Description
These ultra-creamy matcha white chocolate cheesecake bars feature a gooey shortbread crust and a rich, marbled filling. They are designed to be foolproof with zero cracks, making them an impressive yet simple dessert for any occasion.
Ingredients
Scale
- For the Gooey Shortbread Crust:
- ½ cup (113g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- 1 cup (125g) all-purpose flour
- 1 tablespoon cornstarch
- For the Ultra-Creamy Matcha White Chocolate Filling:
- 24 oz (680g) full-fat cream cheese, softened
- ¾ cup (150g) granulated sugar
- ½ cup (120g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup (170g) white chocolate chips
- 3 tablespoons culinary or ceremonial grade matcha powder
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease the parchment.
- In a medium bowl, mix softened butter, sugar, cornstarch, and flour until it resembles wet sand. Press firmly and evenly into the bottom of the prepared pan.
- Blind bake the crust for 10 minutes until lightly golden at the edges. Remove from oven and let cool while making the filling.
- In a large bowl, beat cream cheese and sugar on medium-high speed for 3-4 minutes until completely smooth, pale, and fluffy. Scrape down the sides.
- Reduce mixer speed to low. Add sour cream and vanilla extract, mixing just until combined. Add eggs one at a time, mixing only until the yellow disappears.
- Melt white chocolate chips in 30-second intervals, stirring until smooth. Let cool slightly, then pour into the cream cheese mixture and fold in gently.
- In a small bowl, whisk matcha powder and heavy cream into a smooth, dark green paste.
- Pour two-thirds of the white chocolate batter into the crust. Spoon the matcha paste over the center, then dollop the remaining batter on top. Gently swirl with a knife or offset spatula to create marbled streaks.
- Bake at 325°F for 45-50 minutes. The edges should be set, but the center should still have a slight jiggle.
- Cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours (preferably overnight) before cutting into 16 squares.
Notes
Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. The bars must be chilled for at least 4 hours to set properly. They can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: matcha cheesecake, white chocolate cheesecake, matcha bars, cream cheese dessert, easy cheesecake recipe, matcha white chocolate, gluten-free option, dairy-free option