Labneh Cheesecake Bars (No-Bake)
Indulge in the Creamiest Labneh Cheesecake! Discover a velvety twist on the classic with our easy-to-follow recipe. Customize with fruit swirls, nutty crunch, or a luscious chocolate layer. Get ready for a dessert sensation you won't forget!
Servings: 8 Bars
Equipment
- 1 8x8-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
Storage: Keep your bars fresh for up to 3 days in the fridge in an airtight container.
- 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.