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Creamy No-Bake Matcha White Chocolate Cheesecake Bars

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A smooth and creamy no-bake cheesecake bar combining the earthy bitterness of matcha with the rich sweetness of white chocolate, perfect for a quick and indulgent dessert.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs or digestive biscuits, crushed
  • 5 tbsp (70g) unsalted butter, melted (plant-based butter for dairy-free)
  • 2 tbsp (25g) granulated sugar
  • 16 oz (450g) cream cheese, softened (Philadelphia recommended)
  • 1 cup (240ml) heavy cream, cold (or full-fat coconut cream for dairy-free)
  • ¾ cup (130g) white chocolate chips or chopped white chocolate (Ghirardelli recommended)
  • ¾ cup (90g) powdered sugar, sifted
  • 2 tbsp (10g) matcha powder, sifted (culinary grade preferred)
  • 1 tsp vanilla extract

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until all crumbs are evenly coated and the mixture holds together when pressed (about 2 minutes).
  2. Press the crust: Transfer the crumb mixture into a lined 8×8 inch (20×20 cm) pan. Use the back of a spoon or flat-bottomed glass to firmly press down an even layer. Chill in the fridge for at least 15 minutes.
  3. Melt the white chocolate: Place white chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth. Alternatively, melt over a double boiler. Let cool slightly (about 5 minutes) but do not let harden.
  4. Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy (about 2-3 minutes). Scrape down sides as needed.
  5. Incorporate powdered sugar and vanilla: Add sifted powdered sugar and vanilla extract to the cream cheese. Beat until well combined and fluffy.
  6. Mix in matcha powder: Sift matcha powder over the cream cheese mixture and gently fold in with a spatula until color is uniform. Avoid overmixing.
  7. Combine white chocolate: Slowly pour melted white chocolate into the cream cheese mixture while mixing on low speed to keep filling smooth.
  8. Whip the heavy cream: In a separate cold bowl, whip the heavy cream until stiff peaks form (3-5 minutes). Cold cream is essential.
  9. Fold whipped cream into filling: Gently fold whipped cream into the cream cheese mixture in three additions using a spatula to maintain airiness.
  10. Assemble the bars: Pour filling over chilled crust and spread evenly with a spatula. Smooth the top gently.
  11. Chill and set: Cover pan with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to set completely.
  12. Slice and serve: Lift cheesecake slab using parchment paper edges. Cut into 9 or 12 bars using a sharp knife warmed under hot water and dried between cuts for clean edges.

Notes

Ensure cream cheese is softened to room temperature but not melted to avoid grainy texture. Melt white chocolate slowly and stir frequently to prevent burning. Chill bowl and beaters before whipping cream for better peaks. Use gentle folding to keep filling airy. Warm knife under hot water between cuts for clean slices. Bars firm up best after overnight chilling but are ready after 3 hours.

Nutrition

Keywords: no-bake cheesecake, matcha dessert, white chocolate cheesecake, easy dessert bars, creamy cheesecake bars, matcha white chocolate, no oven dessert

Find it online: https://gleamgulp.com/creamy-no-bake-matcha-white-chocolate-cheesecake-bars-easy-recipe-for-perfect-dessert-bars/