MATCHA STRAWBERRY CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: all purpose flour, sugar, matcha powder, melted coconut oil, vanilla extract, vegan cream cheese, sugar, kosher salt, cornstarch, Planet Oat® Vanilla Oatmilk, lemon juice, freeze-dried strawberry, strawberry
Provided by Planet Oat
Categories Desserts
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper.
- Make the matcha crust: In a large bowl, whisk together the flour, sugar, and matcha powder. Add the melted coconut oil and vanilla, and mix with a rubber spatula or an electric hand mixer on low speed until the texture is similar to cookie dough.
- Press the dough into the prepared baking pan in an even layer and poke holes across the surface with a fork. Chill in the refrigerator for 10-15 minutes.
- Bake the crust for 10-12 minutes, or until the top looks slightly cooked through. Remove from the oven and let cool while you make the filling. Leave the oven on.
- Make the cheesecake filling: In a large bowl, whip together the cream cheese, sugar, and salt with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the cornstarch, Planet Oat® Vanilla Oatmilk, and lemon juice, and mix on medium-low speed until well combined, about 5 minutes. Pour the filling over the crust.
- Bake the cheesecake for 45-50 minutes, or until the edges look firm. Without opening the door, turn the oven off and let the cheesecake continue to bake from the residual heat for 10 minutes.
- Remove the cheesecake from the oven and let cool completely at room temperature, about 2 hours.
- Lift the parchment to remove the cheesecake from the pan and cut into 12 equal pieces.
- Just before serving, dust the freeze-dried strawberry powder all over the cheesecake and garnish with sliced strawberries.
- Enjoy!
Nutrition Facts : Calories 990 calories, Carbohydrate 103 grams, Fat 55 grams, Fiber 16 grams, Protein 19 grams, Sugar 32 grams
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