This two-ingredient cheesecake recipe is really just that – labneh and jam. Labneh, which is also known as yogurt cheese, can be purchased from specialty Middle Eastern stores or made at easily at home. Here I’ll show you how I make my own labneh at home, as well as some of my favourite toppings to transform the yogurt into a no-bake gluten-free cheesecake.
I am not taking credit for this dessert – variations of this are being enjoyed around the world every day. I was shown a variation of this from Fig Del in Victoria. There, they make their own Labneh, and the owner was so kind to let me try some topped with preserved cherries. Here I want to share how I made this dessert at home – I love the simplicity of it, and by using a good quality yogurt makes for a rich and creamy Labneh. Labna, or yogurt cheese, is high in protein and healthy fats and makes the perfect base for this two-ingredient gluten-free cheesecake.
Making This No-Bake Gluten-Free Labnah Cheesecake
- What Is Labneh?
- Why Is This A Healthy Dessert?
- Ingredients
- Instructions
- Tips
- Other Uses for Labne
- Other Healthy Dessert Recipes
What Is Labneh?
Origins of Labneh
Labnah is traditionally eaten in Middle Eastern countries, often served with flatbread for breakfast with some aromatic olive oil. Some of my favourite memories of travelling in the Middle East are experiencing the breakfast ritual sitting on a stone floor on early mornings in the desert and slathering this yogurt spread onto freshly baked flatbread.
How Is Labnah Made?
Labnah is made by straining yogurt and can be easily made at home with some cheesecloth and a strainer. If the thought of messing around with cheesecloth sounds daunting, Labnah can also be purchased at specialty Middle Eastern or Mediterranean Stores.
Which Yogurt To Use To Make Labneh?
To make your own Labnah for this gluten-free cheesecake be sure to use a good quality Greek yogurt. The yogurt I use and recommend is Tree Island Greek yogurt. Tree Island yogurt is made on Vancouver Island and is available all across the lower mainland of BC and as far away as specialty stores in Ontario and Quebec. They use grass-fed dairy which is naturally higher in omega-3 fatty acids. The yogurt is naturally creamy due to its 6.5% M.F. and does not use any funky ingredients like thickeners, gelatin, or protein powder. If you don’t have access to this yogurt, look for one with a similar milk fat (M.F.).
Why Is This A Healthy Dessert?
Good For Blood Sugar Levels
When we enjoy something sweet, balancing it out with a good source of protein or healthy fat can help dampen the effect on our blood glucose (sugar) levels. This helps us to avoid the post-dessert sugar spikes and corresponding drops. Labneh is is a good source of protein, and one serving of this dessert offers 7 grams of protein.
No Funky Ingredients
Enjoying foods in their whole-form as much as possible is what contributes to a healthy diet in my books. This dessert uses only yogurt as the base, and by removing the whey from the yogurt it turns it into a delicious cream cheese alternative.
Ingredients
I love that this recipe is actually only two ingredients!
- Yogurt
- Jam or Fresh Berries
When I was originally shown this dish from the owner of Fig Cafe, he topped the in-store Labneh with some sweetened preserved cherries and told me ‘this will be the best gluten-free cheesecake you’ve ever had,’ and he was right!
Instructions
- Cut 3 pieces of cheesecloth, about 12×12 inches, and layer onto a strainer.
- Place the cheesecloth on top of a small strainer, about 6 inches in diameter. Add the 3 cups of Greek yogurt, and place the strainer over a rimmed dish or shallow bowl to catch the liquid whey.
- Leave the yogurt in the fridge for at least 12 hours, or up to 24. The final consistency should be slightly softer then spreadable cream cheese, and there should be 1/3-1/2 cup of whey at the bottom of the bowl. Option to discard the why, or use for future fermenting projects.
- Gently flip the strainer with the yogurt in it onto a small serving plate. Remove the strainer, and then peel off the cheesecloth.
- If you are using fresh or frozen berries, add them to a saucepan and heat them up slightly. Mash them with the back of a fork. Depending on the berry you may need 1-2 tablespoons of water. Option to add a small amount of honey to sweetened the berries. Alternatively, top the labneh cheesecake with your favourite jam. It is ready to serve!
Tips
Choosing a Greek Yogurt
I prefer using a yogurt that has a higher milk fat (M.F.) percentage. The yogurt I used is Tree Island, which is made on Vancouver Island from grass-fed cows. The Greek yogurt that has resulted in the best Labneh for me has a 6.5% M.F., but if you can’t find this one look for a Greek yogurt that has at least 3% M.F.
How Long So I Let The Labneh Set?
Make sure to let the Greek yogurt set for at least 12 hours, but preferably 24 hours. The longer you let it sit, the more firm the consistency will be making it more similar to a traditional cheesecake.
Choosing A Topping
This recipe uses jam or fresh berries that have been cooked down so the berries have a jam-like consistency. Other topping ideas:
- Preserved cherries
- Marmalade
- Canned peaches
- Fresh berries and a drizzle of honey
- Chopped nuts with a drizzle of honey
Making A One-Ingredient Cheesecake
Use a flavoured yogurt, such as Tree Islands Chai Latte or Orange Blossom and Cardamon, and then no topping is needed. Vanilla Greek yogurt also works great.
