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Close-up of golden Baklava Cheesecake Cookies, showcasing flaky pastry and creamy center.

Baklava Cheesecake Cookies

These delightful cookies combine the rich flavors of baklava with the creamy indulgence of cheesecake, all wrapped in a soft cookie dough. A perfect treat for anyone craving a unique dessert experience.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 cookies
Calories 250 kcal

Equipment

  • large bowl
  • small bowl
  • baking sheets
  • parchment paper
  • small saucepan

Ingredients
  

For the Cookie Dough:

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the Cheesecake Filling:

  • 4 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

For the Baklava Topping:

  • 1 cup finely chopped walnuts or pistachios (or a mix)
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves optional
  • 2 sheets frozen phyllo dough, thawed, crumbled finely

For the Honey Syrup:

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1 teaspoon fresh lemon juice

Instructions
 

Prepare the Cookie Dough:

  • Cream softened butter and 3/4 cup sugar until light and fluffy, then beat in the egg and vanilla extract.
  • Whisk together flour, baking powder, and salt, then gradually add to wet ingredients until just combined; chill the dough for 30 minutes.

Make the Cheesecake Filling:

  • Beat softened cream cheese with 1/4 cup sugar until smooth, then stir in the egg yolk and vanilla extract; set aside.

Assemble the Baklava Topping:

  • Combine chopped nuts, 1/4 cup sugar, cinnamon, and cloves (if using), then toss with crumbled phyllo dough.

Form the Cookies:

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Flatten 1 tablespoon of cookie dough, place 1 teaspoon of cheesecake filling in the center, and seal the edges to form a ball.

Coat and Bake:

  • Roll each filled cookie dough ball in the baklava topping, pressing gently to adhere, and place seam-side down on baking sheets.
  • Bake for 12-15 minutes, or until edges are lightly golden and the phyllo topping is crisp.

Prepare the Honey Syrup:

  • While cookies bake, combine water, 1/2 cup sugar, and honey in a saucepan; simmer until sugar dissolves, then remove from heat and stir in lemon juice.

Finish the Cookies:

  • Immediately brush warm honey syrup generously over hot cookies; cool completely on baking sheets to allow syrup to soak in and cookies to set.

Notes

For best results, ensure your cream cheese and butter are fully softened before starting. When forming the cookies, make sure the cheesecake filling is completely enclosed to prevent it from leaking during baking. Don't skip the chilling step for the cookie dough, as it helps with manageability. The optional cloves in the baklava topping really enhance the authentic flavor, so use them if you have them! These cookies taste even better the next day once the flavors have melded and the syrup has fully absorbed.