Disclosure: This post is sponsored by siggi’s Canada. All images and opinions expressed are solely my own.
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!
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.
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.
EASY 3-INGREDIENT CRUST
- melted butter
- honey graham crackers
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.
HOW TO MAKE THE MATCHA BLUEBERRY YOGURT CHEESECAKE BARS
Putting these Matcha Blueberry Yogurt Cheesecake Bars together takes a little time but is well worth the effort.
First, you’ll need to 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!
Matcha Blueberry Yogurt Cheesecake Bars
- 9 full-sheets graham crackers
- 1 Tbsp granulated sugar
- 5 Tbsp salted butter melted
- 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 tsp vanilla extract
- 1 Tbsp matcha + extra for dusting
- ½ C fresh blueberries
- Preheat oven to 325°F.
- 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 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 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.