These creamy no-bake labneh cheesecake bars made from thickened yogurt (“labneh”) will knock your socks off!
If you’re looking for a light and creamy dessert with a touch of tang, then you won’t want to skip this recipe. These easy dessert squares are reminiscent of a traditional cheesecake bar, but with a silkier texture and the added tartness of yogurt. Topped with dollops of dulce de leche and sprinkled with toasted pecans, these are little bars from heaven!
Looking for more no-bake cheesecake recipes? Try my easy cheesecake with Dream Whip or these individual mini white chocolate cheesecakes for a personal treat!
[feast_advanced_jump_to]What is Labneh?
Labneh is a yogurt cheese that is popular in the Mediterranean and the Middle East. The cheese is made by straining the whey, (or liquid), from the yogurt which results in a thickened, creamy yogurt, not unlike spreadable cream cheese.
For this recipe, you can use storebought or you can make your own at home. I’ll show you how easy it is!
Here’s What You’ll Need
- Thick or strained yogurt: You can use Greek yogurt or 2% here. Read on to find out how to make your own Labneh at home.
- Lemon juice: When lemon juice (or any citrus) hits the yogurt and cream, a little bit of magic occurs! The juice reacts with the dairy and instantly thickens it without the need for heat. Isn’t baking awesome?!
- Whipping/Heavy Cream: You don’t have to whip the cream before adding it the yogurt, so it’s very easy!
- Sugar: Granulated sugar works well in this recipe
- Graham Cracker Crumbs: I used honey graham cracker crumbs, but if you’d prefer to use the chocolate kind, or even make crumbs from some other crunchy cookie you have on hand, it would work equally as well.
- Dulce de Leche: We’re fusing a couple of food cultures here. This caramel-type sauce originates from Latin America and makes an excellent sweet topping for our slightly sour cheesecake squares. I bought the ready-made kind in a can. You can make your own if you prefer! Read this article from Serious Eats on how to prepare your own at home.
- Pecans: I like to toast some pecans to sprinkle over your finished dessert. Of course, you can switch out the pecans for nuts of your choice, or leave them off entirely. I like the added crunch in this dessert.
How to make your own Labneh Cheese at home
You might be lucky enough to find prepared labneh in some grocery stores, but if you aren’t able to get your hands on some, I promise you that it’s VERY easy to make it at home.
These are the steps you’ll want to follow to make your own labneh cheese:
- Place a strainer over a medium-sized bowl.
- Using either some cheesecloth or a couple of coffee filters (this is what I used), line the inside of the strainer.
- Stir ½ teaspoon salt into your 2 cups of yogurt (2%, whole, or Greek yogurt works best).
- Spoon your yogurt into the strainer. If you’re using cheesecloth, gather up the sides and tie the bundle closed. If you’re using coffee filters, place a piece of plastic wrap directly onto the yogurt.
- Place the bowl, with the strainer on top, into the fridge and leave for 48 hours. Take a peek after the first hour or so to make sure the liquid is actually draining. The liquid should be clear and have no traces of yogurt in it. If it does, you should check that your cheesecloth or coffee filters are free from holes.
- After 48 hours, the whey should have separated from the yogurt and you will be left with a lovely creamy yogurt spread.
How to make labneh cheesecake bars in 4 easy steps
- Prepare your graham cracker crust: Place your crumbs into a medium-sized bowl and combine with melted butter. Press into your prepared pan, making sure to press it firmly over the base of the pan and up the sides. Pop your crust in the freezer while you get on with the filling.
- Prepare the yogurt filling: Beat together your strained yogurt and lemon juice. Add the cream and whip for 1 minute. Add in some sugar and whip again for another minute. You’ll notice that the creamy mixture is starting to thicken thanks to the wonders of lemon juice!
- Pour the filling into your prepared crust and let it chill out in the fridge for one hour and up to overnight.
- Finally, you’ll cut into bars and pour over some dulce de leche and a showering of toasted nuts before you dig in!
It’s that easy! The hardest part is waiting for the yogurt to strain, but since that’s mostly a ‘hands-off’ process, you can busy yourself with looking through your cookbooks to find the next great recipe you want to try! (Ok, that’s what I did!)
Helpful Tips
Pre-bake the crust for about 10 minutes at 350°F (175°C) before adding the filling for a firmer crust.
Let the cheesecake chill overnight for the best texture and flavour.
Frequently Asked Questions
While Greek yogurt is traditionally used for making labneh, you can use regular yogurt as well. Just keep in mind that the consistency of your labneh may be slightly different, and you might need to strain it for a longer time to achieve the desired thickness.
If you don’t have cheesecloth or coffee filters, you can use a fine-mesh sieve instead. Make sure it’s large enough to hold the yogurt comfortably and still have space for the liquid to drain into the bowl.
Absolutely! If you prefer a different nut or have allergies to pecans, you can substitute them with almonds, walnuts, or even hazelnuts. Toast the nuts to enhance their flavor before sprinkling them on top of the cheesecake.
Chilling the crust in the freezer for a short time helps it set quickly and provides a firm base for the filling. If you’re in a hurry, you can use the fridge, but it might take a bit longer to set completely.
