Baklava Pistachio Cheesecake

Introduction

This Baklava Pistachio Cheesecake blends the flaky, golden phyllo crown of classic baklava with the creamy, tangy heart of a cheesecake for a dessert that feels festive and comforting at once. It’s an elegant showstopper for gatherings yet simple enough for a weekend baking project. The pastry sheets become crisp little tiles over a lush pistachio-scented filling, and a warm drizzle of honey finishes it with glossy charm. If you love layered desserts, you might also enjoy this delicious pumpkin baklava recipe that plays with similar textures and spice.

Why This Recipe Is a Great Choice

This cheesecake takes two beloved desserts and makes them one appealing experience. It’s designed to be approachable: the crust is all pistachio and butter so you skip long blind baking, while the filling uses Greek yogurt for a bright, slightly lighter texture. The phyllo top adds a crisp, caramelized contrast that turns every forkful into a little celebration. It’s a versatile dessert that works just as well for dinner parties, holidays, or when you want to impress with minimal fuss. For people who love cheesecake but crave more texture, this version answers with nuttiness and crunch. If you are exploring other cheesecake-inspired treats, check out these low carb raspberry cheesecake cookies for a bite-sized option.

Flavor and Texture

The first impression is honeyed pistachio sweetness, followed by the silky tang of cream cheese and Greek yogurt blending together. The finely ground pistachio crust is buttery and fragrant, grounding the filling with a green, nutty depth. The phyllo top crisps into delicate shards that contrast beautifully with the smooth interior. Honey poured over the cooled bake adds a glossy, maple-like sweetness that ties the nutty and creamy elements together. Chopped pistachios on top keep the texture lively and give each slice a cheerful crunch.

Ingredients

1 cup pistachios, finely ground
1/2 cup butter, melted
1 cup cream cheese, softened
1 cup Greek yogurt
3/4 cup sugar
1/4 cup honey
3 large eggs
1 teaspoon vanilla extract
6 sheets phyllo dough
1/4 cup melted butter (for layering)
1/2 cup honey (for drizzling)
1/2 cup chopped pistachios (for topping)

Step by Step Instructions

Preheat the oven to 350°F (175°C).
In a bowl, mix the ground pistachios with melted butter to form the crust. Press the mixture into the bottom of a greased springform pan.
In a large mixing bowl, combine cream cheese, Greek yogurt, sugar, honey, eggs, and vanilla extract until smooth and creamy.
Pour the cheesecake filling over the pistachio crust.
Layer the phyllo dough on top, brushing each sheet with melted butter.
Bake for 45-50 minutes until set.
Allow to cool before drizzling with honey and topping with chopped pistachios.
Chill in the refrigerator for at least 4 hours before serving.

Tips for Best Results

Work quickly with phyllo so it doesn’t dry out; cover the unused sheets with a damp towel while you brush and layer. Use room temperature cream cheese for a lump-free filling and scrape the bowl well to fully incorporate air for a smoother texture. Press the pistachio crust firmly into the pan so it holds together when sliced. If your phyllo browns faster than the filling sets, tent the top loosely with foil for the last part of baking. For an extra glossy finish, warm the drizzling honey slightly so it spreads evenly over cooled slices.

Storage and Make Ahead

This cheesecake benefits from being made ahead so the flavors can meld and the filling firms up properly. Keep it tightly covered in the refrigerator for up to four days; slices can be wrapped individually for easy serving later. You can freeze slices for longer storage, wrapped well and placed in an airtight container, then thaw overnight in the refrigerator before serving. If the phyllo softens in the fridge, pop slices under a warm broiler briefly to re-crisp the top before drizzling honey.

Final Thought

This dessert makes a memorable finish to any meal, offering elegant presentation with comforting, familiar flavors. It balances richness and brightness so it never feels too heavy. Try serving small wedges with a spoonful of labneh or a dollop of whipped cream for contrast.