Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or grease well.
Make the crust:
In a bowl, mix chopped nuts, graham cracker crumbs (or phyllo bits), melted butter, and honey.
Press about 1–2 tablespoons into the bottom of each muffin cup to form the crust.
Prepare the cheesecake filling:
In a bowl, beat cream cheese and sugar (or honey) until smooth.
Add the egg, vanilla, and cinnamon. Mix until creamy.
Assemble mini cheesecakes:
Spoon the cream cheese mixture over the crust in each muffin cup. Smooth the tops with a spoon.
Bake:
Bake for 18–20 minutes, or until the centers are set. Avoid overbaking to keep them creamy.
Cool and top:
Let cheesecakes cool at room temperature, then drizzle with honey and sprinkle with chopped nuts. Chill in the fridge for at least 30 minutes before serving.
✅ Tips:
For extra authenticity, add a pinch of ground cardamom or nutmeg to the filling.
You can use mini phyllo sheets brushed with butter instead of graham crumbs for a flakier texture.
Store leftovers in the fridge for up to 3 days.
If you want, I can also give you a 5-minute no-bake version of Mini Baklava Cheesecakes that’s creamy, nutty, and ready without an oven.