Yes, you can use honey to sweeten the labneh filling if you prefer. Keep in mind that honey has a distinct flavour, so the cheesecake’s taste will be slightly different, but it should still be delicious.
Yes, you can make the labneh cheesecake in advance and store it in the fridge for up to 3 days in an airtight container. This dessert is perfect for preparing ahead of time for gatherings or special occasions.
The liquid that drains from the yogurt during the straining process is known as whey. You can use it in smoothies, soups, or even in baking as a replacement for water or milk in some recipes. It’s full of nutrients and adds a tangy flavour to various dishes.
Absolutely! You can incorporate fruit puree or fresh fruit into the labneh filling to create a fruity variation of the cheesecake. Just adjust the sugar amount accordingly, depending on the sweetness of the fruit you choose.
Labneh is a very versatile cheese and can be used in place of cream cheese, sour cream or mascarpone cheese in many things! How about using it as a spread for bagels, flatbreads, or crackers?! Pairing it with some garlic and lemon and a sandwich spread! Adding in some delicious herbs to make a fresh veggie dip. The options are endless!
If you have any more questions, feel free to ask in the comments, and I’ll be happy to help!
Variations
Want to put your own spin on this labneh dessert? I’ve got you covered! Here are some creative ways to customize the recipe:
Fruit Swirls: Before chilling the cheesecake, add a fruit puree swirl on top of the labneh filling. Use raspberry, blueberry, or strawberry puree for a burst of fruity flavour and a beautiful marbled appearance.
Chocolate Lover’s Delight: Mix in melted chocolate into the labneh filling to create a rich and velvety chocolate labneh cheesecake. You can also use a chocolate cookie crust instead of graham crackers.
Nutty Crunch: Enhance the crust by adding crushed nuts like almonds, walnuts, or pistachios. You can also mix some chopped nuts into the labneh filling for added texture.
Citrus Zest: Add lemon, lime, or orange zest to the labneh filling for a refreshing citrusy note that complements the creamy texture.
Spice It Up: For a unique twist, incorporate spices like cinnamon, cardamom, or nutmeg into the crust or the labneh filling. These warm spices will add depth to the cheesecake’s flavor.
Crunchy Topping: Instead of toasted pecans, try topping the cheesecake with a mix of crushed cookies, granola, or candied nuts.
Remember to taste and adjust as you go when experimenting with customizations. Have fun exploring different flavour combinations and textures to create your perfect labneh cheesecake!
Storage
Keep your bars fresh for up to 3 days in the fridge in an airtight container.
Share your desserts!
If you make these labneh cheesecake dessert bars, be sure to leave a comment. I love hearing from you! Also, if you make this dessert, I’d love for you to share your photos on Instagram. Don’t forget to use the hashtag #bakersbookshelf!
Recipe adapted from: Labneh Cheesecake Bars with Salted Honey Sauce, The Kitchn (Feb 2020).
Labneh Cheesecake Bars (No-Bake)
Equipment
- 1 8×8-inch cake pan glass or metal
Ingredients
Filling
- 2 cups yogurt (Greek, Whole, or 2%)
- ¼ teaspoon salt
- 1 cup heavy cream/whipping cream
- 1 tablespoon fresh lemon juice
- ⅓ cup granulated sugar
Crust
- 1½ cups graham cracker crumbs
- ¼ cup butter, melted
Topping
- 1 can/jar dulce de leche
- ½ cup pecans toasted
Instructions
Make the Labneh
- Place a strainer/colander on top of a large bowl. Make sure there is at least an inch between the bottom of the bowl and the strainer.
- Line the strainer with cheesecloth or 2 coffee filters.
- Stir the salt into the yogurt and spoon into the colander.
- If you're using cheesecloth, tie up the edges of the cloth. If you're using coffee filters, press a piece of plastic wrap directly onto the surface of the yogurt.
- Place the bowl and colander into the fridge for 48 hours. The liquid will begin to separate from the yogurt and drip down into the bowl.
- After 48 hours, your yogurt will be thick and creamy. Discard the liquid.
Make the Crust
- Place the graham crackers into a medium bowl and pour in the melted butter.
- Combine with a fork until the crumbs are fully coated with the butter.
- Tip the buttery crumbs into your prepared pan and press firmly along the bottom of the pan and up the sides.
- Place the crust in the freezer to chill while you make the filling.
Make the Filling
- With an electric mixer, beat the strained yogurt and the lemon juice together until smooth and creamy. This will take about 30 seconds.
- Pour in the cream and continue beating for another minute.
- Add in the sugar and beat everything together for an additional 2 minutes.
- Pour your filling into your chilled crust. Place the pan into the fridge and allow it to chill for 1 hour or overnight.
Finishing Touches
- Lightly toast your pecans in a dry hot pan on top of the stove.
- Once you're ready to serve the dessert, slice it into bars and drizzle with dulce de leche. Sprinkle with the nuts.
Notes
- If you don’t want to make your own Labneh, buy some storebought and skip to the Make the Filling step.
- Pre-bake the crust for about 10 minutes at 350°F (175°C) before adding the filling for a firmer crust.
- Let the cheesecake chill overnight for the best texture and flavour.
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