Labneh Cheesecake Bars with Honey Caramel

Name: Labneh Cheesecake Bars with Honey Caramel
Prep time: 10 min
Cook time: 35 min
Yield: 16 people
Ingredients: 1 cup graham cracker or digestive biscuit crumbs; 1/4 cup butter, melted; 1/4 teaspoon cinnamon powder; 2 cups labneh, at room temperature; 3/4 cup white sugar; 6 tablespoon milk, room temperature; 2 eggs, room temperature; 1/2 cup greek yogurt or sour cream; 1.5 teaspoon vanilla extract; 2 tablespoon all purpose flour; 1/4 cup butter; 1/2 cup and 2 tbsp honey; 1 cup heavy whipping cream

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
16 people
Calories
160 kcal
Course
Dessert
Cuisine
Middle Eastern

Labneh Cheesecake Bars with Honey Caramel

Gavin Ward

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A creamy, tangy cheesecake made easy in bar form using labneh and Greek yogurt. So creamy and delicious! Optionally served with a sugar free honey caramel sauce- what a flavor!

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Ingredients

Servings

For the crust:

1 cup graham cracker or digestive biscuit crumbs 120 g
1/4 cup butter, melted 60 g
1/4 teaspoon cinnamon powder

For the cheesecake:

2 cups labneh, at room temperature 450 g
3/4 cup white sugar 150 g
6 tablespoon milk, room temperature 90g
2 eggs, room temperature
1/2 cup greek yogurt or sour cream 120 g
1.5 teaspoon vanilla extract
2 tablespoon all purpose flour

For optional honey caramel sauce:

1/4 cup butter 50 g
1/2 cup and 2 tbsp honey 200 g
1 cup heavy whipping cream 250 ml

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Instructions

For the crust:

Heat oven to 350 F (180C). Combine crushed biscuits, melted butter, and cinnamon with a fork until crumbs are moistened evenly. Press along the bottom of a lightly greased and parchment paper lined 8 inch square pan.
Bake crust for 8 minutes and set aside to cool slightly while you prepare the filling. Reduce heat to 325F (165C).

For the cheesecake:

Using a mixer, combine the labneh with the sugar in a large bowl and mix on medium speed until well combined and fluffy.
Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.
Mix in Greek yogurt, vanilla and flour until smooth.
Pour filling onto crust and bake 38-40 min until edges are set and center jiggles slightly. Cool room temp for 30 min, then 4 hours or overnight in fridge. Enjoy plain, or topped with honey caramel sauce (recipe below) and chopped pistachios.

For honey caramel (optional topping)

Melt the butter and honey together in a small saucepan over medium heat. Stir until combined. Increase the heat slightly, and allow to simmer gently for 10 minutes or until slightly thickened and darkened in color.
Add the cream, whisk to combine, and allow to just come to a boil, then remove saucepan from the heat. Stir in the salt, and let stand for 5-10 minutes for the sauce to cool slightly, then store in fridge if not using right away.