Every Christmas, I love adding something new to the table… something festive but a little unexpected. That’s how this Keto Mango Labneh Cheesecake came to life. It’s creamy, tangy, and has just enough tropical sweetness to make you forget it’s cold outside. My kids call it the “Christmas sunshine cake,” and honestly, they’re not wrong. The best part? It’s keto-friendly, so you can indulge guilt-free.
Labneh: Ancient & Awesome
Labneh has been around for over 2,000 years… but it’s still a rockstar. It’s loaded with probiotics that boost gut health and immunity—perfect for staying healthy during holiday chaos. Pair it with mango (keto-style, of course), and you’ve got a dessert that’s not just delicious but sneaky healthy too. Who says you can’t have it all?
Labneh: Cool Grandma of Yogurt
Labneh is like the grandma everyone loves—wise and always a hit at family gatherings. But unlike fruitcake (you know, the one grandma keeps trying to make a thing), labneh actually gets better with time. Add a splash of mango, and it’s like grandma just got a trendy makeover!
This cheesecake is the perfect blend of old-school tradition and modern flavor. My family loves it, and I love that it’s easy, healthy, and still feels like a special treat. Plus, no one’s using it as a doorstop—looking at you, fruitcake. 😉
Table of Contents
Look at the Recipe (Key Highlights)
Let’s break down why this Keto Mango Labneh Cheesecake Recipe is about to become your go-to keto dessert. Here’s what makes it shine:
- Tropical Flavors Galore:
Fresh mango puree and zesty lime come together for a refreshing, fruity twist that screams summer in every bite. 🍋🥭 - Rich and Creamy Texture:
The labneh, cream cheese, and heavy cream blend perfectly to create a luscious filling that melts in your mouth. - Low-Carb and Guilt-Free:
With only 4g net carbs per slice, this cheesecake is keto-approved and totally indulgence-friendly. - Nutty, Gluten-Free Crust:
A golden almond flour crust with macadamia nuts and coconut gives you that satisfying crunch—without a single gram of gluten. 🌰 - No Refined Sugar Here!
Sweetened with erythritol, this dessert skips the sugar crash and keeps it keto-sweet. - Easy No-Bake Filling:
The filling sets in the fridge with no need for an oven, making this a hassle-free treat that looks (and tastes!) like you spent hours on it. - Make-Ahead Magic:
Ideal for prepping the night before, it’s ready to wow your guests (or just you) when the craving hits. - Customizable for Everyone:
Not a fan of mango? Swap in strawberries, raspberries, or passionfruit—this recipe plays well with other keto-friendly fruits. 🍓 - Perfect for Any Occasion:
Whether it’s a summer BBQ, a birthday, or a midweek pick-me-up, this cheesecake fits the vibe every single time.
Go on, whip it up! This dessert checks every box: easy, delicious, and keto to the core. 🎉
Ingredients Needed
For the Base:
- Almond flour
- Unsweetened shredded coconut
- Macadamia nuts
- Coconut oil
- Keto-friendly sweetener
For the Filling:
- Labneh or full-fat Greek yogurt (strained overnight)
- Heavy cream
- Cream cheese
- Powdered keto-friendly sweetener
- Unflavored gelatin
- Boiling water
- Fresh mango puree
- Lime zest and juice
How to Make Keto Mango Labneh Cheesecake
Prepare the Base: Blend the base ingredients, press into a tart tin, and bake until golden. Let it cool.
Strain the Yogurt: Strain yogurt overnight to create thick labneh.
Make the Filling: Blend labneh, cream cheese, sweetener, and mango puree with gelatin until smooth.
Assemble and Chill: Pour the filling into the base, add a mango swirl, and chill until set.
