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July 1, 2025 Cakes & Brownies

EGGLESS BAKED BAKLAVA CHEESECAKE

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There are days when you crave comfort, and there are days when you want drama on your plate. This Eggless Baked Baklava Cheesecake is for both. It’s the kind of dessert that turns heads before you even slice into it — golden, crisp phyllo on top, a whisper of cardamom and rose in the air, and that unmistakable richness of a well-baked cheesecake just waiting underneath. But what makes it even more special is the story it tells — of East meeting West in the most delicious way possible.

The idea for this recipe came to me during a festive evening, when I couldn’t decide between two desserts I love equally: a classic baked cheesecake and a flaky, nutty baklava. Instead of choosing, I combined them — and this hybrid was born. It starts with a base made of crushed digestive biscuits and toasted nuts, which adds a subtle crunch and depth you don’t get from graham crackers alone. Then comes the creamy cheesecake filling — made without any fuss, but still elevated with delicate flavors like rose water and cardamom. Right in the middle, a layer of finely chopped pistachios, almonds, and walnuts adds texture, tradition, and that unmistakable baklava soul.

But the real magic? It’s in the phyllo topping — brushed with butter, dusted with sugar, and baked to golden, flaky perfection. Once cooled, a glossy sugar syrup is brushed over the top, sealing the deal and adding just the right amount of sweetness and shine. The result is a dessert that feels celebratory but accessible, intricate but not intimidating.

Whether you’re making this for a festival, a family dinner, or just a moment where you want to treat yourself — this Baklava Cheesecake delivers on every level. It’s not just a dessert, it’s an experience.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

  • Showstopper dessert
  • Eggless
  • Best of Eastern and Western desserts

INGREDIENTS USED IN BAKLAVA CHEESECAKE

Digestive Biscuits

Digestive biscuits are used as the foundation of the cheesecake. They bring a sweet, wheaty, slightly salty flavor that pairs well with both the creamy filling and the nutty topping. Their crumbly texture absorbs butter perfectly, helping form a stable, compact crust that holds up under the creamy layers.

Mixed Nuts

The addition of nuts in the base adds a layer of richness and a crunchy undertone that complements the smooth cheesecake filling. It also nods to the traditional nutty base of baklava. These nuts toast slightly during baking, giving the crust an earthy, aromatic depth. I have used a mixture of almonds, walnuts and mainly pistachios.
Together, they form a rich, satisfying middle layer that breaks up the creaminess of the cheesecake with delightful texture and baklava-like authenticity.

Butter

Butter binds the crushed biscuits and nuts together into a moldable crust. When chilled and then baked, it firms up to provide structure. It also enhances flavor and lends that melt-in-mouth richness you expect in a good cheesecake base. I have used Amul butter in this recipe.

Cream cheese

Cream cheese is the heart of any cheesecake — thick, smooth, and tangy. It provides the luscious, dense texture and acts as the base to absorb all other flavors like cardamom and rose water. Softened cream cheese is easier to blend, which prevents lumps and gives you a velvety batter. I have used D’lecta cream cheese to make this recipe but you can make use any cream cheese of your choice.

Cardamom Powder

A key aromatic in many Indian and Middle Eastern desserts, cardamom adds warmth and a subtle spicy-sweet note that gives the cheesecake its distinctive, exotic flavor. Even in small amounts, it elevates the whole dessert.

Rose Water

Rose water lends a floral elegance that complements the nuttiness of the baklava and the richness of the cream cheese. It’s often used in baklava syrup, so incorporating it in the filling ties the two dessert worlds together.

Cornflour

Cornflour (cornstarch) is a thickening agent that helps stabilize the cheesecake. It prevents cracking during baking and gives the cheesecake a smooth, cohesive structure without adding heaviness.

Condensed Milk

Condensed milk adds sweetness and creaminess all in one. It eliminates the need for granulated sugar and enhances the creamy consistency. It also binds everything together, giving the filling a silky texture and mild caramel-like taste. I have used this condensed milk.

Phyllo sheets

Phyllo pastry is the star of any baklava. It bakes up ultra-thin, crisp, and flaky — adding that signature crunch to contrast the soft cheesecake. Layering it over the filling brings a dramatic and textural wow factor to the dessert.

