Baklava cheese cake cups

These baklava cups are filled with a no-bake cheesecake cream mix, creating a delightfully light and delicious treat.
They can be topped with your choice of fresh fruit, sauce, nuts or any other topping of your choice..

The best combination of crunchy on the outside and creamy on the inside makes these desserts perfect for any occasion. They are delicious, light, and super easy to make.
You can prepare the baklava cups ahead of time; even cook and freeze them. When needed, take them out, make the cream cheese filling, and fill them.

This dessert can be prepared in advance; even a day before, the baklava stays crunchy for up to 4 days. Alternatively, you can prepare the baklava cups and fill them on the day you plan to serve, ensuring freshness.

If you’re making these for a big party and preparing a large quantity, you can get ahead by making the baklava cups and the cream cheese mix in advance. Store the mix in the fridge, and when it’s time to fill them, everything is ready, making it convenient for you. For a big party, consider the mini cupcake size using a mini cupcake pan—they’re bite-sized and perfect for the occasion.

If you’ve filled them with the cream, store them in the fridge inside a container. However, if you’ve cooked the baklava cups without filling them, you can keep the cups on the counter inside a container and store the cheesecake cream mix in the fridge.

✨Note ✨

Chilling the cheesecake cups in the refrigerator for a couple of hours before serving helps them set and enhances their flavor and texture. It allows the cream to firm up and the flavors to meld together, resulting in a richer and more delicious dessert experience.

I didn’t add simple syrup to the baklava cups since I am using a sweet filling. However, if you prefer your baklava cups to be sweet, I recommend adding simple syrup when they come out of the oven and while they are still hot—about 1/2 tbsp per cup. The simple syrup should be prepared ahead of time and kept cold. Additionally, if you prefer, you can use honey or sweetened condensed milk instead of the simple syrup.

For the baklava cups, you’ll need:

• 1 package of baklava sheets
• 1/2 cup melted ghee or unsalted butter
• Cupcake pan

For the cream cheese filling, you’ll need:

• 1 package (250g) cream cheese
• 2 cups whipping cream
• 1 can (300ml) sweetened condensed milk
• 1 tsp orange blossom water (optional) for added flavor

For the topping options;

• Blueberry sauce or any fruit sauce of your choice
• Biscoff spread and crushed Biscoff cookies
• Caramel sauce and banana slices (this one was my kids Favorit topping)
• Fresh strawberries or assorted berries
• Fresh nuts such as pistachios
• rose petals for decoration

For the topping, feel free to get creative and add whatever you like or prefer.

1. Take out the baklava sheets, then separate them in half. Each half should consist of 8 to 10 sheets, depending on the baklava package.
2. Cut the sheets into squares, adjusting the size based on whether you are using a regular or mini cupcake pan.

3. Brush the cupcake pan with melted ghee or unsalted butter.
4. Take a baklava square, separate it in half, then place it back on top of the other half, forming a star shape.
5. Place it inside the cupcake pan and press down.
6. Repeat until you finish all, then brush with melted ghee or unsalted butter.

7. Bake in a preheated oven at 350°F until golden in color, typically taking around 30 minutes. Keep in mind that the time may vary from one oven to another, so it’s best to start checking on them after 20 minutes.
8. Once they are done, take them out and allow them to cool down completely before filling.

9. In a stand mixer, combine whipping cream and half the can of sweetened condensed milk and orange blossom water, then whisk until stiff peaks form.
10. Transfer the whipped cream to a plate. In the mixer, add cream cheese along with the remaining half of the sweetened condensed milk, mixing until smooth and fluffy.
11. add back in the whipped cream and mix for just a couple of seconds—avoid overmixing.

12. Place the cheesecake mix into a piping bag for filling the baklava cups.While using a spoon is an option, the piping bag method is easier and faster.
13. Fill all the baklava cups with the cheesecake mix using the piping bag.

14. Top with fresh fruit, Biscoff spread, and crushed cookies. Drizzle caramel sauce over fresh sliced bananas and add your choice of sauce—I used homemade blueberry sauce.https://www.instagram.com/reel/CSXA813AT5t/?igsh=NjR2aGZkYWpkanc2
15. finish with crushed pistachios and sprinkle some rose petals for decoration.
16. refrigerate for couple of hours before serving.