Description
Delight in these luscious Matcha Strawberry Cream Bars, featuring a buttery matcha-infused graham cracker crust topped with a creamy, whipped strawberry filling. Perfectly balancing the earthy flavor of matcha with the sweetness of fresh strawberries, these bars are a refreshing and elegant dessert suitable for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 tablespoon matcha green tea powder
Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
- 1 cup fresh strawberries, diced
Garnish (optional)
- Extra strawberries
- Light dusting of matcha powder
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (177°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and matcha powder. Mix well until the crumbs are evenly moistened.
- Press and Bake Crust: Firmly press the mixture into the bottom of an 8×8-inch baking pan lined with parchment paper to form an even layer. Bake the crust for 8–10 minutes, then remove from the oven and allow it to cool completely.
- Make Cream Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated to maintain a light and fluffy texture.
- Add Strawberries: Stir in the diced fresh strawberries evenly throughout the cream mixture.
- Assemble Bars: Spread the cream and strawberry mixture evenly over the cooled crust, smoothing the top with a spatula.
- Chill Bars: Refrigerate the bars for at least 4 hours or until the filling is firm and set.
- Slice and Garnish: Once chilled, slice into 9 bars. Garnish with extra fresh strawberries and a light dusting of matcha powder if desired before serving.
Notes
- For a no-bake version, omit baking the crust and instead chill it in the refrigerator for 30 minutes before adding the filling.
- You can substitute strawberries with raspberries or mango for a unique and tasty variation.
