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Labneh Cheesecake Bars with Honey Caramel

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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Course: Dessert
Cuisine: Middle Eastern
Keyword: cheesecake, dessert
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 16 people
Calories: 160kcal
Author: Farah Abumaizar

Ingredients

For the crust:

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

For the cheesecake:

  • 2 cups labneh, at room temperature 450 g
  • 3/4 cup white sugar 150 g
  • 6 tbsp milk, room temperature 90g
  • 2 eggs, room temperature
  • 1/2 cup Greek yogurt or sour cream 120 g
  • 1.5 tsp vanilla extract
  • 2 tbsp 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

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.

Notes

Honey Caramel sauce adapted from Baking Mad.
Cheesecake recipe adapted from Lotus Biscoff Cheesecake
which is adapted from All Recipes.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 160kcal