I’ve been eating siggi’s yogurt for awhile now, since it’s one of the few with very little added sugar and high in protein. Most of the time I use plain and add my own fruit or granola, but their flavored yogurts are delicious! I LOVE the orange & ginger flavor the best, and their pumpkin during the fall. So good!
Siggi’s is Icelandic-style yogurt, called ‘skyr.’ They use a whopping FOUR times the amount of milk for each cup of yogurt, which their gives it a very thick texture and more protein.
When I found out siggi’s was holding a recipe contest for dietitians, you can bet I was super excited and couldn’t wait to enter. I even had to fudge a little on my ‘no-added-sugar’ challenge since the recipe is due April 30.
I really wanted to make something unique (i.e. not a smoothie) with the yogurt, and was waffling between a baked item (like a muffin) and an Indian-inspired yogurt dressing for chicken when Andrew gave me the idea for cheesecake. (Not sure why–he doesn’t even like cheesecake!) Because siggi’s values real, simple ingredients and limiting added sugar, I attempted to make a simple (i.e. no bake), healthier (enter the yogurt) cheesecake without a lot of added sugar. It’s just sweet enough to feel like dessert, yet tangy and light enough to be kind to your waistline.
Anyway, after a huge fail for the first version, I hit a home run with my second go-around. A big THANK YOU to the Nyes, who served as my taste-testers!
Please note this recipe uses a variation of the cherry-chia jam I posted recently, so be sure to make the jam before you want to make and assemble the cheesecakes!
Individual Blueberry Lemon Cheesecakes
1 C frozen blueberries, thawed
½ C pineapple juice
1 T chia seeds
Heat blueberries and pineapple juice over low heat and use a potato masher to crush fruit. Simmer 5-10 minutes. Mix in chia seeds and pour into a glass jar. Refrigerate 4 hours or overnight.
¾ C pretzel ‘crumbs’
3 T butter, melted
1 T sugar
1 tsp cinnamon
Mix crumbs, butter, sugar and cinnamon together. Immediately add 3 T of crust to each ramekin and tamp down.
*For a crisper crust, bake at 350 degrees for 10 minutes. (Note: If using glass jelly jars, bake in a water bath to prevent glass from cracking.)
4 oz siggi’s plain yogurt
4 oz cream cheese, softened
2 T honey
1 package unflavored gelatin
1 C boiling water
3 T lemon juice
zest of ¼ lemon
Empty gelatin packet into a glass measuring cup, pour in 1 cup boiling water and stir until gelatin has dissolved completely. Let stand 5 minutes. Mix yogurt, cream cheese, honey, lemon juice and zest in a large bowl with a hand mixer or in a food processer until well combined. Pour in ½ cup of the gelatin and mix until smooth.
- Cool crusts in ramekins/jars if pre-baking.
- Spoon 2 T of blueberry jam onto each crust and spread to cover completely.
- Ladle approximately ½ cup cream cheese mixture into each ramekin/jar and refrigerate 3 hours to set. Top with additional jam or blueberries as desired.
Disclaimer: siggi’s does not know who I am, nor am I being sponsored or reimbursed for this post.