Lebanese Lemon-Labneh Cheesecake with Honeyed Pistachios

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A creamy, tangy cheesecake made with rich labneh and bright lemon, topped with crunchy honey-glazed pistachios—Middle Eastern flavors meet silky dessert perfection!🍋🍯✨

A Luscious, Lemony Twist on Cheesecake

If you love the creaminess of cheesecake but wish it felt a little lighter and brighter, this Lebanese-inspired Lemon-Labneh Cheesecake is about to become your new favorite. Traditional cheesecakes can be heavy, but labneh—a thick, strained Middle Eastern yogurt—gives this version a silky texture without being overly dense.

I first fell in love with labneh when I lived near a Lebanese bakery that made the most incredible pastries. Their labneh-based desserts were tangy, creamy, and subtly sweet—completely different from anything I’d ever had. So, naturally, I had to bring that magic home and turn it into a cheesecake!

This version balances zesty lemon, floral honey, and crunchy pistachios, all sitting atop a nutty oat-date crust. It’s rich, refreshing, and just the right amount of indulgent. Bonus? No water bath required!

Why You’ll Love This Recipe

✅ Naturally tangy & creamy without being overly sweet
✅ No water bath—just mix, bake, and chill!
✅ The honeyed pistachio topping adds the perfect crunch
✅ Middle Eastern flavors bring a unique twist to classic cheesecake

Quick Reference

🕒 Prep Time: 20 minutes ⏳ Cook Time: 45 minutes 🍽 Servings: 8-10 🍰 Dietary Info: Gluten-free option available, high-protein
🌿 Key Ingredients at a Glance: Labneh, lemon zest, honey, pistachios, Greek yogurt, oat-date crust

Ingredients

For the Crust:

• 1 ½ cups rolled oats (or almond flour for GF option)
• ½ cup Medjool dates, pitted
• 3 tbsp melted butter or coconut oil
• ½ tsp cinnamon
• Pinch of salt

For the Cheesecake Filling:

• 2 cups labneh (or full-fat Greek yogurt)
• 8 oz cream cheese, softened
• ¾ cup honey or maple syrup
• 2 large eggs
• 2 tbsp cornstarch (or arrowroot powder)
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For the Honeyed Pistachio Topping:

• ½ cup pistachios, chopped
• 3 tbsp honey
• ½ tsp orange blossom water (optional, for floral notes)
• Pinch of sea salt

📝 Optional: Garnish with dried rose petals or extra lemon zest for a stunning finish!

Step-by-Step Instructions

1. Make the Crust

1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a food processor, blend oats, dates, melted butter, cinnamon, and salt until crumbly but sticky.
3. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling

1. In a large bowl, beat together labneh, cream cheese, honey, and cornstarch until smooth.
2. Add eggs, lemon zest, lemon juice, and vanilla extract, mixing until just combined (avoid overmixing to prevent cracks).
3. Pour the filling over the cooled crust and smooth the top.

3. Bake & Cool

1. Bake for 40-45 minutes, or until the edges are set but the center has a slight jiggle.
2. Turn off the oven and let the cheesecake cool inside for 30 minutes before transferring to the fridge.
3. Chill for at least 4 hours, preferably overnight, for the best texture.

4. Make the Honeyed Pistachios

1. In a small pan over low heat, warm the honey and orange blossom water (if using) for 1-2 minutes.
2. Stir in the chopped pistachios and a pinch of sea salt, coating evenly.
3. Remove from heat and let cool slightly before spooning over the chilled cheesecake.

5. Serve & Enjoy!

1. Carefully remove the cheesecake from the springform pan and transfer to a serving platter.
2. Drizzle extra honey on top and garnish with lemon zest or dried rose petals.
3. Slice and serve chilled for the ultimate creamy, tangy bite.

Serving & Pairing Ideas

🍯 Serve with extra honey and fresh berries for a refreshing touch
🍵 Pair with a cup of hot cardamom tea or Turkish coffee
🌿 Add a dollop of whipped Greek yogurt for extra creaminess

Storage & Make-Ahead Tips

• Store in the fridge, covered, for up to 5 days.
• Freeze individual slices for up to 2 months—thaw in the fridge before serving.
• Honeyed pistachios can be made ahead and stored separately to maintain crunch.

Final Thoughts

This Lebanese Lemon-Labneh Cheesecake is the perfect balance of tangy, creamy, and sweet, with just the right amount of crunch. Whether you’re making it for a special occasion or just because (highly recommend the “just because” route), it’s a show-stopper every time! If you try it, drop a comment or tag me @SouthernSoilSunshine on Instagram—I’d love to see your take! 🍋💛