Description
This Gluten-Free Matcha Cheesecake features a rich and creamy matcha-infused filling atop a chocolate almond flour crust. Finished with optional black sesame icing decoration, these festive cheesecake bars are perfect for a unique dessert treat that combines vibrant flavors and a delightful texture, all while being gluten-free.
Ingredients
Scale
Matcha Cheesecake
- ⅔ cup heavy cream
- 2 8-ounce full-fat cream cheese, room temperature
- 1 cup powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 1½ tablespoons high-quality matcha powder
- 1 gluten-free chocolate crust, see below
- Optional: black sesame icing for decoration
Gluten-Free Chocolate Crust
- ½ cup (59 g) super-fine blanched almond flour
- ¼ cup + ½ tablespoon (30 g) unsweetened Dutch-processed cocoa powder
- ¼ cup (30 g) gluten-free oat flour
- 1 tablespoon (8 g) Bob’s Red Mill tapioca flour
- 2 tablespoons (26 g) granulated sugar
- ¼ teaspoon kosher salt
- 4 tablespoons cold unsalted butter, cut into ¼-inch cubes
- ¾ teaspoon pure vanilla extract
Black Sesame Icing
- 1 cup toasted black sesame seeds
- ¼ cup powdered sugar, sifted
- ½ teaspoon coconut oil
- ¼ teaspoon kosher salt
Instructions
- Prepare the gluten-free chocolate crust: Line an 8×8 baking pan with parchment paper. In a stand mixer bowl fitted with the paddle attachment, sift together almond flour, cocoa powder, oat flour, sugar, and salt. Add the cold butter cubes and vanilla extract. Mix on medium-low until dough clumps together and butter is fully incorporated, about 3-5 minutes. Press dough evenly into the bottom of the prepared pan and prick with a fork. Chill for 15 minutes.
- Bake the crust: Preheat oven to 375°F. Bake crust on the middle rack for 16 minutes until firm but not burnt. While still hot, press down the crust with a cup to help it hold together. Let cool completely before adding the filling.
- Whip the heavy cream: In a clean bowl, whisk heavy cream on medium-high speed until firm peaks form. Set aside.
- Prepare matcha cream cheese filling: Beat cream cheese in a stand mixer fitted with paddle attachment until smooth and light. Gradually add powdered sugar and vanilla on low speed, mixing until smooth. Reserve about 2 tablespoons of filling for decoration if making Frankensteins. Sift in matcha powder and beat until uniformly smooth.
- Fold whipped cream into cream cheese mixture: Gently fold the whipped cream into the matcha cream cheese mixture until fully combined and smooth.
- Assemble cheesecake: Spoon the filling over the cooled crust and smooth the top with an offset spatula. Chill the cheesecake for 2-3 hours to set.
- Slice cheesecake: Once chilled, slice into 12 (3×4) rectangles, wiping the knife with a paper towel between cuts for clean edges.
- Prepare black sesame icing: While the cheesecake chills, pulse black sesame seeds in a high-speed blender or food processor for 20 seconds until finely ground. Add powdered sugar, coconut oil, and salt; process until smooth, about 1-2 minutes. Transfer to a piping bag and chill for 20 minutes to firm up.
- Decorate Frankensteins: Place reserved white cheesecake filling into a piping bag fitted with a ⅛-inch round tip. Pipe two dots on each cheesecake bar for eyes. Then pipe black sesame icing hair, pupils, and cross-hatch mouth. Chill until serving.
Notes
- Use high-quality ceremonial or latte grade matcha powder (such as Encha Organic Latte Grade) for vibrant green color and best flavor.
- If gluten-free flours are unavailable, substitute the crust with 2 cups crushed gluten-free chocolate cookies mixed with 4 tablespoons melted butter; bake for 9 minutes until set or chill until firm.
- Pressing the hot crust after baking helps it hold together better for slicing.
- Wiping the knife between slices ensures clean edges on cheesecake bars.
- Black sesame icing can be prepared in advance and stored chilled.
Nutrition
- Serving Size: 1 cheesecake bar
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
