Prepare yourself for the ultimate dessert indulgence with this Baklava Cheesecake! We’re talking about a fusion of two decadent delights colliding into one irresistible treat. Imagine a buttery graham cracker crust cradling a lusciously creamy filling, crowned with layers of crisp, flaky phyllo dough. And the grand finale? A mesmerizing drizzle of honey and a sprinkle of chopped nuts. Brace yourself – this dessert isn’t just tasty; it’s a jaw-dropping masterpiece that’ll have everyone asking for seconds!

A slice of baklava cheesecake being lifted from a cake on a cake stand.

What Does Baklava Cheesecake Taste Like?

This homemade baklava cheesecake recipe has the creamy texture and crisp crust of a classic cheesecake with the sweet, nutty flavor of baklava. It’s the perfect balance of rich, sweet flavors and earthy, nuttiness to leave you drooling! 

Ingredients You’ll Need

Below are the basic ingredients and instructions to make this easy baklava cheesecake recipe. Don’t forget to scroll down to the recipe card below for the complete ingredients and instructions! 

Cheesecake Filling

  • Cream Cheese – Use full-fat, brick-style varieties, not cream cheese from a tub. 
  • Sugar – Granulated sugar helps sweeten the mixture. 
  • Vanilla Extract – Use high-quality, pure vanilla extract. 
  • Crème Fraîche – Sour cream can be susbtitued, if preferred. 
  • Heavy Cream – This helps create a rich, creamy filling. 
  • Large Eggs – These help bind the ingredients, holding the cheesecake filling together. 


  • Graham Crackers – Use plain graham crackers. 
  • Walnuts – Raw walnuts are best. 
  • Sugar – Granulated sugar sweetens the crust. 
  • Unsalted Butter – Salted butter can be substituted, just adjust the amount of extra salt included. 
  • Salt – Helps enhance the flavor of the rest of the ingredients. 

Baklava Topping

  • Baklava Crumbles – Optional but recommended. See below to learn how to make them! 

Two Desserts in One: How to Make the Best Baklava Cheesecake Recipe

Plan ahead of time when making this recipe. It requires several steps and is best when chilled overnight! 

Prepare the Crust

  • Prepare. Grease the bottom of a springform pan with cooking spray, and wrap a triple layer of foil around the bottom and sides of the pan. 
  • Pulse. Add all the ingredients except the butter for the crust to the bowl of a food processor, and pulse until fine crumbs are formed. 
  • Mix. Transfer the mixture to a bowl, and add the melted butter. Stir to combine and coat the crumbs evenly. 
  • Bake. Press the mixture into the bottom of the prepared springform pan, creating an even layer that raises slightly up the sides of the pan. Transfer the crust to a preheated oven, and bake just until lightly golden. Set aside to cool. 

Make the Filling

  • Adjust the temperature. Reduce the temperature of the oven. 
  • Beat. Add the cream cheese to a large mixing bowl, and beat until smooth and creamy. Add the sugar and vanilla, and beat until well combined. Mix in the crème fraîche and heavy cream until smooth. 
  • Mix. Working slowly, add the egg one at a time, mixing in between. 
  • Transfer. Pour the cheesecake filling over the prepared crust, spreading it out evenly. 

Bake the Baklava Cheesecake

  • Bake. Place the springform pan on a roasting sheet, and bake the cheesecake until the edges are set and the center is still slightly jiggly.
  • Rest. Remove the springform pan from the roasting pan, unwrap the foil, and return it to the oven. Turn off the heat, and let the cheesecake rest in the oven with the door slightly ajar. 
  • Cool. Remove the cheesecake from the oven, and allow it to cool completely to room temperature. 
  • Chill. Transfer the cheesecake to the fridge to cool overnight. 
  • Garnish. Run a knife around the edges of the pan, and carefully remove the sides of the springform pan. Then, drizzle the chilled cheesecake with honey, mound the crumbles on top, and add toasted nuts and extra honey. 
Side view of a slice of baklava cheesecake.

How to Make Baklava Crumbles

Technically, you can omit the baklava crumbles on top of the cake, but we absolutely adore the beautiful presentation they create and the texture they add! 


  • Phyllo Dough – Find this in the refrigerated section of your local grocery store. 
  • Butter – Unsalted is best. 
  • Salt – Adjust to taste. 
  • Nuts – Use toasted walnuts or pistachios, and chop them finely. 
  • Honey – Adjust to taste. 


  1. Cut the phyllo sheets into small squares or rough pieces using kitchen scissors or a knife. 
  2. Combine the phyllo pieces, melted butter, and salt in a mixing bowl, tossing to coat. Gently rub the phyllo to moisten it with the butter. 
  3. Spread the mixture over a baking sheet lined with parchment paper or a silicone mat. Bake until the phyllo turns golden brown and crisp, flipping over halfway through. 
  4. Drizzle the mixture with honey, and let it cool before sprinkling it over the cheesecake. 
Front view of a slice of baklava cheesecake with a bite taken from the tip.

Tips for Success

  • Drain the Ricotta. Ricotta is naturally fairly watery. So, you’ll want to be sure to drain the excess liquid before combining it with the other ingredients to prevent your cheesecake from becoming watery.
  • Bring the Ingredients to Room Temperature. Allow all the ingredients to set out and come to room temperature before you begin. This makes mixing easy! 
  • Don’t Open the Oven. The success of any cheesecake recipe is highly dependent on the temperature of the oven. So, while it’s tempting, resist opening the oven to check on it for doneness! This will reduce the temperature inside and could prevent your baklava cheesecake from rising properly. Wait at least an hour before taking a peek. 
  • Cool Completely. Let your cheesecake come to room temperature before transferring it to the fridge. Then, chill it for at least four hours or ideally overnight. The colder, the better! 
  • Use Premade Ingredients. If you want to save time, opt for a store-bought graham cracker crust and, and crumble premade baklava over the cake for garnish. 

