Desserts, Middle Eastern Recipes, Ramadan

Baklava Cheesecake Bars

mini baklava cheesecake served with chopped pistachios and rose petals

These utterly delicious Baklava Cheesecake Bars are an absolute dream. The combination of decadent and creamy cheesecake nestled between two layers of cinnamon walnut baklava and crispy, buttery phyllo dough is something you’ll never get tired of.

These show-stopping baklawa cheesecake mini’s will steal the show at every dinner and dessert table. They’re also the perfect size to feed a crowd, as you can cut them into your desired size!

This is slightly different from my usual cheesecakes, but it’s definitely worth a try if you like fusion desserts like my Knafeh Cheesecake.

Walnut baklava cheesecake pieces filled with cream, topped with chopped pistachios
Delicious walnut baklawa filling!

What is Baklava Cheesecake?

Baklava (or baklawa) is a dessert that consists of crispy, buttery filo pastry dough with either one layer or multiple layers of chopped nuts.

Although some would argue that the origin comes from Turkey or Greece, there’s unfortunately no way to pinpoint the exact origin. It did, however, originate from around Greece, Turkey, and the Middle East regions.

Traditional Baklava recipes are made in large pans, and in the Middle East, are usually served in special occasions. Specifically, Ramadan, Eid, engagements and weddings.

In Middle Eastern countries, most Arabs do not use a mixture of nuts. The baklava is either walnut baklava, pistachio baklava, or in some cases, almond or cashew baklava. It is very rare to mix the nuts into one recipe.

Now, most baklawa cheesecake recipes are actually the same. In my perspective as an Arab who grew up in the Middle East, I’ve reached the conclusion that Middle Eastern baklawa is the absolute best. Sorry not sorry. So when I make my baklava cheesecake minis, or these baklava cheesecake bites, I emulate the traditional style of Middle Eastern Baklawa.

What makes this recipe different is that it used traditional Middle Eastern Baklava flavors, combined with cheesecake. Once you give this a try, you’ll know why it’s absolutely delicious.

If you insist on making baklava without the cheesecake, then you definitely need to try this authentic walnut baklawa. It’s amazing.

easy middle eastern dessert featuring phyllo dough, filled with a cream filling, drizzled with simple syrup.
They look just like baklawa pieces.

Why You’ll Love This Layered Baklava Cheesecake

The creamy cheesecake filling in this cheesecake minis is delicious, and effortless. It’s almost exactly a New York style cheesecake, except with the addition of flavoring instead of vanilla. To achieve Middle Eastern baklava flavors, I use rose water in the filling.

It’s perfect for parties, gatherings and dessert tables, especially when you want to have some Arab-ish vibes, and a perfect way to feed a crowd.

Just imagine yourself with your loved ones gathered around a bonfire in your backyard during the holiday season. Everyone is fully stuffed after a heavy dinner and enjoying coffee, while you present these baklava cheesecake bars on a decorative tray!

It has flavors like rose water, orange blossom water, cinnamon and walnuts like traditional Middle Eastern baklawa.

It’s honestly just so pretty. It’s the perfect choice for a Mediterranean dessert.

baklawa cheesecake bars drizzled with simple syrup
Finish with some Qater (Sheera), or simple syrup, and devour.

Pro Tips for a Rich and Decadent Baklawa Cheesecake

Make sure all your ingredients are at room temperature so they mesh together seamlessly.

Feel free to change the walnuts to pistachios. I would recommend using only orange blossom water, and omitting the cinnamon if doing so.

Mix the ingredients of the filling on a low speed, but make sure not to over-mix.

If you don’t want to make a large dessert, you could make several smaller ones using mini muffin pans instead, but you will need to adjust baking time.

Make sure to let the cheesecake cool down for a long time, at minimum 6 hours, it’s best to let it sit overnight. This makes the top phyllo layers alot easier to cut, and you’ll have less breakage.

You’ll need to cut gently. Phyllo dough is delicate, especially since we can’t cut it pre-baking. Some breakage of phyllo after resting and cutting is normal.

Frequently Asked Questions (FAQs)

Can I freeze Baklava Cheesecake?

You can try. I personally have not, I do not think phyllo dough stays crispy after freezing. However, it will still taste good.

How do I store leftovers?

Store the leftovers on or in a flat plate or container, uncovered, so the phyllo stays crispy. It can stay in the fridge up to 4 days.

Can I add honey?

Of course. Although in traditional Middle Eastern recipes they do not use honey, Greek and Turkish baklava do.

Can I use pre-made phyllo dough?

Absolutely, you can use pre-made phyllo dough for your Baklava Cheesecake Bars recipe. Pre-made phyllo dough is a convenient option that saves time and effort compared to making the dough from scratch.

How do I make sure the phyllo dough doesn’t become soggy?

To prevent the phyllo dough from becoming soggy, make sure to brush each layer with melted butter. This creates a protective barrier that helps maintain the crispy texture during baking.

What Ingredients Go in a Baklava Cheesecake?

Cream cheese


Heavy cream



Sour cream

Orange blossom water

Phyllo dough

Chopped walnuts

Unsalted butter


Simple syrup and pistachios

Rose water

Steps to Prep

The Cheesecake Filling

First, in the bowl of a mixer, beat the cream cheese until smooth, then add the sugar and beat again.

Then, add the rose blossom and sour cream and mix again.

Now, on low speed, add the eggs one at a time. Don’t overmix.

Finally, add in the heavy cream and flour, mixing until just incorporated.

The Baklava Filling

First, add the walnuts to a food processor and chop until find.

Second, transfer to a bowl and add the rose water, sugar, cinnamon, and orange blossom water. Mix and set aside.

The Baklawa Cheesecake

First, brush melted butter on the pan, all around.

