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Fig + Cardamom Cheesecake Bars Recipe

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3.9 from 49 reviews

These Fig + Cardamom Cheesecake Bars are a delightful gluten-free treat combining a crunchy oat and almond flour crust with a creamy spiced cream cheese filling, topped with fresh figs. Infused with warm cardamom, cinnamon, and nutmeg, these bars offer a perfect balance of fruity sweetness and aromatic spices, ideal for an elegant dessert or a luxurious snack.

  • Total Time: 1 hour 20 minutes (including chilling time)
  • Yield: 9 bars

Ingredients

Fig Mixture

  • 1 pint + 3-4 fresh figs, chopped and sliced
  • 1 tablespoon raw sugar
  • 1/2 teaspoon cardamom, divided into 1/4 teaspoon each

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

Filling

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 9″ x 9″ brownie pan with parchment paper, leaving an overhang on the sides to help remove the bars easily after baking.
  2. Prepare Fig Mixture: Chop the pint of figs and combine them in a bowl with the raw sugar and 1/4 teaspoon of cardamom. Toss well and set aside to macerate.
  3. Make the Crust: In a separate bowl, whisk together the oats, almond flour (or all-purpose flour), brown sugar, remaining 1/4 teaspoon cardamom, and salt. Using a box grater, grate the chilled butter into the mixture, then cut it in with a fork until no chunks of butter are larger than a pea. Press this mixture evenly into the prepared pan forming the crust layer.
  4. Add Fig Layer and Bake: Spoon the fig mixture evenly over the crust. Bake on the middle rack for 15 minutes. Once baked, remove from the oven and allow it to cool completely to room temperature, then place it in the fridge to chill for at least 30 minutes.
  5. Prepare Cream Cheese Filling: While the crust chills, beat together cream cheese, milk, powdered sugar, nutmeg, and cinnamon on high speed in a stand mixer or with a handheld mixer for 3 to 5 minutes until the mixture is fluffy and smooth. Keep it in a cool place until ready to use.
  6. Assemble Bars: Once the crust has chilled and set, use an offset spatula to spread the cream cheese filling evenly over the crust. Smooth the surface as much as possible. Return the pan to the fridge for another 30 minutes to an hour to allow the filling to set.
  7. Top and Serve: Thinly slice the remaining figs and arrange them on top of the set cream cheese filling. Carefully lift the bars out of the pan using the parchment overhang. Use a very sharp knife to cut them into 9 equal pieces. Store the bars refrigerated until just before serving.

Notes

  • To achieve the best texture for the crust, make sure the butter is very cold before grating and mixing in.
  • Allowing the crust and filling to chill properly ensures firmer bars that slice neatly.
  • For a gluten-free version, ensure that all oats and flours used are certified gluten-free.
  • Use a sharp knife warmed in hot water for cleaner cuts when slicing bars.
  • The bars can be stored in the refrigerator for up to 3-4 days in an airtight container.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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