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5.0 from 9 votes

Berry Cheesecake Baklava

This Berry Cheesecake Baklava is a fun spin on the traditional version--the perfect make-ahead summer dessert! If you are not into nuts then this is the baklava for you.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 Servings
Calories: 400 kcal
Course: Dessert
Cuisine: American

Ingredients

For the syrup:
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/2 cup honey
  • 1 teaspoon vanilla
For the cream cheese filling:
  • 8 ounces cream cheese softened
  • 1 egg
  • 1/3 cup sugar
  • 1/8 teaspoon salt
To assemble
  • 1 oz package phyllo dough
  • 3/4 cup butter 1 and 1/2 sticks, melted
  • 2 cups mixed berries fresh or frozen (unthawed)
  • fresh berries to garnish

Instructions

    Cup of Yum
  1. Thaw your phyllo dough according to package directions.
  2. Make the syrup. In a small saucepan combine water, 1/4 cup sugar, and 1/2 cup honey. Stir over high heat until the sugar is dissolved, it should only take a couple minutes. Remove from heat and stir in the vanilla. Set aside to cool.
  3. Make the filling. In a bowl or stand mixer beat the cream cheese until it it smooth. Then add the egg, 1/3 cup sugar, and salt. Beat until combined, scraping the sides of the bowl. Set aside.
  4. In a small bowl, melt the butter. Use a pastry brush to butter a 9x13 inch pan.*
  5. Open the package of phyllo dough. Use a sharp serrated knife to cut the entire stack of phyllo dough in half (not lengthwise). Cover with a damp cloth to avoid drying it out.
  6. Layer 2 sheets of the cut phyllo dough in the prepared pan. Brush with butter. Repeat 3 times. (2 sheets, butter, 2 sheets, butter, etc.) Stop when you have 8 sheets total.
  7. Spread 1/4 of the cream cheese mixture over the top. Sprinkle with 1/2 cup berries.
  8. Layer on 2 more sheets, brush with butter, then 2 more sheets and butter.
  9. Repeat steps 7 and 8 three more times.
  10. Continue layering sheets, buttering every 2nd one, until you have at least 8-10 on top of the most recent cream cheese layer. You may have a few leftover sheets.
  11. To sum up: You should have 4 layers of cream cheese with 4 sheets in between each one. The bottom layer should have 8 sheets and the top should have at least 8-10. (You may have a few leftover). Brush every 2 sheets with butter.
  12. Use a sharp serrated knife to slice the baklava into squares or diamonds, but don't push the knife all the way to the bottom of the pan. Leave at least a half inch on the bottom uncut. (That way the syrup doesn't seep all the way through.)
  13. Bake at 325 degrees F for 60-65 minutes, or until golden brown on top.
  14. Immediately drizzle the cooled syrup over the hot baklava, making sure to get the edges. Let cool to room temperature.
  15. Serve with fresh berries and a drizzle of honey. You can serve this at room temperature or chilled. I like it both ways. Store in the fridge, uncovered. If you cover it, the phyllo becomes soggy.

Notes

  • *I actually used a 2 quart pan, mine wasn't 9x13. If you use a smaller pan you will get a crust on the edges with no cheesecake filling or berries. I liked it that way.
  • Use any mixture of berries you like! I used a mix from Costco that had blueberries, blackberries, and raspberries.

Nutrition Information

Serving 1slice Calories 400kcal (20%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 97mg (32%) Potassium 85mg (2%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 960IU (19%) Vitamin C 1mg (1%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 400

% Daily Value*

Serving 1slice
Calories 400kcal 20%
Carbohydrates 38g 13%
Protein 3g 6%
Fat 28g 43%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 97mg 32%
Potassium 85mg 2%
Fiber 1g 4%
Sugar 36g 72%
Vitamin A 960IU 19%
Vitamin C 1mg 1%
Calcium 41mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.