Storage & Serving Suggestions
Storage Tips
Keep your cheesecake as fresh and fabulous as the day you made it with these handy storage tips:
- Fridge Life:
Pop the cheesecake into an airtight container or cover it tightly with plastic wrap… it’ll stay delicious for up to 4 days in the fridge. - Freezer Friendly:
Want to make it last longer? Slice it into portions, wrap each slice in cling wrap, then foil, and freeze for up to 2 months. Just thaw overnight in the fridge before serving… easy peasy! - No Counter Time:
Because of the cream and yogurt filling, this cheesecake isn’t a fan of room temperature. Serve chilled to keep it in its creamy, dreamy state.
Serving Tips
Here’s how to make every slice look and taste like it came straight from a fancy bakery:
- Slice Like a Pro:
Dip your knife in hot water, wipe it clean, and cut each slice for those perfect, smooth edges… it’s the little things! - Garnish Galore:
Fancy it up with thin slices of fresh mango, a sprinkle of lime zest, or even a dollop of whipped cream… because who doesn’t love a little extra flair? - Pair It Right:
Serve with a hot cup of black coffee or unsweetened iced tea for the ultimate flavor combo… bitter meets sweet perfection. - Chill Before Serving:
Give the cheesecake a final 15–20 minutes in the fridge before serving… this helps it set just right for the best texture. - Presentation Matters:
Place it on a colorful plate or dessert stand—because let’s be real, this cheesecake deserves the spotlight!
And there you have it! Your cheesecake will stay fresh and fabulous, and each slice will have your guests (or just you!) swooning. 🥭✨
Tips & FAQs
Can you use labneh for baking?
Yes, labneh is a fantastic substitute for cream cheese or yogurt in baking! Its creamy, tangy flavor enhances baked goods like cakes, muffins, and even cheesecakes. Since labneh has a thicker consistency than yogurt, it works well in recipes where you want a richer texture. Just ensure it’s at room temperature before incorporating it into your batter for the best results.
What is mango cheesecake made of?
Mango cheesecake typically features a blend of cream cheese, fresh mango puree, sugar (or a keto-friendly sweetener), and eggs on a crust made from biscuits or nuts. It’s a tropical delight with the creamy richness of a cheesecake and the bright sweetness of mangoes. Variations might include lime zest for added tang or a gelatin-based no-bake version for an easier approach.
Why is cheesecake not creamy?
If your cheesecake isn’t creamy, it could be due to:
- Cold Ingredients: Always use softened cream cheese and other room-temperature ingredients to avoid lumps.
- Overmixing: Too much air in the batter can lead to a grainy or dense texture.
- Overbaking: Baking at too high a temperature or for too long can dry out the filling, making it less smooth.
To fix these issues, pay close attention to preparation steps and baking time.
Why are Japanese cheesecakes so fluffy?
Japanese cheesecakes owe their cloud-like texture to whipped egg whites folded into the batter. This process creates air pockets, making the cake rise and stay light. They are also baked in a water bath, which ensures even heat distribution and a soft, moist texture. If you love airy, soufflé-like desserts, a Japanese cheesecake is a must-try!
What thickens cheesecake?
For baked cheesecakes, eggs are the primary thickening agent, setting the filling as it cooks. In no-bake cheesecakes, gelatin, cornstarch, or agar-agar is used to firm up the filling. The right ratio of thickening agents ensures your cheesecake holds its shape while remaining creamy and smooth.
By understanding these common questions, you’ll be well-equipped to bake the perfect cheesecake, whether it’s a classic version or a unique creation like a labneh-based treat!
Health Benefits of Keto Mango Labneh Cheesecake
This Keto Mango Labneh Cheesecake isn’t just a dessert—it’s a nutrient-packed treat with benefits that align perfectly with a keto lifestyle. Here’s why you can indulge guilt-free:
1. Low-Carb, High-Fat Goodness
The cheesecake is crafted with almond flour, coconut oil, and macadamia nuts, all of which are rich in healthy fats and low in carbs. These ingredients help keep you in ketosis while delivering long-lasting energy.
2. Rich in Protein and Probiotics
Labneh, a strained yogurt, is loaded with probiotics that promote gut health. It also provides a solid dose of protein, which supports muscle repair and keeps you feeling full longer.
3. Naturally Sweetened
By using erythritol instead of sugar, this cheesecake satisfies your sweet tooth without spiking blood sugar levels, making it diabetic-friendly and perfect for weight management.
4. Gluten-Free
Thanks to the almond flour crust, this dessert is completely gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
5. Rich in Vitamins and Antioxidants
Mangoes are packed with vitamin C, vitamin A, and antioxidants. While keto limits fruit intake, a small portion of mango in this recipe delivers flavor and nutrients without excess carbs.
6. Supports Healthy Digestion
The combination of labneh’s probiotics and the fiber in almonds and coconut promotes good digestive health, keeping your system balanced.
7. Great Source of Healthy Fats
Ingredients like macadamia nuts, coconut oil, and cream cheese provide monounsaturated and saturated fats that fuel your brain and body during ketosis.
By indulging in this cheesecake, you’re not just treating yourself—you’re nourishing your body with keto-friendly ingredients that offer health benefits. Delicious and nutritious? It’s a win-win!
I’d love to hear how you make it your own! Leave a comment below and let me know how it turned out, or share a photo of your dish on social media and tag me.
Don’t forget to share this recipe with friends and family who are looking for the Keto Mango Labneh Cheesecake—they’ll thank you for it! 🥚✨
Creamy Keto Mango Labneh Cheesecake – Guilt-Free Bliss
Description
Indulge in this creamy Keto Mango Labneh Cheesecake! A low-carb, sugar-free dessert with tropical flavors, perfect for any occasion.
Ingredients
For the Base:
For the Filling:
To Garnish (Optional):
Instructions
Step 1: Prepare the Labneh (Strained Yogurt)
-
Place a fine sieve over a bowl and line it with a double layer of muslin or cheesecloth.
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Spoon the yogurt into the muslin, bring the edges together, and secure.
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Allow it to drain in the fridge overnight to create a thick, creamy labneh.
Step 2: Make the Base
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Preheat your oven to 180°C (160°C fan-forced). Grease a 24cm fluted tart tin with removable base lightly with coconut oil.
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In a food processor, combine almond flour, shredded coconut, macadamias, and sweetener. Blend until the texture is crumbly.
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Add melted coconut oil and pulse until the mixture holds together when pressed.
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Press the mixture evenly into the base and up the sides of the tart tin. Bake for 10–12 minutes, or until golden brown. Let cool completely.
Step 3: Prepare the Filling
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In a small bowl, sprinkle gelatin over 2 tablespoons of boiling water. Stir until dissolved.
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In a food processor, blend cream cheese, labneh, heavy cream, powdered erythritol, lime zest, and lime juice until smooth and creamy.
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Add mango puree and dissolved gelatin mixture. Blend until fully incorporated.
Step 4: Assemble and Set
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Pour the filling into the cooled tart shell, spreading it evenly.
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For a decorative swirl, reserve 2 tablespoons of mango puree. Drop small dollops over the filling and use a toothpick or knife to swirl into a marbled pattern.
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Chill the cheesecake in the fridge for at least 6 hours or until set.
Step 5: Garnish and Serve
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Once set, remove the cheesecake from the tin. Garnish with thin slices of mango and extra lime zest, if desired.
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Slice and serve!
Servings 10
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 4g2%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
As a mom of three and a wife to a dessert-loving husband, I can tell you this Keto Mango Labneh Cheesecake Recipe was an absolute hit in my household. My kids couldn’t believe it was “healthy,” and my husband… well, let’s just say he went back for seconds (and maybe thirds). The creamy mango filling with the nutty crust had everyone swooning, and the best part? No one missed the sugar! It’s now a family favorite, especially on sunny afternoons when we’re craving something tropical and refreshing. Give it a try—it might just become your family’s favorite, too! 🥭✨
