Resistant Potato Starch (RPS) is an essential prebiotic used in dairy products. The study aimed to evaluate the role of RPS as a fat substitute in addition to being a prebiotic that encourages the growth of probiotics and initiator bacteria, resulting in a healthy, functional low-fat labneh cheese. The influence of adding different levels of RPS (0.5, 1.0, and 1.5 %) as a fat replacer on the physicochemical, textural, microstructure, microbiological analysis and sensorial properties of low-fat labneh cheese (2% fat in milk) was studied during the cold storage at 1, 8, 15,22 and 29 days, compared with full-fat control labneh cheese (FBC) (4.0% fat in milk) and low-fat control labneh cheese (LBC). The addition of (RPS) to low-fat labneh cheese was significantly (P < 0.0001) increased for the yield, moisture, ,ash, fiber, carbohydrates, acidity%, acetaldehyde , diacetyl, yoghurt culture bacteria, water holding capacity and decreased for the syneresis than those presented by FBC and LBC during the 29 days' cold storage. Textural measurements showed that low-fat labneh with RPS had significantly higher hardness values than FBC or LBC and no significant difference existed between RPS2 or RPS3 and the FBC in respect to hardness attribute. The sensory analysis did detect significant differences in both the appearance, body& texture scores of the experimental labneh cheese samples. The RPS2 or RPS3 showed insignificant difference with FBC in respect to firmness and smoothness. The RPS3 treatment had a very firm texture. Overall, the good quality functional low-fat labneh can be manufactured with 1% RPS or 1.5% RPS which exhibited textural characteristics that resemble those of full-fat control labneh.