No-Bake Gluten-Free Labneh Cheesecake | Two-Ingredients

Labneh on white plate topped with berries

5 from 4 votes

No-Bake Gluten-Free Labneh Cheesecake | Two-Ingredients

This cheesecake is based on the yogurt cheese Labnah. To make your own Labneh at home simply purchase a high-quality full-fat Greek yogurt and strain using a cheesecloth for 12-24 hours. Top with your favourite homemade jam or fresh berries.

Prep Time10 mins

Setting Time12 hrs

Total Time12 hrs 10 mins

Course: Dessert

Cuisine: Mediterranean

Keyword: Gluten-Free Cheesecake, Labneh Dessert Recipe, No-Bake Cheesecake

Servings: people

Calories: 130kcal

Author: Rachel @ The Conscious Dietitian

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