If you’re craving a show-stopping dessert that blends the flaky, nutty charm of baklava with the creamy richness of cheesecake, look no further. This Honey Pistachio Baklava Cheesecake is a gourmet masterpiece that’s both indulgent and unforgettable. Layered with buttery phyllo, spiced nuts, and smooth lemon-scented cheesecake, it’s then crowned with a golden honey-pistachio glaze for the perfect finish.

Why You’ll Love This Recipe

Combines two iconic desserts in one stunning creation
High-protein cheesecake base with creamy Greek yogurt
Naturally sweetened with antioxidant-rich honey
Gorgeous presentation for special occasions

Ingredients Breakdown

Phyllo Base

Phyllo Pastry (10 sheets, thawed):
Traditional, ultra-thin dough that crisps into delicate, golden layers.
Unsalted Butter (approx. 2 sticks, melted):
Essential for brushing phyllo to add flavor and crispness.

Nut Layer

Roasted Walnuts & Almonds (1 cup each):
Provide the signature nutty crunch of baklava.
Ground Cinnamon (1 tsp):
Adds warm, aromatic spice.
Salt (¼ tsp):
Balances sweetness and enhances flavor.
Melted Butter (2 Tbsp):
Helps bind the nut layer together.

Cheesecake Filling

Cream Cheese (500g):
The rich, tangy foundation of the cheesecake layer.
Granulated Sugar (1 cup):
Sweetens the filling without overpowering it.
Salt (pinch):
Enhances depth of flavor.
Vanilla Extract (2 tsp):
Adds warmth and aromatic sweetness.
Lemon Zest & Juice (1 Tbsp each):
Brightens the flavor and cuts the richness.
Cornstarch (1 Tbsp):
Helps stabilize the cheesecake.
Eggs (3 large):
Provide structure and creaminess.
Strained Greek Yogurt or Sour Cream (250g):
Adds a smooth, tangy finish to the filling.

Topping

Shelled Pistachios (1 cup, chopped):
Offers a vibrant green color and nutty crunch.
Honey (1 cup):
Brings natural sweetness and a beautiful sheen.
Lemon Juice (1 Tbsp):
Cuts through the sweetness for balance.
Rosewater (splash):
Adds floral elegance and a traditional Middle Eastern note.

Garnish

Extra Honey (drizzled):
Adds shine and a final touch of indulgence.

Tips and Tricks

Phyllo Care: Keep phyllo sheets covered with a damp towel while working to prevent drying.
Nut Blend: Substitute hazelnuts or pecans for almonds if preferred.
Smooth Cheesecake: Avoid overmixing after adding eggs to keep the filling creamy, not airy.
Cleaner Cuts: Chill cheesecake well before slicing, and use a hot, clean knife for each cut.

Variations and Customizations

Baklava Layered Style: Add a second nut layer in the middle of the cheesecake batter for a layered effect.
Sugar-Free: Use monk fruit sweetener and sugar-free honey alternatives.
Mini Version: Bake in muffin tins with phyllo cups for individual servings.

Pairing Suggestions

Add a scoop of pistachio gelato or rosewater whipped cream for an elegant touch
Pair with a fresh berry compote for contrast

Storage Instructions

Refrigerator: Store tightly covered for up to 5 days
Freezer: Freeze without topping for up to 2 months. Add pistachios and honey just before serving
Make-Ahead Tip: Bake the cheesecake a day in advance and top it before serving

Honey Pistachio Baklava Cheesecake

Author: easysweetmeal
Total Time: 1 hour 25 minutes (plus cooling)
Yield: 12 slices 1x

Print Recipe

Description

Honey Pistachio Baklava Cheesecake – A jaw-dropping fusion of buttery phyllo layers, spiced pistachio filling, and velvety lemon cheesecake, all drenched in golden honey syrup. Elegant enough for a feast, decadent enough to steal the show

Ingredients

Scale

10 sheets phyllo pastry, thawed
2 sticks unsalted butter, melted (plus more for brushing)
1 cup roasted walnuts
1 cup roasted almonds
1 teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons melted butter
500g (about 2 packages) cream cheese, softened
1 cup granulated sugar
Pinch of salt
2 teaspoons vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon cornstarch
3 large eggs, room temperature
250g strained Greek yogurt (or sour cream)
1 cup unsalted pistachios, coarsely chopped
1 cup honey
1 tablespoon lemon juice
Splash of rosewater (optional)
Extra honey, for drizzling

Instructions

Step 1: Prepare the Phyllo Base

Preheat oven to 350°F (175°C). Line the bottom of a springform pan (8 to 10 inches) with parchment paper.
One sheet at a time, brush phyllo pastry with melted butter and layer into the pan, rotating slightly to cover all edges. Repeat with all 10 sheets.
Trim any overhanging dough and bake for 12 minutes, or until golden and crisp.

Step 2: Create the Nut Layer

In a food processor, pulse the walnuts, almonds, cinnamon, and salt until finely chopped but not paste-like.
Mix in melted butter until well combined.
Spread this mixture evenly over the baked phyllo crust.

Step 3: Make the Cheesecake Batter

In a large mixing bowl, beat cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth and creamy.
Add eggs one at a time, mixing just until incorporated.
Fold in Greek yogurt until fully blended.
Pour the batter over the nut layer and smooth the top.

Step 4: Bake the Cheesecake

Bake on the center rack for 45 minutes, or until the edges are lightly golden and the center is just set.
Turn off the oven and leave the cheesecake inside for 50 minutes (with the door cracked) to prevent cracking.
Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 5: Add Honey Pistachio Topping

In a small saucepan, gently warm the honey with lemon juice and a splash of rosewater (if using).
Spoon the honey glaze over the cooled cheesecake.
Sprinkle with chopped pistachios and drizzle with more honey if desired

Notes

This Honey Pistachio Baklava Cheesecake blends tradition and innovation into a luxurious dessert your guests will remember. With its crisp phyllo crust, rich nut layer, and silky lemon-kissed cheesecake topped with golden honey and vibrant pistachios, it’s a true showpiece.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baked
Cuisine: American