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Creamy Shamrock Matcha Mint Cheesecake Bars with Oreo Crust

Creamy Shamrock Matcha Mint Cheesecake Bars - featured image
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These creamy cheesecake bars feature a festive shamrock green matcha mint swirl atop a rich, crunchy Oreo crust. Easy to make and perfect for celebrations or indulgent treats.

Ingredients

Scale
  • 24 Oreo cookies (regular or mint-flavored), crushed finely
  • 5 tablespoons unsalted butter, melted
  • 16 ounces (450 g) cream cheese, softened
  • 2/3 cup (135 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 2 teaspoons matcha green tea powder
  • Optional: a few drops of green food coloring

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, leaving overhangs on two sides.
  2. Crush the Oreos finely using a food processor or place in a zip-top bag and crush with a rolling pin.
  3. Mix the Oreo crumbs with melted butter until the mixture resembles wet sand.
  4. Press the crust mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Remove and let cool slightly.
  5. In a large bowl, beat softened cream cheese with sugar until smooth and creamy.
  6. Add eggs one at a time, beating well after each addition.
  7. Mix in sour cream and vanilla extract until fully incorporated.
  8. Separate about one-third of the filling into a smaller bowl. Add matcha powder, peppermint extract, and optional green food coloring to this portion and mix until even in color.
  9. Pour the plain cheesecake batter over the cooled Oreo crust and smooth evenly.
  10. Drop spoonfuls of the matcha mint batter over the plain batter and gently swirl with a skewer or knife to create a marbled effect.
  11. Bake for 35-40 minutes until edges are set but the center jiggles slightly.
  12. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour.
  13. Transfer the pan to the refrigerator and chill for at least 4 hours or overnight.
  14. Use the parchment paper overhangs to lift the bars from the pan and slice into 12 squares.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Swirl the matcha batter gently to maintain the marbled effect. Gradual cooling in the oven with the door cracked helps prevent cracks. Bars taste better after chilling overnight. For a dairy-free version, use vegan cream cheese, coconut cream, and flax eggs. Mint Oreos can add extra mint flavor.

Nutrition

Keywords: cheesecake bars, matcha cheesecake, mint dessert, Oreo crust, shamrock dessert, St. Patrick's Day dessert, easy cheesecake bars

Find it online: https://elvafood.com/creamy-shamrock-matcha-mint-cheesecake-bars-recipe-easy-homemade-oreo-crust/