Matcha Cheese Bar
Soft and moist matcha bars with a creamy cheese swirl, perfect for dessert or snacks.
Servings 16 bars
Equipment
- 1 8x8 inch baking pan lined with parchment paper
- 1 electric hand mixer For mixing the cream cheese mixture until smooth
Ingredients
Matcha Batter
- 2 large eggs
- 65 g unsalted butter melted
- 2/3 cup condensed milk
- 1 cup all purpose flour
- 1/4 cup powdered milk
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp matcha powder
Cream Cheese Mixture
- 150 g cream cheese soften
- 3 tbsp condensed milk
- 50 g yogurt plain
- 1 egg yolk
- 2 tsp cornstarch
Instructions
Matcha Batter
- Mix the matcha powder, melted butter, and condensed milk.
- Add the eggs and mix well.
- Add the flour, powdered milk, baking powder, and salt. Mix just until combined.
Cream Cheese Mixture
- Beat the cream cheese and condensed milk until smooth.
- Add the yogurt, egg yolk, and cornstarch. Mix until well combined.
Assembly & Baking
- Pour the matcha batter into a prepared 8×8-inch baking pan
- Pipe the cream cheese mixture over the batter and swirl with a chopstick or skewer.
- Insert the greased divider into the batter.
- Bake at 180°C (350°F) for 35 minutes, or until a toothpick inserted into the center comes out clean.
Video
Notes
- Use room-temperature cream cheese for a smooth, lump-free swirl.
- Mix the batter just until combined to keep the bars soft and moist.
- Swirl gently with a chopstick or skewer to create a beautiful marble pattern. Avoid over-swirling.
- Grease the divider well before inserting it into the batter for easy removal.
- Let the bars cool completely before removing the divider and slicing for clean edges.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.