Fig and Cream Cheese Bars

Prep Time 20 mins
Cook Time 45 mins
Rest Time 2 hrs
Total Time 3 hrs 5 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 12
Best Season: Fall, Winter, All Seasons
Description

These Fig and Cream Cheese Bars are rich, creamy, and perfectly balanced with sweet, jammy figs layered over a buttery crust and topped with a smooth cream cheese filling. With their bakery-style texture and elegant flavor, these bars are perfect for gatherings, afternoon tea, or a make-ahead dessert. Easy to prepare and beautifully sliceable, this recipe combines classic comfort with a gourmet touch.

Ingredients
    For the Buttery Base
  • 2 cup all-purpose flour (sifted)
  • 0.5 cup granulated sugar
  • 0.25 tsp salt
  • 170 g unsalted butter (cold, cubed)
  • 1 tsp vanilla extract
    • For the Fig Layer
  • 1.5 cup dried figs (stems removed, chopped)
  • 0.5 cup water
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tbsp honey
  • 0.5 tsp cinnamon powder
    • For the Cream Cheese Filling
  • 450 g cream cheese (room temperature, full-fat)
  • 0.75 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 0.25 cup heavy cream
    • Optional Topping
  • 2 tbsp powdered sugar (for dusting)
  • 2 tbsp chopped toasted almonds or walnuts
Instructions
    Prepare the Fig Filling
  1. 1
    In a saucepan over medium heat, combine chopped figs, water, lemon juice, honey, and cinnamon.
  2. 2
    Cook for 8–10 minutes, stirring occasionally, until the figs soften and the mixture thickens into a jam-like consistency. If needed, mash lightly with a spoon for a smoother texture.
  3. 3
    Remove from heat and let cool completely. The mixture will thicken further as it cools.
    4. Prepare the Baking Pan
  4. 4
    Preheat your oven to 175°C.
  5. 5
    Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting later. Lightly grease the base to prevent sticking.
    6. Make the Buttery Base
  6. 6
    In a mixing bowl, combine flour, sugar, and salt.
  7. 7
    Add cold cubed butter and rub it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Stir in vanilla extract.
  8. 8
    Press the mixture firmly into the bottom of the prepared pan to form an even crust layer.
  9. 9
    Bake for 12–15 minutes, or until lightly golden. Remove and allow it to cool slightly while preparing the filling.
    10. Prepare the Cream Cheese Filling
  10. 10
    In a large bowl, beat the cream cheese until smooth and lump-free.
  11. 11
    Add sugar and mix until creamy. Incorporate eggs one at a time, mixing gently after each addition.
  12. 12
    Add vanilla extract, flour, and heavy cream. Mix until just combined. Avoid overmixing, as this can cause cracks.
  13. 13
    The texture should be smooth, thick, and silky.
    14. Assemble the Layers
  14. 14
    Spread the cooled fig mixture evenly over the pre-baked crust.
  15. 15
    Carefully pour the cream cheese filling over the fig layer. Use a spatula to smooth the surface evenly.
  16. 16
    If desired, swirl lightly with a knife for a marbled effect.
    17. Bake
  17. 17
    Bake for 30–35 minutes at 175°C, or until the center is just set but slightly jiggly.
  18. 18
    The edges should look firm while the center retains a soft texture.
  19. 19
    Turn off the oven and leave the door slightly open for 10 minutes to prevent sudden temperature shock.
    20. Cool and Chill
  20. 20
    Allow the bars to cool completely at room temperature.
  21. 21
    Refrigerate for at least 2 hours (preferably overnight) to fully set. This step ensures clean slices and perfect texture.
    22. Slice and Serve
  22. 22
    Lift the bars out using the parchment overhang.
  23. 23
    Slice with a sharp knife, wiping the blade between cuts for neat edges.
  24. 24
    Dust with powdered sugar or sprinkle with toasted nuts before serving.
Note

Use full-fat cream cheese for the best creamy texture. Low-fat versions may result in a softer filling.

If fresh figs are available, you can substitute them for dried figs. Simply cook longer to reduce excess moisture.

For a crunchier texture, add 0.5 cup oats to the crust mixture.

Store in an airtight container in the refrigerator for up to 5 days.

These bars freeze well for up to 2 months. Wrap tightly and thaw overnight in the fridge before serving.

For a lighter citrus touch, add 1 tsp lemon zest to the cream cheese filling.

Keywords: easy dessert, bakery-style bars, make-ahead, creamy, fruit dessert
Read it online: https://petitepanini.com/recipe/fig-and-cream-cheese-bars/