Matcha Green Tea Cheesecake Bars

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Add a unique twist to your dessert spread with these Matcha Green Tea Cheesecake Bars. Their creamy texture and earthy flavor are a winning combination.

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • Pinch of salt

For the Matcha Cheesecake Layer:

  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/4 cup heavy cream
  • 2 tablespoons high-quality matcha powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the White Chocolate Drizzle:

  • 4 ounces white chocolate, chopped
  • 2 tablespoons heavy cream
  • Extra matcha powder for dusting

Instructions

  1. Preheat oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
  2. Make the crust:
    • Mix graham cracker crumbs, sugar, and salt in a bowl
    • Stir in melted butter until mixture resembles wet sand
    • Press firmly into the bottom of prepared pan
    • Bake for 10 minutes, then let cool
  3. Make the cheesecake filling:
    • Beat cream cheese in a large bowl until smooth and creamy
    • Add sugar and beat until well combined
    • Add eggs one at a time, beating well after each addition
    • Mix in heavy cream and vanilla
    • Sift matcha powder over the mixture and add salt
    • Beat until completely smooth and uniform in color
  4. Assemble and bake:
    • Pour filling over cooled crust
    • Smooth the top with a spatula
    • Tap pan gently on counter to remove air bubbles
    • Bake for 35-40 minutes until edges are set but center still has a slight jiggle
    • Turn off oven, crack door open, and let cool for 1 hour
  5. Make white chocolate drizzle:
    • Heat heavy cream until just simmering
    • Pour over chopped white chocolate
    • Let sit for 2 minutes, then stir until smooth
  6. Finish and chill:
    • Remove cheesecake from oven and cool completely
    • Drizzle with white chocolate
    • Dust lightly with additional matcha powder
    • Refrigerate for at least 4 hours or overnight
  7. To serve:
    • Lift cheesecake out using parchment paper
    • Cut into bars with a warm, clean knife
    • Clean knife between cuts for neat edges

Notes

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Chill Time: 4 hours minimum
  • Makes: 24 bars

Important Tips:

  • Use high-quality matcha powder for best flavor and color
  • All refrigerated ingredients should be at room temperature
  • Don’t overmix after adding eggs to prevent cracks
  • Water bath not required but can help prevent cracks
  • Store in refrigerator for up to 5 days
  • Can be frozen for up to 3 months
  • For cleaner cuts, dip knife in hot water and wipe dry between slices