These baklava cheesecake bites are the perfect blend of textures and flavors-crunchy on the outside, creamy on the inside, and incredibly easy to make! First, you get the delightful crispiness of the baklava shell, which creates a beautiful contrast to the smooth, velvety cheesecake filling. The best part? The no-bake cheesecake filling is incredibly simple to whip up, making this dessert quick and delicious.
What makes these little bites even better is their versatility. For example, you can top them with fresh fruit, drizzle your favorite sauce, or sprinkle on some crushed nuts for added crunch. This way, you can easily customize them to suit any occasion, whether its a casual get-together or a special celebration.
In addition, this recipe can be prepared ahead of time, offering convenience without compromising flavor. You can even bake the baklava shells and freeze them for later use. When you’re re ready, simply prepare the cheesecake filling, pipe it into the cups, and add your chosen toppings. This makes it effortless to have a crowd-pleasing dessert ready in no time.
Ultimately, these mini no-bake cheesecake baklava bites are perfect for any occasion. Light, delicious, and ridiculously easy to prepare, they’re a must-try for anyone who loves a sweet, indulgent treat without all the fuss!
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Recipe summary
Flavor: sweet, velvety and nutty
Texture: crispy and creamy
Prep time:30 minutes
Cook time: 25 minutes
why you should try this recipe
You should make these baklava cheesecake bites because they are a perfect balance of textures and flavors. First, the crispy baklava shell provides a satisfying crunch, while the creamy cheesecake filling adds a smooth, velvety contrast. Next, they are incredibly easy to prepare, making them a great option for both beginners and experienced bakers.
In addition, you can customize these bites with your favorite toppings. For example, you can add fresh fruit, drizzled caramel, or crushed nuts to enhance the flavor. This means you can make them suitable for any occasion, whether casual or special.
Moreover, these bites can be made ahead of time, saving you time when hosting guests. If you prefer, you can bake the baklava shells in advance and fill them later, keeping everything fresh and easy.
Finally, these mini desserts are light, delicious, and a crowd-pleaser. So, whether you’re re craving something sweet or planning a gathering, these baklava cheesecake bites are a must-try!
Ingredients for Baklava cheesecake Bites
1. Baklava sheets create a crispy, flaky base.
2. Melted ghee or unsalted butter adds richness and helps the baklava crisp.
3. A cupcake pan shapes the baklava into individual cups.
4. Cream cheese provides a smooth, creamy texture.
5. Whipping cream makes the filling light and fluffy.
6. Sweetened condensed milk adds sweetness and creaminess.
7. Orange blossom water gives a floral hint (optional).
8. Blueberry sauce adds a tangy, fruity flavor.
9. Biscoff spread and crushed Biscoff cookies bring a spiced sweetness.
10. Caramel sauce and banana slices add richness and sweetness.
11. Fresh strawberries or assorted berries add a fresh, juicy contrast.
12. Pistachios offer a crunchy, nutty texture.
13. Rose petals provide an elegant, fragrant garnish.
14. Simple syrup sweetens the baklava cups (optional).
simple syrup recipe (atir)
ingredients:
- 2 cups sugar
- 1 cup water
- 2 teaspoons lemon juice
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
How to make Baklava cheesecake Bites
1: Preheat your oven to 350 F (175 C).
2: Separate the baklava sheets into two halves, with each half containing 8 to 10 sheets.
3: Cut the sheets into squares, adjusting the size depending on whether you’re using a regular or mini cupcake pan.
4: Brush your cupcake pan with melted ghee or unsalted butter
5: Take a baklava square, separate it in half, and stack them in a star shape inside the cupcake pan.
6: Repeat this process until all the cups are filled, then brush with melted ghee or butter
7: Press the stacked baklava gently into the pan to form a cup.
8: Bake in the preheated oven for about 20-30 minutes, or until golden brown. Keep an eye on them
9: Remove the baklava cups from the oven drizzle with some of simple syrup and allow them to cool completely
10: In a stand mixer, whisk the whipping cream and half of the sweetened condensed milk until stiff peaks form.
11: Transfer the whipped cream to a separate plate. Then, add the cream cheese and the remaining condensed milk to the mixer, and beat until smooth and fluffy.
12: Gently fold the whipped cream back into the cream cheese mixture, mixing for a few seconds. Be careful not to overmix.
13: Transfer the cheesecake filling into a piping bag for easier filling of the baklava cups.
14: Pipe the cheesecake mixture into each cooled baklava cup.
15: Top with your choice of toppings.
16: Garnish with crushed pistachios or rose petals
17: Chill the filled cups in the fridge for at least two hours before serving.
Storage
First, if you have already filled the baklava cups, store them in an airtight container in the fridge. This way, the cheesecake filling stays cool and firm.
Next, if you haven’t filled the cups yet, you can keep the empty baklava cups at room temperature in an airtight container. Then, store the cheesecake filling separately in the fridge. When you’re re ready to serve, simply fill the cups with the chilled cheesecake mixture.
Additionally, if you want to store them for a longer period, you can freeze the empty baklava cups for up to a month. When you’re ready, thaw them at room temperature and fill with the cheesecake mixture.
