Strawberry Matcha Cheesecake Bars

• All-purpose flour1 cup (120g)
• Powdered sugar¼ cup (30g)
• Salt¼ tsp (2g)
• Unsalted butter, melted½ cup (113g)
• Vanilla extract½ tsp (2g)

• Cream cheese8 oz (226g)
• Granulated sugar⅓ cup (67g)
• Matcha powder1 ½ tsp (3g)
• Heavy whipping cream½ cup (120g)
• Egg1 large (50g)
• Vanilla extract½ tsp (2g)
• Cornstarch1 tbsp (8g)

• Fresh strawberries, diced¾ cup (110g)
• Granulated sugar1 tbsp (13g)
• Cornstarch1 tsp (3g)
• Lemon juice1 tsp (5g)

Preheat the oven to 325°F (163°C). Line an 8x8 pan with parchment paper, leaving overhang on the sides. Leave your cream cheese to come to room temperature.

In a bowl, mix the flour, powdered sugar, salt, melted butter, and vanilla until combined. Press evenly into the pan. Bake for 15 minutes. Let cool slightly.

In a small saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5–7 minutes until thickened. Set aside to cool to room temperature.

In a large bowl, beat the room temperature cream cheese until smooth. Add sugar and matcha and mix until combined.

Add in the egg, heavy cream, vanilla, and cornstarch. Mix until smooth and fluffy, but don’t overbeat.

Pour the matcha cheesecake mixture over the baked crust and spread evenly. Spoon the cooled strawberry mixture on top and swirl gently with a butter knife. Bake for 28–33 minutes or until the edges are set and the center has a slight jiggle. Let cool at room temp, then chill for at least 3 hours (preferably overnight) before slicing into bars.