🥣 Instructions
1️⃣ Prepare the Crust
- Preheat oven to 325°F / 160°C.
- Mix crushed graham crackers, sugar, and melted butter.
- Press into the bottom of greased or lined muffin tin cups.
- Bake 5–7 minutes and let cool slightly.
2️⃣ Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth.
- Add vanilla and cinnamon, mix well.
- Add eggs one at a time, mixing gently until fully incorporated.
3️⃣ Assemble & Bake
- Pour cheesecake filling over the prepared crust in each muffin cup.
- Bake 18–22 minutes, until set but slightly jiggly in the center.
- Let cool to room temperature, then refrigerate at least 2 hours.
4️⃣ Add Baklava Topping
- Mix chopped nuts, honey, melted butter, and cinnamon.
- Spoon over each mini cheesecake before serving.
- Optional: drizzle extra honey on top for added sweetness.
5️⃣ Serve
- Enjoy chilled as a dessert bite.
- Perfect with tea or coffee!
💡 Tips
- Use room-temperature cream cheese for smoother batter.
- Don’t overbake mini cheesecakes — they’ll firm up in the fridge.
- Swap nuts or add a pinch of cardamom for a Middle Eastern twist.
- Make ahead and store covered in the fridge for up to 3 days.
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