Baklava Cheesecake (No-Bake)
🇬🇷 Greece
Ingredients
- 100 g petit beurre or digestive cookies (or graham crackers)
- 100 g walnuts (or almonds, pistachios, pecans, hazelnuts)
- 4 sheets filo pastry
- 80 g butter, melted
- 80 ml warm milk
- 1 teaspoon ground cinnamon
- 200 g sugar
- 50 g honey
- 150 ml water
- 50 ml cognac, brandy, or sweet liquor (or orange juice for non-alcoholic)
- 400 ml heavy cream
- 600 g cream cheese, at room temperature
- 120 g sugar
- 1 teaspoon vanilla extract
- ground walnuts, for topping
- ground cinnamon, for topping
- honey, for topping
Steps
- Crush the cookies and walnuts into fine crumbs, mix with melted butter, and press into the base of a springform pan.
- Brush filo sheets with melted butter, sprinkle with cinnamon, layer them, and cut into small pieces; place on top of the crumb base.
- Bake the filo layer until golden and crisp, then let cool slightly.
- Make the syrup: combine sugar, honey, and water in a saucepan and bring to a boil, stirring until sugar dissolves.
- Simmer the syrup for a few minutes, then remove from heat and stir in the cognac (or orange juice).
- Pour the warm syrup evenly over the baked filo base and let it soak in completely; cool to room temperature.
- Whip the heavy cream to stiff peaks and set aside.
- Beat the cream cheese with sugar and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the cream mixture evenly over the cooled baklava base.
- Refrigerate the cheesecake for at least 4 hours, or until set.
- Before serving, garnish with ground walnuts, a sprinkle of cinnamon, and a drizzle of honey.
Notes
A no-bake fusion dessert combining traditional Greek baklava flavors with a creamy cheesecake layer.
Source: realgreekrecipes.com