Brown Sugar Matcha Basque Cheesecake Bars

• Graham cracker sheets – 18 sheets (272g)
• Salted butter, melted – ½ cup (113g)

• Cream cheese, softened – 8 ounces (226g)
• Large egg – 1 (approx. 50g)
• Brown sugar – ½ cup (100g)
• Matcha powder – 1½ tablespoons (about 10g)
• Vanilla extract – 1 teaspoon (about 5ml)
• Oat milk – ⅓ cup (80ml)

To start, Add the graham crackers into a bowl and smashed them until they were all crumbs. If you have a food processor, I’d recommend using that instead of manually crushing them . Then Melt the butter and mixed it well with the crust. In a parchment lined 8x8 baking pan, Press the crust into the bottom of the pan.

Then Start to make the cheesecake filling. I softened the cream cheese in the microwave for 90 seconds or until it was room temperature. Then, in a large bowl, Add it together with the egg, brown sugar, oat milk, matcha powder, and vanilla extract. Whisk this together for 3-4 minutes, and then poured it on top of the graham cracker crust.

Bake this at 375°F (190°C) for 40-45 minutes, or until the top was a deep brown (like right before possibly being burnt . After it’s done baking, let this cool for 4-6 hours before cutting into it.