A truly decadent dessert; this middle eastern pastry is known for its richness. Flaky layers of Phllyo dough packed with nuts and the signature syrup drenching every morsel.

Maple Baklava Cheesecake [Vegan]

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Cooking Time



For the Crust:

  • 1 1/4 cup Lightly toasted walnuts
  • 2 tablespoons Maple Sugar
  • 2 tablespoons Melted Vegan Butter

For the Maple Cheesecake:

  • 1 package Vegan Cream Cheese
  • 1/2 package Firm Tofu
  • 2 tablespoons Melted Vegan Butter
  • 3/4 cup Maple Sugar or Maple Syrup
  • 3 tablespoons Cornstarch
  • 2 tablespoons All-Purpose Flour
  • 1 teaspoon egg replacer
  • 1 teaspoon Maple Extract
  • 1 cup Plant Milk
  • 1 1/2 teaspoon apple cider vinegar
  • Salt pinch
  • 1 teaspoon Vanilla Extract

For the Baklava:

  • 1/2 Package Phyllo Dough
  • 1 1/2 cup Lightly toasted walnuts
  • 1 teaspoon Cinnamon
  • 2 tablespoons Maple Sugar
  • 2 sliced Candied Orange
  • 4 tablespoons Vegan Butter

For the Syrup:

  • 1/2 cup Maple Syrup
  • 1/3 cup Water
  • 2 slices Candied Orange Slices


  1. Grease and line a 7" cake pan with professional bakery pan grease and parchment paper.
  2. Preheat the oven to 350°F
  3. Lightly toast all the walnuts from all the recipes above together in one large sheet pan, then divide them up later. For less than 8 minutes at 350° will be fine, you do not want to over toast them, or they get very bitter.
  4. Prepare the crust by placing 1¼ cups of the cooled toasted walnuts in a food processor with the cinnamon and the maple sugar.
  5. Add the melted vegan butter and process to a fine grind, be sure not to make a paste, you are not making butter!
  6. Press the crust mixture into the bottom of the prepared pan and set aside in the refrigerator until needed.
  7. For the cheesecake combine all the ingredients together in a food processor and process smooth, scraping the sides and making sure that is is ultra-smooth.
  8. Pour the batter into the prepared crust and bake in a water bath at 350°F for 1 hour.
  9. After 1 hour turn the oven off and let it cool inside the oven for another hour.
  10. Cool on the counter the rest of the way, then refrigerate for at least 4 hours before un-molding.
  11. Meanwhile, make the baklava by combining the other walnuts (1½ cups) with the cinnamon and candied orange (if using) and pulse to a fine grind. Be careful not to over-process or you will have a nut butter!
  12. Carefully unroll the package of phyllo dough and cut it in half down the center (like the fold of a book)
  13. Save one half for another baking project and then cut the other half to fit your 7" diameter springform pan.
  14. Layer the phyllo in the bottom of the lightly greased 7" springform pan 2 sheets at a time and brush only the top of the 2nd sheet lightly with the melted vegan butter.
  15. Repeat for a total of 8 sheets (or 4 doubled layers of Phyllo)
  16. Pour the walnut cinnamon mixture over top and then repeat the layering and buttering of the remaining sheets of Phyllo.
  17. Cut the baklava before baking into 8 wedges and bake in a preheated 350°F oven (for 35 minutes or until golden browned and the pastry is flaked and cooked through
  18. Meanwhile, cook the maple syrup with the water and orange to a boil and let boil for 1 minute.
  19. Remove from heat and reserve.
  20. When the baklava is done baking, remove from the oven and immediately pour the maple syrup mixture (remove the oranges) over the hot baklava.
  21. Let it cool at room temperature until you are ready to top your cheesecake with it!

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