How to Store and Freeze

  • Store: Once set, cover your baklava cheesecake, and keep it stored in the fridge for up to five days.  
  • Freeze: Slice the cheesecake, and wrap each piece in plastic wrap and aluminum foil. Transfer the pieces to the freezer for up to two months. 
  • Serve: Defrost frozen baklava cheesecake in the refrigerator overnight, and enjoy cold. 

More Baklava-Inspired Recipes

Baklava cheesecake with a slice missing.

Baklava Cheesecake Recipe

5 from 2 votes
Author: Food Dolls
Servings: 12 servings
Prep: 20 minutes
Cook: 1 hour 10 minutes
Chill Time: 12 hours
Total: 13 hours 30 minutes
Impress your guests, and enjoy two of your favorite desserts in one with this easy, bakery-worthy baklava cheesecake recipe!


For the Crust:

  • 9 sheets graham crackers
  • 1/2 cup raw walnuts
  • 3 Tablespoons granulated sugar
  • Pinch of salt
  • 6 Tablespoons unsalted butter melted

For the Cheesecake Filling:

  • 4 blocks 8 ounces each cream cheese, softened at room temperature
  • 1 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • ¾ cup crème fraîche or sour cream room temperature
  • 1/2 cup heavy cream
  • 5 large eggs lightly whisked

For the Baklava Topping:

  • 1 batch baklava crumbles see recipe below


Preparing the Crust:

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9-inch springform pan with cooking spray, and wrap a triple layer of foil around the bottom and sides.
  • In a food processor, pulse the graham crackers, walnuts, granulated sugar, and salt until they form fine crumbs.
    9 sheets graham crackers, 1/2 cup raw walnuts, 3 Tablespoons granulated sugar, Pinch of salt
  • Transfer the crumb mixture into a bowl and add melted butter. Mix until well combined.
    6 Tablespoons unsalted butter
  • Press the mixture into the bottom of the prepared springform pan. Ensure an even layer on the bottom and slightly up the sides of the pan.
  • Bake the crust for about 8-10 minutes until lightly golden. Remove from the oven, and let it cool while preparing the filling.

Preparing the Cheesecake Filling:

  • Reduce the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).
  • In a large mixing bowl, beat the cream cheese until smooth and creamy.
    4 blocks
  • Gradually add the granulated sugar and vanilla extract, continuing to beat until well combined.
    1 cup granulated sugar, 1 Tablespoon vanilla extract
  • Mix in the crème fraîche (or sour cream) and heavy cream until the mixture is smooth.
    ¾ cup crème fraîche or sour cream, 1/2 cup heavy cream
  • Gradually add the whisked eggs, one at a time, mixing well after each addition until fully incorporated.
    5 large eggs
  • Pour the cheesecake filling over the cooled crust, spreading it evenly.

Baking the Cheesecake:

  • Place the springform pan on a deep roasting dish, and fill it with water. Transfer the cheesecake to the preheated oven for about 60-70 minutes or until the edges are set and the center is slightly jiggly (The outer three inches should look slightly puffed and set, but the inner circle should still jiggly slightly when gently shaken.)
  • Remove the roasting pan with the cheesecake pan from the oven. Take the cheesecake pan out of the roasting pan, and unwrap the foil.
  • Turn off the oven, and return the cheesecake pan. Leave the door cracked open slightly, and allow the cheesecake to cool for 1 hour. This helps prevent the cake from collapsing and prevents cracks!
  • Remove the cheesecake from the oven, and allow it to cool completely at room temperature.
  • Transfer the cheesecake to the refrigerator for at least 4 hours or ideally up to overnight.

Final Touches:

  • Once chilled and set, carefully remove the sides of the springform pan.
  • To assemble the cheesecake: Drizzle with honey, mound the crumbles over the cheesecake and toasted walnuts or pistachios, and drizzle with a little extra honey.
    1 batch baklava crumbles


Homemade Baklava Crumbles Recipe
  • 4 ounces phyllo dough
  • 1/4 cup unsalted butter, melted
  • Pinch of salt
  • 1 cup toasted walnuts or pistachios, chopped
  • ¼ cup honey plus more for serving
  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Lay out the phyllo dough sheets, and cut them into small squares or rough pieces using kitchen scissors or a knife.
  3. In a mixing bowl, phyllo dough pieces, melted butter, and a pinch of salt. Gently toss until the ingredients are evenly coated. You will need to keep mixing and gently rubbing the phyllo to moisten all the pieces with butter. 
  4. Spread the mixture evenly onto a baking sheet lined with parchment paper or a silicone baking mat.
  5. Bake in the preheated oven for about 12-15 minutes or until the crumbles turn golden brown and crisp. Be sure to flip have way through baking.
  6. Once done, remove from the oven and immediately drizzle with honey. Let the baklava crumbles cool completely before topping your cheesecake.
Options: If you don’t want to make your own crumbles, feel free to purchase store-bought baklava, and crumble it over the cheesecake. 


Serving: 1serving | Calories: 559kcal | Carbohydrates: 34g | Protein: 9g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 341mg | Potassium: 196mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1526IU | Vitamin C: 0.3mg | Calcium: 120mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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