Baklava Cheesecake (No Water Bath)

This baklava cheesecake recipe is the ultimate fusion dessert: layers of crispy phyllo pastry and roasted walnuts wrapped around a rich, creamy cheesecake filling, finished with a fragrant honey-rosewater syrup.

Unlike classic cheesecake, there's no need for a water bath, and the result never cracks. It's also a perfect make-ahead dessert; it actually tastes better after an overnight rest in the fridge.

What can you expect from this baklava cheesecake recipe

This baklava cheesecake recipe has been on Spatula Desserts since 2021, making it one of the earliest published versions of this dessert on the internet. Since its publication, it has been widely recreated across the food blogging world, with bloggers putting their own spin on it using ingredients like pistachio or ricotta.

Over the years, the recipe itself has stayed true to the original, but the post has been updated with new photos, additional baking tips, and several flavor variations, all added in response to your questions and feedback in the comments.

What is baklava cheesecake exactly?

Baklava cheesecake delivers all the signature elements of a traditional baklava recipe but with the added richness and creaminess of cheesecake! There are layers of crisp filo pastry, chopped nuts, honey, aromatic rosewater, and a rich, creamy baked cheesecake filling.

Readers often get surprised that making this baklava cheesecake is easier than making baklava or cheesecake on its own. Even beginner bakers can comfortably try it. What's more, this baklava cheesecake bakes perfectly without a water bath and does not crack on the top.

To make this cheesecake, you need only a springform pan and a few other basic kitchen tools. There aren't any complex procedures or techniques involved in baking it, either!

It always impresses guests and makes the perfect dessert for a dinner party or special occasion. If you love cream cheese desserts, you have to try this.

Why use phyllo dough specifically, rather than puff pastry?

Phyllo and puff pastry may look similar in the packet, but they behave completely differently in the oven, and only one of them works here.

Using phyllo dough gives this dessert its unique twist. Phyllo pastry (or filo pastry) is a papery pastry dough that is rolled and stretched into extremely thin sheets that become crisp and brittle when baked. It is very different in taste and texture from puff pastry, which is flaky and much richer.

Puff pastry is loaded with butter; it would become dense and soggy the moment they meet the cheesecake filling and syrup. The result would be a greasy, heavy base rather than a light, crispy crust.

Why use cream cheese specifically, rather than ricotta?

Cream cheese gives this cheesecake a denser, richer, and more stable filling than ricotta; it holds its shape cleanly when sliced, which matters when you're cutting through layers of crispy phyllo.

Ricotta has a much higher water content, which can make the pastry layers soggy from the inside out, undoing all the work of achieving that perfect, crispy crust.

For a dessert where the contrast between crunchy phyllo and silky filling is everything, cream cheese is simply the better choice.

Start by making the cheesecake and walnut filling

Start by preheating the oven to 200°C / 392°F (no fan) and spreading the walnuts on a baking tray. Roast them for 5 to 10 minutes until fragrant. They catch quickly, so pull them out the moment you smell that warm, nutty aroma. Once roasted, turn the oven down to 180°C / 356°F (no fan) ready for the cheesecake.

Pulse the walnuts in a food processor, or chop by hand with a sharp knife, until you have small, irregular pieces. You are looking for texture here, not powder. The chunks are what give each bite of this baklava cheesecake its characteristic crunch, so resist the urge to over-process them.

For the cheesecake filling, cream the full-fat cream cheese and granulated sugar together in a large bowl using an electric hand whisk for 1 to 2 minutes, until light and fluffy.

Then add the all-purpose flour and mix briefly. This is what gives the filling its stability and prevents cracking. Finally, add the eggs and heavy cream, both at room temperature, and mix just until combined. Do not overmix at this stage.

How to assemble the cheesecake with the phyllo layers

Generously grease the base and inner sides of your 8 inch / 20cm springform pan with butter, making sure to get right into the edges where the base meets the sides. This prevents the bottom phyllo layers from sticking and helps the crust release cleanly after baking.

Melt the butter and have your pastry brush ready before you open the phyllo packet. This is important because once the sheets are exposed to air, they dry out within minutes.

Take the filo sheets out of the packet and unfold them carefully, then lay them flat between two lightly dampened tea towels. The towels should be damp, not wet. Too much moisture will make the pastry go soggy before it even reaches the oven.

Place two sheets of filo pastry inside the pan, letting any excess drape naturally over the sides. Brush them all over with melted butter, including the overhanging edges, then sprinkle the walnut mixture evenly over the top.

Repeat this process four more times. Do not worry if individual sheets tear or crinkle along the way. Each layer reinforces the one beneath it and any imperfections will be completely invisible once baked.

Add two final sheets of phyllo pastry on top without any nuts, then pour the cream cheese filling evenly over them.

Trim the overhanging edges of the filo pastry with scissors so they sit level with the top of the pan.

Avoid pressing or folding the edges inward, as this traps the layers together and prevents the sides from crisping up to that signature golden finish during baking.

Bake baklava cheesecake in two stages for the best cruncy results

Bake the baklava cheesecake for 45 minutes at 180°C / 355°F (no fan). What you are looking for is a filling that is set around the edges but not yet fully firm in the middle, and a top that has taken on a little color. Focus on this texture, rather than time.

After 45 minutes, gently release the sides of the springform pan. This is one of the most important steps in this recipe and what makes this baklava cheesecake different from any other. Removing the sides mid-bake exposes the phyllo layers to direct oven heat, which gives them their signature deep golden color and crunch.

