Labneh Cheesecake with Salted Honey

This labneh cheesecake pairs a tangy labneh filling with a toasted pecan crust and a salted honey caramel sauce that's sweet and salty.

Why You'll Love This Recipe

Labneh, beaten with lemon juice and whipped cream, makes a tangy filling that's lighter than traditional cream cheese. The pecan crust bakes until toasted, and the sauce is a salted caramel built from cooked sugar, honey, and butter.

Tips and Tricks

• Use high-quality labneh for best flavor and texture.
• Make the crust ahead to save time.
• Warm sauce slightly before serving if it thickens in fridge.

Variations

• Swap pecans for walnuts or almonds in crust.
• Add a splash of vanilla extract to filling for extra aroma.
• Use maple syrup instead of honey in sauce for a different twist.

Substitutions

• Cream can be replaced with coconut cream for dairy-free option.
• Granulated sugar can be replaced with coconut sugar.
• Labneh can be substituted with thick Greek yogurt strained overnight.

Best Served With

• Fresh berries or berry compote
• Strong black coffee or espresso
• Light-bodied dessert wine
• Mint or basil leaves for garnish

How to Store Leftovers

• Store cheesecake bars and sauce separately in airtight containers in the fridge for up to 4 days. Drizzle sauce just before serving to maintain textures.

Common Questions

Labneh Cheesecake with Salted Honey

No ratings yet

This labneh cheesecake balances creamy, tangy filling with a crunchy pecan crust and a salted honey sauce that's sweet and salty.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 9

Course: Dessert

Cuisine: Middle Eastern, Modern

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

For the Pecan Crust

• 3 cups pecan pieces
• ¼ cup granulated sugar
• 4 tablespoon unsalted butter melted

For the Labneh Filling

• 2 cups labneh see Recipe Notes
• 1 tablespoon lemon juice
• 1 pint heavy whipping cream
• ⅓ cup granulated sugar

For the Salted Honey Sauce

• 1 cup heavy whipping cream
• 1 cup granulated sugar
• ¼ cup honey
• 4 tablespoon unsalted butter cut into pieces
• ½ teaspoon kosher salt

For the Topping

• ½ cup pecan pieces
• Pinch coarse flaked salt

Equipment

• Food processor
• Mixing Bowls
• Saucepan
• Baking dish (8-inch square glass)
• Stand or hand mixer

Method

 

1. Preheat oven to 350°F.
2. In a food processor, pulse pecans and sugar until finely chopped (~20 sec). Add melted butter and pulse until combined (~10 sec). Transfer mixture to an 8-inch baking dish coated with nonstick spray. Press evenly to form crust. Bake 12-15 minutes until fragrant and lightly toasted. Cool.
3. In a large bowl, beat labneh with lemon juice until soft (~20 sec). Slowly add heavy cream, beating until thickened (~1 min). Add sugar and beat until fluffy (~1 min). Refrigerate if needed until crust cools. Spread filling evenly over crust. Chill.
4. For sauce, heat cream over low heat until bubbles form but not boiling. In a saucepan, combine sugar and honey over medium heat. Boil, stirring every 30 seconds until caramel colored (~4-5 min). Add butter pieces carefully, stirring until melted. Slowly whisk in warm cream, remove from heat, continue whisking as bubbles subside. Stir in salt, cool ~30 min, refrigerate.
5. Once chilled at least 1 hour, cut into bars. Drizzle salted honey sauce over bars. Garnish with pecan pieces and flaked salt. Serve immediately. Refrigerate leftovers.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: Keeps covered in the fridge for up to 5 days, the pecan crust stays nicely crisp. The salted honey sauce can also be made ahead and stored separately in the fridge for up to a week, gently rewarm it to loosen before drizzling.

Tried this recipe?

Let us know how it was!