Matcha Swirled Cheesecake Bars

Matcha Swirled Cheesecake Bars

Indulge in these delicious matcha-swirled cheesecake bars! Rich, creamy cheesecake swirled with the delightful flavor of matcha, and baked atop a buttery graham cracker crust.

What are matcha swirled cheesecake bars?

Matcha swirled cheesecake bars are a combination of regular cheesecake and matcha cheesecake. Matcha is mixed in to part of the regular cheesecake batter, then swirled in. The result is a delicious flavor combination and beautiful green swirled pattern.


What kind of matcha should I use?

Our culinary grade matcha is great in this recipe. This grade is perfect for mixing and baking. However, you can use any grade of matcha you like or have on-hand.

 

How To Make Matcha Swirled Cheesecake Bars:

 

Recipe tips:

  • Use blocks of full fat of cream cheese for this recipe! Don’t substitute for low fat cream cheese or spreadable cream cheese or your cheesecake could turn out watery or rubbery.
  • Make sure all ingredients are room temperature. Room temperature ingredients blend together better, making for the smoothest, creamiest texture.
  • Be sure to sift your matcha to avoid clumps.

 

Ingredients:

Graham cracker crust:

  • 2 cups graham cracker crumbs
  • 6 tbsp butter, melted and slightly cooled

Cheesecake filling:

  • 16 ounces cream cheese, completely softened to room temperature
  • 1 cup granulated sugar
  • ¼ cup sour cream, at room temperature
  • 3 eggs, room temperature
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 2 tbsp Organic Culinary Grade Matcha, sifted

 

Directions:

  1. Preheat oven to 350ºF. Line an 8x8-inch baking pan with parchment, leaving an overhang.
  2. Combine graham cracker crumbs with melted butter until moistened. Press graham crackers into bottom of prepared pan, using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes. Reduce oven temperature to 325ºF.

Cheesecake filling:

  1. In a large bowl using an electric mixer, beat cream cheese and sugar until smooth and creamy, about 1 minute, scraping down sides of the bowl as needed. Add sour cream, then beat in eggs one at a time, blending after each addition. Add vanilla and salt; mix until just combined. Be careful not to over-mix.
  2. Separate one cup of the cheesecake filling into a separate bowl. Sift in the matcha, then mix to combine using a whisk, until matcha is thoroughly combined.
  3. Pour plain (non-matcha) cheesecake batter evenly over cooled graham cracker crust. Using a spoon, dollop matcha cheesecake batter over the plain one. Carefully drag a knife through the batter, swirling the green with the white. Tap the pan against the counter a few times to release any air bubbles. Bake at 325ºF, until just set in the center and edges are slightly puffed, 40-45 minutes. Transfer to wire rack to cool completely.
  4. Cover with foil and refrigerate for at least 6 hours, or overnight before slicing.

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