Cheesecake Bars With Honey Roasted Figs & Pistachio Crust – A Sweet, Nutty Treat

These cheesecake bars are creamy, fragrant, and just the right kind of fancy without being fussy. A crunchy pistachio crust meets silky cheesecake and caramelized figs drizzled with honey. It’s the kind of dessert that looks impressive on a platter but is easy enough for a weeknight bake.

Serve them at a dinner party or pack one for a late-afternoon pick-me-up. Either way, they feel special and taste even better the next day.

Print Recipe

Cheesecake Bars With Honey Roasted Figs & Pistachio Crust - A Sweet, Nutty Treat

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Servings: 12 servings

Ingredients

• For the Pistachio Crust:
• 1 cup raw, unsalted pistachios (shelled)
• 1 cup graham cracker crumbs (or digestive biscuits)
• 3 tablespoons granulated sugar
• 1/2 teaspoon fine salt
• 6 tablespoons unsalted butter, melted
• For the Cheesecake Filling:
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream (or Greek yogurt)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• Pinch of salt
• For the Honey Roasted Figs:
• 10–12 ripe figs, halved
• 3 tablespoons honey
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon (optional)
• Pinch of flaky sea salt
• To Finish:
• 2 tablespoons chopped pistachios
• Extra honey for drizzling

Instructions

• Prep the pan. Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang for easy lifting.
• Make the crust. Pulse pistachios in a food processor until finely chopped, not paste.Add graham crumbs, sugar, and salt. Pulse to combine, then mix in melted butter until the mixture holds when pressed.
• Press and pre-bake. Press the crust firmly into the pan. Bake for 8–10 minutes until fragrant and lightly set.Cool while you make the filling.
• Beat the filling. In a bowl, beat cream cheese and sugar until smooth, about 2 minutes. Mix in sour cream, vanilla, lemon zest, and salt. Add eggs one at a time, mixing on low until just combined. Do not overmix.
• Pour and bake. Spread the filling over the crust.Tap the pan to remove air bubbles. Bake 20–24 minutes until the edges are set and the center has a slight wobble.
• Cool and chill. Cool completely on a rack, then chill at least 3 hours (overnight is best) for clean slices.
• Roast the figs. While the bars chill, toss fig halves with honey, lemon juice, cinnamon, and a pinch of sea salt. Arrange cut-side up on a lined sheet and roast at 400°F (205°C) for 12–15 minutes until glossy and tender.
• Assemble. Lift the chilled cheesecake from the pan.Cut into bars. Spoon warm or room-temp figs over the top, drizzle with honey, and sprinkle with chopped pistachios.

Why This Recipe Works

The pistachio crust adds a salty, nutty base that balances the sweet, rich filling. Roasting fresh figs with honey concentrates their flavor and brings out a jammy, caramel edge.

A bar format means no springform pan or water bath—just bake, chill, slice, and enjoy. The flavor combination is layered but approachable, and the textures—crisp, creamy, and tender—keep every bite interesting.

Shopping List

• For the Pistachio Crust:
• 1 cup raw, unsalted pistachios (shelled)
• 1 cup graham cracker crumbs (or digestive biscuits)
• 3 tablespoons granulated sugar
• 1/2 teaspoon fine salt
• 6 tablespoons unsalted butter, melted

• For the Cheesecake Filling:
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream (or Greek yogurt)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• Pinch of salt

• For the Honey Roasted Figs:
• 10–12 ripe figs, halved
• 3 tablespoons honey
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon (optional)
• Pinch of flaky sea salt

• To Finish:
• 2 tablespoons chopped pistachios
• Extra honey for drizzling

How to Make It

1. Prep the pan. Heat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang for easy lifting.
2. Make the crust. Pulse pistachios in a food processor until finely chopped, not paste.

   Add graham crumbs, sugar, and salt. Pulse to combine, then mix in melted butter until the mixture holds when pressed.

3. Press and pre-bake. Press the crust firmly into the pan. Bake for 8–10 minutes until fragrant and lightly set.

   Cool while you make the filling.

4. Beat the filling. In a bowl, beat cream cheese and sugar until smooth, about 2 minutes. Mix in sour cream, vanilla, lemon zest, and salt. Add eggs one at a time, mixing on low until just combined. Do not overmix.
5. Pour and bake. Spread the filling over the crust.

   Tap the pan to remove air bubbles. Bake 20–24 minutes until the edges are set and the center has a slight wobble.

6. Cool and chill. Cool completely on a rack, then chill at least 3 hours (overnight is best) for clean slices.
7. Roast the figs. While the bars chill, toss fig halves with honey, lemon juice, cinnamon, and a pinch of sea salt. Arrange cut-side up on a lined sheet and roast at 400°F (205°C) for 12–15 minutes until glossy and tender.
8. Assemble. Lift the chilled cheesecake from the pan.

   Cut into bars. Spoon warm or room-temp figs over the top, drizzle with honey, and sprinkle with chopped pistachios.

How to Store

Keep the cheesecake bars covered in the fridge for up to 5 days. Store figs separately in an airtight container and add just before serving.

For longer storage, freeze the plain bars (without figs) for up to 2 months, well wrapped. Thaw overnight in the fridge, then top with roasted figs.

Benefits of This Recipe

• Make-ahead friendly: The bars taste better after a chill, and the figs reheat or serve cold.
• Balanced sweetness: Honey and figs add natural sweetness, while lemon and pistachio keep it bright.
• Easy slicing and serving: Bars mean no tricky unmolding.
• Textural contrast: Crunchy crust meets creamy filling and soft, jammy fruit.

Common Mistakes to Avoid

• Overbaking the filling: Look for a slight jiggle in the center. Overbaked cheesecake cracks and turns dry.
• Skipping the chill: Warm bars won’t slice cleanly and may taste loose.
• Overprocessing pistachios: You want fine crumbs, not pistachio butter.
• Using cold ingredients: Room-temperature cream cheese and eggs blend smoother and prevent lumps.

Variations You Can Try

• Gluten-free: Use gluten-free graham crumbs or almond flour in place of crackers.
• Goat cheese swirl: Replace 4 ounces of cream cheese with soft goat cheese for a tangy twist.
• Cardamom boost: Add 1/4 teaspoon ground cardamom to the filling for warmth.
• Different fruit: Try roasted apricots, plums, or pears when figs aren’t in season.
• No-bake option: Use a chilled butter crust and set the filling with a bit of gelatin; top with figs just before serving.

FAQ

Can I use dried figs?

Fresh figs are best for roasting, but you can simmer chopped dried figs with a splash of water, honey, and lemon until jammy.

Spoon over chilled bars as a compote.

What if I don’t have a food processor?

Chop pistachios with a knife and crush crackers in a bag with a rolling pin. Mix in a bowl with melted butter, sugar, and salt.

How do I know the cheesecake is done?

The edges should be set and the center slightly wobbly when you gently shake the pan. It will firm up as it cools.

Can I make this in a larger pan?

Yes, double the recipe for a 9×13-inch pan and add a few minutes to the bake time.

Watch for the same visual cues.

Is there a nut-free option?

Swap pistachios for more graham crumbs or use oats plus graham crumbs. Add a pinch of cinnamon for flavor.

Wrapping Up

These Cheesecake Bars with Honey Roasted Figs and Pistachio Crust bring big flavor in a simple format. They’re make-ahead friendly, beautiful on a plate, and easy to customize.

Keep this recipe in your back pocket for any occasion when you want something special without the stress.