These creamy cheesecake squares, layered with fresh, ripe figs and a drizzle of honey, are the perfect late-summertime treat. I made them with Mevgal greek yogurt for a collaboration with the famous greek yogurt producer, which gave them a tangy kick and beautiful texture. Enjoy!
Cheesecake Squares with Greek Yogurt and Fresh Figs
Crust
- 1 cup (130g) all-purpose flour
- 1/2 cup (50 g) graham cracker crumbs (blended in a food processor)
- 1/8 tsp salt
- 6 Tbsp (85 g) unsalted butter, melted (plus more, for brushing pan)
- 2 tablespoons (25 g) sugar
Filling
- 8 oz (225 g) cream cheese, at room temperature
- 1/2 cup (150 g) plain Greek yogurt, at room temperature
- 1/2 cup (100 g) sugar
- 1/8 tsp salt
- 1 large egg, at room temperature
- 5 (or more) fresh figs, thinly sliced
- 1 tablespoon honey
Makes 9 bars
Preheat oven to 350°F (180°C) and line an 8-inch square baking pan with aluminum foil, brush the foil generously with melted butter.
For the crust: whisk together flour, graham-cracker crumbs and salt in a medium bowl. Add the melted butter, sugar, and mix until incorporated. Press the dough evenly into bottom of prepared pan. Bake crust for 15 minutes, until golden. Set aside to cool completely, and reduce oven temperature to 325°F (160°C).
For the filling: place cream cheese and yogurt in a food processor and pulse until combined. Add sugar, salt, and egg; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Bake for 40 minutes, until center is set. Remove from oven and cool completely, then cover and chill in refrigerator at least 1 hour or up to 2 days before serving.
To serve: Carefully lift aluminum foil and place bars on a cutting board. Remove and discard foil. Decorate surface of cheesecake with sliced figs and drizzle with honey. Use a sharp knife to cut into bars. Serve immediately.
