Matcha Raspberry Swirl Cheesecake Bars with Toasted Coconut Crust

These eye-catching bars combine trendy matcha with jewel-toned raspberry swirls for a dessert that's as Instagram-worthy as it is delicious. The crunchy coconut-almond crust balances the velvety cheesecake layers perfectly. With just 35 minutes of active prep, you'll create a showstopping treat that's naturally gluten-free.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes + chilling

Servings 12 bars

Ingredients

• 1.5 cups shredded coconut (toasted)
• 1 cup almond flour
• 3 tbsp melted coconut oil
• 2 tbsp maple syrup
• 16 oz cream cheese (room temperature)
• 2/3 cup coconut sugar
• 2 tbsp matcha powder
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup raspberry preserves (seedless)
• 1 tsp lemon juice

Instructions

1. Preheat oven to 325°F. Line an 8x8 pan with parchment paper.
2. Mix toasted coconut, almond flour, coconut oil, and maple syrup. Press firmly into pan bottom.
3. Bake crust 12 minutes until golden. Cool slightly.
4. Beat cream cheese and coconut sugar until smooth. Add matcha powder.
5. Mix in eggs one at a time, then vanilla. Pour over crust.
6. Swirl together raspberry preserves and lemon juice. Dollop over cheesecake layer.
7. Use a toothpick to create decorative swirls without overmixing.
8. Bake 35-40 minutes until edges are set but center jiggles slightly.
9. Cool completely, then refrigerate 4 hours minimum.
10. Slice into bars and garnish with fresh raspberries and coconut flakes.

Chef's Note

For dramatic swirls, pipe the raspberry mixture in parallel lines before marbling with a toothpick in one direction only.

Make-Ahead Tips

Store refrigerated up to 5 days or freeze individual bars wrapped tightly for 2 months.

Substitutions

Use GF graham crackers instead of almond flour for classic crust. Dairy-free cream cheese works well.