If you're using coffee filters, press a piece of plastic wrap directly onto the surface of the yogurt. If you want to make ahead of time, the bars can be refrigerated for up to two days. Add the cream and whip for 1 minute. Sprinkle with the nuts. I like the added crunch in this dessert. These easy dessert squares are reminiscent of a traditional cheesecake bar, but with a silkier texture and the added tartness of yogurt. Place the crust in the freezer to chill while you make the filling. This dessert is a showstopper and comes together so easily! The options are endless! Refrigerate … Using the overhanging foil, lift and slide the bars onto a cutting board and cut into 24 bars. It’s that easy! Cool the bars completely on a wire rack, then refrigerate until firm, at least two hours. Lightly toast your pecans in a dry hot pan on top of the stove. With an electric mixer, beat the strained yogurt and the lemon juice together until smooth and creamy. Add the eggs, labneh, remaining ¾ cup of powdered sugar and remaining ¼ teaspoon salt and whisk slowly until smooth. Labneh is a very versatile cheese and can be used in place of cream cheese, sour cream or mascarpone cheese in many things! Place the graham crackers into a medium bowl and pour in the melted butter. Add the butter, toss to coat, and press into the dry ingredients using a pastry cutter or your fingers until fine crumbs form. Pour your filling into your chilled crust. I love the use of yogurt in these bars, which provides all the good cultures in yogurt plus something sweet! 1/4 cup honey. How about using it as a spread for bagels, flatbreads, or crackers?! Thanks Rachel! Make sure there is at least an inch between the bottom of the bowl and the strainer. Thanks so much for sharing! The juice reacts with the dairy and instantly thickens it without the need for heat. I can’t wait to try these! You’ll notice that the creamy mixture is starting to thicken thanks to the wonders of lemon juice! Add in some sugar and whip again for another minute. 1/2 teaspoon kosher salt. Add in the sugar and beat everything together for an additional 2 minutes. 1 1/2 tablespoon grated orange or lemon rind. Just pour it in and whip as directed. Labneh is yogurt that’s been strained to remove most of the moisture and whey. You can find it in many supermarkets and in Middle Eastern groceries. These are the steps you’ll want to follow to make your own labneh cheese: Check out this quick video from David Pittman showing you how to make labneh at home! Tip the buttery crumbs into your prepared pan and press firmly along the bottom of the pan and up the sides. Spoon your yogurt into the strainer. Bake until set around edges and barely jiggly in the center, 15 to 20 minutes. 1 lb labneh (450g. Read on to find out how to make your own Labneh at home. While the crust bakes, make the filling: Finely grate one tablespoon zest from the lemons into a large bowl, then squeeze ½ cup of juice into the bowl. This butterscotch-type sauce originates from Latin America and makes an excellent sweet topping for our slightly sour cheesecake squares. I hope you enjoy the recipe . Your California Privacy Rights / Privacy Policy. Read this great article from ‘Serious Eats’ on how to prepare your own at home. Topped with dollops of dulce de leche and sprinkled with toasted pecans, this dessert turns into little bars from heaven! You can make your own if you prefer! You might be lucky enough to find prepared labneh in some grocery stores, but if you aren’t able to get your hands on some, I promise you that it’s VERY easy to make it at home. If you make these creamy yogurt bars, be sure to leave a comment. In fact, I’ve draining some yogurt in the fridge right now to make a batch to bring to my dad for his birthday . The liquid should be clear and have no traces of yogurt in it. I love hearing from you! ), whole-milk yogurt drained overnight. If you're using cheesecloth, tie up the edges of the cloth. If you’re using cheesecloth, gather up the sides and tie the bundle closed. 3/4 cup granulated sugar (up to 1 cup if you like it sweeter) 3 large eggs. Using either some cheesecloth or a couple of coffee filters (this is what I used), line the inside of the strainer. Original content available for non-commercial use under a Creative Commons license, except where noted. Note: A nutritional analysis was not available for this recipe. Great question! Remove from the oven and run a knife around the edges. Stir ½ tsp salt into your 2 cups of yogurt (2%, whole, or Greek yogurt works best). Adding in some delicious herbs to make a fresh veggie dip. 1 tablespoon orange juice or lemon juice. Press into your prepared pan, making sure to press it firmly over the base of the pan and up the sides. Place the bowl, with the strainer on top, into the fridge and leave for 48 hours. Pop your crust in the freezer while you get on with the filling. Super idea. Creamy tangy labneh cheesecake bars are made with labneh and Greek yogurt, and optionally served with a delicious and easy honey caramel sauce. Pairing it with some garlic and lemon and a sandwich spread! Add in lemon zest, lemon juice, vanilla, and salt and mix until combined. Or, use a food processor and pulse the dry ingredients until mixed, then pulse in the butter until fine crumbs form. You don’t want to create too many tiny bubbles while whisking or the top will look cratered after baking. Thick or strained yogurt – you can use Greek yogurt or 2% here, or Labneh. Pour in the cream and continue beating for another minute. They look absolutely amazing!! Whatever tastes good to you, is the way to go. Combine with a fork until the crumbs are fully coated with the butter. Turn off the oven and let the cheesecake settle for 30 minutes, with the door closed. Thank you so much for sharing , Your email address will not be published. 12 tablespoons cold unsalted butter, cut into cubes. Take a peek after the first hour or so to make sure the liquid is actually draining. This looks like a perfect, cool and creamy dessert for summer! All rights reserved. I’ve never heard of or tried labneh, but I’m definitely going to keep my eye out and try it now! Stir the salt into the yogurt and spoon into the colander. Place a strainer/colander on top of a large bowl. 4 tablespoons unsalted butter, cut into pieces. Prepare your graham cracker crust: Place your crumbs into a medium-sized bowl and combine with melted butter. Required fields are marked *. Bake in the preheated oven for 1 hour. If you’re looking for a light and creamy dessert with a touch of tang, then you won’t want to skip this recipe for creamy yogurt cheesecake bars. The Columbus Dispatch ~ 62 E. Broad St. Columbus OH 43215 ~ Do Not Sell My Personal Information ~ Cookie Policy ~ Do Not Sell My Personal Information ~ Privacy Policy ~ Terms Of Service ~ Your California Privacy Rights / Privacy Policy. Let cool completely, about 30 minutes. Digital access or digital and print delivery. Dulce de Leche – we’re fusing a couple of food cultures here. Labneh is a yogurt cheese that is popular in the Mediterranean and the Middle East. Storage: Keep your bars fresh for up to 3 days in the fridge in an airtight container. The hardest part is waiting for the yogurt to strain, but since that’s mostly a ‘hands-off’ process, you can busy yourself with looking through your cookbooks to find the next great recipe you want to try! These easy dessert squares are reminiscent of a traditional cheesecake bar, but with a silkier texture and the added tartness of yogurt.