Honey Pistachio Baklava Cheesecake

When classic desserts collide, the results can be extraordinary. The Honey Pistachio Baklava Cheesecake brings together the flaky, nutty richness of traditional baklava with the creamy, dreamy texture of cheesecake.

This layered dessert is sweet, crunchy, and indulgent — featuring a buttery phyllo crust, creamy honey-infused cheesecake filling, and a topping of golden pistachios and drizzled honey. It’s perfect for special occasions, festive holidays, or any time you want a dessert that wows both in flavor and presentation.

With a combination of textures and a harmonious honey-pistachio flavor, this cheesecake is both elegant and comforting — ideal for making ahead so you can focus on enjoying the occasion.

Why This Cheesecake Is a Showstopper

• Combines baklava textures with creamy cheesecake
• Sweetened with natural honey for depth
• Crunchy pistachios enhance the flavor and presentation
• No complicated baking skills required for a stunning result
• Perfect for holidays, celebrations, or dessert tables

It’s decadent, beautiful, and sure to impress every guest.

Ingredients

Crust / Baklava Base

• 8 sheets phyllo dough, thawed
• ½ cup unsalted butter, melted
• ½ cup finely chopped pistachios
• 2 tablespoons sugar

Cheesecake Filling

• 16 oz cream cheese, softened
• ½ cup Greek yogurt
• ½ cup honey
• 2 teaspoons vanilla extract
• 2 large eggs
• ¼ teaspoon salt

Topping

• ½ cup chopped pistachios
• 2–3 tablespoons honey for drizzling

Instructions

1. Preheat oven to 350°F (175°C).
2. Layer 4 sheets of phyllo in a greased 9-inch springform pan, brushing each sheet lightly with melted butter. Sprinkle half of the chopped pistachios and sugar. Repeat with remaining phyllo sheets and pistachios. Bake for 10 minutes until lightly golden; let cool.
3. In a bowl, beat cream cheese until smooth.
4. Add Greek yogurt, honey, vanilla, eggs, and salt. Mix until creamy and fully combined.
5. Pour cheesecake mixture over the cooled phyllo-pistachio base. Smooth the top.
6. Bake 35–40 minutes until the cheesecake is set but slightly jiggly in the center. Let cool completely at room temperature.
7. Refrigerate for at least 4 hours, ideally overnight.
8. Before serving, top with remaining chopped pistachios and drizzle honey over the cheesecake.

Tips for Perfect Baklava Cheesecake

• Handle phyllo dough carefully — it dries quickly, so keep sheets covered.
• Allow cheesecake to cool before refrigeration to avoid cracking.
• Use raw or roasted unsalted pistachios for better flavor.

Serving Suggestions

• Serve with fresh berries for contrast
• Pair with mint tea or strong coffee
• Slice carefully with a hot knife for clean pieces

Make-Ahead & Storage

• Cheesecake can be made a day ahead
• Store in an airtight container in the refrigerator up to 3 days
• Drizzle honey just before serving for the best presentation

Honey Pistachio Baklava Cheesecake

A decadent dessert combining the flaky, nutty textures of baklava with creamy honey-infused cheesecake, topped with pistachios and honey drizzle.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 4 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: Holiday, Middle Eastern

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Crust / Baklava Base

• 8 sheets phyllo dough thawed
• 0.5 cup unsalted butter melted
• 0.5 cup finely chopped pistachios
• 2 tbsp sugar

Cheesecake Filling

• 16 oz cream cheese softened
• 0.5 cup Greek yogurt
• 0.5 cup honey
• 2 tsp vanilla extract
• 2 eggs large
• 0.25 tsp salt

Topping

• 0.5 cup chopped pistachios
• 2-3 tbsp honey for drizzling

Equipment

• Mixing bowls
• Springform pan
• Electric mixer
• Spatula

Method

 

1. Layer 4 sheets of phyllo in a greased springform pan, brushing each with melted butter. Sprinkle half the pistachios and sugar.
2. Repeat with remaining phyllo sheets and pistachios. Bake 10 minutes until lightly golden; cool.
3. Beat cream cheese until smooth. Add Greek yogurt, honey, vanilla, eggs, and salt; mix until creamy.
4. Pour cheesecake mixture over cooled phyllo base and smooth top.
5. Bake 35–40 minutes until set. Cool completely at room temperature, then refrigerate at least 4 hours.
6. Top with remaining chopped pistachios and drizzle honey before serving.

Notes

Chill overnight for best slicing. Use high-quality honey for richer flavor.