Creamy, dreamy cheesecake bars with a hint of mint and earthy matcha—your new favorite dessert!
Matcha Mint Cheesecake Bars: A Small-Batch Treat with Big Flavor
I created these Matcha Mint Cheesecake Bars (Small Batch + Dairy-Free) for spring because I wanted something green, and matcha with mint just sounded like a good combo—and it really worked. I was always proud of this cheesecake, but once I shifted my blog to fully plant-based, it took me a bit to come back and convert it. I’m really happy with how it turned out—it’s still just as creamy and dreamy. You really can make great desserts without eggs and dairy, and this proves it. I also love doing small batch recipes, so this one was perfect for me.
Why You’ll Love This Recipe
Perfectly Balanced Flavors – The earthiness of matcha and the subtle coolness of mint complement the creamy cheesecake without being overpowering.
Small batch friendly. Makes just enough, but easy to double for an 8×8 pan.
Great for spring and beyond. Light, fresh, and not overly heavy.
Now fully dairy-free. A simple swap keeps it creamy without the dairy.
A little different. Matcha and mint isn’t your typical combo, but it works.
Ingredient Highlight: Matcha
Matcha is a finely ground green tea powder made from shade-grown tea leaves, which gives it that vibrant green color and distinct flavor. It has a more concentrated taste than regular green tea and brings a subtle earthiness that works really well in desserts. In something creamy like cheesecake, it adds depth without being overpowering and gives that natural green color without needing anything artificial.
Madly Delicious Must-Know Tips & Questions
- Sift the matcha. This helps prevent clumps and keeps the filling smooth. If you skip sifting, you could have little clumps of matcha throughout your cheesecake.
- Mix matcha into the slurry. This step makes a big difference in texture and color. But make sure it is still sifted!
- Don’t overdo the mint. It should sit in the background, not take over. Also note, this is not peppermint as that would bring an entirely different flavor as well.
Can I skip the mint?
Yes, you’ll still have a great matcha cheesecake bar without it.
Can I double this recipe?
Yes, double everything and use an 8×8 pan.
How do I get clean slices?
Chill overnight if possible and wipe your knife between cuts.
What kind of matcha should I use?
Use a high-quality culinary-grade matcha for baking. It has a vibrant green color and smooth flavor, which blends well with the creamy cheesecake.
Let’s Dish About Matcha: Did You Know?
Matcha actually originated in China during the Tang Dynasty, where tea leaves were steamed and ground into powder. It was later brought to Japan in the 12th century by Buddhist monks, who used it to stay focused during meditation. Over time, it became central to Japanese tea ceremonies and evolved into the matcha we know today. The traditional preparation and ritual around matcha are still practiced, making it one of the most culturally significant teas in the world. Today, it’s taken on a new life in desserts and drinks, but its roots are deeply tied to history and tradition.
Looking for a small batch, totally unique dessert? Try these Matcha Mint Cheesecake Bars!
A dreamy mix of matcha, mint, and cheesecake on a buttery graham cracker crust—light, refreshing, and totally irresistible. Give them a try and tag me on Instagram @madly__delicious with #MadlyDelicious to show off your creation!
More Dessert Recipes
Grilled Peaches with Tahini Caramel
Peach Strawberry Crisp with Oatmeal Crumble
Salted Espresso Brownies (Thick, Fudgy & Chewy)
Matcha Mint Cheesecake Bars (Small Batch + Dairy-Free)
Equipment
- 5.5×5 baking dish (for full batch, use 8×8 and double the recipe)
- Mixing bowls
- Electric Mixer or Whisk
- Food processor to blend graham crackers, optional
Ingredients
Graham Cracker Crust
- ¾ cup crushed graham crackers (~6 sheets; use vegan graham crackers or digestive biscuits if needed)
- 2 tbsp plant-based butter, melted
- 1 tbsp granulated sugar
Matcha Mint Cheesecake Filling
- 1 (8-ounce) block plant-based cream cheese, room temperature (such as Kite Hill, Tofutti, or Miyoko’s)
- ¼ cup granulated sugar
- 2 tbsp avocado oil (or another neutral oil)
- 1 tbsp cornstarch + 2 tbsp water (mixed to form a slurry in a separate bowl)
- 1 tsp vanilla extract
- 2 tsp matcha powder, sifted (sifting helps prevent clumps; also make sure to use culinary grade matcha)
- ½ tsp mint extract (for a subtle mint flavor, reduce by half and adjust to taste)
Optional Garnish
- Chopped pistachios
- Fresh mint leaves
- Curled white chocolate (use a vegetable peeler to achieve this effect)
- Whipped cream (coconut or plant-based)
- Dusting of matcha powder
Instructions
- Preheat & Prepare the Baking Dish: Preheat oven to 350°F (177°C). Line a 5.5×5 baking dish with parchment paper, leaving overhang for easy removal.
- Make the Graham Cracker Crust: In a bowl, mix ¾ cup crushed graham crackers, 2 tbsp melted plant-based butter, and 1 tbsp sugar until combined. Press firmly into the bottom of the pan to form an even layer. Bake for 8–10 minutes until lightly golden. Remove and let cool slightly.Once the crust is out of the oven and cooling, reduce the temperature to 325°F (163°C).Tip: Use a food processor to blend the graham crackers for a finer, more even texture.
- Prepare the Matcha Slurry: In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water to form a slurry. Add 2 tsp sifted matcha powder and whisk until smooth.
- Make the Cheesecake Filling: In a mixing bowl, whisk by hand or use your electric mixer to beat 1 block plant-based cream cheese and ¼ cup sugar until smooth. Add 2 tbsp avocado oil and 1 tsp vanilla extract and mix until combined. Pour in the matcha slurry and add ½ tsp mint extract, mixing until fully smooth.
- Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top. Bake at 325°F (163°C) for 22–25 minutes, or until the edges are set and the center is slightly jiggly.
- Cool & Chill: Let cool in the pan for 10–15 minutes, then transfer to the refrigerator and chill for at least 4 hours, overnight preferred.
- Slice & Garnish: Lift out using the parchment overhang and garnish with pistachios, fresh mint, white chocolate curls, whipped cream, or a dusting of matcha. Slice into bars and enjoy!