Finally, remember to top the filled cups with fresh fruit or toppings just before serving to maintain their freshness.
Frequently Asked Questions
1. Can I make the baklava cups ahead of time?
Yes, you can bake the baklava cups in advance. Afterward, store them in an airtight container to keep them crispy for up to 2 days.
2. How long can I store the cheesecake filling in the fridge?
You can store the cheesecake filling for up to 2 days. Just be sure to cover it tightly to keep it fresh.
3. Can I freeze the baklava cups?
Yes, you can freeze the empty baklava cups for up to a month. When you’re ready, thaw them at room temperature and fill with the cheesecake mixture.( the baklava cups stay crispy even after freezing
4. What can I use instead of ghee or butter?
If you prefer, you can use coconut oil or vegetable oil instead of ghee or butter. Both options work well and provide a slightly different flavor.
5. Can I make this dessert gluten-free?
Yes, simply substitute gluten-free phyllo dough for the regular baklava sheets. This way, the recipe becomes gluten-free.
6. How can I make the dessert sweeter?
If you want it sweeter, drizzle simple syrup, honey, or sweetened condensed milk over the baklava cups right after baking. This will add extra sweetness.
7. Do I have to use orange blossom water?
No, orange blossom water is optional. If you prefer, you can skip it and still have a delicious cheesecake filling.
8. How long should I chill the filled cups before serving?
Chill the filled baklava cups for at least 2 hours. This helps the cream set properly and enhances the flavor.
9. What toppings can I use?
You can top these cups with fresh berries, caramel sauce, crushed nuts, or even banana slices. Feel free to get creative with your favorite toppings.
Tips and Tricks for Baklava cheesecake Bites
1. Brush the baklava sheets with enough butter or ghee to ensure they crisp up well.
2. Use a mini cupcake pan for bite-sized portions that are easy to serve.
3. Chill the cheesecake filling before piping to make it easier to handle.
4. Make the baklava cups ahead of time and store them in an airtight container.
5. Don’t overmix the whipped cream and cream cheese to keep the filling fluffy.
6. Top with fresh fruit just before serving to keep it fresh and juicy.
7. Drizzle simple syrup over the cups while they are still hot for added sweetness.
8. Freeze empty baklava cups for future use and fill them when ready.
9. Try different toppings like caramel, chocolate, or nuts for variety.
10. Let the filled cups chill for a couple of hours to let the filling set.
More Bklava Recipes
Baklava Cheesecake: Fun Dessert Fusion
Baklava Cheesecake Bites
Ingredients
Baklava cups:
- 1 package of baklava sheets
- 1/2 cup melted ghee or unsalted butter
- Cupcake pan
cheesecake filling:
- 1 package 250g cream cheese
- 2 cups whipping cream
- 1 can 300ml sweetened condensed milk
- 1 tsp orange blossom water optional, for added flavor
Topping options:
- Blueberry sauce or any fruit sauce of your choice
- Biscoff spread and crushed Biscoff cookies
- Caramel sauce and banana slices this one is my family favourite topping!
- Fresh strawberries or assorted berries
- Fresh nuts such as pistachios
- Rose petals for decoration
- Feel free to get creative with your toppings and add whatever you like or prefer.
Instructions
- Take out the baklava sheets and separate them into two halves. Each half should consist of 8 to 10 sheets, depending on the size of the baklava package.
- Cut the sheets into squares, adjusting the size based on whether you are using a regular or mini cupcake pan.
- Brush the cupcake pan with melted ghee or unsalted butter.
- Take a baklava square, separate it in half, then stack the halves on top of each other, forming a star shape.
- Place the stacked baklava in the cupcake pan and press down gently.
- Repeat until all the cups are filled, then brush with more melted ghee or unsalted butter.
- Bake in a preheated oven at 350°F until golden brown, usually around 25 minutes. Keep in mind that baking times may vary, so start checking after 20 minutes.
- Once baked, remove the baklava cups from the oven and let them cool completely before filling.
- In a stand mixer, combine the whipping cream, half the can of sweetened condensed milk, and orange blossom water (if using). Whisk until stiff peaks form.
- Transfer the whipped cream to a separate plate. In the mixer, add the cream cheese and the remaining half of the sweetened condensed milk, mixing until smooth and fluffy.
- Gently fold the whipped cream back into the cream cheese mixture and mix for just a couple of seconds—be careful not to overmix.
- Transfer the cheesecake mixture into a piping bag for easier filling of the baklava cups (although a spoon will work, the piping bag is quicker and more precise).
- Pipe the cheesecake mixture into each baklava cup.
- Top with fresh fruit, Biscoff spread, and crushed Biscoff cookies. Drizzle caramel sauce over fresh banana slices, and add your choice of sauce—I used homemade blueberry sauce. Instagram link
- Finish with crushed pistachios and sprinkle rose petals for decoration.
- Refrigerate for a couple of hours before serving.
You’re absolutely amazing. Love all your recipes and presentation is outstanding xx
Thank you so much ❤️
Hi . This quantity will make how many cupcakes? I want to make at least 35 cupcakes for my party.
It will make around 40 cups