Keto Baklava Cheesecake

A Baklava Cheesecake that tastes like a dream and fits your low-carb lifestyle. There’s nothing like the flavor of baklava: warm spices, toasted nuts, and a hint of rose water. This version gives the classic dessert a sugar-free twist, layered over a creamy cheesecake filling and baked on our No Sugar Cookie crust. It’s indulgent, comforting, and totally guilt-free.

What You Need

For the Crust

For the Topping

  • ¼ cup chopped walnuts
  • ¼ cup chopped pistachios
  • ½ tsp cinnamon
  • 2 tsp rose water

For the Filling

  • 8 oz cream cheese
  • 1/4 cup sweetener
  • 1 egg 
  • 2 tsp rose water

Bake This Way

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, prepare the (No) Sugar Cookie Mix according to the instructions on the bag—just skip the egg. Press the dough evenly into the bottom of a greased baking dish to form your crust.
  3. Prepare our your cheesecake filling by combining all the ingredients in a blender until smooth and pouring over the crust. 
  4. In a small bowl, mix together the chopped walnuts, pistachios, cinnamon, and rose water. Sprinkle evenly over the top.
  5. Bake for about 45 minutes, or until the top looks set and lightly golden.
  6. Cool completely before slicing and enjoy!
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