Vegan Baklava Cheesecake Minis

vegan baklava cheesecake minis

With many holiday parties coming up (such as Thanksgiving in the U.S.), it’s good to have a go-to recipe that is simple to make and easily feeds a small crowd. Sure, you can bring cookies, but that’s what everyone else does. For me, I like these bite-sized cheesecakes that will stand out at a buffet or when passed around the dinner table.
On my hunt for a mini-sized dessert I found a full-sized cheesecake in a phyllo crust. Then I realized that it would work just as well in little phyllo shells. And, it would be faster to make. Plus the mini shells are adorable.
I was sold on the recipe but it wasn’t vegan. With a few simple swaps, like vegan versions of all of the dairy items, it was just about ready to go. A quick glance at my cupboard revealed I had a product called Vegan Honey which was perfect. If you don’t have this, then agave syrup is fine, too.
Until next time, happy baking!

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Vegan Baklava Cheesecake Minis

Course: Dessert

Cuisine: Vegan

Keyword: Baking, cheesecake, Cinnamon, cream cheese, Phyllo, pistachio, Recipe

Servings: 45 phyllo cups

Author: The Decadent Vegan Baker

Equipment

large baking pan
Stand Mixer

Ingredients

for the phyllo shells

3 boxes mini phyllo shells (45 shells total)
⅛ teaspoon cinnamon
1 teaspoon organic granulated sugar
1 tablespoon finely chopped walnuts toasted

for the filling

⅔ cup plant-based cream
2 8-ounce packages cream cheese
⅓ cup vegan honey or agave syrup
⅓ cup vegan greek-style yogurt plain
1 teaspoon vanilla paste
3 tablespoons organic powdered sugar sifted
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves

for the topping

⅛ cup shelled pistachios finely chopped

Instructions

Preheat the oven to 350F and line a large baking pan with parchment paper.
To make the phyllo shells, remove the mini shells from their wrappings and defrost if necessary.
Stir together the ⅛ teaspoon cinnamon, granulated sugar, and walnuts in a small bowl. Place the empty shells on the prepared baking pan and spoon the cinnamon-sugar mixture inside them. Bake for 3 to 5 minutes, then set the baking pan on a wire rack to cool while you make the filling.
Beat the cream in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form, then remove to a small bowl. Put the cream cheese in the empty stand mixer bowl and beat it until smooth. Add the honey, yogurt, and vanilla paste and beat until combined. Add the powdered sugar, cinnamon, and cloves and beat until smooth. Add the whipped cream and gently stir with a rubber spatula until incorporated.
Place the filling in a pastry bag fitted with a large star tip, then pipe the filling into the cooled shells. Sprinkle the pistachios over each shell.
Refrigerate the cheesecakes for 1 to 2 hours to firm up.

Notes

Adapted from a recipe at rodellekitchen.com

Easy Spanakopita Appetizers

Dec26

Today’s post is not about my usual tempting desserts, but it is still decadent. The dish is a savory appetizer, but one so creamy and tasty that you’ll find it disappears quickly. It is perfect for a holiday platter, especially for New Year’s Eve festivities.

This recipe was shared by a friend at a cooking get together. I made minor alterations for my taste preferences, but essentially it’s the recipe provided to the class. It was already vegan, and can be made at any altitude. And, with pre-baked vegan fillo shells, you can make these in no time.

Easy Spanakopita Appetizers

2 TBS olive oil, divided
1/2 cup chopped onion
1 TBS minced garlic
1 pound frozen chopped spinach, thawed and drained
8.1 oz Violife Just Like Feta
8 oz Kite Hill Ricotta Alternative
2 TBS finely minced dill leaves (no stems)
2 tsp lemon juice
1/8 tsp salt, or to taste
2 (1.6 oz) packages The Fillo Factory Mini Fillo Shells

Preheat oven to 350F. Add 1 TBS olive oil to a pan on medium heat. Add the onion and cook until almost translucent. Add the garlic and cook until just starting to brown. Transfer the onion-garlic mixture to a bowl. Wipe out the warm pan and add the additional 1 TBS olive oil. Add the spinach and cook until warmed through. Stir the onion-garlic mixture into the warm spinach in the pan. Crumble the feta into the pan and stir in the ricotta and dill. Cook just until the cheese softens. Add the lemon juice and salt and stir to combine.

Transfer the filling to a food processor and process until just blended. Taste and adjust for dill, lemon juice, and salt. Transfer the filling to a piping bag. Arrange the fillo shells on a parchment lined baking sheet. Pipe the filling into the shells. Bake for 7-10 minutes, or until the shells are just browned on the edges. Eat while still hot.

Until next time, Happy New Year, and happy baking!

Chocolate Phyllo Crispies

Dec20

When I first spotted vegan phyllo dough at the market I was very excited. The odd thing is that I’ve never made anything with phyllo or had a desire to use it. My mom made baklava when I was a kid and it seemed way too labor intensive. But, I do love a good vegan baking challenge so I bought a package. After scouring recipes using phyllo, I chose one that sounded relatively simple and looked like a nice snack.

For this recipe I didn’t need to veganize or high altitude it. I figured the experimenting would be the phyllo dough itself as the difficulty would be the correct and quick handling of the dough. The most important thing I learned was to have a partner handy to brush the sheets with oil while you assemble the dish. The dough is finicky and dries out quickly, but having help made it go more smoothly. It also made preparation more fun.

The treat is messy to eat because the phyllo wants to crumble when you take a bite. The best part of this experiment was watching my husband take an entire piece and shove it in his mouth in order to be neater. I wish the illustrating photo could have been of that moment but I was too busy laughing.

Until next time, happy baking!

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Chocolate Almond Phyllo Crispies

When I first spotted vegan phyllo dough at the market I was very excited. The odd thing is that I’ve never made anything with phyllo. But, I do love a good baking challenge so I bought a package. After scouring recipes using phyllo, I decided on one that sounded relatively simple.

Course: Snack

Cuisine: Vegan

Keyword: Baking, Chocolate, High Altitude, Phyllo, Recipe

Servings: 12

Author: The Decadent Vegan Baker