Instructions
1. Preheat the oven to 325°F (165°C). Line a muffin tin with cupcake liners and lightly grease them.
2. In a small bowl, mix chopped pistachios, walnuts, honey, and cinnamon. Set aside.
3. Layer two sheets of phyllo dough on a clean surface and brush lightly with melted butter. Repeat until all sheets are used, then cut into 12 squares.
4. Gently press each square into the muffin cups to form a crust.
5. Spoon a small amount of the nut mixture into the bottom of each phyllo cup.
6. In a large bowl, beat the cream cheese and sugar until smooth. Add egg, vanilla, and yogurt, mixing until creamy and lump-free.
7. Pour the cheesecake filling evenly over the nut mixture in each cup.
8. Bake for 18–20 minutes or until the centers are set. Allow to cool completely in the pan.
9. While cooling, make the syrup: In a small saucepan, combine honey, water, lemon juice, and cinnamon. Bring to a gentle boil, then simmer for 2–3 minutes.
10. Drizzle the warm syrup over each mini cheesecake and refrigerate for at least 2 hours before serving.
11. Garnish with extra chopped nuts and a drizzle of honey if desired.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: 290 kcal | Servings: 12 mini cheesecakes
