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Berry Cheesecake Baklava from The Food Charlatan
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5 from 3 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 Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 400kcal
Author: The Food Charlatan

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 16-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

  • Thaw your phyllo dough according to package directions.
  • 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.
  • 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.
  • In a small bowl, melt the butter. Use a pastry brush to butter a 9x13 inch pan.*
  • 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.
  • 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.
  • Spread 1/4 of the cream cheese mixture over the top. Sprinkle with 1/2 cup berries.
  • Layer on 2 more sheets, brush with butter, then 2 more sheets and butter.
  • Repeat steps 7 and 8 three more times.
  • 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.
  • 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.
  • 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.)
  • Bake at 325 degrees F for 60-65 minutes, or until golden brown on top.
  • Immediately drizzle the cooled syrup over the hot baklava, making sure to get the edges. Let cool to room temperature.
  • 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

Serving: 1slice | Calories: 400kcal | Carbohydrates: 38g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Potassium: 85mg | Fiber: 1g | Sugar: 36g | Vitamin A: 960IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg