Photo: Jan Smith
30 servings (serving size: 1 bar)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Renee5732's Review

December 20, 2013
These are amazing. I tried with regular figs and golden calmaria figs, both were delicious. Easy and great for gift-giving during the holidays or snacking.

mandybar's Review

August 04, 2013
Tastes like fig cheesecake! Big hit with co-workers and fam

EmmaLee75's Review

July 12, 2013
These were yummy, and I will make them again. The crust was a bit salty - I would use less salt next time. The picture is misleading as your layers would be much thinner with a 9X13 pan. I used an 8X8 and they look like the picture. Was thinking of using chocolate ganache in place of the dates next time.

ahammo's Review

November 27, 2012
These taste delicious. I didn't think the crust, filling, and topping were enough to fill a 13x9 in pan, as written, so I used a 9x9 in pan instead, and they came out fine (and looking like the ones pictured).

catgirl59's Review

October 27, 2012

EllenDeller's Review

August 13, 2011
These are wonderful! I had to stash them in the back of the fridge before my husband ate the whole pan. I halved the recipe and used an 8x8 glass dish with no trouble. Made as written except that I did everything in the food processor--mixed the crust, pureed the figs, and whipped up the cream cheese/egg/sugar/vanilla mixture. Basically one dish plus measuring cups! Cooked the figs and set the cream cheese on the counter, then took a long bike ride. Came back and both were perfect temperature. Good recipe to do with a child as he/she could pulse the food processor and pat in the figs filling and topping. Powdered sugar not really needed.

JLang6's Review

June 12, 2011
I followed directions except I didn't have enough of the cream cheese. These were still very lovely. I will make them again, but I wouldn't just use 3/4 c. of cream cheese. I'd use a full 8 oz.

sparkelle's Review

November 29, 2010
I recommend using 8 ounces of cream cheese instead of 6. Crust is delicious!

hlazarette's Review

December 21, 2009
The fig filling on its own, and the crust on its own, both taste wonderful. But the combination of the two with the cream cheese mixture did not taste good together.