Dessert / Modern
Matcha Pistachio Swirl Cheesecake Bars
A buttery almond-pistachio crust topped with tangy Greek yogurt cheesecake and vibrant matcha swirls for a chic no-fuss dessert.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 25 minutes
- Cook
- 35 minutes
- Total
- 1 hour
- Serves
- 16
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Contains tree nuts, including any nut milk or nut butter listed.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oven to 325°F (165°C). Line an 8x8-inch pan with parchment, leaving overhang.
Pulse pistachios, almond flour, 2 tablespoons sugar, and salt in a food processor until sandy. Stream in butter until mixture clumps. Press firmly into pan and bake 10 minutes until lightly golden.
Beat cream cheese with yogurt and 3/4 cup sugar until smooth, scraping the bowl. Add eggs one at a time, then lemon juice, zest, and vanilla until glossy.
Whisk matcha with warm water to form a smooth paste. Stir 1/2 cup cheesecake batter into the matcha bowl until vividly green. Stir matcha with the measured warm water until smooth before swirling; dry lumps remain bitter pockets.
Pour plain batter over crust, dollop matcha batter on top, and use a skewer to create swirls without scraping the crust.
Bake 25–28 minutes until the center wobbles slightly. Cool completely, chill 3 hours, then slice into bars and garnish with crushed pistachios if desired.
0 of 6 steps complete
A little kitchen know-how
- Tap the pan on the counter before baking to pop any large air bubbles for a smooth surface.
- For sharper slices, warm a chef's knife under hot water, wipe dry, and cut in a single motion.
- Use ceremonial-grade matcha for the brightest color and clean flavor.
Make it yours & keep it well
Leave out the matcha swirl for a lemon-pistachio cheesecake without changing the main filling.
Storage: Keep perishable components covered in the fridge and use within 48 hours, or sooner if a product use-by date requires. Refrigerate covered slices. Freeze individual portions and thaw in the fridge rather than on a warm counter.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
280 kcal · Protein 7 g · Carbohydrates 18 g · Fat 20 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make them gluten-free?
Yes, the crust is naturally gluten-free—just confirm your oat or nut flour is certified if needed.
How long do leftovers last?
Store bars covered in the fridge for up to 48 hours or freeze up to 1 month.
How do I get tidy bars?
Chill until fully firm, lift using the parchment overhang and wipe a sharp knife between cuts. Cutting a warm filling smears the layers.
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