Matcha Cream Cheesecake Bars are a delightful fusion of rich, creamy cheesecake and the earthy, slightly bitter notes of matcha. With a buttery graham cracker crust and a smooth matcha-infused filling, these bars are perfect for green tea lovers. They offer a balanced sweetness and a melt-in-your-mouth texture, making them an elegant dessert for any occasion.
Why You’ll Love This Recipe
- A perfect blend of creamy cheesecake and earthy matcha flavors.
- Simple to prepare yet visually stunning.
- Ideal for tea lovers and those who enjoy less sweet desserts.
- Easy to slice and serve for gatherings or personal indulgence.
- A great way to incorporate the health benefits of matcha into a dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- Graham crackers, crushed
- Unsalted butter, melted
- Granulated sugar
For the Matcha Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Sour cream
- Heavy cream
- Vanilla extract
- Matcha powder, sifted
- Cornstarch
Directions
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Prepare the Crust: Preheat the oven to 325°F (163°C). Line a baking pan with parchment paper. In a bowl, mix the crushed graham crackers, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the pan. Bake for about 10 minutes, then let it cool.
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Make the Matcha Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, heavy cream, and vanilla extract.
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Incorporate the Matcha: In a small bowl, mix the sifted matcha powder with cornstarch to prevent clumping. Gradually add this mixture to the cheesecake batter, stirring until fully combined and smooth.
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Assemble and Bake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 30–35 minutes, or until the center is just set but slightly jiggly.
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Cool and Chill: Remove from the oven and allow it to cool completely at room temperature. Then, refrigerate for at least 4 hours (preferably overnight) to allow the flavors to develop.
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Slice and Serve: Once chilled, carefully lift the cheesecake out using the parchment paper. Slice into bars and serve.
Servings and Timing
- Servings: 12 bars
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Chill Time: 4 hours (minimum)
Variations
- Matcha Swirl Cheesecake Bars: Swirl some plain cheesecake batter on top before baking for a marbled effect.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Dairy-Free Alternative: Substitute cream cheese and heavy cream with dairy-free alternatives like cashew cream or coconut-based cream cheese.
- Chocolate Drizzle: Add a drizzle of dark chocolate on top for an extra layer of flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap each bar individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: These bars are best enjoyed chilled and do not require reheating.
FAQs
How strong is the matcha flavor in these cheesecake bars?
The matcha flavor is noticeable but balanced with the creaminess of the cheesecake. You can adjust the intensity by adding more or less matcha powder.
Can I use a different type of crust?
Yes, you can use an Oreo crust, shortbread crust, or even a nut-based crust for a different flavor profile.
What kind of matcha should I use?
Use high-quality culinary-grade or ceremonial-grade matcha for the best flavor and vibrant green color.
Can I make these bars without an oven?
No, the cheesecake filling requires baking to set properly. However, you can experiment with a no-bake matcha cheesecake recipe by using gelatin.
How do I prevent cracks in the cheesecake?
Make sure not to overmix the batter, bake at the correct temperature, and let the cheesecake cool gradually to avoid cracks.
Can I add toppings?
Yes, you can top these bars with whipped cream, white chocolate shavings, or extra matcha powder for garnish.
Why is my matcha cheesecake not green enough?
The vibrancy of the green color depends on the quality of your matcha. If your matcha is dull, the cheesecake will not be as bright.
Can I use a different sweetener instead of sugar?
Yes, you can substitute sugar with honey, maple syrup, or a sugar alternative, but it may slightly alter the texture.
Can I use matcha latte powder instead of pure matcha?
It is not recommended, as matcha latte powder contains added sugars and milk powders, which can affect the texture and flavor.
What is the best way to slice cheesecake bars cleanly?
Use a sharp knife, dip it in warm water, and wipe it clean between cuts for neat slices.
Conclusion
Matcha Cream Cheesecake Bars are a sophisticated yet simple dessert, combining the creaminess of cheesecake with the unique, earthy flavor of matcha. These bars are perfect for matcha enthusiasts and those looking for a refined, less sweet treat. Whether enjoyed as an afternoon indulgence or a special occasion dessert, they are sure to impress.
- Prep Time: 15 mins
- Cook Time: 4 hrs
- Total Time: 4 hrs 15 mins
- Yield: 12 bars 1x
- Category: Dessert
- Method: No-Bake
Description
These Matcha Cream Cheesecake Bars combine the earthy flavors of matcha with a creamy cheesecake layer for a delicious and unique dessert.
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup melted butter
- 2 tbsp sugar
For the filling:
- 2 (8oz) cream cheese blocks, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp matcha powder
- 1/2 cup whipped cream
Instructions
- Mix graham crackers, melted butter, and sugar. Press into a baking pan.
- Beat cream cheese, powdered sugar, vanilla, and matcha powder until smooth.
- Fold in whipped cream and spread over the crust.
- Chill for 4 hours before slicing.
Notes
- Use high-quality matcha for vibrant color.
- Store refrigerated for up to 5 days.
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