If you’re craving a dessert that combines the flaky, nutty charm of baklava with the creamy richness of cheesecake, you are going to fall head over heels for this Baklava Cheesecake Recipe. It brings together layers of buttery filo pastry, roasted walnuts, and luxuriously smooth cream cheese with a fragrant honey-lemon syrup that finishes it off perfectly. Every bite is a delightful fusion of textures and flavors that will have you reaching for seconds (or thirds!). Whether you’re looking to impress guests or treat yourself, this recipe is a show-stopper that’s surprisingly approachable and endlessly satisfying.

Ingredients You’ll Need

The image shows two side-by-side photos of a round baking dish lined with parchment paper. On the left side, the dish has a base layer of crushed, light brown crumbs that look coarse and unevenly spread across the bottom. On the right side, a woman's hand is gently pressing the parchment paper down inside the empty dish, smoothing it out with soft folds around the edges. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting started with this Baklava Cheesecake Recipe is wonderfully simple thanks to a handful of key ingredients that each add their own magic. From the crisp filo layers to the creamy filling and aromatic syrup, every element plays a vital role in building the irresistible taste and texture.

Filo pastry (1 pack, 250g or 10 sheets): Provides the signature flaky and crunchy layers essential for baklava texture.
Unsalted butter (50 g, melted): Adds richness and helps crisp the filo sheets beautifully when brushed generously.
Walnut (140 g, roasted and pulsed): Brings a toasty nutty flavor and crunchy contrast within the layers.
Cream cheese (450 g, room temperature): The creamy base that makes this dessert a cheesecake at heart.
Granulated sugar (100 g): Sweetens the cheesecake filling just right, balancing the savory nuts.
All purpose flour (15 g, sieved): Helps stabilize the cheesecake filling for a perfect set.
Eggs (3, room temperature): Bind the cheesecake ingredients and provide structure.
Heavy cream (75 g, room temperature): Adds a silky smooth texture and richness to the filling.
Water (120 g), sugar (70 g), honey (50 g): Combine to create an aromatic, sweet syrup that soaks into the baked cheesecake wonderfully.
Lemon juice and zest (from ½ lemon): Infuse brightness to balance the sweet honey syrup.
Cinnamon stick (medium size): Adds warm spice notes infusing the syrup with complexity.
Rose water (1 tablespoon): Gives a floral, delicate aroma that elevates the dessert.
Dried rose petals (1 tablespoon) & pistachio nuts (2 tablespoons): Optional garnishes for a stunning and fragrant finish.

How to Make Baklava Cheesecake Recipe

Step 1: Prepare the Walnuts and Filo

Start by preheating your oven to 200C (392F). Spread the walnuts on a tray and roast them for 5 to 10 minutes, just until fragrant and lightly toasted. This elevates their natural nuttiness. Then, reduce the oven temperature to 180C (356F). While the walnuts cool, pulse them in a food processor until finely chopped but not powdered, or chop by hand for a bit of texture.

Step 2: Whip Up the Cheesecake Filling

In a large bowl, beat the room-temperature cream cheese with sugar until fluffy and smooth. This is where the creamy essence of the cheesecake begins to shine. Carefully mix in the sieved flour, followed by the eggs, and lastly the heavy cream, folding everything gently until combined. Overmixing here can weigh down the filling, so keep it light and airy.

Step 3: Prepare the Filo Layers

Melt the butter and set it aside for brushing. Unwrap the filo pastry and keep the sheets covered with damp tea towels to prevent drying out. Grease your springform pan generously with butter to ensure flaky layers come out cleanly.

Step 4: Assemble the Baklava Cheesecake

Begin by layering two sheets of filo pastry inside the pan, brushing each sheet with melted butter and sprinkling chopped walnuts on top. Repeat this cycle four times to create a rich, nutty base. Then, place two more filo sheets on top and pour in the cheesecake filling evenly. Trim any overhanging filo edges to keep a neat finish.

