Strawberry Cheesecake with Labneh

Aug 19, 2025
by Agustina Davis
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

20 mins
COOK TIME

1 hrs 25 mins
TOTAL TIME

11 hrs 15 mins
SERVING

10 People
VIEWS

3

Elevate your dessert game with this Strawberry Cheesecake with Labneh. The creamy, tangy labneh filling combined with the sweet and vibrant strawberry topping creates a symphony of flavors and textures that will leave you wanting more. It's surprisingly simple to make, yet delivers a show-stopping dessert that's perfect for any occasion.

Ingridients

Adjust Servings

2 cups graham cracker crumbs

2 tablespoons white sugar

0.5 cup (1 stick) unsalted butter, melted

20 ounces labneh, softened

1 cup granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 (16 ounce) package fresh ripe strawberries, hulled

1/3 cup granulated sugar

Nutrition

Carbohydrate

50 g
Cholesterol

118 mg
Fiber

1 g
Protein

7 g
Saturated Fat

12 g
Sodium

236 mg
Sugar

37 g
Fat

22 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper. (Prep time: 5 minutes)

02

Step

Combine graham cracker crumbs and 2 tablespoons sugar in a bowl; stir in melted butter until well combined. Press into the bottom of the prepared pan. (Prep time: 10 minutes)

03

Step

Bake in the preheated oven until firm, about 8 minutes. Set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C). (Bake time: 8 minutes)

04

Step

Beat labneh in a large bowl with an electric mixer on low speed until fluffy. Gradually add 1 cup sugar, beating until blended. Add eggs, one at a time, beating well after each addition; mix in vanilla extract. Pour batter over cooled crust. (Prep time: 15 minutes)

05

Step

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 in a deep baking pan. Add enough hot water to come halfway up the sides of the springform pan to create a water bath. (Prep time: 10 minutes)

06

Step

Bake in the preheated oven for 1 hour. Turn off oven, let cheesecake settle for 30 minutes with the door closed. Open oven door partially; let cheesecake cool inside for 30 minutes. Remove cheesecake from oven; run a knife around the edges to loosen it. Cool completely, about 30 minutes. Refrigerate until firm, 8 hours to overnight. (Bake and cool time: Overnight)

07

Step

Combine strawberries and ⅓ cup sugar in a blender; blend until smooth. Transfer to a saucepan. (Prep time: 5 minutes)

08

Step

Bring strawberry mixture to a simmer over low heat; cook and stir for 15 minutes, or until slightly thickened. Remove from heat; cool. Garnish cheesecake with cooled strawberry sauce. (Cook time: 15 minutes)

For an extra touch of elegance, reserve some fresh strawberries to slice and arrange on top of the cheesecake before serving.
Ensure the labneh is softened for a smoother cheesecake batter.
The water bath is crucial for preventing cracks in the cheesecake and ensuring even baking.
Be patient and allow the cheesecake to cool gradually in the oven to prevent it from sinking.
For a richer flavor, use brown sugar instead of white sugar in the graham cracker crust.

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Agustina Davis

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.