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Pistachio Baklava Cheesecake Bars: A Show‑Stopping Dessert for Busy Weeknights

There’s a reason this indulgent mash‑up has stayed on repeat in my kitchen: Pistachio Baklava Cheesecake Bars give you creamy cheesecake, flaky phyllo, and honeyed, nutty baklava crunch all in one sliceable pan. If you’re short on time but craving something that looks like you spent hours in the kitchen (hello, impress‑the‑in‑laws opportunity), this recipe is your new secret weapon.

If you love easy cheesecake bars, you might also enjoy my take on Blueberry Cheesecake Bars, which are a perfect midweek treat when berries are in season. But if you want to go big for a party or holiday, read on — these Pistachio Baklava Cheesecake Bars are worth the little extra effort.

Why You’ll Love These Pistachio Baklava Cheesecake Bars

• They balance creamy and crunchy in every bite: a smooth cheesecake layer tucked between a buttery phyllo base and a crunchy pistachio‑honey topping.
• Great for crowds — bake once, serve many. Bars are easy to portion and travel well to potlucks and gatherings.
• You can prep parts ahead (cheesecake filling or nut mix), which is a life‑saver for busy moms and professionals.
• The flavors are familiar but elevated — think baklava vibes without complicated steps, and a cheesecake that’s not overly sweet.

Servings: 16 bars
Prep time: 30 minutes (plus phyllo prep and chilling)
Bake time: 40–50 minutes
Chill time: minimum 4 hours (overnight best)

Ingredients

For the phyllo base:

• 12 sheets phyllo dough, thawed (about 1 package)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon

For the cheesecake layer:

• 24 oz (3 packages) cream cheese, room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons all‑purpose flour (helps with slicing)

For the pistachio baklava topping:

• 1 1/2 cups shelled pistachios, coarsely chopped (reserve a few tablespoons for garnish)
• 1/4 cup sliced almonds (optional, for texture)
• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 3 tablespoons unsalted butter, melted

For the honey syrup:

• 1/3 cup honey
• 1/4 cup water
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon orange blossom water or a splash of vanilla (optional)

Kitchen note: keep a clean, slightly damp towel over unused phyllo to stop it from drying out — brittle phyllo is the enemy of happy baking.

Step‑by‑Step: How to Make Pistachio Baklava Cheesecake Bars

1. Preheat and prep
   Preheat your oven to 325°F (160°C). Line a 9×13 inch pan with parchment, leaving a little overhang for easy lifting. Lightly brush the sides so the phyllo won’t stick.

2. Build the phyllo base
   Lay one sheet of phyllo in the pan and lightly brush with melted butter. Repeat with 6 sheets, brushing each. Sprinkle the sugar and cinnamon between every two sheets for a subtle, warm sweetness. The layers should feel delicate but sturdy — think of it as a fragile couch for your cheesecake to nap on.

3. Make the cheesecake filling
   In a large bowl, beat the room‑temperature cream cheese until smooth. Add the sugar and beat again until fluffy. Mix in eggs one at a time, then stir in sour cream, vanilla, and flour until blended. Don’t overbeat; keep it smooth and silky.

4. Pour and bake the first stage
   Pour the cheesecake batter over the layered phyllo and spread evenly. Bake on the middle rack for 35–40 minutes, or until the edges are set and the center jiggles slightly. A gently wobbling center is perfect — it firms up as it chills.

5. Toast the pistachio topping
   While the cheesecake bakes, toss the chopped pistachios, sliced almonds (if using), sugar, and cinnamon with 3 tablespoons melted butter in a bowl. Spread on a baking sheet and toast in the oven for 6–8 minutes until fragrant and lightly golden. Watch them closely — nuts go from golden to overdone fast.

6. Make the honey syrup
   In a small saucepan, combine honey, water, sugar, and lemon juice. Bring to a gentle simmer and cook for 3–4 minutes. Remove from heat and stir in orange blossom water or vanilla if using. Let it cool to warm.

7. Assemble the baklava top
   Once the cheesecake is out of the oven, immediately sprinkle the warm pistachio mixture across the top and pour the warm honey syrup evenly over everything. The warm syrup will soak into the phyllo and nuts, giving that authentic baklava shine.

