The first time I tried matcha in a dessert, I wasn’t sure what to expect. Green tea in something sweet? It sounded a little out there. But one bite, and I was hooked.
The smooth, earthy flavor paired with creamy textures just made sense. Now, I love finding ways to blend matcha into my favorite treats—like these Gluten-Free Matcha Cheesecake Bars.
They’ve got everything I want in a dessert: a nutty, slightly sweet crust, a lusciously smooth cheesecake layer, and just the right amount of matcha to give them a subtle, sophisticated twist.
Plus, they’re naturally gluten-free, easy to make, and packed with antioxidants. Whether you’re a matcha fan or just looking for a fun new dessert, these bars are a must-try!
Tips for the Best Matcha Cheesecake Bars
✅ Choose a good matcha: A high-quality, bright green matcha powder will give you the best flavor and color.
✅ Don’t overbake: The cheesecake should still have a slight jiggle in the middle. It will firm up as it cools.
✅ Chill overnight: For the best texture, let the bars sit in the fridge overnight before cutting.
Variations & Substitutions
🍯 Dairy-Free Option: Use dairy-free cream cheese and coconut yogurt instead of Greek yogurt.
🌿 Vegan Alternative: Swap eggs for flax eggs (2 tbsp flaxseed meal + 5 tbsp water, let sit for 5 minutes).
🍫 Chocolate Twist: Add ¼ cup dark chocolate chips to the crust for a chocolate-matcha combo.
How to Serve & Store
- Best served chilled—the texture is creamy and dreamy straight from the fridge.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months—just let them thaw in the fridge before eating.
Gluten-Free Matcha Cheesecake Bars
- Total Time: 45 minutes
- Yield: 9-12 bars 1x
- Diet: Gluten Free
Description
Creamy matcha cheesecake bars on a nutty, gluten-free crust. A perfectly balanced, antioxidant-rich treat!
Ingredients
Crust:
- 1 ½ cups almond flour
- ¼ cup unsweetened shredded coconut (optional, for extra texture)
- ¼ cup coconut oil or unsalted butter, melted
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- ¼ tsp salt
Matcha Cheesecake Filling:
- 2 (8 oz) blocks cream cheese, softened
- ⅓ cup honey or maple syrup
- ½ cup Greek yogurt (for a creamy texture and protein boost)
- 2 eggs
- 1 ½ tbsp high-quality matcha powder
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (balances the matcha beautifully)
Instructions
Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
In a bowl, mix almond flour, coconut, melted coconut oil, maple syrup, vanilla, and salt until it forms a slightly sticky dough. Press it evenly into the lined pan. Bake for 10-12 minutes, or until lightly golden. Let it cool while you make the filling.
In a mixing bowl, beat the softened cream cheese until smooth. Add honey (or maple syrup), Greek yogurt, eggs, matcha, vanilla, and lemon juice. Mix until everything is creamy and well combined.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake at 325°F for 25-30 minutes, or until the center is just set but still slightly jiggly. Let them cool in the pan, then refrigerate for at least 3 hours (overnight is best) before slicing.
Use a sharp knife to cut into 9 or 12 bars, wiping the knife between cuts for clean edges. Serve chilled and enjoy!
Notes
Best served chilled; allow at least 3 hours of refrigeration for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-Japanese Fusion
Nutrition
- Serving Size: 1 bar
- Calories: ~220
- Sugar: ~8g
- Sodium: ~150mg
- Fat: ~17g
- Saturated Fat: ~9g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~12g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~40mg
