Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Fig Cardamom Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 6 reviews

These Fig Cardamom Cheesecake Bars offer a delightful combination of a gluten-free oat and almond flour crust infused with warming cardamom, topped with a creamy spiced cream cheese layer and fresh figs. Perfectly balanced with hints of nutmeg and cinnamon, these bars make an elegant dessert or a special treat for any occasion.

  • Total Time: 1 hour 15 minutes (including chilling time)
  • Yield: 9 bars

Ingredients

Crust and Fig Layer

  • 1 pint + 3-4 figs (reserve the prettiest for garnish)
  • 1 tablespoon raw sugar
  • 1/2 teaspoon cardamom, divided (1/4 tsp for figs, 1/4 tsp for crust)
  • 1 1/2 cups gluten-free instant or quick rolled oats
  • 1/2 cup almond flour (or all-purpose flour if not gluten-free)
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup super chilled unsalted butter (1 stick), grated

Cheesecake Filling

  • 8 oz cream cheese, at room temperature
  • 3 tablespoons milk
  • 1 cup powdered sugar, sifted
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon

Topping

  • 3-4 additional figs, thinly sliced for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 9×9 inch brownie pan with parchment paper, leaving overhang on the sides for easy removal of bars after baking.
  2. Prepare Fig Mixture: Chop 1 pint of figs and toss them with raw sugar and 1/4 teaspoon of cardamom in a mixing bowl. Set aside to macerate.
  3. Make Crust: In another bowl, whisk together the oats, almond flour, brown sugar, remaining 1/4 teaspoon cardamom, and salt. Using a box grater, grate in the super chilled butter. Cut the butter into the dry ingredients with a fork until the mixture resembles coarse crumbs with no butter chunks larger than a pea.
  4. Assemble Base: Press the oat mixture firmly and evenly into the bottom of the prepared pan. Spread the chopped fig mixture evenly over the crust.
  5. Bake Base: Bake on the middle rack for 15 minutes. Remove from oven and let it cool to room temperature, then place in the refrigerator to chill for at least 30 minutes.
  6. Make Cheesecake Filling: While the crust chills, combine cream cheese, milk, powdered sugar, nutmeg, and cinnamon in a stand mixer with paddle attachment or a mixing bowl with a handheld mixer. Beat on high speed for 3-5 minutes, scraping down the sides as needed, until the mixture is fluffy and smooth.
  7. Add Filling Layer: Remove chilled crust from the fridge, then use an offset spatula to spread the cream cheese filling evenly over the crust. Smooth the top as best as possible. Return to fridge for 30 minutes to 1 hour to allow the filling to set slightly.
  8. Top and Serve: Thinly slice the reserved figs and arrange them decoratively over the set cream cheese layer. Using the parchment handles, lift the bars out of the pan and cut carefully into 9 pieces with an extremely sharp knife.
  9. Storage: Store cheesecake bars in the refrigerator until ready to serve for best freshness and texture.

Notes

  • Use gluten-free oats and almond flour for a gluten-free dessert.
  • Super chilled butter grated into the dry ingredients ensures a tender, crumbly crust.
  • Chilling the crust before adding the cream cheese filling helps the bars hold together better.
  • Beat cream cheese filling thoroughly for a smooth, fluffy texture.
  • Use a sharp knife warmed slightly under hot water and wiped dry for clean slicing.
  • Store bars in the fridge and consume within 3-4 days for optimal freshness.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/fig-cardamom-cheesecake-bars-recipe/