Whimsical Matcha Cheesecake Bars

$- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 3/4 cup granulated sugar (for the filling) - 2 large eggs - 1/4 cup sour cream - 2 teaspoons matcha powder (plus extra for dusting) - 1 teaspoon pure vanilla extract - A pinch of salt I love this simple list of ingredients. Each one adds a special touch to the matcha cheesecake bars. - Graham cracker crumbs create a crunchy base. - Unsalted butter binds the crumbs and adds richness. - Granulated sugar sweetens both the crust and filling. - Cream cheese gives the bars their creamy texture. - Eggs help set the filling and add moisture. - Sour cream adds tang and creaminess. - Matcha powder provides the lovely green color and earthy flavor. - Pure vanilla extract enhances the sweet notes. - Salt balances the sweetness and rounds out the flavors. - Mixing bowls - Whisk or electric mixer - 8x8 inch baking pan - Parchment paper You will need a few basic tools. Mixing bowls let you combine ingredients well. A whisk or electric mixer makes the filling smooth. An 8x8 inch baking pan holds the bars as they bake. Parchment paper helps with easy removal. With just these items, you can create a beautiful dessert! {{ingredient_image_2}} - Preheat the oven to 325°F (160°C). - Line an 8x8 inch baking pan with parchment paper. Start by turning on your oven. This warms it up for baking. Lining the pan helps with easy removal later. Leave some paper hanging over the sides. - Combine graham cracker crumbs, butter, and sugar. - Press mixture into the baking pan and bake. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar. Stir until it looks sandy. Press this mixture firmly into the bottom of the pan. Bake it for 10 minutes. Let it cool a bit while you make the filling. - Beat cream cheese and sugar until smooth. - Incorporate eggs and other filling ingredients. In a large bowl, beat the softened cream cheese with the sugar. Mix until it becomes smooth. Add the eggs one at a time, mixing well after each. Scrape the sides of the bowl to keep it even. Then fold in the sour cream, matcha powder, vanilla extract, and salt. Beat again until it is silky smooth. - Pour filling over the crust and bake. - Monitor and check for the desired texture. Carefully pour the filling over the cooled crust. Use a spatula to spread it evenly. Gently tap the pan on the counter to release bubbles. Bake for 25 to 30 minutes. The edges should be set, but the center should jiggle slightly. - Cool to room temperature. - Refrigerate before serving. After baking, let the bars cool for about an hour. Then cover the pan and put it in the fridge for at least four hours. Overnight is even better! When ready to serve, lift the bars out using the parchment. Cut into neat squares and dust with extra matcha on top for flair. To make your matcha cheesecake bars creamy, cooling times matter. After baking, let the bars cool for one hour at room temperature. Then, cover and chill them for at least four hours or overnight. This helps the cheesecake set and boosts its flavor. Ingredient temperatures also play a key role. Use room temperature cream cheese for a smooth filling. Cold ingredients can cause lumps, making your bars less enjoyable. One common mistake is overmixing the batter. When you add eggs, mix just until blended. Overmixing can introduce air, which leads to cracks. Baking time is another area to watch. The edges should be set, but the center should jiggle slightly. If you bake too long, your bars may become dry. Presentation is key for these lovely bars. Dust the tops with extra matcha powder for a pop of color. You can also pair them with fresh fruits like berries. A dollop of whipped cream adds a nice touch too. Serving your bars with these elements adds charm and flavor. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother filling without lumps. Don't Overmix: When adding eggs, mix just until incorporated to avoid incorporating too much air, which can cause cracks in your cheesecake. Check for Doneness: The cheesecake should have a slight jiggle in the center when you take it out of the oven; it will firm up as it cools. Chill Overnight: For the best flavor and texture, let the cheesecake bars chill in the refrigerator overnight before serving. {{image_4}} You can change the flavor of your matcha cheesecake bars easily. Try adding different extracts, like almond or coconut. Just a teaspoon can make a big difference. You can also mix in spices like cinnamon or nutmeg for warmth. Want to get creative? Try adding layers of chocolate or fruit. A layer of melted chocolate on top can add richness. You can also fold in fruit, like crushed raspberries or strawberries, into the cheesecake filling for a fruity twist. This not only adds flavor but also color. If you need gluten-free options, swap your graham cracker crumbs for gluten-free ones. Many brands make great alternatives that taste just as good. This way, everyone can enjoy your bars! For a dairy-free version, use vegan cream cheese. There are many brands available that work well. You can also use coconut yogurt instead of sour cream. These changes keep the taste and texture close to the original. Enjoy your delicious matcha cheesecake bars with these fun variations! To keep your matcha cheesecake bars fresh, refrigeration is key. After they cool, cover the bars with plastic wrap or foil. This keeps them moist and prevents them from absorbing odors from your fridge. If you want to enjoy them later, freezing is a great option. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag or container. This way, they stay fresh for a longer time. When stored in the refrigerator, these bars last about five days. You can tell they are still good if they smell fresh and look firm. If you notice any mold, or if they smell off, it’s best to throw them away. If you freeze them, they can last up to three months. Just remember to thaw them in the fridge overnight before serving. This keeps their texture nice and creamy. Matcha is a type of green tea. It comes as a fine powder made from shade-grown tea leaves. Unlike regular tea, you drink the whole leaf, which gives you more nutrients. Matcha is rich in antioxidants, which help fight free radicals. It may boost your metabolism and improve focus too. That's why I love using matcha in these bars. It adds a unique flavor and a beautiful green color. Yes, you can make these bars ahead of time. They store well in the fridge for up to a week. Just wrap them tightly in plastic wrap or keep them in an airtight container. This keeps them fresh and tasty. You can also freeze them. For freezing, cut them into squares first. Place them in a single layer in a container, then freeze. They can last for up to three months. Just thaw them in the fridge before serving. To make a larger batch, simply double the recipe. Use a bigger baking pan, like a 9x13 inch pan. This way, the bars will bake evenly. Keep an eye on the baking time. You may need to add a few extra minutes. Check for the same jiggle in the center. This helps ensure the cheesecake stays creamy. Adjust your ingredients and pan size, and enjoy more of these tasty treats! The Matcha Cheesecake Bars are a delicious treat made with key ingredients like graham cracker crumbs and cream cheese. You can easily prepare them with the right kitchen tools. Remember to follow each step closely, especially during baking and cooling for the best texture. Avoid common mistakes, and your bars will impress everyone. Try variations to suit your taste or dietary needs. With proper storage, these bars can last a while. Enjoy your baking journey, and savor every bite of your delicious creation!$

