Recipe: Labneh cheesecake

Satisfy your sweet tooth with this yummy cheesecake.



  • 100g rolled oats
  • 1 egg white
  • Coconut flakes
  • 2 tsp coconut butter (I made my own coconut butter using shredded coconut and coconut oil)
  • 1 mango
  • 380g labneh
  • 140g coconut cream
  • 2 large eggs
  • Pistachio nuts


  1. Preheat oven 160C
  2. Spread oats on a baking tray and bake for 5 minutes. Add coconut flakes and cook for another 10 minutes.
  3. Remove oats and coconut flakes from oven then mix with coconut butter.
  4. Grease the inside of a chef’s ring. Press the oats mixture into a small to medium size ring, pressing it firmly to make a compressed cheese cake base. Bake for 15 minutes.
  5. Combine the mango, coconut cream, eggs, labneh and lime in a bowl, and whisk until combined.
  6. Pour mango minxture into a chef’s ring and cook for 60 mins, lowering the temperature down a notch.
  7. Remove from oven and top with crushed pistachios.

With thanks to Jeri Willmott (My Wild Tribe)

Here’s another super easy and delicious recipe you might want to try too. 

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