Fig & Whipped Goat Cheesecake Bars

Sweet, tangy figs are complimented perfectly by the mild creaminess of goat cheese with a graham cracker crust.


  • For the crust:
  • 1/2 cup walnuts
  • 1 cup graham crackers
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
  • For the filling:
  • 10 ounces chevre, at room temperature
  • 2 eggs, at room temperature
  • 1/3 cup honey
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • For the topping:
  • 6 to 8 large Black Mission figs
  • 1/2 cup honey
  • 1 tablespoon large-flake sea salt


  1. Make the bars:
  2. Preheat the oven to 325 degrees. Spray a 14x5-inch pan with vegetable oil.
  3. In a food processor with the blade attachment, pulse graham crackers, walnuts and sugar until resembles coarse sand, approximately 10 times. Add butter and mix until combined. Press into the bottom of the pan and set aside.
  4. For the goat cheese filling:
  5. In a large bowl, whip chevre and eggs until light and fluffy. Mix in honey, vanilla, lemon juice and salt. Pour over prepared crust.
  6. Prepare a pan larger than the cheesecake bar pan with one inch of water. Place cheesecake pan in the water bath, and bake for 1 hour until set. Allow the bars to set for up to 4 hours. Once the bars are cooled and set, cut figs lengthwise and arrange over the top.
  7. To serve, use a very sharp knife, making sure to clean after every cut. Drizzle with honey and sea salt. Bars will keep for up to 5 days refrigerated.