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.
Servings: 45 phyllo cups
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