Whimsical Matcha Cheesecake Bars

Delicious and creamy matcha cheesecake bars with a graham cracker crust, perfect for dessert lovers.

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Prep Time 20

Cook Time 30

Total Time 5

Course Dessert

Cuisine American

Servings 16

Calories 200 kcal

Ingredients

1 cup graham cracker crumbs
1 4 cup unsalted butter, melted
2 tablespoons granulated sugar
16 oz cream cheese, softened to room temperature
3 4 cup granulated sugar (for the filling)
2 large eggs
1 4 cup sour cream
2 teaspoons matcha powder (plus extra for dusting)
1 teaspoon pure vanilla extract
a pinch salt

Instructions

Preheat the oven to 325°F (160°C) and prepare an 8x8 inch baking pan by lining it with parchment paper.
In a medium-sized mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until coated.
Press the crumb mixture into the bottom of the lined baking pan to create a compact crust. Bake for 10 minutes and let cool slightly.
In a large mixing bowl, beat the softened cream cheese with 3/4 cup of sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Fold in the sour cream, 2 teaspoons of matcha powder, vanilla extract, and a pinch of salt. Beat until smooth.
Pour the cheesecake filling over the crust, spreading it evenly. Tap the pan to release air bubbles.
Bake for 25-30 minutes until the edges are set and the center has a slight jiggle.
Cool to room temperature for about an hour, then refrigerate for at least 4 hours or overnight.
Lift the cheesecake out of the pan using the parchment overhang, cut into squares, and dust with extra matcha powder before serving.

Notes

For an elegant touch, serve these bars on a decorative platter and accompany them with fresh berries or a dollop of whipped cream.

Keyword bars, cheesecake, dessert, matcha