Decadent Fig and Cream Cheese Bars

Looking for a dessert that’s both easy to make and perfect for sharing? These fig and cream cheese bars have become my answer to those moments when I need something sweet but don’t want to spend hours in the kitchen. Between juggling work deadlines and family commitments, I’ve found that having a reliable dessert recipe that can be made ahead is absolutely essential.

These bars strike just the right balance – they’re creamy and sweet, with fresh figs adding natural sweetness and a homey touch that makes them feel special enough for any gathering. Plus, they’re simple enough that you can whip them up while helping with homework or catching up on your favorite show.

What Kind of Figs Should I Use?

Dried figs are the star of this recipe, and you’ll find them in most grocery stores year-round. Turkish or Mission figs are both excellent choices – Turkish figs tend to be lighter in color and slightly sweeter, while Mission figs have a darker color and deeper flavor. If your dried figs feel really hard, you can soften them by soaking them in warm water for about 10 minutes before using them in the recipe. Just make sure to drain them well and pat them dry with a paper towel before proceeding. For the best results, look for dried figs that are still somewhat soft and pliable, avoiding any that are extremely hard or show signs of crystallized sugar on the surface.

Options for Substitutions

Here are some helpful substitutions you can try with this fig and cream cheese bar recipe:

• Dried figs: If you can’t find dried figs, you can use dried dates or prunes instead. Just keep in mind that dates are sweeter, so reduce the sugar in the filling by about 10-15 grams.
• Cream cheese: Mascarpone cheese works great as a substitute, or you could use ricotta cheese (make sure to drain it well first). If using ricotta, add an extra tablespoon of flour to help with setting.
• Vanilla extract: You can use vanilla bean paste, or the seeds from half a vanilla pod. In a pinch, vanilla sugar works too – just reduce the regular sugar by the same amount.
• Fresh lemon juice: Orange juice can work as a nice alternative and pairs well with figs. You could also use lime juice in the same amount.
• Cold butter: For the crust, you can use margarine, but butter really gives the best flavor and texture, so try to stick with it if possible.

Watch Out for These Mistakes While Baking

The success of fig and cream cheese bars largely depends on the crust’s texture, so avoid overworking the dough when mixing the cold butter with dry ingredients – pulse just until it resembles coarse crumbs to achieve that perfect shortbread-like base.

When preparing the fig filling, make sure to cook the dried figs until they’re completely soft and easily mashable – undercooked figs won’t blend smoothly and can create an unpleasant, grainy texture in your bars.

A common mistake is overbaking the cream cheese layer; watch carefully and remove from the oven when the center still has a slight jiggle, as it will continue to set while cooling – this prevents the dreaded crack on top and keeps the texture silky smooth.

For clean, professional-looking cuts, chill the bars completely (at least 4 hours or overnight) and use a sharp knife dipped in hot water between each slice.

What to Serve With Fig and Cream Cheese Bars?

These sweet and creamy fig bars are perfect for afternoon tea or as a dessert with some simple accompaniments. A hot cup of coffee or tea makes an excellent pairing – try Earl Grey tea, whose subtle bergamot notes complement the fig filling really nicely. For a more indulgent dessert experience, serve these bars with a small scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. If you’re hosting a brunch, these bars work great alongside fresh fruit like sliced pears or a handful of fresh berries to balance out the sweetness.

Storage Instructions

Keep Fresh: These fig and cream cheese bars need to be kept in the refrigerator due to the cream cheese topping. Place them in an airtight container and they’ll stay fresh for up to 5 days. I like to separate layers with parchment paper to prevent them from sticking together.

Freeze: Good news – these bars freeze really well! Cut them into portions, wrap individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months in the freezer. This is great when you want to have a special treat on hand for unexpected guests.

Thaw: When you’re ready to enjoy your frozen bars, just transfer them to the refrigerator and let them thaw overnight. The texture will be just as good as fresh! Just avoid thawing at room temperature, as the cream cheese topping needs to stay cool.

Preparation Time	15-20 minutes
Cooking Time	30 minutes
Total Time	45-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 40-50 g
• Fat: 100-120 g
• Carbohydrates: 300-350 g

Ingredients

For the crust:

• 1 cup (250 ml) cup
• 170 g all-purpose flour
• 80 g brown sugar
• Pinch of salt
• 90 g cold unsalted butter

For the fig layer:

• 400 g dried figs
• 1 cup water
• 40 g granulated sugar
• 3 tbsp fresh lemon juice

For the cream cheese topping:

• 170 g cream cheese
• 1 tsp vanilla extract
• 1 large egg
• 40 g sugar

Step 1: Prepare the Crumble Dough

• 170 g all-purpose flour
• 80 g brown sugar
• pinch of salt
• 90 g cold unsalted butter

In a mixing bowl, combine the flour, brown sugar, a pinch of salt, and cold unsalted butter cut into small pieces.

Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.

This forms the crumble dough for the base.

I like to use very cold butter for crumbles, as it helps create a lovely texture.

Step 2: Assemble the Crumble Base

• crumble dough from Step 1
• a small amount of oil for greasing

Grease or line a 20×30 cm baking pan with a little oil.

Pour the crumble dough (from Step 1) into the pan and press it evenly over the bottom using your hands, compacting the mixture slightly to form a solid base.

Step 3: Prepare the Fig Compote

• 1 cup (250 ml) water
• cooked figs (not listed in the original ingredient list, but referenced in recipe)
• sugar (extra, amount to taste, not in ingredients list)
• lemon juice (not in ingredients list, but referenced in recipe)

Clean the dried figs by removing the stems, then cut them into smaller pieces.

Place the figs in a small saucepan, add 1 cup (250 ml) water and an appropriate amount of sugar (if using extra, based on your taste), and cook for 5 minutes until softened.

Remove from the heat and let cool slightly.

Transfer the figs along with the cooking liquid to a blender, add a squeeze of fresh lemon juice, and blend until smooth.

Step 4: Spread the Fig Mixture

• blended fig mixture from Step 3
• crumble base from Step 2

Spread the blended fig mixture from Step 3 evenly over the base prepared in the baking pan (from Step 2), making sure to cover the entire surface.

Step 5: Make the Cream Cheese Layer

• cream cheese (not listed in your provided ingredients, but mentioned in the recipe)
• sugar (for cream cheese mixture, not in main list)
• vanilla extract (not in main list)
• 1 egg (not in main list)

In a bowl, beat softened cream cheese with sugar, vanilla extract, and one egg until smooth and creamy.

This will be the creamy topping for your bars.

For extra flavor, I like to use real vanilla rather than imitation—it makes a big difference!

Step 6: Assemble and Bake

• cream cheese mixture from Step 5
• assembled base with fig layer from Step 4

Pour the cream cheese mixture from Step 5 over the fig layer (from Step 4) in the pan.

Use a spatula to gently spread the topping evenly.

Bake in a preheated oven at 180°C (356°F) for 30 minutes, or until the top is set and lightly golden.

Allow to cool completely before slicing into bars.