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Creamy Shamrock Matcha Mint Cheesecake Bars Easy Homemade Oreo Crust Recipe

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These creamy Shamrock Matcha Mint Cheesecake Bars feature a smooth, earthy matcha and refreshing mint cheesecake layer atop a rich, chocolatey Oreo crust. Perfect for St. Patrick’s Day or any spring gathering, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 24 Oreo cookies (about 1 ½ cups crushed)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon matcha powder
  • ½ teaspoon fresh mint extract
  • ½ cup sour cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Line your 8×8-inch pan with parchment paper, leaving an overhang on two sides for easy removal later.
  2. Make the Oreo crust: Place Oreos in a food processor and pulse until you get fine crumbs. If using a bag and rolling pin, crush until no large chunks remain.
  3. Combine crust ingredients: Transfer crumbs to a bowl, add melted butter, and mix until crumbs are evenly coated and hold together when pressed.
  4. Press crust into pan: Use the bottom of a glass or measuring cup to press the crust firmly and evenly into the bottom of the pan. Bake for 10 minutes, then remove from oven to cool slightly.
  5. Prepare cheesecake filling: In a large bowl, beat softened cream cheese with sugar until smooth and creamy—no lumps! This usually takes about 2–3 minutes with an electric mixer.
  6. Add eggs one at a time: Beat in eggs slowly, mixing just until incorporated. Avoid overbeating to prevent cracks.
  7. Mix in vanilla, matcha powder, mint extract, sour cream, and salt: Sift matcha powder before adding to avoid clumps. Gently fold everything in until combined—the batter should be smooth and a lovely pale green.
  8. Pour batter over crust: Smooth the top with a spatula and tap the pan lightly on the counter to release air bubbles.
  9. Bake cheesecake: Place in the oven and bake for 40–45 minutes, or until the edges are set but the center still jiggles slightly when you shake the pan.
  10. Cool and chill: Let the cheesecake bars cool on a wire rack for 1 hour. Then refrigerate for at least 4 hours, preferably overnight, to set fully.
  11. Slice and serve: Use the parchment overhang to lift the cheesecake from the pan. Cut into 12 bars using a sharp knife wiped clean between cuts for neat slices.

Notes

Soften cream cheese thoroughly before mixing to avoid lumps. Beat eggs gently to prevent cracks. Sift matcha powder to avoid clumps. Use fresh mint extract for best flavor. Chill bars overnight for best texture and clean slicing. Baking at 325°F helps prevent overcooking edges. If crust is too soft, chill before adding filling or bake a few minutes longer.

Nutrition

Keywords: Shamrock, Matcha, Mint, Cheesecake Bars, Oreo Crust, St. Patrick's Day, Spring Dessert, Easy Cheesecake, No-Bake Crust Option

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