I'm not one to follow trends, and for the record: I think Starbucks is stupid. HOWEVER, I had an opportunity to try their new Strawberry Matcha Oat Milk Iced Latte, and it was good. It wasn't great since they aren't using the highest quality ceremonial grade matcha, but it was enough for me to realize I love the combination of matcha and strawberries! So, enter Strawberry Matcha Latte Cheesecake Bars. These delicious bars have a homemade brown sugar crust, creamy matcha cheesecake with a fruity strawberry cheesecake swirl and fresh strawberries on top. YUM.

WHY YOU WILL LOVE THIS RECIPE

Homemade cheesecake crust - the base is so quick and easy to make with basic ingredients! You don't need to run out and buy graham cracker crumbs. It's just flour, brown sugar and butter.

Creamy smooth cheesecake - the filling is a silky smooth white chocolate cheesecake base made extra creamy with yogurt.

Strawberry cheesecake swirl - the cheesecake has the silkiest texture and it's made from fresh strawberries.

Matcha cheesecake - good quality matcha is earthy with notes of vanilla. You will love this combination!

Copycat Starbucks Matcha Latte - if you love the new Strawberry Matcha Oat Milk Iced Latte from Starbucks, then you will certainly LOVE this dessert. It's even better.

INGREDIENTS

All-purpose flour - simple AP flour is used for the crust only.

Brown sugar - you will need a bit of brown sugar to make the homemade crust.

Butter - you can use salted butter to make the crust for a rich butterscotch taste. You can also use unsalted butter and then add a pinch of salt with it.

Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.

Yogurt - full fat plain yogurt adds creamy, tangy dairy notes and also lightens it up for an extra silky texture. Read below in my FAQ for substitutions for yogurt.

Pure vanilla extract - vanilla boosts the creamy flavor and carries the matcha and strawberry flavors really nicely. I prefer this Madagascar Bourbon Vanilla extract.

Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the matcha shines.

Egg - one whole egg will set the filling into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard!

Matcha powder - it is very important to use ceremonial grade matcha green tea powder for the brightest color and the best flavor. Culinary grade matcha powder has a more astringent taste and a yellowish/brown green color

Fresh strawberries - first you will cook some strawberries down into a compote to concentrate the color and the flavor, then you puree it to a smooth consistency to use in the filling. You will also place some fresh strawberries on top just before baking.

STEP BY STEP INSTRUCTIONS

This recipe is super simple. I recommend using an electric hand mixer for best results.

STEP 1). Make the crust. Combine flour, brown sugar and salt in a medium bowl and mix well to break up any lumps of brown sugar. Add melted butter and mix until evenly combined. Press the mixture evenly into the bottom and about ¼-inch up the sides of the pan, then prick several times with a fork. Bake for 10-12 minutes until lightly golden and feels dry.

STEP 2). Lower the oven. Reduce oven temperature to 325°F.

STEP 3). Make the filling. Beat cream cheese in a large bowl on medium speed until smooth. Gradually add sugar and beat for about 30 seconds until smooth and creamy.

STEP 4). Mix in egg. Add egg and beat on medium speed until well blended. Scrape down the sides and bottom of the bowl, then mix in melted white chocolate and yogurt just until blended.

STEP 5). Make the matcha mixture. Pour out about 1 cup of the batter into a separate bowl and then add the matcha powder to the main bowl and mix it thoroughly.

STEP 6). Make the strawberry mixture. Add strawberry puree to the other bowl with the reserved batter and mix to blend evenly.

STEP 6). Swirl the batters. Pour all but just 2 tablespoons of the matcha batter over the baked crust and spread it out evenly. Gently pour the strawberry batter over the matcha batter and spread it out to cover it. Dollop spoonfuls of the remaining matcha batter the batter onto the pre-baked crust and spread it out evenly. Pop any air bubbles that you see rising to the surface. Dollop teaspoons of the chilled lemon curd randomly over the batter and swirl it through with a skewer. Bake for 20-25 minutes. It is ready when the filling is set but the center is slightly wobbly or jiggles when the pan is shaken.

STEP 7). Cool. Transfer pan to a wire rack to cool completely and then refrigerate for at least 2 hours before serving.

EXPERT TIPS FOR LEMON CHEESECAKE BARS:

Start with room temperature ingredients. This is so important! Take the cream cheese out of the fridge for 2 hours prior to baking so it is soft.

Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You’ll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.

Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That’s because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.

Use a room temperature egg. A cold egg will not incorporate as smoothly

Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture which will create air pockets that can lead to cracking.

Gentle baking. To ensure the filling is extra silky smooth, it is important bake these gently at a slightly lower than moderate temperature.

RECIPE FAQ

How do I know when my cheesecake bars are baked correctly?

The key to making any great cheesecake is to be careful not to over bake it. Once the edges are slightly golden and the middle is JUST set with a slight wobble, then it is ready. The residual heat will continue to gently set the filling as it cools.

How to get clean slices on these cheesecake bars?

Let the bars cool completely and then refrigerate for at least 2 hours before slicing for the best texture and cleanest slices.

What is a substitute for yogurt in strawberry matcha latte cheesecake bars?

You can also make this recipe using an equal amount of full fat or light sour cream. Another suitable substitution is crème fraîche - a type of fermented dairy product somewhere between yogurt and sour cream.

Do I need to chill cheesecake after it bakes?

Yes it is important to let the cheesecake chill in the fridge for at least 2 hours before serving. This cooling time will allow the custard to set completely for the silkiest texture.

How do I store strawberry matcha latte cheesecake bars?

These cheesecake bars should be stored in the refrigerator in an airtight container for up to 5 days.

How do I serve strawberry matcha latte cheesecake bars?

These cheesecake bars are lovely served just as it is, but if you want to jazz it up even more, you can add some whipped cream with a dusting of matcha powder and some fresh strawberries tossed in some sugar.

If you love cheesecake, check out these recipes!

Peanut Butter Fudge Swirl Brownie Bottom CheesecakeCreamy Burnt Basque CheesecakePerfect Vanilla CheesecakeBakery Style Chocolate Chip Peanut Butter CookiesHealthy Homemade Dark Chocolate Peanut Butter CupsBuckeye Peanut Butter Fudge BrowniesWhite Chocolate Blueberry Cheesecake BarsCreamy Black Cherry Cheesecake BarsCookies & Cream Oreo Cheesecake Bars