Baked Matcha Cheesecake Bars

Baked Matcha Cheesecake Bars

This is the matcha version of my strawberry cheesecake recipe. The slight bitterness of the matcha is delicious The bars can be cut into easy-to-eat sizes If you make the bottom layer pink, they're great for Hinamatsuri (Girl's Day Festival).

Ingredients: 4-6 bars using a small (16.5 cm long bottom) pound cake mold

For the crust:
Oreo cookies (or cookies and biscuits of your choice)
40 g
Unsalted butter
20 g
For the filling:
Cream cheese
90 g (5 wrapped pieces)
Granulated sugar
20-30 g
1/2 (25-30 g)
Sweetened condensed milk
10 g
Heavy cream
50 g
Cake flour
10 g
Lemon juice
1 teaspoon
○ Matcha
3 g
○ Condensed milk
15 g
○ White chocolate (optional)
10 g


1. The steps are the same as Recipe ID: 1380584 (the strawberry cheesecake version). Take the cream cheese and egg out of the refrigerator and bring to room temperature.
2. Remove the cream filling from the Oreo cookies, place in a resealable bag and crush into a powder. 10 cookies make about 35 g of Oreo powder.
3. Combine the crumbled Oreo from Step 2 and the melted butter. Line a pound cake mold with parchment paper, press the cookie-butter mixture on the bottom, and chill in the refrigerator.
4. If you press down hard with a plastic-wrapped kamaboko board or some flat surface, the crust will be flattened properly even in the corners.
5. Preheat the oven to 355°F/180°C. Beat the egg well.
6. Mix cream cheese with a whisk. Add all the ingredients except ○ one by one, mixing well between additions.
7. Put the pound cake mold from Step 3 on a scale. Add 1/2 of the cheese mixture plus 10 g (about 115 g). Bake for 15 minutes at 355°F/180°C. There's no need to cover with foil.
8. As the cake bakes, melt the white chocolate into the remaining cheese mixture in a double boiler. Sift in the matcha, add the condensed milk, and mix very well with a whisk.
9. Take the cake out of the oven after 15 minutes and pour in the mixture from Step 8. Lower the heat to 340°F/170°C and bake for 25-30 minutes, covered with aluminium foil.
10. It's done. Let it cool, cover it tightly and chill in the refrigerator (at least 6 hours).
11. Cut into 4-6 pieces as you like, and it's done.
12. I used 5 pieces of Kiri brand cream cheese.
13. I doubled the amounts to make one 18 cm square mold. If you don't cover the top with foil, it browns like this.

Story Behind this Recipe

I wanted to make a variation on the strawberry cheesecake bars, and tried matcha, which turned out great.