Strawberry Cheesecake with Labneh


Very easy cheesecake with labneh that's simple to mix and bake, yet as good as the ones you buy from grocery stores. You may want to keep some of the strawberries raw for a better looking presentation.

Prep Time:
20 mins
Cook Time:
1 hrs 30 mins
Additional Time:
9 hrs 30 mins
Total Time:
11 hrs 20 mins
1 9-inch cheesecake



  • 2 cups graham cracker crumbs

  • 2 tablespoons white sugar

  • ½ cup butter, melted


  • 20 ounces labneh

  • 1 cup white sugar

  • 3 eggs

  • 1 tablespoon vanilla extract (Optional)


  • 1 (16 ounce) package ripe strawberries, hulled

  • cup white sugar


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.

  2. Mix graham cracker crumbs and 2 tablespoons sugar together in a bowl. Mix in melted butter until well combined. Press into the bottom of the prepared pan.

  3. Bake in the preheated oven until firm, about 8 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).

  4. Beat labneh in a large bowl with an electric mixer on low speed until fluffy. Add 1 cup sugar gradually, beating until blended. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Pour batter over the cooled crust.

  5. Cut a single sheet of aluminum foil large enough to surround all sides of the springform pan. Wrap the pan carefully, ensuring all sides are tightly covered. Place the wrapped pan in a deep baking pan; add enough hot water to come halfway up the sides of the pan.

  6. Bake in the preheated oven for 1 hour. Turn off the oven and let the cheesecake settle for 30 minutes, with the door closed. Open the oven door partially and let the cheesecake cool inside for 30 minutes. Remove from the oven and run a knife around the edges. Let cool completely, about 30 minutes. Refrigerate until firm, 8 hours to overnight.

  7. Combine strawberries and 1/3 cup sugar in a blender; blend until smooth.

  8. Bring strawberry mixture to a simmer in a saucepan over low heat; cook and stir for 15 minutes. Remove from heat and let cool. Garnish cheesecake with the sauce.

Cook's Note:

Substitute softened cream cheese for the labneh if desired.

Nutrition Facts (per serving)

456 Calories
22g Fat
50g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 456
% Daily Value *
Total Fat 22g 28%
Saturated Fat 12g 61%
Cholesterol 118mg 39%
Sodium 236mg 10%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 5%
Total Sugars 37g
Protein 7g
Vitamin C 27mg 134%
Calcium 22mg 2%
Iron 1mg 6%
Potassium 118mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love