Tahini Honey Baklava Cheesecake Bars
Indulge in the exquisite layers of Tahini Honey Baklava Cheesecake Bars, where creamy cheesecake meets a flaky baklava crust. Drizzled with honey and enhanced by nutty tahini, each bite is a celebration of flavor and texture. Perfect for any occasion, these bars are not only visually stunning but also surprisingly easy to make. Transform your dessert table with this unique treat that will leave everyone asking for seconds!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 package (16 oz) phyllo dough, thawed
- 1 cup ground walnuts
- 1/2 cup tahini
- 1/2 cup honey (plus extra for drizzling)
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer about six sheets of phyllo dough in the dish, brushing each with melted butter.
- In a bowl, mix ground walnuts with cinnamon and a tablespoon of sugar; sprinkle over the phyllo base.
- In another bowl, beat cream cheese until smooth, then gradually mix in sugar, eggs, and vanilla until fully combined.
- Pour half of the cheesecake mixture over the walnut layer; repeat with more phyllo sheets brushed with butter and add the remaining filling on top.
- Bake for 40-45 minutes until set and lightly browned. Cool slightly before drizzling with honey.
Nutrition
- Serving Size: 1 bar (85g)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: For added crunch, consider mixing in finely chopped pistachios. Swap cream cheese for Greek yogurt for a tangier version. To store leftovers, keep them in an airtight container in the refrigerator for up to five days.