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Baklava Cheesecake Phyllo Cookies

Flaky, nutty delicious cookies that are a hybrid of baklava and cheesecake, drizzled with honey for a delightful dessert experience.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 package phyllo dough (thawed if frozen)
  • 1/2 cup melted butter for brushing Pay for good butter.
For the Cheesecake Filling
  • 8 ounces cream cheese, softened Soften, don’t liquefy.
  • 1 cup sour cream Can substitute with Greek yogurt.
  • 3/4 cup granulated sugar
  • 2 medium eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts Pistachios can be used instead.
  • 1/4 cup honey (plus extra for drizzling)
  • 1/2 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.
  3. Layer phyllo sheets in a greased baking dish, brushing each layer with melted butter.
  4. Spread the cheesecake mixture over the phyllo layers.
  5. Sprinkle chopped walnuts on top.
  6. Add more layers of phyllo on top, brushing each with butter.
  7. Bake for 30-35 minutes or until golden brown.
  8. Drizzle with honey and sprinkle cinnamon before serving.

Notes

Bake them the day before and drizzle honey right before serving. If phyllo tears, patch with extra sheets and butter. Avoid overfilling to maintain cookie structure.