Matcha Cheesecake Bars Recipe

Graham cracker crumbs: These form the base of the crust, providing a sweet and slightly crunchy foundation for the cheesecake.

Melted butter: Used to bind the graham cracker crumbs together to form a solid crust.

Cream cheese: The main component of the cheesecake filling, providing a rich and creamy texture.

Granulated sugar: Adds sweetness to the cheesecake filling, balancing the tanginess of the cream cheese.

Eggs: Help to set the cheesecake filling, giving it structure and a smooth texture.

Matcha powder: This green tea powder gives the cheesecake its unique flavor and vibrant green color.

Vanilla extract: Enhances the overall flavor of the cheesecake, adding a subtle sweetness and depth.

When pressing the graham cracker crumbs and melted butter mixture into the baking pan, use the bottom of a flat measuring cup to ensure an even and compact crust. This will help prevent the crust from crumbling when you cut the cheesecake bars.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor profile, making them a great alternative for the crust.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar binding effect and adds a subtle coconut flavor that complements the matcha.

• cream cheese - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and creamy texture, making it a healthier alternative to cream cheese.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and a slight floral note, which pairs well with matcha.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) work as a binding agent and are a good vegan alternative.

• matcha powder - Substitute with green tea powder: Green tea powder provides a similar earthy flavor and color, though it may be slightly less intense than matcha.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that enhances the overall taste of the cheesecake bars.

• Allow the matcha cheesecake bars to cool completely at room temperature. This helps prevent condensation from forming inside the storage container, which can make the bars soggy.

• Once cooled, cut the cheesecake bars into individual servings. This makes it easier to grab a piece whenever you want without having to thaw or reheat the entire batch.

• Place the bars in an airtight container. If stacking the bars, place a piece of parchment paper between each layer to prevent them from sticking together.

• Store the container in the refrigerator if you plan to consume the bars within 3-4 days. The cream cheese filling will stay fresh and delicious during this period.

• For longer storage, wrap each bar individually in plastic wrap or aluminum foil. This provides an extra layer of protection against freezer burn and helps maintain the texture and flavor.

• Place the individually wrapped bars in a freezer-safe bag or container. Label the container with the date to keep track of how long they’ve been stored.

• Freeze the bars for up to 2 months. When you’re ready to enjoy one, simply remove it from the freezer and let it thaw in the refrigerator for several hours or overnight.

• For a quicker thaw, you can leave the matcha cheesecake bars at room temperature for about 30 minutes. However, be mindful that this method may slightly alter the texture.

• If you prefer your cheesecake bars with a firmer texture, you can enjoy them straight from the freezer. They will have a delightful, almost ice cream-like consistency.

• Always ensure the bars are stored away from strong-smelling foods in the refrigerator or freezer to prevent them from absorbing unwanted odors.

• Preheat your oven to 300°F (150°C). Place the matcha cheesecake bars on a baking sheet lined with parchment paper. Warm them for about 10-15 minutes, or until they are heated through but not overly hot. This method helps maintain the creamy texture of the cheesecake.

• For a quicker option, use a microwave. Place a matcha cheesecake bar on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if needed. Be cautious not to overheat, as this can alter the texture.

• If you prefer a more gradual reheating process, use a double boiler. Place the matcha cheesecake bars in a heatproof dish and set it over a pot of simmering water. Cover the dish with foil and heat for about 10-15 minutes, checking occasionally to ensure even warming.

• For those who enjoy a slightly chilled cheesecake, simply let the bars sit at room temperature for about 20-30 minutes. This will take the chill off without fully reheating, offering a delightful balance between cool and creamy.

• Oven: Used to bake the cheesecake bars at a consistent temperature of 325°F (165°C).

• Mixing bowl: Essential for combining ingredients like graham cracker crumbs and melted butter, as well as the cream cheese mixture.

• Electric mixer: Helps to beat the cream cheese and sugar until smooth, and to incorporate the eggs, matcha powder, and vanilla extract.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well combined.

• Baking pan: Holds the crust and filling while baking in the oven.

• Measuring cups: Needed to measure out the graham cracker crumbs, sugar, and melted butter accurately.

• Measuring spoons: Used to measure the matcha powder and vanilla extract precisely.

• Knife: Handy for cutting the cooled cheesecake into bars.

• Refrigerator: Necessary for chilling the cheesecake bars before serving to ensure they set properly.

• Parchment paper: Optional, but can be used to line the baking pan for easier removal of the cheesecake bars.

Prepare the crust in advance: Mix graham cracker crumbs and melted butter ahead of time and store in the fridge.

Use a food processor: Quickly blend cream cheese and sugar until smooth.

Room temperature ingredients: Ensure cream cheese and eggs are at room temperature for easier mixing.

Pre-measure ingredients: Have all ingredients measured and ready before starting.

Line the baking pan: Use parchment paper to line the baking pan for easy removal and cleanup.

Cool in the fridge: Speed up cooling by placing the cheesecake bars in the fridge.