Go Back
To make No-Bake Matcha Cheesecake Bars, you need the following simple ingredients: - 1 ½ cups almond flour - 1/2 cup coconut oil, melted - 1/4 cup maple syrup - 1 ½ cups cream cheese, softened at room temperature - 1/2 cup Greek yogurt - 1/2 cup powdered sugar - 3 tablespoons culinary matcha powder - 1 teaspoon vanilla extract - Pinch of salt - Fresh mint leaves for garnish (optional) Each ingredient adds to the flavor and texture of the bars. Almond flour gives a nice crunch. Coconut oil makes the crust rich and smooth. Maple syrup adds sweetness and a hint of flavor. Cream cheese and Greek yogurt create a creamy filling. The matcha powder gives the cheesecake its vibrant green color and unique taste. Vanilla extract and salt enhance all these flavors. Finally, fresh mint leaves can add a nice touch when you serve them. Gather these ingredients before you start. This ensures you have everything you need to make these delicious bars. To make the crust, you need three simple ingredients. Grab your almond flour, melted coconut oil, and maple syrup. In a mixing bowl, combine 1 ½ cups almond flour, 1/2 cup coconut oil, and 1/4 cup maple syrup. Mix them until you see a crumbly texture. This is the base of your cheesecake bars. Now, take an 8x8 inch baking pan. Line it with parchment paper. Firmly press your crust mixture into the bottom of the pan. Make sure it is even and compact. This step keeps the bars from falling apart. Then, put the pan in the fridge for about 15 minutes. This helps the crust harden a bit. For the cheesecake filling, you will need more ingredients. Gather 1 ½ cups cream cheese, 1/2 cup Greek yogurt, 1/2 cup powdered sugar, 3 tablespoons culinary matcha powder, 1 teaspoon vanilla extract, and a pinch of salt. In a large bowl, combine all these items. Using an electric mixer, beat the mixture on medium speed. Keep mixing until it is smooth and fluffy. Scrape the bowl's sides as needed. This ensures everything mixes well. The filling should be creamy and light. Once your crust is chilled, it's time to assemble. Carefully pour the matcha cheesecake filling over the crust. Use a spatula to spread it evenly. Make sure the filling covers the crust well. This helps with the look and taste. Next, cover the baking pan with plastic wrap or a lid. Place it in the fridge for at least 4 hours. This allows the cheesecake to set. It will firm up enough to slice into bars later. When ready, you can lift it out using the parchment paper as handles. Slice into squares, and enjoy your delicious treat! To get a smooth and creamy texture, start with softened cream cheese. Take it out of the fridge at least 30 minutes before mixing. This helps it blend well. If you skip this step, your batter may be lumpy. When mixing, use an electric mixer on medium speed. This ensures all ingredients blend evenly. Scrape down the bowl's sides often. This way, no cream cheese or matcha gets left behind. If you want to change the sweetness, try using less maple syrup. You can also add more powdered sugar for a sweeter taste. Adjust it to fit your preference. For matcha intensity, start with the suggested amount. Taste the filling as you mix. If you want a bolder flavor, add more matcha powder gradually. For a stunning presentation, arrange the bars on a colorful platter. Drizzle extra maple syrup or matcha on top. This adds flair and makes your dessert look gourmet. Pair these bars with a refreshing drink. Green tea or coconut water works well. This balance of flavors enhances your treat and makes it even more enjoyable. {{image_4}} You can change the crust to fit your taste. If you want a different flavor, try using other nut flours, like hazelnut or cashew. These options can add a unique twist. You can also mix in spices. A pinch of cinnamon adds warmth. Cocoa powder gives a chocolatey hint. Both spices mix well with matcha. Fruits can make your cheesecake bars even better. Sliced strawberries or mangoes can add a fresh taste. You can fold them into the cheesecake filling or place them on top. For another twist, try different extracts. Almond or coconut extract can bring new flavors to your bars. Just make sure to adjust the amount so the matcha shines through. If you want to make this recipe vegan-friendly, swap the cream cheese for a vegan cream cheese. You can also use coconut yogurt instead of Greek yogurt. For sweetening, opt for agave syrup or a plant-based sweetener. To make it gluten-free, ensure your nut flour and any other ingredients are certified gluten-free. These adjustments help everyone enjoy this tasty treat. To keep your no-bake matcha cheesecake bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. This method keeps the bars tasty for several days. If you want to save them for longer, you can freeze them. Just wrap each bar in plastic wrap and then place them in a freezer-safe bag. This helps keep the flavor and texture intact. These delicious bars can stay fresh in the fridge for about 5 days. If frozen, they can last up to 2 months. Be on the lookout for signs of spoilage. If you see any mold or the bars smell off, it’s best to toss them out. Enjoy your sweet treat while it’s fresh for the best flavor! Yes, you can make these bars a day or two ahead. They store well in the fridge. Just cover them tightly with plastic wrap to keep them fresh. This way, you can enjoy them whenever you want! If you don’t have Greek yogurt, use regular yogurt. You can also try sour cream or silken tofu for a dairy-free option. Both will give you a creamy texture that works great in the recipe. The cheesecake is set when it feels firm to the touch. You can gently press the top with your finger. If it springs back, it’s ready. It should also hold its shape when sliced. Yes! You can use cashew cream cheese or any store-bought vegan cream cheese. These options will give you that creamy texture without dairy. Just make sure to check the flavor for balance. This recipe for No-Bake Matcha Cheesecake Bars is simple and fun. We covered the easy steps to make a great crust and creamy filling. I shared helpful tips to get the right texture and flavor. You can also explore different variations based on your taste. With the right storage, these bars can last and stay fresh. Get creative and enjoy this tasty treat anytime you want!

