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    Home » Recipes » Matcha

    Matcha Blueberry Yogurt Cheesecake Bars

    Published: Aug 2, 2019 by Michelle · 9 Comments

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    Jump to Recipe - Print Recipe

    These Matcha Blueberry Yogurt Cheesecake Bars are creamy, rich and decadent. Graham cracker crust with a yogurt-blueberry filling make these irresistible.

    Disclosure: This post is sponsored by siggi's Canada. All images and opinions expressed are solely my own. 

    Container of siggi's yogurt with spoon on marble with matcha blueberry cheesecake bars on side.

    It's been a hectic summer over here.

    Between summer school, taekwondo day camp, and swimming lessons, it's been go, go, go.

    Honestly, summer is more work for me as a stay-at-home-mom. I barely have time to make myself lunch since I'm in the midst of piles of laundry, refereeing the kids, and driving from one end of town to the other.

    However, when I do have a little down time, I find myself craving something small, rich, but not too sweet. A little pick-me-up of sorts.

    These Matcha Blueberry Yogurt Cheesecake Bars are the answer!

    Matcha blueberry cheesecake bar with blueberries on side, siggi's yogurt container in background.
    I've been a fan of siggi's for a while now -- ever since we discovered it at Whole Foods on a trip to the United States.

    They launched in Canada earlier this year, so I'm very excited to partner with them on this post.

    siggi's produces Icelandic skyr which is a cultured dairy product, using traditional Scandinavian dairy practices.

    Skyr is made from skim milk and is strained to produce a thick, concentrated yogurt.

    Stack of matcha blueberry cheesecake bars, with blueberries on side, siggi's yogurt container in background.
    siggi's 0% Icelandic skyr is a thick yogurt that is high in protein while being low in fat and sugar.

    It delivers that creamy, rich taste that I look for in a yogurt. I also appreciate that siggi's doesn't use artificial flavours, preservatives, or any thickeners like gelatin in their yogurt, and their products are made with 100% natural ingredients.

    If you haven't had matcha before, you'll have to give it a try. It's an earthy, powdered green tea with a host of health benefits. Paired together with the blueberries and yogurt -- it's a delicious combination that will have you coming back for more.

    Matcha blueberry cheesecake bar with blueberries, siggi's yogurt container on side.
    Easy 3-ingredient crust 

    • melted butter
    • honey graham crackers
    • sugar

    If there's something I look for in cheesecake, it has to be that buttery, honey graham cracker crust.

    And it has to be significantly thick. I don't want a crust that's a sliver.

    The crust is very simple to make, as long as you've got a food processor.

    How to make the crust

    Take a package of the graham crackers, add it to the food processor and pulse in melted butter.

    You want the texture of the crackers to be resemble slightly damp soil.

    If you don't have a food processor, that's OK.

    You can add the honey graham crackers to a zipper storage bag and bash the crackers with a rolling pin until they're small crumbs.

    Transfer the crumbs to a bowl, add in the melted butter and sugar and mix.

    The crust may be a little more coarse compared to a food processor but it's still delicious.

    Room temperature is key

    The trick to making the cheesecake layer creamy and smooth is keeping all the ingredients at room temperature before making it.

    That means a little planning beforehand, but you'll get the best results.

    The cheesecake layer is traditionally made with cream cheese.

    However, I've lightened this recipe up by adding siggi's 0% Icelandic skyr which has no fat, but still has a thick and creamy texture.

    Yogurt flavour pairing

    I chose the Vanilla flavoured yogurt to pair with the blueberries and matcha, and the best part is that you can even see the tiny Madagascar vanilla bean specks in the yogurt -- proof of the high quality ingredients siggi's uses.

    Matcha blueberry cheesecake bar on small plate with fork, blueberries on side, siggi's yogurt container in background.

    How to make the bars 

    Putting these Matcha Blueberry Yogurt Cheesecake Bars together takes a little time but is well worth the effort.

    First, bake the graham cracker crust and let it cool.

    Then whip up the cheesecake layer ingredients, pour over top of the crust, and bake it again.

    Now, the hardest part is letting it cool and chill in the fridge at least 3 hours.

    But trust me, these bars bar none!