Return the cheesecake to the oven for a further 25 minutes until the filo sheets around the sides are a deep golden brown. Keep an eye on it during this final stage. If the top is coloring too quickly, loosely lay a sheet of aluminum foil over it without pressing it down. Every oven behaves differently, so use the color of the phyllo as your guide rather than the timer alone.

Finish with my signature, not too sweet baklava syrup

10-15 minutes before the baking time ends, you should start preparing the syrup.

Place the water, honey, cinnamon stick, lemon juice, and lemon zest into a saucepan and bring to a boil over medium heat. Let the mixture boil for 5 to 10 minutes until it thickens slightly to a syrup consistency.

To check if it is ready, dip a spoon in and let it drip; it should fall in a slow, steady stream rather than run off. This step is worth getting right.

Remove the pan from the heat, then carefully lift out the cinnamon stick and lemon zest. Then stir in the rosewater. Take it off the heat rather than during boiling, as heat destroys the delicate floral notes that make this syrup so distinctive.

Important note that if you are using rose essence rather than rosewater, use significantly less as it is far more concentrated.

Pour the syrup over the cheesecake as soon as it comes out of the oven, focusing mainly on the phyllo pastry around the edges.

Add only a small amount to the center so the filling stays firm and slices cleanly. The contrast between the syrup-soaked crispy edges and the clean creamy center is exactly what you are aiming for.

Chill the baklava cheesecake in the fridge for at least 2 hours to fully set. For the very best results, leaving it overnight is even better. The flavors deepen, the syrup settles evenly through the pastry layers, and the cheesecake slices far more cleanly after a longer rest.

Garnish with crushed pistachio nuts and dried rose petals just before serving. Both are optional but highly recommended; the pistachios add a final layer of crunch, and the rose petals make this one of the most visually striking desserts you will ever put on a table.

Storage & Freezing & Make ahead

Any leftover cheesecake can be stored in an airtight container in the fridge for 1 to 2 days. The outer layers of the filo pastry will remain crisp, although the inner layers will soften slightly over time as they absorb moisture from the filling.

I do not recommend freezing this baklava cheesecake. Phyllo pastry does not freeze and thaw well, as it loses its structure.

If you are planning ahead for a dinner party or special occasion, making it the day before and storing it in the fridge overnight is the best approach.

What equipment to use

Weigh ingredients by the gram using a digital scale to ensure precision. Since ovens can vary, I always recommend using a digital oven thermometer to ensure you are baking at the right temperature.

Use an electric hand mixer and rubber spatula to combine the baklava cheesecake ingredients.

To bake the cheesecake, I recommend using a 8 inch / 20 cm Spring form. Springform baking pans have two parts: a round base and a sideband with a clamp, making them very useful for baking cakes and cheesecakes. The band expands and contracts by opening and closing the clamp.

Flavor Variations

Nuts: Walnuts are traditional, but pistachios, hazelnuts, or a mix of all three work beautifully. Whatever you use, always roast them first; it makes a noticeable difference to the depth of flavor.

Syrup aromatics: If rosewater is not your thing, try orange blossom water for a lighter, more citrusy fragrance. Adding a strip of orange zest to the syrup instead of lemon is another simple swap that gives the whole dessert a warmer, slightly sweeter edge. A few cardamom pods simmered in the syrup could be a wonderful addition.

Filling: The cream cheese filling is intentionally kept simple to let the baklava elements shine, but a teaspoon of vanilla extract or a little lemon zest stirred into the batter adds a subtle brightness that works very well.

Ingredient substitutions

If you have dietary restrictions, check out my baking substitution guides to always make the best swaps.

You can use another inverted sugar syrup instead of honey, like date syrup.

If you have a nut allergy, the cheesecake still works without them. The phyllo layers will be less textured, but the overall result is still a beautiful baked dessert.

I do not recommend substituting the cream cheese and eggs.

And lastly, I do not recommend substituting the phylo pastry for puff pastry. The puff pastry has a much higher fat content and will not work as well with the cheesecake filling.

Expert tips to make baklava cheesecake

1. Cold eggs and heavy cream will not emulsify properly into the cream cheese, so make sure both are fully at room temperature before you start.
2. Mix the filling only until just combined; overmixing incorporates air into the batter, which causes the cheesecake to crack as it cools. An electric hand mixer gives you far more control than a stand mixer and makes overmixing much harder to do accidentally.
3. If using frozen phyllo, thaw it overnight in the fridge in its unopened packet. Never at room temperature, as condensation makes the sheets stick together.
4. Rosewater and rose essence are not the same thing. Essence is far more concentrated, so use only a few drops where the recipe calls for a full tablespoon of rosewater.
5. Always buy whole walnuts and roast them yourself. Pre-chopped walnuts have already lost most of their flavor before they reach your kitchen.
6. Pour the syrup onto the cheesecake the moment it comes out of the oven. A hot cheesecake absorbs it evenly; a cold one does not.
7. Chilling this cheesecake is not optional. The filling continues to set as it cools.

Try some of my other cheesecakes

If you loved this baklava cheesecake recipe, try some of my other cheesecake recipes next.

• New York Cheesecake
  Pistachio cheesecake
• Burnt Basque cheesecake
• Jiggly Japanese cheesecake

And don't forget to check out my roundup of the best cheesecake!

Have you tried this recipe?

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