If you thought baklava couldn’t get any better, let me introduce you to the ultimate fusion: Baklava Cheesecake.

Imagine the rich, creamy layers of a traditional cheesecake meeting the nutty, syrup-soaked crunch of baklava.

The result? A dessert that’s as irresistible as it looks — with every bite offering the perfect balance of smooth, crunchy, and sweet.

A Taste of Tradition with a Modern TwistIn Greece, baklava is one of the most beloved desserts, often shared at family gatherings, holidays, and celebrations.

Cheesecake, on the other hand, has its own loyal following around the world. This recipe brings the two together, layering the authentic flavors of chopped walnuts, pistachios, honey, and crisp phyllo with the creamy indulgence of a classic cheesecake. It’s comfort food and elegance on the same plate.

Why You’ll Love It :

The phyllo pastry crust gives a golden, flaky finish.

The nutty baklava base is rich and aromatic with cinnamon and honey.

The cheesecake filling is light, creamy, and perfectly tangy.

A drizzle of sweet syrup ties everything together.

This isn’t just a dessert — it’s a showstopper. Perfect for holidays, dinner parties, or anytime you want to impress your guests with something uniquely Greek and unforgettable.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the Baklava Base

200 g walnuts, finely chopped

100 g pistachios, finely chopped

2 tbsp sugar

1 tsp ground cinnamon

100 g unsalted butter, melted

6 sheets phyllo pastry

For the Cheesecake Filling

600 g cream cheese, softened

200 g Greek yogurt (strained)

150 g sugar

3 large eggs

1 tsp vanilla extract

Zest of 1 lemon

For the Syrup

120 ml water

150 g sugar

1 cinnamon stick

A strip of lemon peel

For the Topping

3–4 sheets phyllo pastry, brushed with butter

2 tbsp chopped pistachios

2 tbsp chopped walnuts

Directions

Make the Syrup (ahead of time)

In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, then simmer for 5 minutes until slightly thickened.

Remove the cinnamon stick and let the syrup cool completely. For best results, prepare it several hours in advance and refrigerate until very cold.

Preheat the oven to 170°C (340°F). Grease and line the base of a 23 cm (9-inch) springform pan.

In a bowl, mix the walnuts, pistachios, sugar, and cinnamon.

Place 3 sheets of phyllo pastry in the pan, brushing each one lightly with melted butter. Spread half of the nut mixture on top.

Add 3 more phyllo sheets, brushing with butter, and sprinkle with the remaining nut mixture. Press down gently to form the base.

In a large mixing bowl, beat the cream cheese and sugar until smooth.

Add the Greek yogurt, eggs, vanilla extract, and lemon zest, and mix until fully combined.

Pour the filling over the baklava base and smooth the surface.

Brush 3–4 phyllo sheets with melted butter, scrunch them loosely, and arrange them on top of the cheesecake filling for the crinkle effect.

Bake

Bake for 50–60 minutes, until the phyllo is golden and crisp and the cheesecake is mostly set with a slight wobble in the center.

Immediately after removing the hot cake from the oven, slowly pour the cold syrup evenly over the crinkled phyllo topping.

Sprinkle with chopped pistachios and walnuts for garnish.

Allow the cheesecake to cool completely, then refrigerate for at least 2–3 hours before slicing. Serve chilled or at room temperature.