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.

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.