Baklava cheesecake never fails to put a smile on everyone’s face. Made with cream cheese, walnuts, and buttery canned crescent roll dough, this delightful mashup of two dessert favorites is a quick and easy fix.
This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.
What Exactly is Baklava?
Baklava is a sticky, quintessentially Greek pastry that has become popular worldwide. It has a sweet layer of cinnamon-spiced walnuts sandwiched between two layers of stacked filo dough. The oblong sheets of tissue-paper thin filo are brushed with butter and stacked in multiple layers.
Before baking, the pan of baklava is pre-cut into small diamond shapes. Then the whole pan is drenched with syrup, which caramelizes as it bakes and holds the layers together. It’s challenging to work with filo, but you don’t have to when you make my no-fuss baklava cheesecake.
How to Make this Delicious Mashup
You’ll love how fast baklava cheesecake comes together. Especially when it’s simplified with Pillsbury™ Crescent Roll Dough Sheets.
- Mix walnuts, sugar, and cinnamon together in a bowl and set aside (per recipe below).
- Unroll a can of crescent roll dough and stretch and lightly press to cover the bottom of a baking pan.
- Beat softened cream cheese together with sugar and lemon peel and spread over the first layer of dough. Carefully top the cream cheese layer with the walnut mixture.
- Place the second can of dough on top, and spread with a mixture of honey and lemon juice.
Following the recipe below, bake, cool, and refrigerate for several hours.
To serve, cut into the pan on a diagonal, to make the traditional mini diamond shape of baklava pastry.
Can You Prepare Baklava Cheesecake in Advance?
The lemony nuttiness in this dessert will fully develop if you let it sit in the refrigerator overnight, so go ahead and make it in advance. It’s delicious served cold, or at room temperature.
How Long is it Good For?
Just like a regular cheesecake, you can freeze baklava cheesecake for up to four months. Store it in rigid plastic to prevent it crumbling, and thaw at room temperature before serving. Alternately, you can store baklava cheesecake, tightly covered, in the refrigerator for up to four days.
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- 2 cans Pillsbury™ refrigerated crescent 8 oz each
- 16 oz cream cheese softened
- 1 1/2 cups sugar
- 1/2 teaspoon grated lemon peel
- 2 cups walnuts finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey
- 1 teaspoon fresh lemon juice
- Preheat oven to 350°. Unroll 1 can of crescent dough and place into an ungreased 9x13 pan.
- Beat beat cream cheese, 1 cup sugar and lemon peel on medium speed until fluffy. Spread over prepared dough and set aside.
- Combine walnuts, remaining 1/2 cup sugar and cinnamon in a small bowl. Sprinkle over cream cheese.
- Place second crescent dough sheet over the first covering the filling.
- Combine lemon juice and honey. Brush over dough.
- Bake 30 to 35 minutes or until lightly browned. Cool 20 at least minutes.
- Refrigerate about 3 hours or overnight. Slice and serve.
Original recipe from our partners at PILLSBURY. Get the FULL RECIPE for these yummy Baklava Cheesecake Bars!