Yoghurt labneh cheesecake



Decorate the cheesecake with seasonal fruit, such as passionfruit pulp, sliced mango, blueberries, raspberries, strawberries, sliced figs or citrus segments.



1 cup (120 g) raw hazelnuts
2/3 cup (70 g) rolled oats
1/3 cup (30 g) shredded coconut
25 g sunflower seeds
Grated zest of 1 lemon
1 ½ tablespoons lemon juice
2 tablespoons tahini
60 g honey
10 g sachet gelatine
2 tablespoons boiling water
250 g light cream cheese, softened
250 g labneh
2 tablespoons pure maple syrup
1 teaspoon vanilla bean paste

Seasonal fresh fruit
Mint leaves


  • Line the base of a 22 cm round spring-form cake tin with baking paper.
  • To make the base, chop the hazelnuts, rolled oats, coconut, sunflower seeds and lemon zest in a food processor until the mixture resembles coarse sand. With the motor running, slowly pour in the lemon juice, tahini and honey and process until the mixture comes together.
  • Tip the nut mixture into the lined tin and press the mixture evenly over the base. Chill for 30 minutes.
  • To make the filling, combine the gelatine and boiling water in a small bowl. Stir until the gelatine has dissolved.
  • Combine the softened cream cheese, labneh, maple syrup and vanilla bean paste in the cleaned food processor bowl. Process until combined.
  • Strain the gelatine to ensure there are no lumps, then add it to the cream cheese mixture and process until smooth.
  • Pour the filling over the base and smooth the surface. Gently tap the tin on the bench to release any air pockets. Place in the fridge to set for 2 hours or overnight.
  • Just before serving, carefully release the cheesecake from the tin and transfer it to a plate. Decorate the top with the fruit and mint leaves.


To make labneh, put 300 g Greek-style yoghurt in a sieve lined with muslin or a clean tea towel and place over a deep bowl. Gather the edges of cloth together and secure with an elastic band, then strain the yoghurt overnight in the fridge. Discard the liquid and open the cloth to reveal the labneh.

NUTRITION PER SERVE (without topping):
Energy 1000kJ
Protein 7g
Fat 18g (Sat Fat 7g, Poly 2g, Mono 8g)
Carbohydrate 12g
Fibre 3g Recipe from

The Feel-Good Family Food Plan by Dr Joanna McMillan and Melissa Clark Murdoch Books, paperback, 240 pp, RRP $35