A heavenly fusion of rich, creamy cheesecake layered between crisp, golden phyllo and nutty baklava, soaked in spiced honey syrup—each bite is decadently crunchy, creamy, and sweet.

Why You’ll Love This Recipe

Baklava Cheesecake Bars combine two iconic desserts into one unforgettable treat. The crispy layers of buttery phyllo and spiced nuts provide a satisfying contrast to the luscious cheesecake center. Topped with aromatic honey syrup infused with citrus and cinnamon, these bars deliver a delightful balance of textures and flavors. Perfect for holidays, dinner parties, or whenever you want to impress guests with a creative and indulgent dessert.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Baklava Layers:
1/2 lb phyllo dough, thawed
1 cup mixed chopped nuts (pistachios, almonds, walnuts)
1 tsp ground cinnamon
1/2 cup melted butter

For the Cheesecake Filling:
2 (8 oz) blocks cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/4 cup sour cream

For the Honey Syrup:
1/2 cup honey
1/4 cup water
1/4 cup sugar
1/2 tsp cinnamon
1/2 tsp orange zest
1/2 tsp lemon juice

directions

Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking pan.
In a bowl, mix the chopped nuts with ground cinnamon. Set aside.
Layer 6 sheets of phyllo dough in the prepared pan, brushing each sheet with melted butter before adding the next.
Sprinkle half of the nut mixture over the layered phyllo.
Add another 6 sheets of buttered phyllo dough on top of the nuts.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Pour the cheesecake mixture evenly over the phyllo and nut layers in the pan.
Layer 6 more buttered phyllo sheets on top of the cheesecake filling. Sprinkle the remaining nut mixture.
Finish with a final 6 sheets of buttered phyllo, brushing the top with extra melted butter.
Bake for 45–50 minutes, or until the top is golden and the center is set. Allow to cool slightly.
While the bars bake, prepare the syrup: combine honey, water, sugar, cinnamon, orange zest, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
Pour the warm syrup over the slightly cooled cheesecake bars.
Chill in the refrigerator for at least 4 hours or overnight.
Slice into bars and serve, optionally garnished with extra chopped nuts.

Servings and timing

Servings: 12 bars
Prep Time: 30 minutes
Cook Time: 50 minutes
Chill Time: 4 hours (minimum)
Total Time: 5 hours 20 minutes

Variations

Chocolate Twist: Add mini chocolate chips to the cheesecake filling or drizzle melted chocolate over the top.
Nut-Free Version: Replace nuts with shredded coconut or omit entirely for a different texture.
Citrus Infusion: Add more orange zest to the filling for a brighter flavor.
Spiced Version: Include cardamom or nutmeg in the syrup for a deeper spice profile.
Mini Bites: Bake in a mini muffin tin for individual-sized baklava cheesecake bites.

storage/reheating

Store bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze individually wrapped slices for up to 2 months. Thaw overnight in the refrigerator before serving. These bars are best enjoyed cold or at room temperature—reheating is not recommended as it can affect the texture of the phyllo and cheesecake layers.

FAQs

Can I use store-bought phyllo dough?

Yes, store-bought phyllo is perfect for this recipe. Make sure it’s fully thawed before using.

How do I keep the phyllo from drying out?

Cover unused phyllo sheets with a damp towel while assembling to prevent them from drying and cracking.

Can I make these bars ahead of time?

Absolutely. These are ideal for making the day before, as they need time to chill and set.

Is there a substitute for sour cream?

You can use Greek yogurt or crème fraîche as a substitute for sour cream in the cheesecake filling.

How do I cut the bars neatly?

Use a sharp knife dipped in hot water and wiped clean between slices for the best results.

Can I make this gluten-free?

Yes, by using gluten-free phyllo dough, you can adapt this recipe for gluten-free diets.

What kind of nuts work best?

A mix of pistachios, almonds, and walnuts offers the best flavor and texture, but you can use any one or a combination.

How do I know when the cheesecake layer is fully set?

The center should be just firm with a slight jiggle, and the top should be golden brown.

Can I skip the honey syrup?

The syrup is essential for achieving the baklava flavor and moist texture, but you can reduce the amount slightly if preferred.

What is the best way to serve these bars?

Serve chilled, optionally topped with extra chopped nuts or a drizzle of honey.

Conclusion

Baklava Cheesecake Bars are a spectacular dessert that marries the flaky, spiced character of traditional baklava with the smooth richness of cheesecake. With their eye-catching layers and deep flavor, they’re perfect for special occasions or when you want to elevate your dessert table. Easy to make and even easier to love, these bars promise to be a new favorite.