Mediterranean Cheesecakes


This is a Mediterranean version of the traditional cheesecake recipe, with a toasted, shredded phyllo crust and a slightly sweet cream cheese filling.

Nutritional info
per serving

Calories 431
Saturated fat 14g
Carbohydrates 48g
Sodium 556mg
Fiber 1g
Protein 9g
Cholesterol 82mg

Mediterranean Cheesecakes

12 individual cheesecakes
Prep time: Cook time: Total time:


  • 4 cups shredded phyllo dough (kataifi dough)
  • [1/2] cup butter, melted
  • 12 oz. cream cheese
  • 1 cup Greek yogurt
  • [3/4] cup confectioners' sugar
  • 1 TB. vanilla extract
  • 2 TB. orange blossom water
  • 1 TB. orange zest
  • 2 large eggs
  • 1 cup coconut flakes


Preheat the oven to 450ºF.

In a large bowl, and using your hands, combine shredded phyllo and melted butter, working the two together and breaking up phyllo shreds as you work.

Using a 12-cup muffin tin, add [1/3] cup shredded phyllo mixture to each tin, and press down to form crust on the bottom of the cup. Bake crusts for 8 minutes, remove from the oven, and set aside.

In a large bowl, and using an electric mixer on low speed, blend cream cheese and Greek yogurt for 1 minute.

Add confectioners' sugar, vanilla extract, orange blossom water, and orange zest, and blend 1 minute.

Add eggs, and blend for about 30 seconds or just until eggs are incorporated.

Lightly coat the sides of each muffin tin with cooking spray.

Pour about [1/3] cup cream cheese mixture into over crust in each tin. Do not overflow.

Bake for 12 minutes.

Spread shredded coconut on a baking sheet, and place in the oven with cheesecakes to toast for 4 or 5 minutes or until golden brown. Remove from the oven, and set aside.

Remove cheesecakes from the oven, and cool for 1 hour on the countertop.

Place the tin in the refrigerator, and cool for 1 more hour.

To serve, dip a sharp knife in warm water and then run it along the sides of cheesecakes to loosen from the tin. Gently remove cheesecakes and place on a serving plate.

Sprinkle with toasted coconut flakes, and serve.

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