A sweet walnut crust is the key to these velvety cheesecake bars topped with stunning fresh figs and honey.
These Honey Walnut Fig Cheesecake Bars. Are. In. Sane. 
You know how in these pictures you see little crumbs everywhere? That’s because I kept eating bars off camera and they’d crumble all over the table.
It all starts with a walnut graham cracker crust. The richness of the walnuts makes for a seriously addicting layer. Like, I would eat this on its own.
Next is a creamy honey cheesecake layer. It’s light enough that it doesn’t weigh you down, but thick enough that it feels velvety on your tongue.
A mosaic of fresh figs tops it off. It makes the bars look so artistic and elegant! They add a mild fruity sweetness that keeps the bars fresh and light. Plus, it’s really satisfying to get all the figs to fit together perfectly
Honey and Fig Cheesecake Bars
- Total Time: 3 hours
- Yield: 9 bars 1x
Description
These Honey and Fig Cheesecake Bars feature a sweet walnut crust and a creamy honey cheesecake layer, topped with a mosaic of fresh figs.
Ingredients
- 1/2 cup walnuts
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 10 oz cream cheese, room temperature
- 2 eggs, room temperature
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Fresh figs, sliced, for topping
Instructions
- Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a food processor, combine the walnuts, graham cracker crumbs, and sugar. Pulse until the mixture resembles fine sand and the walnuts are finely ground.
- Add the melted butter to the walnut mixture and pulse until the mixture is evenly moistened.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the eggs, one at a time, beating well after each addition.
- Mix in the honey, vanilla extract, and salt until fully incorporated and smooth.
- Pour the cheesecake mixture over the baked crust, spreading it evenly.
- Bake the cheesecake bars for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the bars to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
- Once chilled, top with sliced fresh figs, arranging them in a decorative pattern.
- Cut into bars and serve chilled. Enjoy!
Notes
For best results, use fresh, ripe figs for topping. These bars can be stored in the refrigerator for up to 3 days. If you prefer a different nut, pecans can be used instead of walnuts. Make sure the cream cheese is at room temperature to ensure a smooth cheesecake layer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18
- Sodium: 150
- Fat: 18
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
- Cholesterol: 65
Frequently Asked Questions
What can I use if I don’t have walnuts for the crust?
You can substitute the walnuts with pecans or almonds for a similar texture and flavor.
How do I ensure the honey cheesecake layer is creamy?
Make sure to beat the cream cheese until it’s completely smooth before adding the honey and other ingredients, and avoid overmixing once the eggs are added.
What’s the best way to arrange the fresh figs on top?
Slice the figs in half or quarters and arrange them in a mosaic pattern, overlapping slightly to create a visually appealing design.
This looks fantastic! I am allergic to walnuts. Could almonds be substituted or do you have a recommendation about a different nut to use instead?