This baklava cheesecake brings together two iconic desserts in one unforgettable creation. A creamy, tangy cheesecake filling sits on a crisp, buttery phyllo crust, finished with a fragrant honey, rose water, and nut topping. Every bite delivers contrast in texture and flavor, from flaky and crunchy to smooth and rich.
Why You’ll Love This Recipe
This dessert is a true showstopper that looks impressive yet is surprisingly simple to prepare. The phyllo crust gives a lighter, crisp alternative to traditional cheesecake bases, while the honey-sweetened filling adds natural depth and warmth. The nut topping provides crunch and aroma without overpowering the cheesecake itself. It is perfect for celebrations, dinner parties, or any occasion where you want a dessert that feels special and indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cheesecake filling
3 cups full-fat cream cheese, softened
1/2 cup honey
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon lemon juice
Honey nut topping
1 cup honey
1/2 cup water
1 teaspoon rose water
1/2 cup walnuts, roughly chopped
1/4 cup pistachios, roughly chopped
Zest and juice of 2 large lemons
Directions
Preheat the oven to 325°F (162°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Working quickly, brush one sheet of phyllo dough with melted butter, fold it in half, and place it into the pan, allowing the edges to come slightly up the sides. Repeat with the remaining sheets until the base is fully covered.
In a bowl, combine the ground walnuts, pistachios, and almonds. Add some of the melted butter and stir until the mixture resembles coarse crumbs. Spread this evenly over the phyllo base and press it down firmly.
In a large mixing bowl, beat the cream cheese and honey until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice. Pour the cheesecake filling over the nut crust and smooth the top.
Bake for about 45 minutes, until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool, then refrigerate for at least 4 hours or overnight.
To make the topping, combine the honey, water, rose water, and half of the lemon zest in a saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from heat and let cool for about 40 minutes. Stir in the remaining lemon zest, lemon juice, and chopped nuts.
Pour the topping evenly over the chilled cheesecake. Refrigerate for another 2 hours before slicing and serving.
Servings and timing
This recipe makes 12 servings.
Preparation time is approximately 10 minutes.
Baking time is about 45 to 50 minutes.
Chilling time is at least 6 hours, including topping set time.
Total time from start to finish is around 1 hour of active cooking, plus chilling.
Variations
For a warmer spice profile, add 1 to 2 teaspoons of ground cinnamon to the nut mixture.
If phyllo pastry is unavailable, a classic biscuit or crumb crust can be used instead.
For extra crunch, add a small handful of chopped almonds to the topping.
If you prefer a milder citrus note, reduce the lemon zest by half in the syrup.
Storage/Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to one week.
For longer storage, wrap individual slices tightly and freeze for up to three months.
Thaw frozen slices overnight in the refrigerator before serving. This dessert is best enjoyed chilled and does not require reheating.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is ideal for making a day in advance, as chilling helps it fully set and improves the flavor.
Do I need a water bath for this cheesecake?
No water bath is required. The moderate baking temperature keeps the cheesecake creamy without cracking.
How do I keep phyllo dough from drying out?
Cover unused phyllo sheets with a lightly damp kitchen towel while assembling the crust.
Can I reduce the sweetness?
You can slightly reduce the honey in the topping, but keep in mind that honey is essential for the classic baklava flavor.
What nuts work best in this recipe?
Walnuts and pistachios are traditional, but almonds also add a pleasant texture and flavor.
How do I know when the cheesecake is done?
The edges should be set, the top lightly golden, and the center should still jiggle slightly.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor and balance.
Is rose water necessary?
Rose water adds a floral note, but it can be omitted if you prefer a more traditional honey-nut flavor.
How should I slice the cheesecake cleanly?
Use a very sharp knife and wipe it clean between slices to preserve the phyllo layers.
Can this recipe be doubled?
It is best made as written. Doubling would require multiple pans to ensure even baking.
Conclusion
Baklava cheesecake is the perfect fusion dessert, combining the richness of cheesecake with the delicate layers and flavors of classic baklava. With its crisp phyllo base, creamy filling, and aromatic honey-nut topping, it delivers elegance and indulgence in every slice. Whether for a celebration or a special family gathering, this dessert is guaranteed to impress.
This baklava cheesecake combines creamy, tangy cheesecake with a crisp phyllo crust and fragrant honey-nut topping. A perfect fusion of two classic desserts, it’s rich, crunchy, and delicately spiced with rose water and lemon.
Ingredients
Phyllo Crust:
10 sheets phyllo dough
10 tbsp unsalted butter, melted
2 cups walnuts, finely ground
1 1/2 cups pistachios, finely ground
1/2 cup roasted almonds, finely ground
Cheesecake Filling:
3 cups full-fat cream cheese, softened
1/2 cup honey
3 large eggs, room temperature
1 1/2 tsp vanilla extract
1 tsp lemon juice
Honey Nut Topping:
1 cup honey
1/2 cup water
1 tsp rose water (optional)
Zest and juice of 2 large lemons
1/2 cup walnuts, roughly chopped
1/4 cup pistachios, roughly chopped
Instructions
Preheat oven to 325°F (162°C). Grease and line a 9-inch springform pan with parchment paper.
Brush one sheet of phyllo with melted butter, fold in half, and place into the pan. Repeat with remaining sheets to fully cover the base and sides.
Mix the ground nuts with a few tablespoons of melted butter until crumbly. Press this mixture firmly over the phyllo base.
In a bowl, beat cream cheese and honey until smooth. Add eggs one at a time, beating well. Stir in vanilla and lemon juice.
Pour the filling over the nut crust and smooth the top. Bake for 45–50 minutes, until edges are set and the center jiggles slightly.
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
To make the topping, simmer honey, water, rose water (if using), and half the lemon zest for 15 minutes. Cool for 40 minutes. Stir in remaining lemon zest, juice, and chopped nuts.
Pour topping over chilled cheesecake. Refrigerate 2 more hours before slicing and serving.
Notes
Use a damp towel to cover phyllo sheets while assembling to prevent drying out.
For extra flavor, add cinnamon to the nut crust or syrup.
Chilling overnight enhances the flavor and structure.
Serve with extra crushed pistachios or a drizzle of warm honey.
