Matcha Cheesecake Bars (Creamy, Sliceable, and Freezer-Friendly)

Matcha Cheesecake Bars (Creamy, Sliceable, and Freezer-Friendly)

These bars deliver a balanced matcha flavour with a creamy centre and reliable clean slices, ideal for weekend prep or sharing.

If you need powder picks first, use best culinary matcha for baking UK.

Ingredients

• 180g digestive biscuits, crushed
• 70g unsalted butter, melted
• 500g full-fat cream cheese, room temperature
• 120g caster sugar
• 2 medium eggs
• 120g sour cream
• 2 tsp sifted matcha powder (about 4g)
• 1 tsp vanilla extract
• Pinch of fine salt

Method

1. Heat oven to 160°C fan and line a 20cm square tin.
2. Mix biscuit crumbs and butter, press into base, bake 8 minutes.
3. Beat cream cheese and sugar smooth, then add eggs one by one.
4. Add sour cream, sifted matcha, vanilla, and salt; mix just until combined.
5. Bake 25–30 minutes until centre is just set with a light wobble.
6. Cool fully, chill 4+ hours, then slice with a warm dry knife.

How do you avoid cracks in cheesecake bars?

• Do not overbeat once eggs are added.
• Bake at moderate heat.
• Remove while the centre still has a slight wobble.
• Chill fully before slicing.

Flavour variations

• Citrus: add 1 tsp lemon zest to brighten the filling.
• White chocolate swirl: melt 60g white chocolate and ripple through before baking.
• Berry finish: top slices with lightly macerated strawberries.

Storage and make-ahead

• Fridge: 4 days in an airtight container.
• Freezer: up to 6 weeks, layered with baking parchment.
• Best thaw method: overnight in fridge.

For another shareable sweet recipe, try matcha mug cake. If you want prep and storage fundamentals, see how to store matcha.

FAQ

Can I make these bars gluten-free?

Yes. Swap digestives for gluten-free biscuits at the same weight.

Which matcha grade is best for this recipe?

Culinary or latte-grade is usually best value and strong enough to hold flavour after baking.

What should I read next?

Next read (planned for 2026-04-26): Matcha affogato.