8. Chill and slice
   Let the pan cool to room temperature, then cover and chill at least 4 hours or overnight. Use the parchment overhang to lift the bars out; slice with a sharp knife warmed under hot water for neat edges. Garnish with reserved pistachios.

Pro tip: For clean slices, warm the knife in hot water between cuts and wipe dry. Repeat and you’ll have bar‑worthy edges every time.

Cooking Tips & Tricks (from my kitchen to yours)

• Phyllo handling: Always work quickly and keep a damp towel over phyllo sheets to prevent drying. If a sheet tears, just overlap edges — the butter and layers hide a lot.
• Cream cheese at room temp: Let it sit out 30–60 minutes. Cold cream cheese makes lumpy batter and sad desserts.
• Sugar swap: For a slightly deeper flavor in the syrup, swap half the sugar for brown sugar. If avoiding refined sugar, try a mild maple syrup but reduce oven time slightly.
• Make‑ahead: You can toast the pistachio topping and make the syrup up to two days ahead; store in airtight containers separately.
• Serving: These are rich. Serve modest squares with a dollop of whipped cream or a spoonful of Greek yogurt to cut the sweetness.

Personal Note: Why This Recipe Feels Like Home

I’m Anna, and my sister Patricia and I test so many dessert mashups in our little kitchen lab — some are “kitchen wins,” others are experiments best kept between us and the cat. These pistachio baklava cheesecake bars started as a weekend curiosity: Patricia wanted baklava, I wanted cheesecake, and we both wanted something portable for family gatherings. The first batch disappeared so fast that the cousins started asking for “those green nut bars” at every holiday after. That kind of approval from picky teenagers is the highest compliment in our house.

Variations & Serving Ideas

• Chocolate lovers: Swirl 2 ounces melted dark chocolate into the cheesecake batter for a marbled effect. If you’re curious about other chocolate‑cheesecake hybrids, check out my riff on decadent bars like Decadent Dulce de Leche Chocolate Cheesecake Bars.
• Citrus lift: Add 1 tablespoon finely grated lemon zest to the cheesecake for a bright counterpoint.
• Nut mix: Swap half the pistachios for walnuts or pecans for a rustic texture.
• Drizzle ideas: For a modern touch, finish with a light chocolate drizzle or a sprinkle of flaky sea salt.

Frequently Asked Questions

Q: Can I use a graham‑cracker crust instead of phyllo?
A: Yes. Use 2 cups graham cracker crumbs mixed with 6 tablespoons melted butter, press into the pan, and bake 8 minutes before pouring the filling. You’ll lose the baklava phyllo crunch, but the pistachio topping still gives great texture.

Q: Are pistachio baklava cheesecake bars gluten‑free?
A: Not as written — phyllo and flour contain gluten. To make them gluten‑free, use gluten‑free phyllo (hard to find) or switch to a gluten‑free cracker crust and replace the 2 tablespoons flour in the filling with cornstarch or a gluten‑free flour blend.

Q: How long do leftovers keep?
A: Store covered in the fridge for up to 4 days. For longer storage, freeze sliced bars between parchment layers in an airtight container for up to 2 months; thaw overnight in the fridge.

Q: Can I reduce the sugar?
A: You can reduce sugar slightly, but both the cheesecake and the baklava syrup rely on sugar for structure and that characteristic baklava shine. Reduce the sugar by no more than 20% for best results.

Ingredients & Printable Checklist (Quick View)

• Phyllo dough (12 sheets) — 6 tbsp butter — 2 tbsp sugar — 1/4 tsp cinnamon
• Cream cheese 24 oz — 3/4 cup sugar — 2 eggs — 1/2 cup sour cream — 1 tsp vanilla — 2 tbsp flour
• Pistachios 1 1/2 cups — 1/4 cup sliced almonds (opt.) — 1/4 cup sugar — 1 1/2 tsp cinnamon — 3 tbsp butter
• Honey syrup: 1/3 cup honey — 1/4 cup water — 2 tbsp sugar — 1 tbsp lemon juice — 1/2 tsp orange blossom water (opt.)

Conclusion

If you’ve ever wanted to combine the best parts of two classic desserts, these Pistachio Baklava Cheesecake Bars are the answer — comforting like cheesecake, crisp and nutty like baklava, and crowd‑pleasing enough for any potluck. For a different take on baklava‑meets‑cheesecake, see Baklava Cheesecake | Buttermilk by Sam, and for another bar‑style approach, compare with Baklava Cheesecake Bars – FalasteeniFoodie.

