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Baklava Cheesecake Bars

A rich, creamy dessert combining the flavors of baklava with cheesecake, perfect for a healthy lifestyle and meal prep.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, Mediterranean
Servings 16 bars
Calories 250 kcal

Ingredients
  

Crust and Topping Ingredients

  • 8 sheets Phyllo dough Provides a flaky, buttery base.
  • 4 tablespoons Unsalted butter Melted, adds richness and binds the dough.
  • 1 cup Raw unsalted pistachios Adds a nutty flavor and crunch.
  • 1 cup Raw walnuts Imparts depth and nutty taste.
  • 2 tablespoons Light brown sugar Brings moisture and a caramel-like flavor.
  • 1 teaspoon Ground cinnamon Enhances sweetness.
  • 1 pinch Kosher salt Balances sweetness.

Cheesecake Filling Ingredients

  • 16 oz Soft cream cheese Creates a rich, creamy filling.
  • 1 cup Granulated sugar Sweetens the cheesecake.
  • 3 tablespoons Cornstarch Helps stabilize the filling.
  • 3 large Eggs Binds the ingredients.
  • 1 teaspoon Vanilla extract Adds aroma and flavor.
  • 1 cup Sour cream Ensures velvety texture.
  • 1/4 cup Pistachio paste Intensifies the nutty flavor.

Syrup Ingredients

  • 1/2 cup Honey Sweetens the topping.
  • 1/2 cup Water Creates syrup consistency.
  • 1/4 cup Granulated sugar Enhances topping sweetness.
  • 1 teaspoon Orange blossom water or rose extract Optional for floral notes.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Grease an 8x8 inch baking pan lightly with butter.
  • Thaw the phyllo dough completely.
  • Chop the pistachios and walnuts finely.
  • Whisk the eggs in a bowl and set aside.

Cooking/Assembling

  • Mix cream cheese, granulated sugar, cornstarch, and vanilla extract until smooth.
  • Fold in the eggs and sour cream until fully combined.
  • In another bowl, mix chopped pistachios, walnuts, cinnamon, and brown sugar.
  • Layer 8 sheets of phyllo dough in the prepared pan, brushing each layer with melted butter.
  • Spoon half the nut mixture over the phyllo, add the cheesecake filling, then top with the remaining nut mixture.
  • Finish with another 7 sheets of phyllo dough, brushing each layer with butter.
  • Bake for 45-50 minutes until golden brown.

Serving

  • Allow bars to cool in the pan for about 30 minutes.
  • While cooling, prepare the syrup by simmering honey, water, and granulated sugar in a saucepan for about 5 minutes.
  • Drizzle syrup over warm cheesecake.
  • Let cool completely before cutting into bars.
  • Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container for up to 5 days. Can also be frozen for up to 3 months.
Keyword Baklava, Cheesecake, Healthy Dessert, Low Carb, Meal Prep