Matcha Mint Cheesecake Bars (Small Batch + Dairy-Free)
These Matcha Mint Cheesecake Bars are smooth, creamy, and just a little unexpected—earthy matcha with a fresh mint finish layered over a buttery graham cracker crust.
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!
Notes
Gluten-Free Option
Make sure to use a gluten-free graham cracker option. Check out Nairn's for a gluten-free oat graham that worked really well!
Mint Extract vs. Peppermint
Use mint extract, not peppermint, as peppermint is much stronger and can overpower the matcha. If using peppermint, reduce to ⅛ tsp and taste before adding more.
Storage
Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Thaw in the fridge before serving.
Nutrition
Serving: 1 bar
Tried this recipe?Let us know how it was!