Fig Cheesecake

Name: Fig Cheesecake
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 8
Ingredients: Cookies 5.3 oz; Walnut kernels 1 cup; Butter 4 ½ tbsp; Natural plain yogurt 1 ½ cup; Fresh liquid cream cold 0.8 cup; Whole milk 0.375 cup; Sugar 5 tbsp; Wildflower honey 1 tbsp; Gelatin in sheets 2 tsp; Figs 4; Wildflower honey 1 tbsp; Walnut kernels 1.3 tbsp

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Difficulty: Average
Prep time: 40 min
Cook time: 5 min
Serving: 8
Cost: Average
Note + cooling time (about 4.5 hours)

PRESENTATION

Recipe by
Lucake

Fig cheesecake has this fresh and sweet vibe that really makes it stand out at any summer party or laid-back dinner. Seriously good. You'll see it pop up in a lot of modern dessert spreads, especially where folks want something elegant without a ton of work. The base? Well, it usually has crunchy biscuits and walnuts, so you get this nice mix of crunchy and moist with every bite. And listen, instead of baking, the filling combines creamy yogurt, whipped cream, and sometimes mascarpone for a super tender texture. Cannot go wrong.

The whole thing is topped with golden slices of fresh figs and a sprinkle of walnut granules—which not only looks great but also gives you that pop of natural sweetness. It’s the kind of fig cheesecake recipe that feels light, cool, and super easy to put together, so people reach for it when they want a break from heavy, hot desserts during warm weather.

Not every fig cheesecake tastes the same—some folks go for a fig and honey cheesecake, while others try out twists like a fig and goat cheese cheesecake for more tang. This version leans into what’s best about figs when they’re in season: they’re juicy and soft, with a bit of floral sweetness. And, you know, you can actually swap out some ingredients depending on what’s around; a few people even turn it into a fresh fig cheesecake with ricotta or a touch of honey for extra flavor. For sure. Since you don’t have to use the oven, the whole process stays cool and quick, which is a total win for birthday parties, end-of-summer get-togethers, or just whenever you want something that looks kind of fancy without much hassle.

The final touch—arranging those tender fig slices on top—makes this dessert look almost too good to eat, but you’ll want to dive right in after one bite. Pretty simple. Pair it up with coffee, tea, or a light dessert wine, and you’re pretty much set for a sweet finish. This is one of those fig desserts that takes simple, fresh things and turns them into something you’ll want to bring out again and again. Honestly, it is so so good.

INGREDIENTS

for the base (an 8-inch mold): Cookies 5.3 oz (150 g); Walnut kernels 1 cup (110 g); Butter 4 ½ tbsp (65 g)

for the cream: Natural plain yogurt 1 ½ cup (350 g); Fresh liquid cream 0.8 cup (200 g) - cold; Whole milk 0.375 cup (90 g); Sugar 5 tbsp (60 g); Wildflower honey 1 tbsp (20 g); Gelatin in sheets 2 tsp (10 g)

for garnish: Figs 4; Wildflower honey 1 tbsp (20 g); Walnut kernels 1.3 tbsp (10 g)

Preparation

How to prepare Fig Cheesecake

To prepare the fig cheesecake, first melt the butter and let it cool. Put the cookies 1 and walnuts 2 in a food processor and blend until you get a crumbly mixture 3.

Transfer the mixture to a bowl and pour in the melted butter 4, then mix well to combine 5. Take an 8-inch springform pan, line it with parchment paper, and spread the cookie mixture on the bottom 6, pressing it down well with the back of a spoon.

Place the base in the fridge for at least 20 minutes to firm up 7. In the meantime, soak the gelatin in cold water. In a small saucepan, heat the milk with sugar 8 and honey 9.

Add the well-squeezed gelatin 10 and stir to dissolve completely 11. Allow the mixture to cool slightly, then pour it into a bowl with the yogurt 12.

Stir until you get a smooth cream, then set aside in the fridge. Now whip the cream with electric beaters 14 15.

Gently fold the whipped cream into the yogurt mixture with a spatula 16, stirring gently from bottom to top to avoid deflating it 17. Retrieve the pan from the fridge and pour the cream over the base 18.

Level the surface and let it set in the fridge for at least 4 hours, preferably overnight 19. Just before removing the cake from the pan, prepare the decoration: cut the figs in half 20 and then into wedges 21.

Coarsely chop the walnuts 22. Once the cheesecake has set, carefully remove it from the pan 23 and decorate the top with the walnut crumbs 34.

Finish with the fresh fig wedges 25 and, if you like, a drizzle of honey to complete 26. Serve your homemade fig cheesecake immediately 27!

Storage

The fig cheesecake can be stored in the fridge, covered with a glass dome, for a maximum of 1-2 days, preferably without decoration.

Freezing is not recommended.

Advice

If you make one and a half times the recipe, you will get enough for a 9.5-inch diameter mold.

For the translation of some texts, artificial intelligence tools may have been used.