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Required Equipment
- 8x8-inch baking pan
- Food processor
- Stand mixer
Utilized Devices
Cooking Techniques
- baking
- swirling
- creaming
Ingredients
- 140 gShelled pistachios
- 100 gBlanched almond flour
- 25 gGranulated sugar — for crust
- 3 gKosher salt
- 85 gUnsalted butter — melted
- 450 gCream cheese — softened
- 240 gPlain Greek yogurt
- 150 gGranulated sugar — for filling
- 150 gLarge eggs
- 30 mlLemon juice
- 2 gLemon zest
- 5 mlVanilla bean paste
- 4 gMatcha powder
- 30 mlWarm water
Instructions
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.
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.
Chef Tips
- ⭐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.
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Nutritional Highlights
- ✓Greek yogurt lightens the filling while keeping protein
- ✓Almond and pistachio crust adds healthy fats
- ✓Matcha brings gentle caffeine and antioxidants
Dietary Notes
Compliant With
Allergens
- Contains dairy (cream cheese, yogurt, butter)
- Contains tree nuts (almond, pistachio)
- Contains eggs
FAQ
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 up to 5 days or freeze up to 1 month.
Nutrition
| Calories | 280 |
| Protein | 7 g |
| Carbs | 18 g |
| Fat | 20 g |