Matcha Strawberry Cheesecake Bars Recipe By Tasty Recipes

STRAWBERRY CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Microwave the marshmallows and cream cheese in a bowl, stirring every 15 seconds, until fully melted.
• Add cereal into the bowl and mix until fully coated. Let the mixture cool to room temperature.
• Add dried strawberries and yogurt chips. Mix just until combined.
• Line a baking dish with parchment paper and pour the cooled mixture into the pan.
• Press into the edges of the pan and top with more yogurt chips.
• Cool in the refrigerator for at least 2 hours. Cut and serve.
• Enjoy!

STRAWBERRY CRUMBLE CHEESECAKE BARS RECIPE BY TASTY

Steps:

• For the crust: Preheat the oven to 350°F. Line an 8×8-inch square pan with foil or parchment paper.
• Combine all crust ingredients in a bowl to form a soft dough.
• Press dough into the bottom of the prepared pan. Bake for about 15 minutes or until the edges begin to turn lightly golden brown. Then, allow to cool for 5-10 minutes before continuing.
• For the cheesecake layer:: Cream together cream cheese and sugar until smooth and fluffy.
• Add vanilla, egg yolk, and salt, and mix until well-combined. Set aside.
• For the strawberry layer: Combine all ingredients in a saucepan over medium heat. Cook for 10-15 minutes, stirring frequently, until reduced and thickened. Allow to cool until at least warm before using.
• For the crumble layer: Mix all ingredients with a wooden spoon or by hand until a crumbly dough forms.
• To assemble: Pour cheesecake filling over baked crust, spreading to the edges and corners.
• Then, evenly dollop cooled strawberry filling over cheesecake filling. Do not mix.
• Finally, crumble the brown sugar crumble topping evenly over the top of the strawberry layer.
• Bake for 25-30 minutes or until the cheesecake layer is set and crumble topping is lightly browned.
• Cool before serving. Enjoy!

MATCHA STRAWBERRY CHEESECAKE BARS RECIPE BY TASTY

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!