Description
Delicious cheesecake filling in crispy phyllo dough, topped with honey syrup and garnished with pistachios.
Ingredients
Scale
- 6 sheets phyllo dough
- ½ cup (115 g) melted butter
- ½ cup finely chopped pistachios
- ¼ cup finely chopped walnuts
- 1 tablespoon sugar
- 450 g (16 oz) cream cheese, softened
- ½ cup (100 g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) sour cream
- ½ cup (120 ml) honey
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 175°C (350°F). Line a 12-cup muffin tin.
- Brush each phyllo sheet with melted butter and layer 3 sheets at a time. Cut into squares and press into muffin cups, forming a nest shape.
- Mix chopped pistachios, walnuts, and sugar. Sprinkle a small amount into each phyllo base.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
- Spoon filling into each phyllo cup.
- Bake 18–22 minutes, until centers are set. Cool completely.
- Warm honey, water, and lemon juice in a small saucepan for 2–3 minutes.
- Drizzle syrup over cooled cheesecakes and garnish with extra pistachios.
Notes
- To prevent drying out, cover phyllo dough with a damp cloth while working.
- Can be served warm or chilled.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg