Crunchy, buttery, and creamy Walnut Baklava Cheesecake bars are the perfect pairing to your coffee and tea.

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Eggs Flour Sugar Sour cream Cinnamon Cream cheese Milk/Heavy cream Phyllo dough Chopped walnuts Unsalted butter Simple syrup Pistachios Rose water Orange blossom water

Prepare the simple syrup ahead of time so it has time to cool.

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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.


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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.

For the baklava filling, add the walnuts to a food processor or chop by hand. Then, transfer them to a bowl and add the cinnamon, rose water, orange blossom, and sugar. Mix and set aside.



For assembly, brush your pan with melted butter, then 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.



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.


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Let it cool at room temperature for 1 hour before refrigerating for at least 6 hours. Slice, serve with more syrup and chopped pistachios, and enjoy!


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