Matcha is more than just a trendy tea—it’s a rich, antioxidant-packed ingredient that adds depth, color, and a slightly earthy sweetness to desserts. One of the most delicious ways to enjoy matcha in baking is through Matcha Cheesecake Bars. These creamy, tangy, and somewhat nutty bars combine smooth cheesecake filling with matcha’s bold, umami flavor for a stunning and flavorful treat.

Here, I’ll explain why matcha works so well in cheesecake, the best matcha to use, and a step-by-step recipe for creating these delicious bars at home.

Matcha pairs beautifully with the rich, tangy flavor of cheesecake because:

• It balances sweetness – Matcha’s natural bitterness complements the creamy sweetness of cheesecake.
• Adds antioxidants—Unlike traditional cheesecake, matcha-infused desserts contain catechins and polyphenols, which have health benefits.
• Creates a stunning color – The vibrant green hue makes for a visually appealing dessert.
• Enhances depth of flavor – The slightly grassy, nutty, and umami-rich notes of matcha add complexity.

Not all matcha is the same. To get the best flavor and color, use culinary-grade matcha for baking.

Best Matcha Options for Cheesecake Bars:

1. Culinary-Grade Matcha – A slightly more robust, affordable option that blends well with dairy.
2. Premium-Grade Matcha – If you want a brighter green color and a smoother taste, opt for a high-quality premium matcha.
3. Avoid Low-Quality Matcha – It may be oxidized and bitter if matcha looks dull or brownish-green.

For this recipe, we recommend culinary-grade matcha from Japan, such as:

• Ippodo Tea’s Hatsu-Mukashi
• Encha’s Culinary Organic Matcha
• Matcha Konomi’s Culinary-Grade Powder

Now that we’ve selected the proper matcha let’s get into the recipe.

Matcha Cheesecake Bars Recipe

These matcha cheesecake bars have a crisp, buttery graham cracker crust and a smooth, creamy matcha-infused cheesecake filling.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Matcha Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• ½ cup granulated sugar
• 2 tbsp high-quality culinary matcha powder
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• 2 tbsp heavy cream

Directions:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
3. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
4. Press the mixture evenly into the bottom of the prepared pan.
5. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Matcha Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy.
2. Sift matcha powder into the bowl to avoid clumps, then mix until fully incorporated.
3. Add eggs, one at a time, mixing on low speed after each addition.
4. Stir in vanilla extract, sour cream (or yogurt), and heavy cream until smooth.
5. Pour the cheesecake batter over the cooled crust and spread evenly.

Step 3: Bake the Cheesecake Bars

1. Tap the pan lightly on the counter to remove air bubbles.
2. Bake at 325°F (163°C) for 30-35 minutes, or until the edges are set but the center is slightly jiggly.
3. Turn off the oven, crack the door slightly, and let the cheesecake cool for 10 minutes inside the oven.
4. Remove and cool completely at room temperature, then refrigerate for at least 3 hours (preferably overnight).

Step 4: Slice and Serve

1. Use the parchment paper overhang to lift the cheesecake out of the pan.
2. Cut into clean squares, wiping the knife between slices for smooth edges.
3. Dust lightly with extra matcha powder for decoration or drizzle with melted white chocolate.

Serving and Storage Tips

• Store matcha cheesecake bars in an airtight container in the fridge for up to 5 days.
• For a firmer texture, freeze for 30 minutes before serving.
• Pair with a cup of green tea or matcha latte for the ultimate matcha experience.

Variations & Enhancements

• Matcha White Chocolate Cheesecake Bars – Add ½ cup melted white chocolate to the batter for extra creaminess.
• No-Bake Matcha Cheesecake Bars – Swap the eggs for ¼ cup sweetened condensed milk and chill instead of baking.
• Matcha Swirl Cheesecake – Reserve some plain cheesecake batter and swirl it with the matcha mixture for a marbled effect.

These matcha cheesecake bars offer the perfect balance of creamy, rich cheesecake and earthy, slightly sweet matcha. Whether you’re a matcha enthusiast or simply looking for a unique dessert, these bars are a delicious and visually stunning treat.

Try this recipe and enjoy the fusion of Japanese matcha and classic cheesecake in every bite.