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Fig and Cream Cheese Crumble Bars

Irresistible multi-layered bars featuring a buttery oat crust, a tangy cheesecake filling, sweet fig preserves, and a crunchy crumble topping. Perfect for fall baking or a sophisticated dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust and Topping
  • 1.5 cups all-purpose flour
  • 1.5 cups rolled oats old-fashioned
  • 1 cup brown sugar packed
  • 0.5 tsp salt
  • 0.25 tsp baking soda
  • 1 cup unsalted butter cold and cubed
Cream Cheese Filling
  • 8 oz cream cheese softened to room temperature
  • 0.25 cup granulated sugar
  • 1 egg large, room temperature
  • 1 tsp vanilla extract
Fruit Layer
  • 10-12 oz fig preserves or fig jam high quality

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • Hand mixer
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving overhang for handles. Grease lightly.
  2. In a large bowl, whisk flour, oats, brown sugar, salt, and baking soda. Cut in cold butter until mixture resembles coarse crumbs.
  3. Reserve 1 ½ cups of crumb mixture for topping. Press remaining mixture firmly into the bottom of the prepared pan.
  4. Bake the crust for 10-12 minutes until slightly puffed. Cool slightly.
  5. Beat softened cream cheese and sugar until smooth. Briefly beat in egg and vanilla just until combined.
  6. Spread cream cheese filling over the par-baked crust. Gently spread fig preserves evenly over the cream cheese layer.
  7. Sprinkle reserved crumble mixture over the top. Bake for 35-45 minutes until golden brown and set at edges.
  8. Cool completely in pan on a wire rack, then chill in fridge for at least 2 hours before slicing for clean cuts.

Notes

Ensure cream cheese and egg are fully at room temperature to avoid a lumpy filling. For easiest slicing, use a hot knife and wipe clean between cuts. Store bars refrigerated.