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Baked Baklava Cheesecake

Ratings 5 from 1 votes
Prep Time: 15 min Cook Time: 60 min Rest Time: 24 hour Total Time: 25 hrs 15 mins
Servings 1

NEED I EVEN SAY ANYTHING TO CONVINCE YOU THAT YOU WILL ABSOLUTELY FALL IN LOVE WITH THIS CREAMY AROMATIC DREAMY DESSERT. I no words will do it justice. I shall let the images speak for itself and your tastebuds be the judge as they dive into the delight that is this cheesecake.

  • 200 grams cookies ( i used simple mills toasted pecan ones) OR use my oat almond flour cookie recipe
  • 2 tablespoons melted butter
  • Cookie recipe
  • 2 tablespoons melted butter
  • Filling
  • 1 cup cashews (soaked overnight or quick soaked for 4 hours in hot water)
  • 1/2 cup agave syrup/maple syrup
  • 1/2 cup coconut cream
  • 1 tablespoon corn starch
  • 230-250 grams plain vegan cream cheese (Tofutti or kite hill work well in the USA)
  • 5 tablespoons lemon juice
  • 2 tablespoons nondairy milk
  • Topping
  • 2 cups walnuts
  • 1/2 cup pistachios
  • 3/4 teaspoons cinnamon
  • 1/2 cup agave
  • 1 tablespoon orange zest
  1. Preheat oven to 350 degrees F (176 C)

  2. Place cookies and butter into a food processor In a food processor and crush till it looks a little like wet sand

  3. Tightly press into the base of your pan ( I used a springform cake tin)

  4. Prepare the topping by adding all the ingredients except the agave into a food processor and pulse till roughly ground ( i like mine chunky), then add in the syrup and pulse once more. Use half the amount and add dollops of the filling around the base

  5. Add all filling ingredients into a blender and blend till smooth (adjust flavor as needed, adding more lemon juice for zesty tanginess or maple syrup/agave for sweetness.

  6. Pour filling over the baklava topping and cookie crust and spread into an even layer. Give it a good tap on your kitchen worktop to remove any air bubbles and even out

  7. Bake for 45 minutes to 1 hour. The edges of the cheesecake will start browning and coming away from the side and the center will still be a little jiggly - note. I said jiggly and not wet and liquidy!

  8. Once you take it out of the oven let it sit for about 15 to 20 minutes then put it in the fridge for a minimum of 5 hours, but best overnight.

  9. place the rest of the baklava topping on top of the cheesecake before cutting and serving.

  10. ♡ Say a BIG HUGE prayer of gratitude for all the ingredients, all the people who grew the ingredients, the sun and water for nourishing those ingredients and to Mother Nature and God for providing everything we need to survive. Then serve with so much love and eat with intense immense overflowing joy! 


Serving suggestion: I recommend you serve this with my cashew coconut cream…ISSA REAL GOOD TOGEATHER