Step 5: Bake to Perfection

Bake your baklava cheesecake at 180C (356F) for 45 minutes. Gently remove the springform pan sides and bake for an additional 25 minutes to allow the sides to become beautifully golden and crisp. Every oven is a little different, so keep an eye on the color and texture for ideal results.

Step 6: Make the Honey-Lemon Syrup

While the cheesecake is baking, combine water, sugar, honey, lemon juice, lemon zest, and cinnamon stick in a saucepan. Boil for 5 to 10 minutes until the syrup thickens slightly. Remove the zest and cinnamon stick, then stir in the rose water to infuse aromatic floral notes. This syrup will give the baklava cheesecake its irresistible sheen and moisture.

Step 7: Finish and Chill

As soon as the cheesecake comes out of the oven, pour the syrup generously around the filo edges, letting only a little drip over the creamy center. Allow the baklava cheesecake to cool and set in the fridge for at least 2 hours. Before serving, decorate with the pistachio nuts and dried rose petals to add a splash of color and elegance.

How to Serve Baklava Cheesecake Recipe

A round pie with many thin, crispy, golden-brown layers of pastry forming the crust, which curls and lifts around the edges in a rippled fashion. The top of the pie is a smooth, shiny orange filling, garnished with scattered green pistachio slices and small purple flower petals. The pie sits on a white plate with a subtle brown rim, placed on a white marbled surface with some flower petals around it. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling crushed pistachios and a few delicate dried rose petals on top not only makes your baklava cheesecake look stunning but also boosts its flavor with fresh nuttiness and subtle floral hints.

Side Dishes

This dessert pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream for extra creaminess. For a refreshing contrast, serve with fresh berries or orange segments to brighten each bite.

Creative Ways to Present

Try serving the baklava cheesecake in individual portions wrapped with a pistachio dust rim or drizzle a little extra honey and a sprinkle of cinnamon powder on top for a charming café-style presentation. Layered parfaits using crumbled cheesecake pieces, nuts, and honey yogurt also make a fun twist for gatherings.

Make Ahead and Storage

Storing Leftovers

Baklava cheesecake stores beautifully in an airtight container in the refrigerator for up to 3 days. This actually lets the flavors deepen, making each slice taste even better the next day.

Freezing

You can freeze the baklava cheesecake if needed. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn, then thaw it overnight in the fridge before serving. Freeze for up to one month for best quality.

Reheating

Although we recommend enjoying this dessert chilled, you can gently warm individual slices in the oven or microwave for a few seconds to revive the filo’s crispness and soften the cream cheese filling slightly, if desired.

FAQs

Can I use other nuts besides walnuts?

Absolutely! While walnuts are traditional for baklava cheesecake, you can swap them for pistachios, almonds, or pecans depending on your preference. Just be sure to roast and chop them to maintain that nutty texture.

Is it necessary to use rose water?

Rose water adds a lovely floral note and authentic Middle Eastern flair, but if you don’t have it, you can omit it or substitute with a teaspoon of orange blossom water for a slightly different but equally delightful aroma.

Can I make this recipe gluten-free?

The filo pastry contains gluten, so for a gluten-free version, you would need to find a suitable gluten-free filo or phyllo alternative, which can be challenging. The rest of the recipe can be made gluten-free by using gluten-free flour options.

How do I prevent the filo pastry from drying out?

Keep the filo sheets well covered with slightly damp tea towels or plastic wrap while you work, and always brush each layer generously with melted butter to keep them moist and crisp after baking.

Can I prepare parts of this recipe in advance?

Yes! You can roast and chop the walnuts and make the syrup ahead of time. The cheesecake filling can also be prepared the day before and stored in the fridge. Assemble and bake the filo layers fresh on the day you want to serve for the best texture.

Final Thoughts

You really can’t go wrong with this Baklava Cheesecake Recipe. It’s a dessert that tells a story with every bite, blending tradition and indulgence in a way that feels both familiar and exciting. Whether it’s a special occasion or just a moment when you want to treat yourself, this recipe is sure to become a beloved favorite. So grab your ingredients, get that oven ready, and enjoy every luscious, flaky, nutty slice!