Baklava Cheesecake Vegan
Baklava cheesecake is an easy but decadent dairy-free cheesecake with crispy phyllo crust filled with a creamy, cheesecake-like filling and topped with a sweet, crunchy, date, nut, and lemon flavored mixture that you would generally find inside a baklava.
Servings: 8
Equipment
- 8x8" baking pan
- food processor optional
Ingredients
For the Phyllo Layer
- 5 or 6 phyllo sheets about 10x10 inches or whatever size fits your pan
- 1 tablespoon of vegan butter melted, or oil
- 1 teaspoon maple syrup
For the Cheesecake Layer
- 1 cup raw cashews soaked in warm water for at least 15 minutes, then drained
- 15- ounce can full fat coconut milk , see notes for subs
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 2 tablespoons lemon juice
For the Date-Nut Layer
- 1/2 cup raw almonds
- 1/2 cup raw pistachios or roasted, unsalted pistachios
- 1/2 cup pecans
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 8 to 9 soft dates pitted
To Top the Cheesecake
- 1 tablespoon maple syrup mixed with 1/4 teaspoon lemon juice , warmed
Instructions
Make the phyllo crust.
- Preheat the oven to 350° F (177 °C).
- Line an 8x8” or similar-sized square or round pan with parchment. Use size of parchment, that will hang over the edges, so that it will be easy to remove the cheesecake from the pan later on. You can also use a springform pan.
- Thaw your phyllo sheets, if you haven't already, then cut them to about 10x10” for an 8x8” or similar sized pan. You want at least an inch to come up on the sides. Place one phyllo sheet on your parchment lined pan.
- In a small bowl, mix the melted butter and maple syrup, and brush this over the phyllo sheet, then place another phyllo sheet over the top, and brush a little bit of the butter mixture again. Repeat for at least 5 phyllo sheets, then bake for 10 to 15 minutes, or until the edges are nicely golden and the rest of the phyllo sheets are also somewhat golden. Remove from the oven and set this aside to cool.
Meanwhile, make your cheesecake filling.
- Drain the soaked cashews and add them to a blender along with the rest of the ingredients, and blend for a minute. Then let this mixture sit for 2 to 3 minutes, and blend again for a minute. Let it rest for another minute and blend for half a minute again. Check if the mixture is well-blended and smooth, then taste and adjust flavor at this time by adding more tang and sweet if you like. (For a more cream cheese-like flavor profile, can add a 2 to 3 tablespoons of non-dairy yogurt or cream cheese to this mixture, and then blend again until smooth.)
- Pour this blended mixture into the pan with the cooled phyllo sheets and even it out with a spoon or spatula.
Make the date-nut mixture.
- Add all of the nuts to a small food processor, and pulse to make a course meal. (You can also chop the nuts with a knife into small pieces , if you would rather not use a food processor). Add the rest of the ingredients, and pulse again until all the dates break down and the mixture is somewhat sticky. (If you are not using a food processor, mash the dates in a separate, small bowl. Add in a few teaspoons of non-dairy milk to make them easier mash, if needed, and then add in the chopped nuts and mix and press and mix so that you have a cohesive, somewhat sticky mixture.) If your dates aren't that soft, you can add in a teaspoon or so maple syrup, either in the processor or in your bowl, so that the mixture isn’t too dry.
Assemble and chill.
- Take small portions of the nut mixture and sprinkle it all over the cheesecake layer, and then put it in the fridge for a few hours or freezer for at least an hour before you slice it. Drizzle some warm maple syrup on top and on the phyllo. You can also drizzle some more maple syrup on top after slicing and before serving, if you like. (I usually add a little lemon zest to the maple syrup)
- Alternate assembly: You can also make a top layer a full even layer with the nuts. For that, put the cheesecake layer in the freezer for an hour first to freeze, so that the nut layer doesn't sink in. Remove the cheesecake from the freezer and then press the date-nut mixture into a dough. Press that dough into a square that’s the size and shape of your pan and 1/4” to 1/8” thick. Press that over the cheesecake layer and spread it with your hands a little bit, then put it back in the freezer for another half an hour or so before removing from the freezer.
- If you want the bars to be more solid, you can freeze them for another hour or 2 longer, then remove the pan from the freezer. Using the hanging parchment paper, remove the cheesecake from the pan. Then, slice it with a warm knife into the slices size that you like, and serve.
Video
Notes
Storage: Store the sliced cheesecake in the freezer in a closed container for up to 3 months. You can also store it in a closed container in the refrigerator for up to 3 days. It will be slightly softer in the refrigerator.
Glutenfree , omit the phyllo sheet layer and make a crustless cheesecake, or you can double up on the nut layer, and put a layer of that date-nut mixture in the bottom to act as a crust as well as some on the top.
nuts: It would be very difficult to make this without nuts, because the cheesecake layer and the top layer depend on a lot of nuts and their texture and flavor.
Date-free: To make this without dates, chop up the nuts and add a little bit of maple syrup to coat all the nuts, and then use that as a topping.
Coconut free: use 1/2 cup more cashews ie a total of 1.5 cups cashews and blend with 3/4 -1 cup oat milk/ almond milk and use
Flavor variations: Use a combination of cinnamon and vanilla or cinnamon and almond extract. You can also use a mixture of cardamom and rosewater or just cardamom.
Nutrition
Calories: 345kcal | Carbohydrates: 32g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Sodium: 144mg | Potassium: 344mg | Fiber: 4g | Sugar: 17g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg