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Vegan Baklava Cheesecake

Alanna Hale
Cook Time:
1 hr
Prep Time:
20 mins

Chef notes

Need I even say anything more to convince you that you will fall in love with this creamy, dreamy dessert? I shan't, as no words will do it justice. Except maybe to tell you that this makes for an extremely memorable treat. And it's so easy: just a flaky phyllo base topped with a crushed buttery cookie layer, followed by a baklava topping, then finished off with a cheesecake filling. That's it. Nothing else to add. OK, maybe a drizzle of cashew cream.

Technique tip: Use the cashew cream as a replacement for heavy cream — for coffees, for desserts, or to just take a nip when you need something sweet. Use it to top pancakes and waffles, etc.

Swap options: You could also make this cheesecake without the phyllo layer. You would just start by pressing the cookie layer into the pan without buttering it first. You can either buy a can of coconut cream or you can refrigerate coconut milk for 30 minutes and skim off the thick cream at the top. Thai coconut milk is perfect for this as it tends to be creamier.

Equipment needed: Food processor and springform pan.

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