 

EQUIPMENTS USED IN MAKING EGGLESS BAKED BAKLAVA CHEESECAKE

Not a lot of equipment is required to make this Baklava Cheesecake. However, a few kitchen staples that should always be there in the kitchen are mentioned below.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

A good quality parchment paper is required to brush the phyllo sheets and combine them together. And a pastry brush of, course.

You also need a few mixing bowls to combine the base and the filling. And spatulas to do the mixing.

I have used a 7-inch springform pan to bake this baklava cheesecake. I have used this oven to bake my cheesecake.

You also need a saucepan and a heat source, like induction or gas stove to make the sugar syrup.

RELATED RECIPES FROM THE BLOG

  1. MANGO CHEESECAKE ICE CREAM

  2. STRAWBERRY CHEESECAKE BOX

  3. BAKLAVA CHEESECAKE

 

TIPS TO MAKE THIS EGGLESS BAKED BAKLAVA CHEESECAKE

1. Lightly toast the nuts before using, to intensify flavor — just a few minutes in a dry pan or oven.
2. ⁠Always use room-temperature cream cheese for a smooth, lump-free batter. Microwave it for a few seconds if required.
3. ⁠Don’t overmix the cheesecake filling as too much air can cause cracks.
4. ⁠Keep unused phyllo sheets covered with a damp towel so they don’t dry out.
5. ⁠If layering seems tricky, you can also crumple the phyllo sheets attractively and butter them before topping.
6. ⁠Always let the syrup cool before brushing, or it may melt the phyllo’s crispness.
7. ⁠Garnish just before serving for the freshest look (pistachios, rose petals, or edible gold for wow!).

 

EGGLESS BAKED BAKLAVA CHEESECAKE
 
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Ingredients
  • For the Base
  • 15 digestive biscuits
  • ½ cup mixed nuts
  • 5 tbsp melted butter
  • For the nut filling
  • ¾ cup pistachio
  • 3tbsp walnuts
  • 3tbsp almond
  • For the cheesecake filling
  • 1 cup (225g) cream cheese, softened
  • ½ cup whipping cream
  • ¼ tsp cardamom powder
  • 1 tbsp rose water
  • 2 tbsp cornflour
  • 1 cup condensed milk
  • For the top
  • 12 phyllo sheets
  • 3 tbsp butter , for spreading between sheets
  • 2 tbsp sugar , for dusting
  • For the sugar syrup
  • ½ cup water
  • ½ cup sugar
  • ½ tsp lemon juice
Instructions
  1. Method
  2. Add biscuits and nuts to a grinder and grind into a powder.
  3. Add the melted butter to the powder and mix till it resembles wet sand.
  4. Transfer the biscuit base to a 6-inch springform pan and press it evenly to form the cheesecake base.
  5. Chill the base in the refrigerator for 10 mins and preheat the oven at 160 degrees Celsius.
  6. To make the nut filling, simply chop the nuts finely and mix them together. Keep it aside.
  7. For the cheesecake filling, add the softened cream cheese, whipping cream, cardamom powder, rose water, cornflour and condensed milk in a bowl and whisk it using an electric beater. Do not overmix at this stage. Mix only until combined.
  8. ⁠Transfer half of the cheesecake filling over the cheesecake base and then add all the chopped nuts to form a middle layer. Pour the remaining cheesecake filling and spread it to form an even layer.
  9. For the top, cut the phyllo sheets in the size of the round pan. Take each sheet carefully and brush it with butter and a sprinkle of sugar. Place the next phyllo sheet over it and repeat the process for all the sheets.
  10. Cut the phyllo sheets into equal sections and carefully place it over the cheesecake filling.
  11. Bake for 25-30 mins or till the phyllo sheets become nicely golden brown. Cool at room temperature for 30 mins and then refrigerate for at least 4 hours or overnight.
  12. To make the sugar syrup, add water and sugar to a saucepan set over medium heat and heat till all the sugar dissolves and the liquid comes to a string consistency. Let it come to room temperature.
  13. Brush the sugar syrup generously over the baklava cheesecake and garnish with some more ground pistachios.
3.5.3251

If you like my Eggless Baked Baklava Cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!

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Categories: Cakes & Brownies Tags: Bake With Shivesh, bakewithshivesh eggless, Baking, Baking Ingredients, baking tips, cheesecake, chocolate cake easy eggless recipe, eggless baking, eggless desserts, eggless recipes, no bake cheesecake, shivesh bhatia

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Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

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