    Creamy, tangy, lightly sweet, and punctuated with the burst of fresh blueberries -- my Matcha Blueberry Yogurt Cheesecake Bars are a delicious treat that you can serve for dessert, a mid-day snack, or anytime pick-me-up.

    Let me know if you try this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Print Recipe
    5 from 6 votes

    Matcha Blueberry Yogurt Cheesecake Bars

    These cheesecake bars are creamy, rich and decadent with the flavours of matcha, blueberries and yogurt.
    Prep Time3 hrs 20 mins
    Cook Time15 mins
    Total Time3 hrs 35 mins
    Course: Dessert, Snack
    Cuisine: American
    Servings: 16 pcs
    Calories: 116kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Crust:

    • 9 full-sheets graham crackers
    • 1 tablespoon granulated sugar
    • 5 tablespoon salted butter melted

    Filling:

    • 8 oz cream cheese room temperature
    • 250 g siggi's 0% Vanilla Icelandic Skyr room temperature
    • 2 eggs room temperature
    • ½ C granulated sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoon matcha + extra for dusting
    • ½ C fresh blueberries
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 325°F/163°C.
    • Line a 9" by 9" square baking dish with parchment paper.
    • Add the graham crackers and sugar to a food processor. Pulse intermittently until the crackers are the size of small crumbs. Slowly drizzle in the melted butter while pulsing to incorporate into the crumbs. The texture should resemble slightly damp soil.
    • Transfer the mixture into the baking dish and press down firmly with your hands. Use the back of a measuring cup to flatten the crust evenly.
    • Bake at 325°F/163°C for about 15 minutes, until golden and aromatic. Remove from the oven and let it cool.
    • In a stand mixer fitted with a paddle attachment, whip together the cream cheese, siggi's Icelandic skyr, and sugar until light and fluffy on medium speed. Lower the speed and add in the eggs one at a time. Stop and scrape the mixture down. Add in the vanilla extract, matcha powder, and continue to mix until homogeneous.
    • Pour in the cheesecake mixture on top of the crust. Give it a tap to release any air bubbles. If there are any bubbles, use a toothpick to gently pop them.
    • Add blueberries on top of the cheesecake layer and place into the oven at 325°F/163°C for 35 minutes, or until the center is slightly jiggly.
    • Remove from the oven and let it cool completely. Place into the fridge to chill for at least 3 hours, or overnight.
    • When ready to serve, remove from refrigerator and slice into 16 bars. Dust with additional matcha if you wish.

    Nutrition

    Calories: 116kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 85mg | Potassium: 29mg | Sugar: 7g | Vitamin A: 329IU | Calcium: 18mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

    Stack of matcha blueberry cheesecake bars with blueberries on side, siggi's yogurt container in background.

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    Reader Interactions

    Comments

    1. Yuka

      July 16, 2020 at 2:04 pm

      5 stars
      Super rich and yummy. This made tons, so I froze most of them. This became my breakfast.

      Reply
      • Michelle

        July 16, 2020 at 2:06 pm

        Yes, definitely freeze them -- I actually love them frozen! 🙂 Thanks Yuka!

    2. Ting

      November 05, 2020 at 8:00 pm

      Can I use frozen blueberries for these?

      Reply
      • Michelle

        November 05, 2020 at 9:09 pm

        Yes, you can use frozen blueberries (right from the freezer -- don't defrost them).

    3. Emily Flint

      April 16, 2021 at 7:55 am

      5 stars
      The color alone on these bars is amazing! This is such a unique and fun recipe and I can't wait to make these again for my matcha-loving friend!

      Reply
    4. Shinta Simon

      April 16, 2021 at 8:18 am

      5 stars
      The color is brilliant, I think we're definitely going to try these at home soon!

      Reply
    5. Beth

      April 16, 2021 at 8:53 am

      5 stars
      We loved the graham cracker crunch and how smooth and creamy the filling is. Thanks for a great recipe!

      Reply
    6. Agnieszka

      April 16, 2021 at 9:20 am

      5 stars
      I love that this recipe uses the majority of yogurt in place of cream cheese. The matcha flavor is amazing in this cheesecake!

      Reply
    7. Angela

      April 16, 2021 at 9:51 am

      5 stars
      These really are a beautiful color. The filling is so smooth and delicious. A great treat!

      Reply

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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