ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Matcha Cheesecake Bars

Yield

18 servings (serving size: 1 bar)

A good hit of lemon rind offers a sunny lift that balances the earthy matcha.When making the pistachio shortbread crust, be sure not to press the mixture too firmly into the dish; that’ll compact it and make the crust tough.

Ingredients

  • Crust:
  • 4 ounces whole-wheat pastry flour (about 1 cup)
  • 1/3 cup unsalted roasted pistachios
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter, cut into small pieces
  • 1 tablespoon canola oil
  • 1 tablespoon ice water
  • Cooking spray
  • Filling:
  • 2/3 cup fat-free sweetened condensed milk
  • 1 tablespoon matcha powder
  • 1 tablespoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 8 ounces 1/3-less-fat cream cheese, softened
  • 2 large eggs

Nutrition Information

  • calories 144
  • fat 7.9 g
  • satfat 3.6 g
  • monofat 2.6 g
  • polyfat 0.9 g
  • protein 4 g
  • carbohydrate 14 g
  • fiber 1 g
  • sugars 9 (est. added sugars 8g) g
  • cholesterol 38 mg
  • iron 1 mg
  • sodium 134 mg
  • calcium 55 mg

How to Make It

  1. Preheat oven to 350°.
  2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, pistachios, sugar, and 1/4 teaspoon salt in a food processor; pulse until pistachios are finely chopped. Add butter; pulse until mixture resembles coarse meal. Add oil and ice water; pulse until moist. Pour mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Gently pat mixture into an even layer in dish. Bake at 350° for 23 minutes or until lightly browned. Remove from oven, and cool completely.
  3. Reduce oven temperature to 325°.
  4. To prepare filling, wipe food processor clean. Combine milk and next 6 ingredients (through cream cheese) in processor; process until well combined, scraping sides of bowl as necessary. Add eggs; pulse until well combined. Pour filling over cooled crust. Bake at 325° for 25 minutes or until set. Remove from oven, and cool to room temperature. Cover and chill.