Can I Use Regular Yogurt?
If you don’t have Greek yogurt, that is OK! You will need to let it strain for longer due to the higher water content, and increase the yogurt to 4 cups to make sure the end product is enough for 4 servings.
Can I Use The Leftover Whey?
Don’t throw out the whey! It contains vitamins, minerals, beneficial bacteria and protein. Save the whey and add to:
- Any baking recipe that asks for water or milk
- Smoothies
- Lacto-fermentation (ie saurkraut!)
- Feed it to your dog!
Reusing the Cheesecloth
You can reuse the cheesecloth. Simply rinse it well under running water to remove any chunks of yogurt. I like to then put the cheesecloth in a bowl and cover it with boiling water to help sterilize it. Dry well before storing it.
Other Uses for Labneh
Traditionally Labneh is had with flatbread for a delicious morning spreadable ‘cheese’. Here are some of my other favourite ways to enjoy labneh.
- Top it with pesto and dig in with some seedy crackers (try this Lebanese Wild Fennel Pesto)
- Have it for breakfast on top of some eggs poached in a Moroccan tomato sauce.
- Enjoy on a platter alongside some hummus and baba ghanoush
- Use in a wrap with some falafel or roasted vegetables.
Other Healthy Dessert Recipes
Desserts can definitely be a part of a healthy diet. I love desserts that have the protein to help stabilize blood sugars, are low in refined sugar and use minimal ingredients! Here are some of my favourite dessert recipes:
- Roasted Rhubarb Apple Crisp – A one-pan crisp and only 6 ingredients!
- Raw Chocolate Date Bars – A delicious cacao and date bar, only 4 ingredients.
- Seedy Peanut Butter Oatmeal Cookies – No refined flour here, and you won’t even miss it.
Pin This Gluten-Free Cheesecake Recipe
Did you make this Two Ingredient No-Bake Gluten-Free Labneh Cheesecake? Please let me know how it turned out for you! Share it on Pinterest and leave a comment below. I would love it if you shared a picture of your recreation on Instagram so I can take a look, and be sure to tag me @theconsciousdietitian.
No-Bake Gluten-Free Labneh Cheesecake | Two-Ingredients
Ingredients
- 3 cup Greek yogurt plain
- 1/4 cup jam or fresh berries
Instructions
- Cut 3 pieces of cheesecloth, about 12x12 inches, and layer onto a strainer.
- Add the Greek yogurt into the strainer lined with cheesecloth. Place the strainer filled with yogurt over a rimmed dish or shallow bowl to catch the liquid whey.
- Leave the yogurt in the fridge for at least 12 hours, or up to 24. You want to let it sit for long enough that about 1/3-1/2 cup of whey has drained from the yogurt, and the yogurt now has a consistency slightly softer then spreadable cream cheese.
- Remove the yogurt from the strainer by flipping it upside down on a small serving plate. Remove the strainer, and then remove the cheesecloth. The yogurt should hold the shape of the strainer you used.
- Top the strained yogurt, or Labneh, with your favourite homemade jam. If you are using fresh berries, heat the berries up in a small saucepan and mash them gently with the back of a fork. You may need to add 1 tablespoon of water and a drizzle of honey, depending on the liquid content and sweetness of the berries. Your cheesecake is now ready to serve!
Notes
Choosing a Greek Yogurt
I prefer using a yogurt that has a higher milk fat (M.F.). The Greek yogurt that has resulted in the best Labneh for me has a 6.5% M.F., but if you can't find this one look for a Greek yogurt that has at least 3% M.F.How Long So I Let The Labneh Set?
Make sure to let the Greek yogurt set for at least 12 hours, but preferably 24 hours. The longer you let it sit, the more firm the consistency will be making it more similar to a traditional cheesecake.Choosing A Topping
Other topping ideas:- Preserved cherries
- Marmalade
- Canned peaches
- Fresh berries and a drizzle of honey
- Chopped nuts with a drizzle of honey
Making A One-Ingredient Cheesecake
Use a flavoured yogurt, such as Tree Islands Chai Latte or Orange Blossom and Cardamon, and then no topping is needed. Vanilla Greek yogurt also works great.Can I Use Regular Yogurt?
If you don't have Greek yogurt, that is OK! You will need to let it strain for longer due to the higher water content, and increase the yogurt to 4 cups to make sure the end product is enough for 4 servings.Can I Use The Leftover Whey?
Save the whey and add to:- Any baking recipe that asks for water or milk
- Smoothies
- Lacto-fermentation (ie saurkraut!)
- Feed it to your dog!
Reusing the Cheesecloth
You can reuse the cheesecloth. Simply rinse it well under running water to remove any chunks of yogurt. I like to then put the cheesecloth in a bowl and cover it with boiling water to help sterilize it. Dry well before storing it.Nutrition
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition and share some of her favourite seasonal recipes and sustainable eating tips.
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