No-Bake Matcha Cheesecake Bars

Indulge in the creamy delight of no-bake matcha cheesecake bars that are not only delicious but also easy to make! With a crunchy almond flour crust and a rich matcha-infused filling, these treats are perfect for impressing guests or enjoying a sweet moment to yourself. Explore the full recipe to learn how to create these vibrant, refreshing bars that are sure to satisfy your cravings. Click through to start your matcha adventure today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups almond flour

1/2 cup coconut oil, melted

1/4 cup maple syrup

1 ½ cups cream cheese, softened at room temperature

1/2 cup Greek yogurt

1/2 cup powdered sugar

3 tablespoons culinary matcha powder

1 teaspoon vanilla extract

Pinch of salt

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the crust: In a mixing bowl, combine the almond flour, melted coconut oil, and maple syrup. Stir until a crumbly mixture forms. Firmly press this mixture into the bottom of an 8x8 inch baking pan lined with parchment paper to create a uniform crust. Place the pan in the refrigerator for about 15 minutes to allow the crust to set and harden slightly.

    Make the cheesecake filling: In a large mixing bowl, add the softened cream cheese, Greek yogurt, powdered sugar, matcha powder, vanilla extract, and a pinch of salt. Using an electric mixer, beat on medium speed until the mixture is smooth, creamy, and fluffy, scraping down the sides of the bowl as needed for even mixing.

      Assemble the bars: Once the crust is chilled, carefully pour the matcha cheesecake filling over it. Use a spatula to spread the filling evenly across the surface of the crust, ensuring an even layer for the best presentation and texture.

        Chill to set: Cover the baking pan with plastic wrap or a lid. Place it in the refrigerator and let the cheesecake set for a minimum of 4 hours, or until it has firmed up enough to maintain its shape when sliced.

          Slice and serve: After the cheesecake has set, lift it out of the pan using the edges of the parchment paper as handles. Place it on a cutting board and use a sharp knife to slice it into squares or bars.

            Garnish (optional): For a refreshing touch and vibrant color contrast, top each bar with fresh mint leaves before serving.

              Prep Time: 20 mins | Total Time: 4 hrs 20 mins | Servings: 9 bars

                Presentation Tips: Arrange the sliced bars on a decorative platter, and consider drizzling with a little more maple syrup or matcha for an extra flair.