Baklava-Inspired No-Bake Cheesecake

Recipe by portoula

Course: DessertCuisine: MediterraneanDifficulty: Medium

If you love cheesecake (and baklava), but you're short on time, this recipe is for you! Aside from being a make-ahead recipe that requires zero baking, you can also choose whether to make a whole cheesecake, or portion into smaller containers. I typically choose to make individual portions in cute little glass vessels which not only feel really special, but they also cut down on the time needed to be hands-on while you're enjoying company. Make it gluten-free by using our favorite graham crackers (Pamela's brand GF Honey Grahams) for the base.

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Ingredients

For the crust:
2 cups graham cracker crumbs (about 12 sheets)
1/2 cup walnuts, processed into a crumb texture
1/4 cup light brown sugar, packed
1 tsp ground cinnamon
1/2 cup unsalted butter, melted (one stick)
1/4 tsp salt
For the filling:
1 1/4 cup heavy whipping cream
24 oz cream cheese, room temperature (3-8oz pkg)
1/4 cup Greek yogurt
10 Tbs portoula OAK honey (1/2 cup + 2T)
1 Tbs fresh lemon juice
To serve:
chopped walnuts
ground cinnamon
drizzle of portoula OAK honey

Directions

Prepare the crust:
Coat a 9-inch springform pan with cooking spray
Combine all dry crust ingredients in a medium bowl and stir. Add melted butter and stir again until well combined.
Press crust into bottom and sides of prepared springform pan. Freeze until firm and ready to use, at least 30 minutes.
Prepare the filling:
Using a stand mixer or hand mixer, beat heavy cream on high speed until stiff peaks form; about 2-3 minutes. Set aside.
If using a stand mixer, gently transfer whipped cream mixture to a separate bowl. In mixer bowl, add cream cheese and beat on medium speed until creamy and smooth; about 1-2 minutes. Add Greek yogurt, honey, and lemon juice. Beat until smooth, scraping down the bowl to ensure everything is well incorporated.
Gently fold in the whipped cream with a rubber spatula.
Assemble:
Transfer the filling into pan with chilled crust. Smooth out the top with rubber spatula. Cover with plastic wrap and refrigerate until firm. Will need at least 3 hours; best to chill overnight.
To serve:
Serve cold, topped with chopped walnuts, cinnamon, and drizzle with portoula OAK honey. Enjoy!

Notes

If making individual desserts, you can make the crust and store in an airtight container in the refrigerator until ready to use. Simply spoon the desired amount into your serving vessels and don't worry about molding it/pressing it.
For the filling, we find it easiest to put the filling in a large piping bag; using a fluted tip allows you to make a pretty design when piping it into your serving dishes.
We love using Pamela's brand GF Honey Grahams for the base. They taste more like a rich, buttery biscuit than traditional graham crackers and everyone comments on how good it is!

Baklava-Inspired No-Bake Cheesecake

Ingredients

Directions

Notes

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