• Laura

Fig and Matcha Cheesecake Bars


These gluten free, no-bake cheesecake fresh figs and matcha bars are so decadent and so easy to make. The bars are low in added sugar, because the figs add their own natural sweetness. To make the recipe easier and quicker to make, I've used some plain gluten free cookies that I had in my cupboard. The brand and ingredients in your cookies of choice will vary, and so will their sugar content. The ones I had are quite sweet for my taste, so they added the perfect amount of overall sweetness to the cake. To completely control the sugar content in the cake, you can use a homemade cookie recipe (those cookies have minimal sugar, but you can also omit the added spices if you'd like to use them to make these cheesecake bars).


The main thing to point out is that you will need to let this cake rest overnight in the fridge so the bars can firm up and hold their shape. I know it's hard because you just want to dig in immediately, but try to have a cup of tea instead, lick the mixing bowl and go to sleep knowing you'll have an amazing breakfast waiting for you!


Ingredients:

220 gr gluten free cookies

45 gr butter

570 gr cream cheese

425 ml coconut milk

50 gr cacao butter

10 gr matcha powder

10 gr vanilla sugar

300 gr fresh figs


Instructions:

1. Take the gluten free cookies and grind them until their texture is like fine sand. Transfer to a bowl.


2. Melt the butter and pour over the cookies. Take the cookie and butter mixture and transfer to your cake pan. Gently but firmly press the mixture into the pan to create the cheesecake base.


3. In a bowl, mix the cheese, vanilla sugar and coconut milk. Melt the cacao butter and add to the mix.


4. Once all the ingredients for the filling are well mixed together, add the matcha powder. Mix it in with a spatula until you get a uniform green colour.


5. Pour the cheese mixture on top of the cookie base.


6. Take the fresh figs and slice them. You can adjust the thickness of the slices as you wish. Place them on top of the cheesecake layer.


7. Place the cake into the fridge overnight so it can set and firm up.


8. Before serving, slice the cheesecake into bars and sprinkle with some more matcha. Bon appetit!

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