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Gluten-free labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s gluten-free and doesn't have any refined sugar is a bonus.

By Emma Knowles
  • 25 mins preparation
  • 35 mins cooking plus draining, cooling
  • Serves 8 - 10
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The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.


  • 1.2 kg Greek yoghurt
  • 90 gm honey, plus extra for drizzling
  • Scraped seeds of 1 vanilla bean
  • Finely grated rind and juice of 1 orange
  • 3 eggs
  • Pitted cherries, halved, to serve
Pistachio crust
  • 265 gm pistachio nuts, plus extra, finely chopped, to serve
  • 20 gm bee pollen (see note)
  • 35 gm butter, melted


  • 1
    Tip yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate for 24 hours to drain.
  • 2
    For pistachio crust pre-heat oven to 170C. Process pistachios, pollen and a pinch of sea salt in a food processor until finely chopped. Add butter and process to combine. Press into the base and up the sides of a 4cm-deep, 21cm-diameter ring tin and bake until starting to darken on the edges (6-8 minutes).
  • 3
    Tip drained yoghurt into a bowl, whisk in honey, vanilla seeds, rind and juice until smooth, then whisk in eggs one at a time until combined. Spoon into pistachio crust, smooth top and bake at 170C until light golden and set (20-25 minutes). Cool to room temperature, then refrigerate until chilled (2-3 hours). This cheesecake can be made a day ahead. Serve scattered with cherries and pistachios, and drizzled with honey to taste.


Bee pollen is available from health-food shops. If it's unavailable omit from the recipe.