Description
These Lemon Fig Cheesecake Bars feature a buttery oat crust topped with a luscious layer of fig preserves and a creamy lemon-infused cheesecake filling. Perfectly balanced between sweet and tangy, these bars make a delightful dessert or afternoon treat, combining the rustic flavors of figs with fresh lemon zest and juice for a refreshing twist.
Ingredients
Crust
- ½ cup unsalted butter, softened
- ¼ cup brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- ¼ teaspoon kosher salt
Filling
- ¾ cup fig preserves
- 12 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla paste
- 1 tablespoon lemon zest (about 1 large lemon)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Make and bake the crust: Preheat your oven to 350°F (175°C) and spray an 8″x8″ baking dish with nonstick cooking spray. In a mixing bowl, beat softened butter and brown sugar at medium speed with an electric mixer until creamy, about 2-3 minutes. Gradually add the flour, rolled oats, and kosher salt while mixing on low speed, just until combined. Press the crust mixture firmly and evenly onto the bottom of the prepared baking dish.
- Bake the crust: Place the pan in the oven and bake for 15-20 minutes, or until the crust is lightly browned. Once done, remove from the oven and immediately spoon the fig preserves evenly over the hot crust, spreading gently to cover the surface.
- Prepare the filling: In a large bowl, combine softened cream cheese and granulated sugar. Beat on low speed until smooth and fully blended. Add the eggs, one at a time, mixing well after each addition. Then fold in the vanilla paste, lemon zest, and freshly squeezed lemon juice until you have a smooth, creamy batter.
- Assemble and bake the cheesecake bars: Pour the lemon cheesecake filling evenly over the fig preserve layer. Return the baking dish to the oven and bake for 20-23 minutes or until the filling is set but still slightly jiggly in the center. Oven times can vary, so check doneness accordingly.
- Cool and serve: Remove the pan from the oven and place it on a wire rack to cool to room temperature before cutting into bars. For best results, cover and refrigerate the bars to chill completely before serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Use fresh lemon zest and juice for the best bright lemon flavor; avoid bottled lemon juice.
- Press the crust firmly into the pan to prevent crumbling when cutting.
- Let the bars chill in the fridge for at least 2 hours to help them set properly for clean slices.
- Store leftovers covered in the refrigerator for up to 4 days.
- You can substitute fig preserves with other fruit preserves like apricot or raspberry if desired.