Meta description: Pistachio Baklava Cheesecake Bars: creamy cheesecake, flaky phyllo, and honeyed pistachios—an easy show-stopping dessert for busy weeknights.

Pistachio Baklava Cheesecake Bars

Indulge in the creamy and crunchy delight of Pistachio Baklava Cheesecake Bars that combine cheesecake, flaky phyllo, and a nutty baklava topping, perfect for impressing guests.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 5 hours hrs 10 minutes mins

Servings: 16 bars

Course: Dessert, Snack

Cuisine: American, Mediterranean

Calories: 340

Ingredients Method Notes

Ingredients

  

For the phyllo base

• 12 sheets 12 sheets phyllo dough, thawed about 1 package
• 6 tablespoons 6 tablespoons unsalted butter, melted
• 2 tablespoons 2 tablespoons granulated sugar
• 1/4 teaspoon 1/4 teaspoon ground cinnamon

For the cheesecake layer

• 24 oz 24 oz (3 packages) cream cheese, room temperature
• 3/4 cup 3/4 cup granulated sugar
• 2 large 2 large eggs, room temperature
• 1/2 cup 1/2 cup sour cream
• 1 teaspoon 1 teaspoon vanilla extract
• 2 tablespoons 2 tablespoons all‑purpose flour helps with slicing

For the pistachio baklava topping

• 1 1/2 cups 1 1/2 cups shelled pistachios, coarsely chopped reserve a few tablespoons for garnish
• 1/4 cup 1/4 cup sliced almonds optional, for texture
• 1/4 cup 1/4 cup granulated sugar
• 1 1/2 teaspoons 1 1/2 teaspoons ground cinnamon
• 3 tablespoons 3 tablespoons unsalted butter, melted

For the honey syrup

• 1/3 cup 1/3 cup honey
• 1/4 cup 1/4 cup water
• 2 tablespoons 2 tablespoons granulated sugar
• 1 tablespoon 1 tablespoon lemon juice
• 1/2 teaspoon 1/2 teaspoon orange blossom water or a splash of vanilla (optional)

Method

 

Preheat and prep

1. Preheat your oven to 325°F (160°C). Line a 9 x 13 inch pan with parchment, leaving a little overhang for easy lifting. Lightly brush the sides so the phyllo won’t stick.

Build the phyllo base

1. Lay one sheet of phyllo in the pan and lightly brush with melted butter. Repeat with 6 sheets, brushing each. Sprinkle the sugar and cinnamon between every two sheets for a subtle, warm sweetness.

Make the cheesecake filling

1. In a large bowl, beat the room-temperature cream cheese until smooth. Add the sugar and beat again until fluffy. Mix in eggs one at a time, then stir in sour cream, vanilla, and flour until blended.

Pour and bake the first stage

1. Pour the cheesecake batter over the layered phyllo and spread evenly. Bake on the middle rack for 35–40 minutes, or until the edges are set and the center jiggles slightly.

Toast the pistachio topping

1. While the cheesecake bakes, toss the chopped pistachios, sliced almonds (if using), sugar, and cinnamon with 3 tablespoons melted butter in a bowl. Spread on a baking sheet and toast in the oven for 6–8 minutes until fragrant and lightly golden.

Make the honey syrup

1. In a small saucepan, combine honey, water, sugar, and lemon juice. Bring to a gentle simmer and cook for 3–4 minutes. Remove from heat and stir in orange blossom water or vanilla if using.

Assemble the baklava top

1. Once the cheesecake is out of the oven, immediately sprinkle the warm pistachio mixture across the top and pour the warm honey syrup evenly over everything.

Chill and slice

1. Let the pan cool to room temperature, then cover and chill at least 4 hours or overnight. Use the parchment overhang to lift the bars out; slice with a sharp knife warmed under hot water for neat edges. Garnish with reserved pistachios.

Notes

For clean slices, warm the knife in hot water between cuts and wipe dry. Repeat and you’ll have bar‑worthy edges every time. Keep a clean, slightly damp towel over unused phyllo to stop it from drying out. If it tears, overlap edges as the butter and layers will hide it.