Honey Walnut Fig Cheesecake Bars: velvety honey cheesecake with a graham cracker walnut crust and a mosaic of fresh figs.

Honey Walnut Fig Cheesecake Bars: velvety honey cheesecake with a graham cracker walnut crust and a mosaic of fresh figs.

First off, a huge thank you for all of the birthday wishes and for such a fantastic post by my sister Rebecca. You are all wonderful!

So onto business. 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.

Honey Walnut Fig Cheesecake Bars: velvety honey cheesecake with a graham cracker walnut crust and a mosaic of fresh figs.

And, if we’re totally coming clean, I took a bite out of 3 different bars not to get the perfect bite mark, but because they were so good I couldn’t stop eating them.

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.

Honey Walnut Fig Cheesecake Bars: velvety honey cheesecake with a graham cracker walnut crust and a mosaic of fresh figs.

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 Walnut Fig Cheesecake Bars: velvety honey cheesecake with a graham cracker walnut crust and a mosaic of fresh figs.

In life news, my boyfriend Alex headed back to Michigan for his second year of medical school. It’s been a day and a half and I’m already missing him a ton. It feels like when you wear a ring for a long time and then you take it off and you can’t stop noticing that your finger feels weird. Sigh. I’m going to visit him in three weeks, so I’ll just have to keep myself occupied with recipes and baking and photo shoots until then.

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5.0 from 4 reviews
Honey Walnut Fig Cheesecake Bars
 
Author:
Ingredients
For the crust
  • ½ cup walnuts
  • 1 cup graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons butter, melted
For the honey cheesecake
  • 10 oz cream cheese, room temperature
  • 2 eggs, room temperature
  • ⅓ cup honey
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • 6 fresh figs, sliced thin lengthwise (wait to slice until the very end)
Instructions
  1. Preheat oven to 325°F. Line a 9x9 pan with parchment paper.
  2. In a food processor, combine the walnuts, graham cracker crumbs, and sugar. Pulse until the mixture resembles a fine sand and the walnuts are completely pulverized. Pour in butter and pulse until it comes together. Press the crust firmly and evenly into the pan.
  3. In a large mixing bowl, whip cream cheese and eggs until light and fluffy. Add in honey, vanilla, and salt, mixing until combined. Pour over prepared crust.
  4. Place the 9x9 pan in a water bath (you will need a larger pan filled with 1 inch of water) and place everything into the oven. Bake for 1 hour, then allow the cheesecake to cool completely (about 4 hours).
  5. Once cooled, arrange the fresh fig slices over the cheesecake. Use a sharp knife or scissors to cut the figs to fit around the perimeter.

 

45 comments

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These look addictive- I don’t blame you! And obsessed with the idea of adding nuts to a graham cracker crust- gotta try that 🙂 Pinning!

Sarah | Broma Bakery
Reply

Thanks Medha! And it’s the ONLY way I’m going to do crusts from now on 🙂

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Wow, this is the sort of dessert to bring to a party to impress your friends… gorgeous!

Sarah | Broma Bakery
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Thank you MB! I think so too 🙂

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What gorgeous little bars! Love the fig cross sections on the top 🙂 Can’t go wrong with the classic honey + figs combo 🙂

Sarah | Broma Bakery
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Right? And the nuts just continue the warmth. Mmm!

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So trying these Sarah! These look fabulous!

Sarah | Broma Bakery
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Oh you must, Mary Ann!

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Gorgeous! I just made a fig pizza last night that I’ll be shooting for the blog tomorrow. I wish figs were in season all year long because not only are they pretty, but they are just sooooo good. Especially when honey and cheese are also involved. The walnut graham cracker crust here sounds insane as well. Love it!

Sarah | Broma Bakery
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OMG I cannot WAIT to see it! And I totally agree. It’s a stellar combo.

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These are absolutely magical! You are seriously one of my fave dessert bloggers period.

Sarah | Broma Bakery
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Thank you SO MUCH, Jocelyn. It means so much to me coming from you!!

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These are even more delicious than they look: best graham cracker crust I’ve ever eaten; creamy cheesecake; with a burst of flavor in the figs. I haven’t had a taste sensation like this in a long time. I might make more this weekend.

Katharine
(Sarah’s mom)

Sarah | Broma Bakery
Reply

Yeeeee! Thanks Mom!

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Fig, honey, walnut, AND cheese? wow! And they’re stunning to look at! I must try these.

Sarah | Broma Bakery
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Totally going into my top 10 recipes of all time 🙂

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This is gorgeous! I have yet to get my figs in for the season, but you better bet they will involve some kind of cheesecake too 🙂

Sarah | Broma Bakery
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Vegan fig cheesecake? Yes please!!

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These are OH MY GOSH gorgeous! I would have kept stealing bites too. Please bring these with you when you come and visit!

Sarah | Broma Bakery
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YES WE HAVE TO MAKE THEM

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This is the most beautiful block of cheesecake I’ve ever seen! It seriously sounds amazing. Might need to reshuffle my weekend to fit this one in there…

Sarah | Broma Bakery
Reply

Thank you Carolyn! I mean, if you can fit it in… do it! 🙂

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These cheesecake bars look so good Sarah! I don’t blame you for eating them while you were shooting them. I was on the same wavelength as you as I passed by some figs in the market this evening and was thinking, these would be so good with some ricotta and honey. I’ll definitely have to try this recipe! <3

Sarah | Broma Bakery
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Oh you MUST make us something!

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Three weeks, you know, you’ll blink and it’ll be here. I know it’s tough, though, a long distance relation. Hang in there, I’m certain it’s worth it! I think it’s time for a cheesecake, Sarah. I’m drooling over this! Those figs are just beautiful and the crust? Nothing better than adding walnuts. A cool summer treat for sure. Thank you for this my dear!

Reply

How gorgeous are these bars!! I’m so excited that fig season is here right now. What a great idea to top it on the cheesecake bars.

And ugh, so sorry to hear that Alex is headed back to start school already! But at least you get to see him in just a few weeks!

Sarah | Broma Bakery
Reply

Thanks so much, Lisa! Fig season is the best. And Alex will (as I do) appreciate the sympathy 🙂 XO

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What a gorgeous cheesecake! I love all the flavors you have going on here!

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Happy belated B-Day Sarah! Hope you had a great one! These cheesecake bars look perfect! Love the combination! Pinned!

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These cheesecake bars are gorgeous, Sarah! I love the honey and fig combo! My neighbor has a fig tree and brought us a basket full and these bars need to happen! The walnuts in the crust is such a fantastic addition.

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These look great xxx

Sarah | Broma Bakery
Reply

Thank you Aimee!

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I just made these bars and they were delicious! The photographs were what originally drew me into the recipe and they are just as delicious as they look. I used light cream cheese but they are still super rich and creamy tasting. The honey gives the cheesecake a really nice sweetness without being overpowering. I made the crust with pistachios instead of walnuts (because I had them on hand) and I loved the combination. Will definitely keep this recipe for future use – thank you!

Sarah | Broma Bakery
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Hi Rebecca! So glad you enjoyed. I’ve used light cream cheese in many recipes and have always found it to still make a creamy cheesecake. Thank you for commenting and let me know what you make next!!

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Can these be stored, or best served day of? Thanks!

Sarah | Broma Bakery
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Oh yes, they can be stored for a few days before you serve them!

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just made these!! to die for!! I split it up over two days, baked the cheesecake day 1, let it cool over night and then arranged the figs day 2. 🙂

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