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Cheesecake Baklava (Easy No-bake Cream) Recipe

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★★★★★

4.3 from 40 reviews

This easy no-bake Cheesecake Baklava combines a crunchy filo and nut base with a rich, creamy cheesecake topping, finished with a drizzle of honey for a delightful layered dessert.

Ingredients

Scale

Baklava Base

  • 100 grams (3.5 ounces) petit beurre cookies or digestive cookies (or graham crackers)
  • 100 grams (3.5 ounces) walnuts (or almonds, pistachios, pecans, hazelnuts)
  • 4 filo pastry sheets
  • 80 grams (5½ tablespoons) butter (melted)
  • 80 ml (⅓ cup) warm milk
  • 1 teaspoon ground cinnamon

Syrup

  • 200 grams (1 cup) sugar
  • 50 grams (2 loaded tablespoons) honey
  • 150 ml water
  • 50 ml cognac, brandy, or other sweet liquor (or orange juice for non alcoholic)

Cream

  • 400 ml heavy cream or heavy whipping cream
  • 600 grams (1.3 pounds) cream cheese (at room temperature)
  • 120 grams (½ cup + 2 tablespoons) sugar
  • 1 teaspoon vanilla extract

Topping

  • ground walnuts
  • ground cinnamon
  • honey

Instructions

  1. Make The Baklava Base: Preheat oven to 170°C 340°F.
  2. Pulse nuts and cookies: Pulse walnuts in a food processor until finely ground. Transfer to a bowl. Pulse the petite beurres until powdered.
  3. Combine dry ingredients: Combine powdered biscuits with ground walnuts and 1 teaspoon of cinnamon.
  4. Prepare pan and filo: Brush a 10-inch Springform pan with melted butter. Lay 4 filo sheets in the pan. One on top of the other, cross-like, to cover the pan all around. Half of each filo will hang out of the pan. Brush each filo you add with melted butter.
  5. Mix butter and milk: Mix the remaining butter with the milk.
  6. Assemble base: Spread the ground walnut mixture and smooth with a spoon. Drizzle with butter-milk mixture, saving some for the top filo.
  7. Cover base: Overlap the excess filo on top to coat the base. Brush and drizzle with the remaining butter mixture.
  8. Bake base: Bake for about 30 minutes until golden-brown and crispy. While the base bakes, start preparing the syrup.
  9. Make The Syrup: Add all of the ingredients for the syrup (sugar, honey, water, cognac) to a saucepan and bring to a boil. Cook the syrup for 8-10 minutes, without stirring, until it thickens.
  10. Pour syrup: Spoon the syrup gradually over the base while they are both hot. NOTE: You can place the Springform pan inside a larger pan or on a large plate to hold excess syrup that may leak out from the sides of the Springform pan.
  11. Cool base: Cool the Baklava base to room temperature.
  12. Prepare The Cream: Beat the cream cheese with sugar and vanilla extract, using an electric mixer at medium-high speed, with the whisk attachment on, for 5-6 minutes until creamy.
  13. Add cream: Add the heavy cream gradually. Beat until fully combined and thickened.
  14. Assemble: Spread the whipped cream cheese over the cooled Baklava base. Smooth the surface with a spoon.
  15. Sprinkle topping: Sprinkle with ground walnuts and ground cinnamon.
  16. Refrigerate: Refrigerate the Cheesecake Baklava for at least 8 hours.
  17. Serve: Serve with a drizzle of honey on top if you like. It yields 16 pieces or 12 larger ones.

Notes

  • You can place the Springform pan inside a larger pan or on a large plate to hold excess syrup that may leak out from the sides of the Springform pan.

Keywords: Cheesecake Baklava, no-bake dessert, filo pastry dessert, creamy baklava, easy baklava recipe

Find it online: https://foodarohub.com/cheesecake-baklava-easy-no-bake-cream-recipe/