Imagine sinking your teeth into a creamy, luscious dessert that perfectly balances the rich sweetness of honey with the delicate, jammy texture of fresh figs. These Honey Cheesecake Bars are not just a dessert—they're a culinary experience that transforms an ordinary afternoon into a gourmet moment. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1/2 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup fresh figs, sliced
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking pan to create a compact crust.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.
- Add honey to the cream cheese and continue mixing until fully incorporated and the mixture is light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and mix until the batter is completely smooth.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Arrange fresh fig slices decoratively on top of the cheesecake batter, gently pressing them slightly into the surface.
- Bake in the preheated oven for 40-45 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate for at least 2 hours or overnight to allow the cheesecake bars to set completely.
- Using the overhanging parchment paper, lift the cheesecake out of the pan and cut into 12 even bars.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Matters: Ensure your cream cheese, eggs, and butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: When adding eggs, mix just until incorporated to prevent a dense, tough cheesecake.
- Prevent Cracks: Avoid overbaking by removing the cheesecake when the center is still slightly jiggly. It will continue setting as it cools.
- Fig Selection: Choose ripe, fresh figs that are soft but not mushy for the best flavor and presentation.
- Crust Technique: Press the graham cracker crust firmly and evenly to create a solid base that won't crumble when serving.
- Cooling is Key: Allow the cheesecake to cool completely at room temperature before refrigerating to prevent condensation and maintain a smooth top.
- Clean Cutting: Use a sharp knife dipped in hot water and wiped dry between cuts for clean, precise bars.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
