Name: Baked Matcha Cheesecake Bars
Prep time: 20 min
Cook time: PT-489668H52M42S
Total time: 6 h 45 min
Cuisine: Japanese-Inspired
Ingredients: 40 g Oreo cookies (cream removed); 20 g unsalted butter (melted); 90 g cream cheese (room temperature); 30 g granulated sugar; 1/2 egg (beaten); 10 g sweetened condensed milk; 50 g heavy cream; 10 g cake flour; 1 tsp lemon juice; 3 g matcha powder; 15 g sweetened condensed milk (for matcha layer); 10 g white chocolate (optional)

Jump to Recipe·Leave a Review

A creamy, baked cheesecake bar infused with the rich, earthy flavor of matcha. This Japanese-inspired dessert combines a buttery cookie crust with a smooth, velvety matcha cheesecake filling, perfect for tea lovers and cheesecake fans alike.

Why You’ll Love This Recipe

These Baked Matcha Cheesecake Bars offer a delightful fusion of East and West. The subtle bitterness of matcha balances beautifully with the sweetness of condensed milk and white chocolate, resulting in a sophisticated treat. Plus, the individual bar portions make them perfect for sharing—or savoring solo.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

40 g Oreo cookies (or cookies and biscuits of your choice)
20 g unsalted butter

For the filling:

90 g cream cheese
30 g granulated sugar
1/2 egg (beaten)
10 g sweetened condensed milk
50 g heavy cream
10 g cake flour
1 tsp lemon juice

Matcha layer (○ ingredients):

3 g matcha powder
15 g condensed milk
10 g white chocolate (optional, for richness)

Directions

Remove the cream cheese and egg from the refrigerator and bring them to room temperature.
Remove the cream filling from the Oreo cookies, place the cookies in a resealable bag, and crush them into a fine powder. (About 10 cookies make roughly 35 g of Oreo crumbs.)
Combine the crushed cookies with melted butter until the mixture resembles wet sand. Line a pound cake mold with parchment paper, press the crust mixture firmly into the bottom, and chill in the refrigerator.
Preheat your oven to 355°F (180°C). Beat the egg thoroughly.
In a mixing bowl, whisk the cream cheese until smooth. Add the granulated sugar, beaten egg, sweetened condensed milk, heavy cream, cake flour, and lemon juice one at a time, mixing well after each addition.
Pour half of the cheesecake mixture plus about 10 g (approximately 115 g total) over the prepared crust. Bake for 15 minutes at 355°F (180°C).
While baking, melt the white chocolate (if using) in a double boiler. Sift in the matcha powder, add condensed milk, and mix well until smooth. Stir this matcha mixture into the remaining cheesecake batter.
Remove the cake from the oven after the initial 15 minutes and pour the matcha mixture on top. Lower the oven temperature to 340°F (170°C), cover the mold with aluminum foil, and bake for an additional 25–30 minutes.
Once baked, allow the cheesecake to cool completely. Cover tightly and refrigerate for at least 6 hours or overnight.
Slice into 4–6 bars before serving.

Servings and Timing

This recipe yields 4 servings.
Preparation time: 20 minutes
Baking time: 40–45 minutes
Chilling time: Minimum 6 hours

Variations

Matcha Intensity: Adjust the amount of matcha powder to your taste. For a stronger green tea flavor, increase it slightly.
Alternative Crust: Try digestive biscuits or graham crackers instead of Oreos for a milder base.
Dairy-Free Option: Substitute the cream cheese and heavy cream with plant-based versions.
Topping Ideas: Sprinkle with matcha powder or drizzle with white chocolate before serving.

Storage/Reheating

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions wrapped in plastic wrap and place in a sealed container for up to 1 month. Thaw overnight in the refrigerator before serving. These bars are best served chilled and do not require reheating.

FAQs

1. Can I use regular flour instead of cake flour?

Yes, you can substitute with all-purpose flour, though the texture will be slightly denser.

2. Do I need to use white chocolate?

No, it’s optional. It adds richness and sweetness but can be omitted if you prefer a lighter flavor.

3. Can I make this recipe without condensed milk?

You can substitute condensed milk with an equal amount of heavy cream and a teaspoon of sugar, though the flavor will differ slightly.

4. What type of matcha works best?

Use high-quality culinary-grade or ceremonial-grade matcha for vibrant color and flavor.

5. Can I double the recipe?

Yes, doubling the recipe works well for an 18 cm square mold.

6. Why did my cheesecake crack on top?

Overbaking or sudden temperature changes can cause cracking. Baking with foil and cooling slowly helps prevent this.

7. How do I know when it’s done baking?

The center should be slightly jiggly when shaken. It will firm up as it cools.

8. Can I make these bars gluten-free?

Yes, use gluten-free cookies for the crust and substitute gluten-free flour for cake flour.

9. Can I add toppings before chilling?

It’s best to chill first, then decorate with powdered matcha or white chocolate drizzle before serving.

10. Can I use a different mold?

Yes, any small loaf or square pan works as long as it’s lined with parchment paper for easy removal.

Conclusion

Baked Matcha Cheesecake Bars are the perfect fusion of creamy cheesecake and earthy matcha, offering a balanced sweetness with a delicate tea aroma. Whether you’re making them for a gathering or a personal indulgence, these bars bring a touch of Japanese elegance to your dessert table.