Pumpkin Baklava Cheesecake Phyllo Bites
There’s something deeply satisfying about small bites that hold big flavor. These Pumpkin Baklava Cheesecake Phyllo Bites bring together my love for Greek baklava — with its honey, nuts, and golden phyllo — and the warm comfort of pumpkin cheesecake. They’re simple to make, perfectly portioned, and deliver that irresistible mix of sweet spice and flaky crunch. Think of them as a modern Greek dessert for the season of gatherings — a nod to tradition with just the right touch of new.
PREP TIME 10 minutes
COOK TIME 15 minutes
TIME 25 minutes
SERVES 24 bites
Ingredients
- 24 mini phyllo cups store-bought
- 8 oz 225 g cream cheese, softened
- ½ cup pumpkin puree not pie filling
- ¼ cup Greek yogurt plain, full-fat
- ¼ cup maple syrup or honey
- 1 tsp pumpkin pie spice or cinnamon + ginger + nutmeg blend
- ½ tsp vanilla extract
- Pinch sea salt
- ½ cup chopped walnuts or pecans
- Optional: 2 Tbsp chopped pistachios for garnish
- Optional: extra honey or maple syrup for drizzle
Instructions
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Preheat oven to 350°F (175°C). Arrange phyllo cups on a baking sheet or mini muffin tray.
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Lightly warm cups for 5 minutes to crisp them up.
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In a mixing bowl, combine cream cheese, pumpkin puree, Greek yogurt, honey or maple syrup, spices, vanilla, and salt. Whisk until smooth.
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Spoon about 1 Tbsp of filling into each phyllo cup. Sprinkle with chopped walnuts or pecans.
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Bake 12–15 minutes, until filling is set and cups are golden.
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Drizzle with honey or maple syrup and sprinkle chopped pistachios if desired.
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Serve warm or at room temperature. Refrigerate leftovers up to 2 days.
Notes
Why You’ll Love It
- Three classics — pumpkin, baklava, and cheesecake — come together in one easy dessert.
- Perfectly portioned for parties or gifting.
- Greek ingredients like honey, nuts, and phyllo add Mediterranean charm.
- Ready in minutes and looks like a professional pastry shop creation.
- Beautifully balances creamy, crunchy, and sweet flavors.
If You Like This Recipe, You’ll LOVE…
Greek Yogurt Spoon Sweets with a Cretan Ancient Grain Rusk Crust and Spoon Sweet Toppings
Fresh Pumpkin Pie (Glykia Kolokythopita)
Notes
- Use Greek yogurt for creaminess and a subtle tang that balances sweetness.
- For nut allergies, substitute crushed pumpkin seeds or omit nuts entirely.
- These bites can be made ahead — refrigerate and reheat gently before serving.
- Nutrition (per bite, approx.): 95 calories, 2g protein, 6g fat, 7g carbs.
- Dietary Info: Vegetarian, Mediterranean diet–friendly, and can be made nut-free.