Description
This Gluten-Free Matcha Cheesecake Frankensteins recipe combines a creamy matcha-infused cheesecake filling with a rich gluten-free chocolate crust. Decorated with black sesame icing for a fun, spooky Halloween theme, these cheesecake bars are perfect for celebrations or a unique dessert treat.
Ingredients
Scale
Matcha Cheesecake
- ⅔ cup heavy cream
- 2 8-ounce full-fat cream cheese, room temperature
- 1 cup powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 1½ tablespoon high-quality matcha powder
- 1 gluten-free chocolate crust (see below)
- Optional: black sesame icing for decoration
Gluten-Free Chocolate Crust
- ½ cup (59 g) super-fine blanched almond flour
- ¼ cup + ½ tablespoon (30 g) unsweetened Dutch-processed cocoa powder
- ¼ cup (30 g) gluten-free oat flour
- 1 tablespoon (8 g) Bob’s Red Mill tapioca flour
- 2 tablespoons (26 g) granulated sugar
- ¼ teaspoon kosher salt
- 4 tablespoons cold unsalted butter, cut into ¼-inch cubes
- ¾ teaspoon pure vanilla extract
Black Sesame Icing
- 1 cup toasted black sesame seeds
- ¼ cup powdered sugar, sifted
- ½ teaspoon coconut oil
- ¼ teaspoon kosher salt
Instructions
- Prepare the gluten-free chocolate crust: Line an 8×8 baking pan with parchment paper. In a stand mixer with paddle attachment, sift together almond flour, Dutch-processed cocoa powder, oat flour, sugar, and salt. Add cold butter cubes and vanilla extract.
- Mix the crust dough: Beat on medium-low until dough begins to clump and butter is incorporated, about 3-5 minutes. The mixture will initially be crumbly but will come together when pinched.
- Form and chill the crust: Press dough evenly into the prepared pan. Prick all over with a fork and chill for 15 minutes while preheating the oven.
- Bake the crust: Preheat oven to 375°F. Bake crust on the middle rack for 16 minutes, until firm but not burnt. While hot, press down with a cup to hold crust together and let cool completely, preferably placing on a rack in the fridge.
- Whip the heavy cream: In a clean bowl with a whisk attachment, whip heavy cream on medium-high speed until firm peaks form. Transfer to a separate bowl and set aside.
- Prepare the cream cheese mixture: Beat cream cheese in a bowl with paddle attachment until smooth, light, and airy. Gradually beat in powdered sugar and vanilla extract until smooth.
- Add matcha powder: Sift matcha powder into the cream cheese mixture and beat until fully incorporated and uniform.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until smooth and combined.
- Assemble the cheesecake: Spoon the filling onto the cooled crust and smooth the top with an offset spatula. Refrigerate for 2-3 hours to chill and set.
- Slice the cheesecake: Once chilled, slice into 12 (3×4) rectangles, cleaning the knife between slices for neat edges.
- Prepare black sesame icing (optional): While cheesecake chills, pulse black sesame seeds in a high-speed blender or food processor for 20 seconds. Add powdered sugar, coconut oil, and salt and process until smooth, about 1-2 minutes. Transfer to a piping bag, chill 20 minutes to firm.
- Decorate Frankensteins: Reserve about 2 tablespoons of cheesecake filling for piping white eyes. Pipe two dots for eyes on each cheesecake bar. Use black sesame icing to pipe hair, pupils, and cross-hatch mouths. Chill until ready to serve.
Notes
- Use high-quality ceremonial or latte grade matcha powder for vibrant green color; Encha Organic Latte Grade matcha is recommended.
- If gluten-free flours for crust are unavailable, substitute with 2 cups crushed gluten-free chocolate cookies and 4 tablespoons melted butter, then bake for 9 minutes or chill unbaked until set.
- Pressing down the crust while hot helps it hold together better when cooled.
- Wiping the knife between slices ensures clean, professional-looking cheesecake bars.
- Black sesame icing can be prepared in advance and kept chilled until decorating.
Nutrition
- Serving Size: 1 cheesecake bar
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 115 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
