Why This Recipe Works
- Phyllo layers: Deliver crisp, delicate flakes just like classic baklava.
- Spiced nut core: Sweet crunch with cinnamon and cloves for authentic flavor.
- Silky cheesecake: Adds creamy contrast and gentle tang.
- Honey syrup: Ties everything together with glossy sweetness.
Expert Tips
- Keep phyllo under a slightly damp towel while working to prevent drying.
- Pulse nuts in a food processor for uniform chop—do not turn them into paste.
- Chill for at least 2 hours to set the cheesecake and keep the phyllo crisp.
Storage & Make-Ahead
- Refrigerate in an airtight container up to 4 days.
- Freeze (without syrup) up to 2 months. Thaw overnight in the fridge; add syrup before serving.
- Best texture within 24 hours after adding syrup.
Frequently Asked Questions
Can I use ready-made phyllo cups? Yes—skip forming shells and fill store-bought cups directly.
What nuts work best? Walnuts are classic; pistachios or pecans add great flavor and color.
Can I make ahead? Absolutely—bake and refrigerate up to 2 days ahead. Add syrup just before serving.
Estimated Nutrition
~290 kcal per mini cheesecake (estimate; will vary by ingredients and portion size).
