Description
Rich lemon fig cheesecake bars blend Mediterranean charm with creamy indecadence. Zesty citrus and sweet figs dance across a buttery graham cracker crust, promising a delightful dessert experience you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) cream cheese, softened
- 2 large eggs
- ¾ cup (240 grams) fig preserves
- ½ cup (60 grams) all-purpose flour
- ½ cup (70 grams) rolled oats
Sweeteners:
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
Additional Flavoring and Binding Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- 1 tablespoon (3 grams) lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon (4 grams) pure vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Warm the oven to 350°F (175°C) and prepare an 8-inch by 8-inch (20 cm by 20 cm) baking dish with nonstick cooking spray.
- Using an electric mixer, cream together softened butter and brown sugar for approximately 2-3 minutes until light and fluffy.
- Gradually incorporate flour, rolled oats, and salt into the butter mixture on low speed, mixing until just combined.
- Gently press the crumbly crust mixture evenly into the prepared baking dish.
- Bake the crust for 15-20 minutes, or until the edges turn a golden brown color.
- While the crust is still hot, carefully spread fig preserves across the entire surface in a uniform layer.
- In a large mixing bowl, blend cream cheese and granulated sugar on low speed until smooth and well integrated.
- Add eggs to the cream cheese mixture, mixing thoroughly until fully incorporated.
- Gently fold in vanilla extract, freshly grated lemon zest, and lemon juice, stirring until the filling becomes completely smooth.
- Pour the creamy filling over the fig-covered crust, ensuring an even distribution.
- Return the pan to the oven and bake for 20-23 minutes, or until the filling is set and slightly firm to the touch.
- Remove from the oven and allow the cheesecake bars to cool completely on a wire rack at room temperature.
- Once cooled, refrigerate for at least one hour before slicing into individual bars.
- Serve chilled and store any remaining bars in a sealed container in the refrigerator.
Notes
- Prep ahead by softening cream cheese and bringing eggs to room temperature for smoother, creamier filling.
- Use fresh, high-quality fig preserves for a rich, intense fruity layer that complements the tangy lemon notes.
- Line the baking pan with parchment paper for easy removal and clean cutting of cheesecake bars.
- Ensure even spreading of fig preserves while the crust is still hot to create a seamless, flavorful base.
- Allow bars to cool completely and chill for at least 2 hours to achieve the best texture and flavor melding.
- Store refrigerated in an airtight container for up to 5 days, keeping the bars fresh and delicious.
- Prep Time: 25 minutes
- Cook Time: 43 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 268 kcal
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg