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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup white chocolate chips - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs - 2 tablespoons matcha powder - 1 teaspoon vanilla extract - Pinch of salt - Whipped cream and matcha powder for serving (optional) When measuring graham cracker crumbs, pack them lightly into the cup. This helps avoid a dry crust. For the butter, melt it until fully liquid but not boiling. Cream cheese should be at room temperature for easier mixing. Beat it well with sugar until smooth to avoid lumps. You can use cookie crumbs instead of graham crackers for a different flavor. For a dairy-free option, use vegan cream cheese and plant-based butter. Instead of white chocolate, try using dark chocolate for a richer taste. You can also swap matcha powder with cocoa powder for a chocolate version. To start, preheat your oven to 325°F (160°C). Grab an 8x8-inch baking pan and line it with parchment paper. Let the paper hang over the edges. This makes it easy to lift out the cheesecake later. In a bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until it looks like wet sand. Press this mix firmly into the bottom of your pan. This will be your crust. Bake it for 10 minutes, then take it out and let it cool. Now for the fun part! In a microwave-safe bowl, melt 1 cup of white chocolate chips. Do this in 30-second bursts, stirring in between. Be patient; let it cool slightly after melting. In a large bowl, beat 16 oz of softened cream cheese with 1 cup of granulated sugar. Mix until it's creamy and smooth. Add in 3 large eggs, one at a time. Mix well after each one. Next, add the melted white chocolate, 2 tablespoons of matcha powder, 1 teaspoon of vanilla extract, and a pinch of salt. Stir until everything is well combined and smooth. Now, pour this cheesecake batter over your cooled crust. Spread it evenly. Bake for about 30-35 minutes. The edges should be set, but the center can still jiggle a bit. When the baking time is up, turn off the oven. Open the oven door a crack and let the cheesecake cool inside for 1 hour. This helps prevent cracks. After an hour, take it out and let it cool completely at room temperature. Then, cover it and put it in the fridge for at least 4 hours. For the best flavor and texture, let it chill overnight. Once set, use the parchment paper to lift the cheesecake from the pan. Cut it into squares and enjoy! To get the best texture in your Matcha White Chocolate Cheesecake Squares, start with softened cream cheese. This helps blend smoothly with sugar. Beat the mixture well to add air, which gives it a light texture. When you add eggs, mix in one at a time. This step keeps the mixture smooth and creamy. Don't overmix after adding matcha and white chocolate. One big mistake is not cooling the crust enough. If it's warm, it can make the cheesecake too soft. Another error is overbaking. You want the edges set but the center should jiggle. This jiggle means it's creamy and not dry. Lastly, avoid skipping the cooling step in the oven. It helps prevent cracks on the surface. To melt white chocolate smoothly, use a microwave-safe bowl. Heat it in 30-second bursts, stirring in between. This method keeps the chocolate from burning. If it seems too thick, add a tiny bit of vegetable oil. This extra fat helps it smooth out. Once melted, let it cool slightly before mixing into the cheesecake batter. {{image_2}} You can change the taste of these squares easily. For a richer flavor, use dark chocolate instead of white chocolate. Simply melt dark chocolate in the same way as white chocolate. The dark chocolate gives a nice contrast to the matcha. You can also add a hint of mint or orange zest for a fresh twist. Just mix in a teaspoon of either flavor when you combine the other ingredients. If you need a gluten-free option, swap graham cracker crumbs for gluten-free crumbs. You can find these in stores or make your own from gluten-free cookies. For a dairy-free version, use vegan cream cheese and dairy-free chocolate. This way, you can enjoy the cheesecake squares without dairy. Just ensure all your ingredients are labeled gluten-free and dairy-free. These cheesecake squares are perfect for any event. For a casual gathering, serve them at room temperature. You can add a dollop of whipped cream on top for fun. For a more formal occasion, chill the squares first. Present them on a nice platter, dusted with matcha powder. You can even add fresh berries on the side for color. These small touches make the dessert feel special. To store your Matcha White Chocolate Cheesecake Squares, place them in an airtight container. This keeps them fresh. If you plan to eat them within three days, they can stay in the fridge. If you want them to last longer, consider freezing. You can freeze these cheesecake squares for up to three months. First, wrap each square in plastic wrap. Then, place them in a freezer-safe bag or container. Make sure to label the bag with the date. This way, you’ll know when to use them. To enjoy your frozen cheesecake squares, transfer them to the fridge. Let them thaw for several hours or overnight. If you want to warm them slightly, use the microwave. Heat each square for about 10-15 seconds. This brings back their creamy texture without melting them too much. Enjoy your dessert as fresh as the day you made it! Yes, you can use different types of matcha powder. Look for culinary grade matcha for baking. It has a strong flavor and is more affordable. Ceremonial grade matcha is great for drinking but may be too costly for baking. These cheesecake squares last about 5 days in the fridge. Keep them in an airtight container. If you want to enjoy them longer, you can freeze them. They stay good for about 2 months in the freezer. Yes, you can make this recipe ahead of time. I often prepare it a day before serving. This allows the flavors to meld nicely. Just be sure to refrigerate it for at least 4 hours or overnight. You can serve these squares with a dollop of whipped cream. A light dusting of matcha powder adds a nice touch. Fresh berries also pair well, adding a fruity contrast. Enjoying them with a cup of green tea enhances the matcha flavor too. We covered the key ingredients and how to prepare them for your cheesecake. You learned step-by-step instructions and valuable tips for the best texture. Variations allow you to customize flavors and adapt the recipe to dietary needs. Lastly, we discussed storage methods to keep your cheesecake fresh. Remember, with practice, you can create the perfect treat for any occasion. Enjoy experimenting and sharing your delicious results!

Matcha White Chocolate Cheesecake Squares

Indulge in a delightful treat with these Matcha White Chocolate Cheesecake Squares! Combining rich white chocolate with the earthy taste of matcha, this easy recipe features a buttery graham cracker crust and creamy filling. Perfect for dessert lovers, these squares are sure to impress at any gathering. Click through to explore the full recipe and elevate your baking game with this unique twist on cheesecake!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup white chocolate chips

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

2 tablespoons matcha powder

1 teaspoon vanilla extract

Pinch of salt

Whipped cream and matcha powder for serving (optional)

Instructions
 

Preheat your oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper, leaving a bit of an overhang for easy removal.

    In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to create a crust. Bake for 10 minutes, then remove and let cool.

      In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth. Allow to cool slightly.

        In a large mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth.

          Add the eggs one at a time, mixing well after each addition. Then add the melted white chocolate, matcha powder, vanilla extract, and a pinch of salt. Mix until fully combined and the batter is smooth.

            Pour the cheesecake batter over the cooled graham cracker crust, spreading evenly.

              Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is slightly jiggly.

                Once done, turn off the oven and crack the oven door open, allowing the cheesecake to cool in the oven for 1 hour. Afterward, remove it and let it cool completely at room temperature.

                  Refrigerate the cheesecake for at least 4 hours, or overnight for the best results.

                    Once set, use the parchment overhang to lift the cheesecake from the pan. Cut into squares and serve.

                      Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 squares

                        - Presentation Tips: Serve each square topped with a dollop of whipped cream and a dusting of matcha powder for an elegant touch.