Strawberry Matcha Latte Cheesecake

Strawberry Matcha Latte Cheesecake Bars take everything you love about your favorite summer drinks and creamy desserts and blend them into one irresistible treat. With a brown sugar crust, velvety matcha and white chocolate cheesecake, playful strawberry swirls, and fresh berry topping, these bars look as pretty as they taste. They strike just the right balance between earthy green tea and sweet-tart strawberry—a dessert that feels both familiar and fresh.

I was inspired to make these after seeing a pink and green latte at my favorite coffee shop. Now they are a picnic must-have for my family because no one can resist the swirl and the colors are so happy.

Ingredients

• Fresh or frozen strawberries: bring brightness and tang—choose ripe berries when possible
• Granulated sugar: sweetens the compote and balances the tartness
• Lemon: a squeeze of lemon adds brightness to the strawberry compote—fresh makes a difference
• All-purpose flour: for a tender, crumbly base—sift for best texture
• Packed light brown sugar: deepens flavor in the crust—look for moist, soft sugar
• Salt: sharpens flavors and balances sweetness
• Unsalted butter: gives richness to the crust—melted for easy mixing
• Cream cheese: is the creamy foundation of the filling—room temperature ensures smoothness
• Greek yogurt or sour cream: adds tang and creaminess—full fat blends best
• Pure vanilla extract: lifts the cheesecake aroma—choose real extract for depth
• White chocolate: mellows the matcha and adds a silky finish—pick high quality bars, not chips
• Matcha powder: gives earthiness and color—look for ceremonial grade for the brightest green
• Egg: helps set the cheesecake, making clean slices possible
• Fresh strawberries for topping: bring a burst of summer flavor and a pretty finish

Step-by-Step Instructions

Make the Strawberry Compote:

Combine strawberries and granulated sugar in a saucepan over medium heat. As the strawberries start releasing juice and bubbling, squeeze in the lemon juice and let the mixture simmer gently for about ten minutes stirring often. You want a thick, jammy texture that will swirl beautifully in your cheesecake.

Prepare the Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit. Line an eight by eight inch pan with parchment, leaving a few inches overhanging on the sides so you can lift out the bars later.

Make the Brown Sugar Crust:

In a bowl combine flour brown sugar and salt until no lumps remain. Add melted butter and mix until the texture is like wet sand. Pack this firmly and evenly into the lined pan, pressing to the edges. Bake this base for about ten minutes until lightly golden. Let it cool slightly before moving to the next layer and lower oven temperature to three hundred twenty five degrees Fahrenheit.

Mix the Matcha Cheesecake Filling:

Beat cream cheese with a quarter cup sugar until extra smooth. Beat in the egg, then mix in Greek yogurt and vanilla for a silky texture. Melt your white chocolate and stir it in fully so there are no streaks. Scoop out one cup of this cheesecake batter and blend it with three tablespoons of your homemade strawberry compote for a lovely pink swirl.

Add Matcha:

To the larger bowl of batter, mix in the remaining tablespoon sugar and the matcha powder until the mixture is evenly green without lumps.

Assemble the Layers:

Pour almost all your matcha batter onto the cooled crust, reserving a couple tablespoons. Spoon or gently pour the strawberry layer evenly over the matcha base, spreading gently to cover. Dot with the last bit of matcha batter. Use a butter knife to swirl the pink and green together for a marbled look.

Top and Bake:

Arrange sliced strawberries on top. Bake for up to twenty five minutes until the edges puff slightly and the center has a subtle jiggle when you nudge the pan.

Cool and Chill:

Let your cheesecake cool to room temperature before chilling in the fridge for at least four hours. This wait is worth it for super creamy bars that slice neatly.

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I always look forward to swirling the two batters together and seeing how each batch turns out with a different pattern. My niece once helped me make these and her swirls looked like a sunrise—they were as fun to make as they were to eat.

Storage Tips

Store your cheesecake bars in a sealed container in the fridge for up to four days. If you want to plan ahead, slice them after they are well chilled and layer with wax paper for easy grabbing. For longer keeping, freeze them tightly wrapped and thaw in the fridge overnight—they hold up surprisingly well and taste just as creamy.

Ingredient Substitutions

You can swap out the Greek yogurt for sour cream or even a full fat non-dairy yogurt for a slightly different tang and to accommodate dietary needs. If out of white chocolate, you can leave it out but the texture will be a bit firmer and less sweet. For the matcha, always choose a vibrant green powder—culinary grade is okay, but ceremonial grade gives extra flavor and a bright look.

Serving Suggestions

These bars are perfect cut into generous squares for sharing at backyard parties or brunches. For a special dessert plate, add an extra spoonful of strawberry compote and a dollop of whipped cream on the side. They pair beautifully with iced green tea or lemonade.

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Cultural and Historical Context

Matcha has long been used in Japanese desserts and its earthy profile is showing up more and more in Western baking. Cheesecake itself is a dessert with roots in many cultures, from ancient Greece to New York style. Combining these profiles and adding strawberry brings together favorite flavors from around the world in a fun modern way.

Recipe FAQs

→ Can I use frozen strawberries for the compote?

Yes, both fresh and frozen strawberries work well for the compote. Just simmer until thick and jammy.

→ What's the best way to get smooth cheesecake?

Allow cream cheese to soften fully before mixing and blend the filling ingredients until the mixture is silky smooth.

→ How do I achieve vibrant matcha color?

Use ceremonial grade matcha for the deepest green hue and whisk it thoroughly into the filling to avoid clumps.

→ Can I substitute the crust for another type?

Yes, a graham or cookie crumb base also works, but the brown sugar crust adds a distinct caramel depth.

→ What's the best way to slice clean bars?

Chill bars completely and use a sharp knife wiped clean between cuts for tidy squares.

→ Do these bars need to be refrigerated?

Yes, refrigerate for at least four hours to set the filling and store leftovers chilled for the best texture.