Recipe for Mini Baklava Cheesecakes

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Mini oaty cups with smooth cream cheese and topped roasted pistachios with orange, aromatic cinnamon and cardamom. Baklava is a popular dessert in the Middle East, or any Arab-speaking country. It’s such a decadent dessert and one that is served to show hospitality and generosity.

These delicious delights come in the form of diamond-shaped cookies made from layers of crispy phyllo pastry, crunchy nuts flavored with cinnamon and cloves and drenched with a rosewater and orange blossom-infused syrup.

Ingredients:

Base
110g oat flour – rolled oats blended into a flour in the food processor (Use gluten-free oats if allergic/intolerant)
A pinch of salt
2 tbsp maple syrup
2 tbsp Coconut oil, melted

For the cheese filling
150g vegan cream cheese
1.5 tbsp maple syrup
1.5 tbsp cornflour

For the Baklva topping
40g pistachios, roughly chopped
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp cardamom
Zest of 1 orange
Rose petals for garnish

Method:

Preheat oven to 180C/160C fan/350F
Mix all base ingredients in a bowl. Press into 6 muffin trays, creating a cup shape.
Mix the cream cheese ingredients together in a bowl. Divide the mixture between 6 cups. Fill only half the cups to allow for topping.
Mix the toppings and press into the cups. The less likely that the cheese will leak out when they are baking in the oven, the more filling you can use.
Bake for 25-30 mins until the tops turn golden.
Allow to cool completely before removing the tin.

Tips:

The cream cheese filling will set in the oven and may leak out if it is too full. To prevent the cheese from oozing, make sure you have enough baklava topping.
After cooling, place in an airtight container in your fridge. Consume within 5 days.

They’re super decadent and delicious, but they’re also really heavy, sugary and fatty. I tried to make a healthier version of these cookies a few years back (you can find the recipe). hereThis recipe was very well received! So I thought I’d create another version, but this time in the form of a cheesecake. One that’s also vegan, dairy-free and gluten-free.

The base, or ‘cups’ are made up of a simple mixture of oats, maple syrup and coconut oil. The cream cheese filling can be made even simpler with just 3 ingredients. the topping is where the magic and most of the flavour is – pistachios, orange zest, cinnamon, cardamom, rose and maple syrup to sweeten. This recipe is absolutely delicious, but contains less sugar and has more fibre.

These mini Baklava cheesecakes:

  • Vegan
  • Dairy-free
  • Gluten-free
  • It is easy to make
  • Aromatic flavours packed in this pack
  • Made using healthier ingredients

If you love Middle Eastern desserts, Baklava, or want to try something new, this is the perfect recipe!

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