Fig and Cream Cheese Bars

Fig and Cream Cheese Bars Recipe
Photo: Jan Smith
With the honeyed flavor of dried figs, a sweet cream cheese layer, and a buttery, crumbly crust, these bars garnered our Test Kitchens' highest rating. Store leftovers in an airtight container in the refrigerator for up to five days.


30 servings (serving size: 1 bar)

Recipe from

Cooking Light

Nutritional Information

Calories 125
Caloriesfromfat 28 %
Fat 3.9 g
Satfat 2.1 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 1.8 g
Carbohydrate 21.7 g
Fiber 1.5 g
Cholesterol 17 mg
Iron 0.7 mg
Sodium 84 mg
Calcium 33 mg


1 1/3 cups all-purpose flour (about 6 ounces)
3/4 cup packed brown sugar
1/2 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
Cooking spray
2 cups dried figs, stems removed
1 cup water
1/2 cup granulated sugar, divided
3 tablespoons fresh lemon juice
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1 large egg
2 teaspoons powdered sugar


Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and salt, stirring well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture firmly into a 13 x 9-inch baking dish coated with cooking spray.

Combine figs, water, and 1/4 cup granulated sugar in a medium saucepan; bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender and sugar dissolves. Cool slightly. Place fig mixture and juice in a blender; process until smooth. Gently spread fig mixture over prepared crust.

Place remaining 1/4 cup granulated sugar, cheese, vanilla, and egg in a medium bowl; beat with a mixer at medium speed until smooth. Pour over fig mixture; spread to edges. Bake at 350° for 30 minutes or until set and lightly browned. Cool in pan on a wire rack; sprinkle with powdered sugar.

Julie Grimes Bottcher,

Cooking Light

October 2005
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