Matcha Blueberry Yogurt Cheesecake Bars
User Reviews
5
Matcha Blueberry Yogurt Cheesecake Bars
Description
This recipe begins with a crust made of finely processed graham crackers mixed with sugar and melted butter, pressed into a square baking dish and baked until golden. The filling combines room-temperature cream cheese, vanilla-flavored Icelandic skyr yogurt, sugar, eggs, vanilla extract, and matcha powder whipped to a light but homogeneous mixture.
Fresh blueberries are folded in to add juiciness and subtle sweetness. Pouring the mixture atop the crust, the bars bake at a moderate temperature, allowing the custard-like cheesecake to set firmly without over-browning. The matcha imparts a gentle earthy note and a subtle green hue, contrasting with the creaminess of the filling and the tart berries.
Once cooled and sliced, the bars yield a balanced texture featuring a firm base, smooth cheesecake center, and occasional fruit pops. These bars suit serving as a refined dessert or snack that combines traditional cheesecake elements with the unique flavor of matcha and the lighter texture of skyr yogurt.
Ingredients
Crust:
- 9 graham crackers full sheets
- 1 tablespoon granulated sugar
- 5 tablespoon butter melted, salted
Filling:
- 8 oz cream cheese room temperature
- 250 g Icelandic skyr room temperature, vanilla, 0% fat, brand Siggi's
- 2 egg room temperature
- ½ C granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon matcha green tea powder plus extra for dusting
- ½ C blueberries fresh
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 Information
Show DetailsNutrition Facts
Serving: 16pcs
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 85mg | 4% |
| Potassium | 29mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 329IU | 7% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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