Now, add one phyllo sheet on top and brush with melted butter. Repeat until you reach 8 brushed layers.

Next, add 1 cup of the walnut filling, spread evenly. Top with 5 more sheets of phyllo dough, brushing with melted butter in between.

After that, add the cheesecake filling on top. Now, top with 5 sheets of phyllo dough and brush again with melted butter in between each layer. Now, top with the remaining walnut filling. Top it all off with the remaining phyllo sheets, brushed with butter in between each layer.

Last but not least, bake until crispy and done, at 350 degrees for about 40-45 minutes, or until the top is golden. Immediately drizzle with simple syrup and let it cool at room temp before refrigerating overnight.

mini baklava cheesecake served with chopped pistachios and rose petals
Run, don’t walk to make this.

Must-Try Recipes:

Authentic Walnut Baklawa

Knafeh Cups

Knafeh Cheesecake

Basbousa Bil Qishta

Halawat el Jibn (Sweet Cheese Rolls)


No Bake Coffee Cake

Maarouk (Date Brioche)

Almond Mafroukeh

If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, Tiktok and YouTube.

mini baklava cheesecake served with chopped pistachios and rose petals

Baklava Cheesecake Bars

Delicious, crispy baklava and creamy cheesecake combined into one for the ultimate luscious dessert.
5 from 7 votes
Prep Time 10 minutes
Cook Time 45 minutes
Cool down 6 hours
Total Time 6 hours 55 minutes
Course baklava, baklawa, cheesecake, Dessert
Cuisine American, Middle Eastern
Servings 16


Cheesecake Batter

  • 2 8 ounces blocks cream cheese room temperature
  • 3 tablespoons sour cream room temperature
  • 3 tablespoons milk or heavy cream
  • tablespoons flour
  • 2 large eggs room temperature
  • 2 teaspoons rosewater
  • cup sugar

Baklava Filling

  • 3 cups chopped walnuts
  • ¾ cup sugar
  • 2 teaspoons orange blossom water
  • teaspoons rose water
  • tablespoons ground cinnamon

Baklava Phyllo Layers

  • 1 pound Phyllo dough, about 28-32 sheets thawed according to package insructions
  • sticks unsalted butter melted


  • Prepare the simple syrup ahead of time so it has time to cool.
  • Preheat the oven to 350°F.
  • Make sure the cream cheese, eggs, and sour cream are at room temperature, and that the phyllo is thawed according to package instructions.

Cheesecake Batter:

  • To a bowl of a stand mixer and using a paddle attachment, add the cream cheese and sugar and beat on medium speed until smooth, about 3-5 minutes. Stop and scrape down the sides.
  • Return to medium speed and add the sour cream, rosewater, cream or milk, and flour. Beat until smooth. Scrape down the sides and return to medium-low speed.
  • Add the eggs, and beat just until incorporated. Do not over mix or your cheesecake will be gritty and gummy.

Baklava Filling:

  • Add the walnuts to a food processor or chop by hand until slightly chunky but not fine.
  • Transfer to a bowl and add the cinnamon, rose water, orange blossom and sugar. Mix and set aside.


  • Take your 9×13 pan and brush it with 2 tbsp of melted butter. Add 1 sheet of phyllo dough and brush with butter. Repeat phyllo layers until you reach 8.
  • Now, add 1 cup of the walnut baklava filling, make sure to spread it evenly. Top with 5 sheets of phyllo dough, brushing in between each layer.
  • Now, add the cheesecake batter on top, spreading it around evenly.
  • Add 1 sheet of phyllo dough on top and brush with melted butter. Repeat until 5 sheets are finished.
  • Add the remaining walnut baklava filling on top.
  • Top with the remaining phyllo dough sheets, brushing butter in between each layer.
  • Bake at 350° for about 40-50 minutes, or until golden.
  • Immediately top with simple syrup, about 1 and half cups.
  • Let it cool at room temp for 1 hour before refrigerating 6 hours, preferably overnight.
  • Slice, serve with more syrup and chopped pistachios, and enjoy.


1.) count your phyllo dough sheet and divide them in half. My package had 28. I used 14 for the bottom layer and 14 for the top.
2.) its essential to let it cool for a long time in the fridge to ensure even and smooth cuts, and to make sure the cheesecake filling sets. 
3.) You can use pistachios in the filling instead of walnuts. I do not like mixing cinnamon and pistachios, so I would omit it. 
Keyword baklava cheesecake, Baklawa cheesecake, cheesecake bars, Walnut Baklava, walnut baklava cheesecake
Tried this recipe?Let us know how it was!

8 thoughts on “Baklava Cheesecake Bars

  1. Chis says:

    5 stars
    You have to start make videos

  2. Sommer saad says:

    5 stars
    This was so good! I made this and took it to an Iftar dinner. Everyone loved it and I saw people take seconds. Thank you for this recipe.

    1. Najat says:

      Would love to make this ahead of time too! Did you refrigerate yours?

      1. Fatimah says:

        It definitely needs to be refrigerated before cutting, at minimum 6 hours.

  3. Farah says:

    5 stars
    Dont walk, runnnn to make this!!! Never made baklawa before, and this was so detailed and easy to follow. Buttery, sweet, crunchy and the taste of orange blossom water just makes it feel and taste like home. 10000 stars!

  4. Farah says:

    5 stars
    Dont walk, runnnn to make this!!! Never made baklawa before, and this was so detailed and easy to follow. Buttery, sweet, crunchy and the taste of orange blossom water just makes it feel and taste like home. 10000 stars!

  5. Asil Mousa says:

    5 stars
    Made this to take with me to my familys house for dessert after iftar and it was delicious!! Well worth the long wait🤤😋

  6. Duaa says:

    5 stars
    I’ve tried it and it turned out soooo good, thank you

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