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Baklava Cheesecake Tarts

 Baklava Cheesecake Tarts
I love the sticky honey syrup, spices, nuts and crispy phyllo of homemade baklava but don’t want the fuss of preparing it in the traditional way. These easy-to-make cups offer all of the classic flavors and textures in the form of little cheesecakes.
12 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 2-1/2 teaspoons rosewater, optional
  • 3/4 cup butter, melted
  • 18 sheets phyllo dough (14 inches x 9 inches)
  • 2/3 cup sugar
  • 2/3 cup water
  • 2/3 cup honey
  • 2/3 cup finely chopped walnuts, toasted
  • 2/3 cup finely chopped almonds, toasted
  • 2/3 cup finely chopped pistachios, toasted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice


  • In a large bowl, beat cream cheese and sugar until smooth. Add eggs,
  • flour and rosewater if desired; beat on low speed just until
  • combined. Set aside.
  • Using two 12-cup muffin tins, brush 12 alternating cups with butter.
  • Layer six sheets of phyllo dough on a work surface, brushing each
  • with butter. Cut stacked phyllo in half widthwise, then cut in half

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Baklava Cheesecake Tarts (continued)

Directions (continued)

  • lengthwise. (Keep remaining phyllo covered with plastic wrap and a
  • damp towel to prevent it from drying out.)
  • Carefully place each stack in a greased muffin cup, rotating sheets
  • so corners do not overlap. Repeat twice with remaining phyllo dough
  • and butter making 12 tarts.
  • Fill each with a scant 1/4 cup cheesecake mixture. Bake at 350°
  • for 20-22 minutes or until tarts are golden brown and crisp and
  • filling is set. Cool in pan on a wire rack.
  • Meanwhile, in a large saucepan, combine the sugar, water and honey;
  • bring to a boil, stirring occasionally. Reduce heat; simmer,
  • uncovered, for 15 minutes, stirring occasionally. Remove from the
  • heat. Stir in remaining ingredients. Cool. Spoon over tarts just
  • before serving. Refrigerate leftovers.
  • Yield: 1 dozen.