serving. This way, you’ll always have that lovely crispy texture on top!

Serving Suggestions

This gorgeous baklava cheesecake shines brightest when served chilled. Take it out of the fridge about 15 minutes before serving to let the flavors really come alive.

Add a final drizzle of honey and a sprinkle of chopped pistachios right before bringing it to the table for extra wow-factor.

Want to make it even more special? Serve each slice with a small scoop of vanilla ice cream or a dollop of whipped cream on the side.

Make-Ahead Tips

This dessert is perfect for planning ahead! You can make the base and cheesecake filling up to 2 days before you need it.

The syrup can also be made a day ahead – just keep it in a jar at room temperature. For the crispiest results, bake the filo topping on the day you’re serving.

The nuts can be chopped and stored in an airtight container until needed. This makes it super easy to put everything together when you’re ready to serve!

Recipe Success Tips

Getting your ingredients to room temperature is key for the smoothest cheesecake – especially the cream cheese and cream.

When making the filo topping, work quickly but gently with the sheets to keep them from drying out.

For the prettiest slices, dip your knife in hot water and wipe it clean between cuts. The cheesecake should have a slight wobble when it’s done chilling – this means it’ll be perfectly creamy when you serve it!