Baklava Cheesecake

Here's a no-brainer combo which will leave you wondering where it's been all your life
Baklava Cheesecake
ITP Images
Baklava Cheesecake
June 02, 2019
Preparation Time 45 minutes
Cooking Time 30 minutes
Serves 8
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


12 sheets phyllo dough
180g salted butter, divided and melted
200g pecan nuts
200g walnuts

For the cheesecake

400g full-fat cream cheese, at room temperature
150g crème fraîche or sour cream, at room temperature
90g spinneysFOOD Extra Fine Caster Sugar
20g cake flour
2 large eggs, at room temperature
100g white chocolate
1 pinch of ground cardamom
Zest of 1 lemon

For the topping

1 cup spinneysFOOD Honey
125ml water
1 tsp orange blossom water
2 lemons, zested and juiced


  • 1

    Preheat the oven to 140˚C, gas mark 2

  • 2

    Grease a 22cm springform cake tin

  • 3

    To prepare the crust, brush a phyllo dough sheet with butter and fold it in half. Carefully place into the lined springform. Repeat until the pan is completely covered with phyllo dough and 8 tbsp of butter are used. In the bowl of a food processor fitted with the blade attachment, grind the pecan nuts and walnuts to a coarse, sand-like texture. Pour in remaining melted butter and salt and mix to combine. Press ¾ of the mixture into the bottom of the phyllo-lined pan (save the remaining mixture for the topping). Place on a baking tray and bake in the pre-heated oven for 10-15 minutes or until golden and crispy. Set aside to cool

  • 4

    To make the cheesecake, place the cream cheese, crème fraîche, sugar, flour, eggs, chocolate, cardamom and lemon zest together in a food processor and blend until smooth. Pour into the prepared crust

  • 5

    Place in the pre-heated oven and bake for 20-25 minutes or until just set – it should have a slight wobble in the middle. Turn off the oven, leave the oven door ajar and allow to cool completely. Refrigerate until set

  • 6

    To make the topping, combine the honey, water and orange blossom water in a small saucepan, and place over a medium-high heat. Bring to a boil and reduce to a simmer for approximately 15 minutes until thick. Remove from the heat until cool, approximately 40 minutes. Stir in the remaining nut mixture (kept aside from the base) and set aside until the cheesecake is ready

  • 7

    To assemble the cheesecake, remove the springform pan to reveal the baklava crust once the cheesecake has set and cooled. Top with the pecan and walnut mixture and serve


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